Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1 tablespoon cornstarch
3 tablespoons vegetable oil
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
⁄
2
teaspoon salt, or to taste
About
1
⁄
3
cup water
1
⁄
2
to 2 cups peanut oil for deep-frying
1.
Place the flour, cornstarch, oil, ajwain seeds, and salt in a food processor and pulse a few times to mix. Then, with the motor running, pour the water in a slow stream and process until the dough gathers into a semi-firm ball that does not stick to the sides of the work bowl. Transfer to a bowl, cover, and set aside 1 to 4 hours. This allows the gluten to develop.
2.
Lightly oil your clean hands and gather the dough into a smooth, large ball. Coat it well with the dry flour, flatten it into a disc with your fingertips, and roll it into a large 8- to 9-inch circle (don't worry about the shape) about
1
⁄
8
inch thick. If the dough sticks to the rolling surface, dust with more flour. (The rolling can be done on a lightly floured surface, but this is not a common practice in India.)
3.
With a knife, make diagonal cuts through the length of the rolled circle, about
1
⁄
2
inch apart. Then make opposite diagonal cuts, separating the rolled dough into diamond-shaped bits.
4.
Heat the oil in a large wok or over medium heat until it reaches 300°F to 325°F on a frying thermometer, or when a small drop of dough starts to bubble while it is still submerged. (Lower the heat if it rises immediately or browns.) Add the dough bits, as many as the wok can comfortably hold at one time, and fry, turning as needed with a slotted spatula until lightly golden and crisp. Do not brown them and make sure that the centers are crisp. (Check by breaking one piece.) Transfer with a slotted spatula to paper towel to drain. Let cool completely, then store in airtight containers at room temperature, up to 2 months.
Puff Pastry Twists with Cumin and Ajwain Seeds
Puff Pastry ki Lumbi Mathri
Makes 30 pieces
These are a popular savory bakery item all over India. No one I know in India makes them at home, but in America, with puff pastry sheets readily available in supermarkets, I find it easy to make them.
1
⁄
2
teaspoon cumin seeds, dry-roasted and coarsely ground (
Dry-Roasting Spices
)
Half of 1 (20-ounce) package frozen puff pastry (1 sheet)
1 large egg white
1 tablespoon water
1
⁄
4
to
1
⁄
3
teaspoon coarsely ground ajwain seeds
1 tablespoon all-purpose flour for dusting
1.
Prepare the cumin seeds. Preheat the oven to 325°F. Thaw the pastry sheet at room temperature, until it is slightly softened but still cold to the touch, 15 to 20 minutes. Lightly grease a baking sheet. On a lightly floured surface, unfold and gently roll the pastry sheet to make a smooth 14-inch square. Cut in half.
2.
In a small bowl, whisk together the egg white and water and brush it lightly over each half sheet. Sprinkle the cumin and ajwain seeds evenly on one half, then place the second half over it, egg wash side down. Dust lightly with flour and roll gently with a rolling pin to make a 14-by-7-inch rectangle (or larger).
3.
Cut crosswise into about 30 half-inch strips. Twist and lightly stretch each strip and place, about 1 inch apart, on a lightly greased baking sheet. Brush with the egg wash for a shiny glaze and bake until crispy and golden, 10 to 12 minutes. Serve hot or at room temperature.
Variation:
Instead of cumin and ajwain seeds, spread about
1
⁄
4
cup or more of any green chutney (leaving at least a
1
⁄
2
–inch border so the chutney doesn't spill out while rolling), and then proceed with the recipe from Step 2. Or, try a layer of grated jalapeño Jack cheese.
Pastry Swirls with Roasted Red Bell Peppers and Potatoes
Shimla Mirch aur Aalu Bhari Puff-Pastry ki Mathri
Makes 48 pieces
A recipe to write home about, just as my daughter Sumi proudly did, to me. Sumi created this recipe to impress her husband, Monti, with her cooking skills. "I can also cook," she told him, "it's not only Mom."
This recipe is somewhat time-consuming, because the bell peppers are roasted and the potatoes boiled and mashed, but it's all quite simple.
1 (20-ounce) package frozen puff pastry sheets (2 sheets)
3 large russet (or any) potatoes
3 red bell peppers
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 tablespoons peeled and minced fresh ginger
1
1
⁄
2
tablespoons ground coriander
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon garam masala
1
⁄
4
teaspoon salt, or to taste
1.
Preheat the broiler and lightly grease a broiler-safe baking sheet. Thaw the pastry sheets at room temperature, until they are slightly softened but still cold to the touch, 15 to 20 minutes Meanwhile, cook the potatoes in lightly salted boiling water to cover until soft, about 20 minutes, then peel and mash them.
2.
Cut the bell peppers in half and place them, cut side down, on the baking sheet, place on the top rack of the oven or under the broiler, and broil the peppers until completely charred, about 5 minutes. Remove from the oven, and lower the oven to 325°F. Transfer the peppers to a bowl, then cover with a dish or a seal within a zip-closure plastic bag until cool enough to handle. Then peel off and discard most of the charred skin, leaving some on for flavor. Chop finely.
3.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 2 minutes. Mix in the ginger and cook another minute. Add the mashed potatoes, coriander, cumin, garam masala, and salt, and cook stirring until golden, 2 to 3 minutes. Mix in the roasted bell peppers and stir about 2 minutes to blend the flavors. Let cool to room temperature, then divide into 2 equal parts.
4.
On a lightly floured surface, working with each pastry sheet separately, unfold and gently roll the sheet to make it smooth. Placing the shorter side toward you and spread one half of the potato filling evenly over the sheet, leaving about a
3
⁄
4
-inch border along the edges. Baste the border with water.
5.
Starting from the side closest to you, roll tightly like a jelly roll. When you reach the end, press lightly on the basted edge to seal the roll. Lightly roll back and forth to lengthen the filled roll. Keeping the sealed side down, slice into 24
1
⁄
2
-inch swirls and place them 1 inch apart on a baking sheet. Repeat with the second pastry sheet. Bake until crispy and golden, about 15 to 20 minutes. Serve hot or at room temperature.
Puff Pastry Rolls with Asparagus and Scallions
Asparagus Bharae Puff-Pastry kae Rolls
Makes 24 pieces
Select thick and juicy asparagus spears for this recipe. If using the thinner ones, allow 2 per pastry roll. Make sure about 1 inch of the asparagus tips are visible after you roll the pastry around them.
2 teaspoons
Chaat Masala
(or store-bought)
1 (20-ounce) package frozen puff pastry sheets (2 sheets)
2 to 3 scallions, green parts only, minced
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
24 thick asparagus spears, each about 6 inches long
1.
Prepare the chaat masala. Thaw the pastry sheets at room temperature until they are slightly softened but still cold to the touch, 15 to 20 minutes. Preheat the oven to 350°F and lightly grease a baking sheet.
2.
On a lightly floured surface, unfold and sprinkle both the pastry sheets evenly with the chaat masala, scallion, and cilantro and gently, with a rolling pin, roll each sheet, making sure that the scallion and cilantro are pressed well into the pastry. (Dust with dry flour if the dough becomes sticky.) Then cut each sheet into 12 squares. Roll each square to make it slightly larger.
3.
Working with each square separately, place one asparagus spear diagonally across the center with about 1 inch of the tip outside the pastry. Fold in half over the asparagus, then make a roll. Baste the corner with water and press to seal. Place, 1-inch apart, on the baking sheet, with the sealed side down. Bake until crispy and golden, 15 to 20 minutes. Transfer to cooling racks. Serve hot or at room temperature.
Mushroom Turnovers with Curry Powder
Khumbi Pattice
Makes 24 pieces
When I was growing up, there were only three fillings for these turnovers (translated, for some reason, as "patties" in English in India and here): vegetable, chicken, and mutton. And they were found only in special bakeries of British influence. Today, various versions of these are found all over, even in rural villages.
This is a convenient recipe to make, with all ingredients found at the supermarket. If you like, substitute for the mushrooms any dry-cooked filling of your choice. Simply fill, baste with egg wash, and bake.
1
1
⁄
2
to 2 teaspoons
Basic Curry Powder
(or store-bought)
2 tablespoons vegetable oil
1 large onion, finely chopped
1 teaspoon minced fresh garlic
1 to 3 green chile peppers, such as serrano, minced with seeds