1,000 Indian Recipes (91 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
Bread Pakora Fritters Stuffed with Coconut Chutney
Double-Roti kae Pakorae
Makes 24 pieces
Use any coconut chutney of your choice—
Shahina's Shredded Coconut Chutney
is one of my favorites. If you wish, replace the coconut chutney with any of the green chutneys.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
1
⁄
2
cup or more any
Coconut Chutney
1 recipe
Basic Batter for Pakora Fritters
1
⁄
2
teaspoon coarsely ground black mustard seeds
1
⁄
4
teaspoon ground fenugreek seeds
1 tablespoon minced fresh curry leaves
1
⁄
4
teaspoon ground asafoetida
12 thin slices packaged white or whole-wheat bread, with or without crusts removed
1 cup peanut oil for deep-frying
1.
Prepare the chaat masala and the coconut chutney. Prepare the batter. Place the basic batter in a flat-bottomed dish and mix in the mustard and fenugreek seeds, curry leaves, and asafoetida.
2.
Spread the coconut chutney generously on 6 of the bread slices and cover with the remaining 6 slices. Cut each "sandwich" into 4 squares or triangles.
3.
Heat the oil in a large skillet (not a wok) until it reaches 350°F to 375°F on a frying thermometer, or a piece of bread dropped into the hot oil bubbles and rises to the top immediately.
4.
Carefully, dip each square (or triangle) into the batter and add it to the hot oil, adding as many as the skillet can hold at one time. Fry, turning as needed, until golden on both sides, about 2 minutes.
5.
Drain on paper towels. Transfer to a serving platter. Sprinkle with the chaat masala and serve.
Variation:
Cut sourdough bread slices or any type of rolls into
1
⁄
2
-inch-thick sticks, dip it the batter, and fry until golden.
Shredded and Minced Vegetable and Flour Mixture Fritters
Shredded Cabbage Pakora Fritters with Yogurt
Bundh Gobhi kae Pakorae
Makes 30 to 40 pieces
These
pakoras
are different—they are not batter-coated as other
pakoras
, but are crispy nugget-like pieces. No separate batter is made, instead the cabbage, chickpea flour, and spices are all mixed together and the mixture is then fried as balls. Toss a spoon or two of sambar, curry, or any other blended spice powder to vary the flavor every time you make these
pakora
fritters.
1
⁄
2
teaspoon
Chaat Masala
1
1
⁄
2
cups finely shredded or chopped cabbage or Brussels sprouts (or mixed)
1 fresh green chile pepper, such as serrano, minced with seeds
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled and minced fresh ginger
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1
⁄
2
teaspoon coarsely ground ajwain seeds
1 teaspoon salt, or to taste
1
⁄
4
teaspoon baking soda
1 to 1
1
⁄
2
cups chickpea flour (besan)
1
⁄
4
to
1
⁄
3
cup nonfat plain yogurt, whisked until smooth
1
1
⁄
2
to 2 cups mustard or peanut oil for deep-frying
1.
Prepare the chaat masala. In a bowl, mix together all the ingredients, except the oil and chaat masala to make a semi-thick mixture, adding more chickpea flour if the mixture seems too soft or some water if it is too firm. Set aside about 15 to 20 minutes.
2.
Heat the oil as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Carefully, with your fingers or a tablespoon, drop 1-inch uneven balls of the mixture carefully into the hot oil and fry as directed in the box. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Chopped Onion Pakora Fritters
Kattae Pyaz kae Pakorae
Makes 25 to 30 pieces
Lovely by themselves, but outstanding when simmered in a
kadhi
sauce (a special yogurt curry) such as
Nani Mama's Yogurt Curry with Onion Fritters
, these
pakoras
are made from seasoned batter itself rather than foods dipped in batter. They are one of the easiest to make.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
1
⁄
2
cup chickpea flour
1 small onion, finely chopped or minced
1 small russet (or any) potato, peeled and grated
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled and finely chopped fresh ginger
2 teaspoons coriander, coarsely crushed with the back of a spoon
1 teaspoon dried fenugreek leaves
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon ground ajwain seeds
1
⁄
4
teaspoon baking soda
1 teaspoon salt, or to taste
2 to 3 tablespoons water
1
1
⁄
2
to 2 cups peanut oil for deep-frying
1.
Prepare the chaat masala. Sift the chickpea flour in a medium bowl and mix in the onion, potato, ginger, coriander, fenugreek, cumin, ajwain seeds, baking soda, and salt. Add the water as needed to make a semi-thick mixture.
2.
Heat the oil as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Carefully, with your fingers or a tablespoon, drop 1-inch uneven balls of the mixture carefully into the hot oil and fry as directed in the box. Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Fresh Fenugreek Pakora Fritters with Pomegranate Seeds
Hari Methi kae Pakorae
Makes 25 to 30 pieces
From my friend Neelam Malhotra come these spicy
pakora
fritters that, good as they are by themselves, are irresistable immersed in
kadhi
(special yogurt curry) dishes such as
Fenugreek Yogurt Curry with Fritters
.