Collards Patra

Ingredients

• 1 bunch large collard greens (5 to 8 large leaves, about 260 g)
• 1½ cups (180 g) sifted chickpea flour
• 1½ tsp. fine sea salt
• 1 tsp. ground coriander
• ½ tsp. smoked sweet paprika
• ½ tsp. ground turmeric
• ¼ tsp. ground cayenne
• ½ cup plain unsweetened yogurt
• ½ cup water
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. tamarind paste
• 1 Tbsp. peeled and grated fresh ginger
• 4 Tbsp. neutral oil with a high smoke point, such as grapeseed
• 1 Tbsp. whole black or brown mustard seeds
• 12 to 15 fresh curry leaves
• 2 Tbsp. chopped cilantro
• 1 Tbsp. fresh grated coconut (optional)
• 1 fresh green or red chile (such as serrano, jalapeño, or bird’s eye), minced

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