Haak Monje
Crispy, golden fritters made from tender collard greens and a spiced gram flour batter. A beloved Kashmiri snack or side dish where the earthy haak leaves get a crunchy chickpea coat, perfect with a cup of noon chai on a cold evening.
For 4 servings
- prep · ~8 min
Prep the collard greens.
1.Wash the collard greens thoroughly and pat dry completely.2.Remove the thick central stems and finely chop the leaves.3.Ensure no excess moisture remains to prevent a soggy batter.TIPWet greens will make the batter runny and cause oil splatters. Pat them bone-dry. - mix · ~5 min
Make the batter.
1.In a mixing bowl, combine besan, rice flour, cumin seeds, coriander powder, red chili powder, turmeric powder, asafoetida, salt, and baking soda.2.Whisk the dry ingredients together.3.Add chopped collard greens and green chili, then mix well to coat the leaves with the flour mixture.4.Slowly add water, 1 tablespoon at a time, mixing until you have a thick batter that clings to the greens.TIPThe batter should be thick, not runny. It should hold onto the greens without dripping excessively. - fry · ~15 min
Fry the haak monje.
1.Heat oil in a kadai over medium heat until shimmering (around 350°F).2.Test the oil with a small drop of batter — it should sizzle and rise immediately.3.Drop heaping tablespoonfuls of the batter-coated greens into the hot oil, working in small batches.4.Fry for 4-5 minutes, turning occasionally, until deep golden brown and crisp on all sides.5.Remove with a slotted spoon and drain on paper towels.TIPDo not overcrowd the pan — it lowers the oil temperature and makes the fritters greasy. Work in batches of 4-5. - serve
Serve hot.
Serve the crispy haak monje immediately with mint chutney or tomato ketchup, and a piping hot cup of noon chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Finely chopping the collard greens ensures even cooking and a tender bite inside the crispy shell.
- 2Pat the washed greens bone-dry—any leftover moisture will make the batter loose and cause oil splatters.
- 3Let the batter rest for 5 minutes after mixing; the chickpea flour absorbs liquid and thickens, giving a better coating.
- 4Use a kadai or deep, heavy-bottomed pan to maintain steady oil temperature for even browning.
- 5Drop batter by heaping tablespoons and fry in small batches to keep oil temperature stable and fritters crisp.
- 6Serve haak monje immediately; they lose crunch quickly as they cool.
Adapt it for your goals.
Gluten-Free
This recipe is naturally gluten-free since besan and rice flour contain no gluten. Double-check your asafoetida brand for gluten-free certification, and you're good to go.
No Onion No Garlic (Satvik)No-Onion-No-Garlic (Satvik)
Perfect for fasting days or Satvik diets: the recipe already omits onion and garlic, relying on asafoetida (hing) for depth instead—just ensure all spice powders are salt-free.
Baked or Air FriedBaked or Air-Fried
For a lower-oil version, spray the fritter-shaped patties with oil and bake at 200°C (400°F) for 15-18 minutes, flipping halfway, or air-fry at 180°C (350°F) for 12-14 minutes. They'll be less shatteringly crisp but still delicious.
Spice PackedSpice-Packed
Kick up the heat by adding ½ teaspoon of garam masala or a finely chopped extra green chili into the batter. This gives a more complex, warming Kashmiri-style flavour profile.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpea flour (besan) is a powerhouse of plant protein, making these fritters more satiating than regular wheat-based snacks and supporting muscle repair.
High in Fibre from Collard Greens
Collard greens provide dietary fibre that aids digestion and promotes a feeling of fullness—especially valuable in a fried snack to balance blood sugar response.
Antioxidant-Rich Spice Blend
Turmeric, cumin, and coriander powder add anti-inflammatory antioxidants and aid digestion, which can help offset the richness of deep-fried food.
Frequently asked questions
Yes, but the texture and flavour will differ. Kale yields a slightly chewier bite (remove thick ribs), while spinach will be much softer and release more water, so squeeze it dry after chopping.
