The raita ā a type of Indian yogurt sauce ā makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.
Recipe information
Yield
Makes 4 first-course or side-dish servings
Ingredients
For rolls
For raita
Preparation
Fry shallots:
Step 1
Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365Ā°F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.
Make rolls:
Step 2
Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels.
Step 3
Halve each leaf lengthwise, discarding rib. Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape. Make 15 more rolls in same manner.
Make raita:
Step 4
Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife). PurƩe cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally. Transfer to a bowl and stir in remaining 3/4 cup yogurt. Serve chard rolls with raita.
