Swiss Chard and Crisp Shallot Rolls with Cilantro Raita

• 1 cup vegetable oil
• 1/2 pound shallots, thinly sliced (2 cups)
• 8 medium Swiss chard leaves, stems trimmed flush with leaves
• 1 small garlic clove
• 1/2 teaspoon fine sea salt
• 1/2 cup chopped fresh cilantro
• 1 cup whole-milk yogurt
• a deep-fat thermometer

1. Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes.
2. Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.
3. Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes.
4. Transfer with tongs to a bowl of ice and cold water to stop cooking.
5. Drain well and pat dry with paper towels.
6. Halve each leaf lengthwise, discarding rib.
7. Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape.
8. Make 15 more rolls in same manner.
9. Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife).
10. Puree cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally.
11. Transfer to a bowl and stir in remaining 3/4 cup yogurt.
12. Serve chard rolls with raita.

vegetable oil, shallots, chard, garlic, salt, fresh cilantro, wholemilk yogurt, thermometer

Taken from www.epicurious.com/recipes/food/views/swiss-chard-and-crisp-shallot-rolls-with-cilantro-raita-107003 (may not work)