Skillet Chard Pakora


  • 1 cup plain whole-milk Greek yogurt
  • 1 tbsp harissa paste
  • juice of ½ lime
  • kosher salt
  • ½ cup Swiss chard stems separated from leaves
  • 4 cups Swiss chard leaves sliced in ¼” ribbons
  • extra-virgin olive oil
  • ½ small red onion, thinly sliced
  • 1 tsp cayenne pepper
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 cup cherry tomatoes
  • 2½ cups chickpea flour
  • 1½ cups water
  • small handful of herbs, e.g. basil, dill, cilantro, and/or mint leaves


Stir yogurt, harissa paste, and lime juice in a small bowl until smooth; season with kosher salt. Chill until ready to serve.

Heat 2 tbsp olive oil on medium in an oven-proof skillet, swirling to coat with oil.

Add onion and stir occasionally, until golden and beginning to soften, about 3 minutes.

Add chard stems and stir occasionally, about 3 minutes.

Add chard leaves, spices, and salt to taste. Stir occasionally, until greens are wilted, about 2 minutes.

Transfer to a large bowl and let chard mixture cool.

Wipe out skillet, and heat 1 tbsp olive oil over medium until sizzling.

Add tomatoes, salt to taste, and increase heat to medium-high. Cook, tossing occasionally, until tomatoes burst and skins appear slightly blistered in spots, about 3 minutes.

Transfer tomatoes to a plate, and wipe out and reserve skillet.

Add chickpea flour and 1 tsp salt to chard mixture. Gradually pour in water, whisking until a smooth, thick batter forms.

Turn on oven broiler. Heat 3 tbsp olive oil in skillet over medium. Pour in batter and spread into an even layer.

Reduce heat to low and cook pancake until edges are set, 3–4 minutes without stirring.

Transfer skillet to broiler and keep a close watch, until top is set and a tester inserted into the center comes out clean, 2–3 minutes.

Remove from broiler and let cool in pan for about 3 minutes.

Place a large plate on top of skillet and quickly invert pancake onto plate.

Top with tomatoes, herbs, and harissa-lime yogurt.

Types of Stuff