Swiss Chard Pakora Pancake With Burst Tomatoes

Step 1

Stir 1 cup plain whole-milk Greek yogurt, 1 Tbsp. harissa paste, and juice of ½ lime in a small bowl until smooth; season with kosher salt. Chill harissa-lime yogurt until ready to serve.

Step 2

Remove ribs and stems from leaves of 8 oz. Swiss chard and slice ¼” thick. Measure out ½ cup (reserve extra stems for tossing into a soup, fried rice, or an omelet). Stack a few Swiss chard leaves on top of one another, then roll up. Thinly slice leaves crosswise to make ¼”-thick ribbons. Repeat with remaining Swiss chard leaves. Measure out 4 cups (reserve any extra leaves for a stir-fry or a soup.)

Step 3

Heat 2 Tbsp. extra-virgin olive oil in a medium ovenproof nonstick skillet over medium, swirling skillet to coat with oil. Add ½ small red onion, thinly sliced, and cook, stirring occasionally, until golden and beginning to soften, about 3 minutes. Add ½ cup chard stems and cook, stirring occasionally, until softened, about 3 minutes. Add 4 cups chard leaves, 1 tsp. cayenne pepper, ½ tsp. ground cumin, and ½ tsp. ground turmeric; season with salt and cook, stirring occasionally, until greens are wilted, about 2 minutes. Transfer to a large bowl and let chard mixture cool. Wipe out skillet (no need to wash).

Step 4

While chard mixture is cooling, heat 1 Tbsp. extra-virgin olive oil in skillet over medium until sizzling, about 2 minutes. Add 1 cup cherry tomatoes, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until tomatoes burst and skins appear slightly blistered in spots, about 3 minutes. Transfer to a plate. Wipe out and reserve skillet.

Step 5

Add 2½ cups chickpea flour and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt to bowl with Swiss chard mixture. Gradually pour in 1½ cups water, whisking until a smooth, thick batter forms.

Step 6

Heat broiler. Heat remaining 3 Tbsp. extra-virgin olive oil in reserved skillet over medium. Pour in batter and spread into an even layer with an offset spatula or spoon. Reduce heat to low and cook pancake until edges are set, 3–4 minutes (do not stir or mix batter). Transfer skillet to broiler and broil pancake until top is set and a tester inserted into the center comes out clean, 2–3 minutes (keep a close watch on the pancake as every broiler works differently). Let pakora pancake cool in pan 3 minutes.

Step 7

Place a large plate on top of skillet and, using an oven mitt or towel to hold the hot skillet handle, quickly invert pancake onto plate. Top pakora pancake with burst tomatoes, a small handful of basil, dill, cilantro, and/or mint leaves, and harissa-lime yogurt.