The pakoras are from Gran Dabbang in Buenos Aires are made with blanched Swiss chard leaves dipped in a chickpea-flour batter seasoned with fennel seeds, turmeric and chili powder, then fried until crisp. The carrot chutney, cooked down with vinegar, sugar, garlic, ginger and onion seeds, brings sweetness and acidity. Plain yogurt cools everything down, while the red-pepper sriracha adds heat.

For the pakoras

2 bunches Swiss chard leaves
400 g chickpea flour
360 ml water, plus more as needed
20 g fennel seeds
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon baking soda
1 teaspoon fine salt
Sunflower oil, for deep frying
Fine salt, for finishing

For the carrot chutney

500 g carrots, peeled and grated
200 g apple cider vinegar
200 g sugar
1 tablespoon onion seeds
2 garlic cloves, finely chopped
2 slices fresh ginger
2 tablespoons sunflower oil
Water, as needed

For the sriracha

1 head garlic, cloves peeled
100 g chili peppers, adjusted to taste
4 red bell peppers
350 ml vinegar
70 g sugar
10 g salt

To serve

Plain yogurt

Step One

Prepare the Swiss chard. Wash the leaves well, then blanch them in salted boiling water for 10 seconds. Transfer immediately to an ice bath to stop the cooking. Lay the leaves on a clean kitchen towel and dry them completely. Remove the stems and cut the leaves into even pieces. Keep refrigerated until ready to fry.

Step Two

Make the batter. In a large bowl, combine the chickpea flour, fennel seeds, turmeric, chili powder, baking soda and salt. Slowly add the water, whisking until the mixture forms a thick paste. The batter should cling lightly to the leaves. Chickpea flour absorbs water as it sits, so use the batter right away or loosen it with a little more water if needed.

Step Three

Make the carrot chutney. Heat the sunflower oil in a medium pot over medium heat. Add the garlic, ginger and onion seeds, and cook until the garlic turns lightly golden. Add the grated carrots and stir well. Add the vinegar and sugar, then pour in just enough water to cover the carrots. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the liquid has evaporated and the carrots have turned glossy and jam-like. Let cool and refrigerate.

Step Four

Make the sriracha. Char the red bell peppers directly over a gas flame until blackened on all sides. Place them in a bowl, cover and let steam for 10 minutes. Peel off the charred skins, then remove the seeds and membranes.

Step Five

Combine the roasted peppers, garlic, chili peppers, vinegar, sugar and salt in a pot. Cook over medium heat until the mixture has reduced by about one quarter. Transfer to a blender and blend until smooth. Strain through a fine sieve and refrigerate.

Step Six

Fry the pakoras. Heat the sunflower oil in a deep pot to 180°C / 350°F. Dip each piece of Swiss chard into the batter, coating it lightly, then carefully lower it into the oil. Fry in batches, without crowding the pot, until golden and crisp, turning once for even cooking. Remove with a slotted spoon and drain on paper towels. Season immediately with fine salt.

Step Seven

Serve the pakoras hot, with carrot chutney, plain yogurt and sriracha on the side. The carrot chutney keeps for 1 to 2 weeks in the refrigerator. The sriracha keeps for up to 1 month.