1,000 Indian Recipes (89 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
Aalu kae Pakorae
Makes 25 to 30 fritters
Although there is a tendency among Indians to peel potatoes before cooking, I seldom do. The purists may disagree with me, but the way I see it, why knowingly throw away good vitamins? Just be sure to scrub the potatoes thoroughly before cooking.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
1 recipe
Basic Batter for Pakora Fritters
2 teaspoons ground coriander
1 teaspoon coarsely ground cumin or ajwain seeds
2 tablespoons minced chives
3 to 4 small russet (or any) potatoes, thinly sliced
1
1
⁄
2
to 2 cups oil for deep-frying
Prepare the chaat masala. Prepare the basic batter. Mix in the coriander, cumin (or ajwain), and chives. Add the potato slices in the batter. Heat the oil and fry the potato slices as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Variation:
Substitute for the potatoes any other starchy root vegetables, such as sweet potatoes, yams, yucca, or taro. Unripe green tomatoes also work in this batter.
Fresh Green Bean Pakora Fritters with Ginger
Hari Phalliyon kae Pakorae
Makes 40 to 50 fritters
This is a
pakora
of my own making and one that wins raves. These delicate and crisp delights are great to begin any meal or to serve with a cup of afternoon tea. Use the non-stringy beans in a variety of colors (green, yellow, and purple). If using any others, remove the strings. Select young and tender 5- to 6-inch-long beans and allow at least 6 to 8 per person. They disappear fast.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
1 recipe
Basic Batter for Pakora Fritters
1 teaspoon ground coriander
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon crushed ajwain seeds
1 tablespoon peeled and finely minced or ground fresh ginger
40 to 50 fresh green beans (about
1
⁄
2
pound), trimmed from the stem end only
1
1
⁄
2
to 2 cups oil for deep-frying
Prepare the chaat masala. Prepare the basic batter. Mix in the coriander, cumin, ajwain seeds, and ginger. Add the beans to the batter. Heat the oil and fry the beans as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Cauliflower Pakora Fritters with Cilantro
Gobhi kae Pakorae
Makes 20 to 25 pieces
Cauliflower can be cut into all type of pieces—large or small florets or thick or thin stem slices. Just remember that while the thin, small pieces are fine at the first go, the larger, thicker ones will need to be double-fried. A 1
1
⁄
2
-pound head of cauliflower becomes less than 1 pound of florets once the stems are removed, so make sure you get a large enough head.
1 teaspoon
Chaat Masala
(or store-bought)
1 large head cauliflower (about 1
1
⁄
2
pounds), cut into 2-inch florets
1
⁄
2
teaspoon salt, or to taste
1
⁄
2
teaspoon hot red pepper flakes, or to taste
1
1
⁄
2
recipes
Basic Batter for Pakora Fritters
1 to 2 tablespoons chickpea flour
1
⁄
4
cup minced fresh cilantro, including soft stems
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1
⁄
4
teaspoon garam masala
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
1
⁄
2
to 2 cups peanut oil for deep-frying
1
⁄
4
cup mustard oil for deep-frying
1.
Prepare the chaat masala. Place the cauliflower florets in a bowl and toss with salt and red pepper flakes. Set aside to let the flavors blend. Prepare the basic batter. Mix in the chickpea flour, cilantro, green chile peppers, garam masala, and ajwain seeds. Add the florets to the batter. Heat the oil and fry the florets as per directions in the box
Frying Fritters (
Pakorae Talna
)
.
2.
Let cool, then press each fritter between the palms of your hands to flatten. As you do this, the batter coating will break and reveal parts of the florets. Refry the dense florets in hot oil until the pakoras are lightly browned and crisp, 1 to 2 minutes. Drain on paper towels. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Bell Pepper Pakora Fritters with Ajwain Seeds
Shimla Mirch kae Pakorae
Makes about 30 pieces
Colorful and curvaceous, the red and orange bell peppers, cut crosswise into curly
1
⁄
2
-inch-thick semi-circle slices, are intriguing
pakoras
to offer your guests.
1 tablespoon
Basic Ginger Paste
(or store-bought)
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
3 to 4 orange or red bell peppers, stemmed and seeded
1 recipe
Basic Batter for Pakora Fritters
2 teaspoons ground coriander
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
⁄
2
teaspoon hot red pepper flakes, or to taste
1
1
⁄
2
to 2 cups oil for deep-frying
1.
Prepare the ginger-garlic paste and chaat masala. Cut each bell pepper lengthwise into 2 halves, then cross-wise into
1
⁄
2
-inch thick half moons.
2.
Prepare the basic batter. Mix in the coriander, ajwain seeds, red pepper flakes, and ginger-garlic paste.
3.
Add the bell pepper slices to the batter. Heat the oil and fry the bell pepper slices as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
