How to Cook Indian (18 page)

1¼ cups (250 grams)
vatana
(dried white peas)

¼ teaspoon ground turmeric

Pinch of asafetida

1 teaspoon table salt

For the
pattice:

4 small potatoes, boiled, peeled, and mashed

2 tablespoons cornstarch

3 green chiles, stemmed and chopped

½ teaspoon table salt

1 tablespoon vegetable oil

2 tablespoons
pudina aur dhaniya
chutney (mint-and-cilantro chutney; page 22)

2 tablespoons
khajoor aur imli ki
chutney (sweet date-and-tamarind chutney; page 22)

2 medium red onions, chopped

2 teaspoons
chaat masala
(spice mix for
chaat;
page 24)

2 tablespoons chopped fresh cilantro

1. Make the
ragda:
put the
vatana
in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups (800 ml) water and soak overnight. Drain the peas in a colander.

2. Place a nonstick saucepan over high heat and add 4 cups (800 ml) water. Add the turmeric, asafetida, and salt. When the water begins to boil, add the peas. When the water comes to a boil again, lower the heat to medium, cover, and cook for 30 to 35 minutes or until the peas are soft. Keep hot.

3. Make the
pattice:
In a deep bowl, stir together the potatoes, cornstarch, chiles, and salt.

4. Divide into 8 portions and shape into balls. Flatten each ball by pressing it gently between your palms to make 1-inch (2½-cm) thick
pattice.

5. Place a medium nonstick sauté pan over medium heat and add the oil. When the oil begins to smoke slightly, place the
pattice
in the pan, with a little space between each one. Cook, turning once or twice, until both sides are golden brown. Keep the
pattice
warm.

6. For each serving, place 2
pattice
on a plate and pour some
ragda
over them so that it covers the
pattice.
Drizzle with the chutneys; sprinkle onions,
chaat masala,
and cilantro on top.

7. Serve immediately.

Sev Batata Puri

Crisp flour-wafer-and-potato snack

You just won’t be able to stop eating these delicious crisp
puris
topped with potato, chutneys, and
sev.
I certainly can’t! Some people in India also refer to these crisp, flat, store-bought
puris
as
papdis.
In Indian stores they are sold under both names and are the same.

Makes 24.

1 small green mango

2 large potatoes, boiled, peeled, and diced

½ teaspoon table salt

¼ teaspoon red chile powder

24 small, crisp, flat
puris
(flour wafers; page 21)

2 medium red onions, chopped

3 tablespoons
pudina aur dhaniya
chutney (mint-and-cilantro chutney; page 22)

1 teaspoon chile garlic chutney (page 519)

¼ cup (60 grams)
khajoor aur imli ki
chutney (sweet date-and-tamarind chutney; page 22)

1 cup (40 grams)
sev
(chickpea-flour vermicelli)

1½ teaspoons
chaat masala
(spice mix for
chaat;
page 24)

2 tablespoons chopped fresh cilantro

1. Wash the mango. Peel and halve it lengthwise. Scoop out the pit and dice the mango flesh.

2. Put the potatoes in a bowl and add the mango, salt, and chile powder. Stir well.

3. Arrange the
puris
in a single layer on a large plate.

4. Put a spoonful of the potato mixture on each
puri.
Sprinkle the onions over the
puris.
Drizzle with a little of each chutney.

5. Sprinkle the
sev
generously over the chutneys to completely cover them.

6. Sprinkle with the
chaat masala
and then with the cilantro. Serve immediately.

Peanut Chaat

Peanut snack

This unique snack is prepared by boiling peanuts, along with turmeric, and then tossing them with onions and tomatoes. In a pinch, you can also use roasted peanuts.

Serves 4.

2 cups (300 grams) raw peanuts

1 tablespoon sea salt

1 teaspoon ground turmeric

½ teaspoon table salt

¼ teaspoon
chaat masala
(spice mix for
chaat;
page 24)

½ teaspoon red chile powder

1 teaspoon ground roasted cumin (page 32)

1 medium red onion, chopped

1 medium tomato, chopped

2 green chiles, stemmed and chopped

2 tablespoons chopped fresh cilantro

2 tablespoons freshly squeezed lemon juice

1. Place a nonstick saucepan over high heat and add 5 cups (1 liter) water. When the water comes to a boil, add the peanuts, sea salt, and turmeric, and cook for 20 minutes. Drain.

2. Transfer the peanuts to a deep serving bowl. Add the table salt,
chaat masala,
chile powder, cumin, onion, tomato, chiles, cilantro, and lemon juice, and stir well. Serve hot or at room temperature.

Urad Dal Kachori

Deep-fried lentil dumplings

These dumplings are stuffed with a spicy split-black-gram mixture. They are a very popular snack in India. These taste best when warm.

Serves 4.

2 cups (240 grams)
maida
(refined flour) or pastry flour

¾ teaspoon table salt

½ teaspoon baking soda

5 tablespoons vegetable oil

For the filling:

½ cup (100 grams)
dhuli urad dal
(split skinless black gram)

3 tablespoons ghee (page 37)

1-inch (2½-cm) piece fresh ginger, peeled and minced

1 green chile, stemmed and chopped

Pinch of asafetida

1 teaspoon ground coriander powder

½ teaspoon ground roasted cumin (page 32)

1 teaspoon red chile powder

¼ teaspoon ground fennel seeds

6 to 8 cashews, roughly chopped

1 tablespoon raisins

½ teaspoon sugar

½ teaspoon table salt

1 tablespoon freshly squeezed lemon juice

1 quart (800 ml) vegetable oil

Khajoor aur imli ki
chutney (sweet date-and-tamarind chutney; page 22)

1. Sift the flour with the salt and baking soda into a deep bowl. Add the 5 tablespoons oil and combine well. Add ½ cup (100 ml) water and knead to make a soft dough. Cover the bowl with a dampened cloth and set aside for 1 hour.

2. Make the filling: Wash the
dhuli urad dal
well 2 or 3 times, then drain and soak in 2 cups (400 ml) water for 2 hours. Drain in a colander. Put the soaked
dal
in a mini food processor, add ¼ cup (50 ml) water, and process to a coarse paste.

3. Heat a small nonstick wok over high heat, then lower the heat to medium and add the ghee. When small bubbles appear at the bottom of the wok, add the gram paste, ginger, chile, asafetida, coriander, cumin, chile powder, fennel, cashews, and raisins. Sauté for 5 to 6 minutes or until the mixture is completely dry and begins to stick to the bottom of the pan.

4. Add the sugar, salt, and lemon juice. Stir well and remove from the heat. Transfer to a bowl and let cool completely.

5. Divide the dough into 16 portions and shape each into a ball. Place a ball on a flat surface and, using a rolling pin, roll it out into a small round about 2 inches (5 centimeters) in diameter. Roll it so it is thinner around the edges and thicker in the center. Place a portion of the filling in the center of the round and bring the edges together. Pinch them tightly together to seal. Pick up the dumpling in your palm and gently reshape it into a ball with a light hand. Use the remaining dough and filling to make 15 more
kachoris
.