The Indian Vegan Kitchen (12 page)

Chivra

PREP:
10 minutes
COOK:
30 minutes
MAKES:
20 servings
SERVING SIZE:
¼ cup

If you like hot and spicy savory blends, you will love this. Make sure you have all ingredients measured and ready to assemble before you start.

1. In a small bowl, combine corn flakes, shredded wheat squares, rice cereal, potato sticks, cashews, peanuts, and raisins. Set aside.

2. In a separate small bowl, combine sesame seeds, cayenne pepper, black pepper, chaat masala, salt, and sugar. Set aside.

3. Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds, cover with lid to keep mustard seeds from popping out, and cook for a few minutes until mustard seeds stop popping. Add the curry leaves, if using, and cook for a few seconds. Remove the pan from heat.

4. Add cereal mixture and stir well. Sprinkle on the spice mixture and stir well. Reduce heat to low and return pan to stove. Stir and cook for 7 to 8 minutes.

5. Cool completely. Store in an airtight container.

1. In a medium mixing bowl or food processor, combine all-purpose flour, roti-atta, salt, and ajwain. Pour 5 tablespoons oil over the flour and mix well with fingertips or pastry cutter until the flour becomes well coated with oil. Add the water gradually until a stiff dough forms (you may need to add 1 tablespoon more water). Knead for 3 to 5 minutes, until dough becomes smooth and soft.

2. Divide the dough into 2 parts and make two 9- to 10-inch logs. Cover with cloth and let rest for 10 minutes.

3. On a cutting board, cut each log into ½ -inch pieces. Using your palms, press each piece into a flat circle. Roll out each dough ball into a circle 2 to 2½ inches wide. Stack 6 circles on top of each other. Using a toothpick, pierce each stack of
matries
, making 4 to 5 holes in each stack.

4. Heat about 3 inches oil in a wok/
karahi
or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the hot oil quickly rises to the top but does not turn brown right away. Adjust heat as needed.

5. Carefully drop half of the
matries
(about 12 to 14) into the hot oil. Fry for 8 to 10 minutes, until the
matries
are light brown.

6. Drain
matries
on a paper towel. Cool completely and store in an airtight container.

VARIATION:
For traditional
matries
, substitute rotiatta for all-purpose flour—for a total of 2 cups
all-purpose flour, and proceed as above.

Enjoy these crackers as a snack any time. Eat them by themselves or with a dab of hot-and-sour Indian pickles or sweet mango chutney. They are also great with hot tea or coffee.

1. In a medium mixing bowl or food processor, combine all-purpose flour, salt, and ajwain. Pour the oil over the flour and mix well with fingertips or pastry cutter until the flour becomes well coated with oil. Gradually add ¾ cup water until a stiff dough forms (you may need to add 1 to 2 tablespoons more water). Knead for 3 to 5 minutes, until dough becomes smooth and soft. Divide the dough into 2 parts and flatten each into a large disk. Cover with cloth and let sit for 10 minutes.

2. On a flat surface (a plastic pastry sheet or a wooden board), roll out each disk into a 12-inch circle. With a sharp knife, cut the dough lengthwise into ⅓ -inch strips, then cut crosswise about 1½ inches apart.

3. Heat about 3 inches oil in a wok/
karahi
or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the hot oil quickly rises to the top but does not turn brown right away. Adjust heat as needed.

4. Using a flat spatula, drop several strips at a time into the hot oil. You should be able to fry all the
nimki
from one circle at a time, depending on the size of your frying pan. Fry for 12 to 14 minutes, until the
nimki
are light brown.

5. Drain on a paper towel. Cool completely and store in an airtight container.

Dhokla
, a specialty of the Gujarat state, has become popular throughout India. Typically, it is a mix of beans and rice, ground and fermented overnight, and steamed. It’s healthy and delicious. Here is a recipe for an instant dhokla that you can prepare anytime—no soaking, grinding, or fermenting required. And the good news is that it turns out just as good as, if not better than, the traditional version.

1. In a medium bowl, combine cream of wheat, besan, salt, and turmeric. Add water and beat with an electric hand mixer on medium speed for 2 to 3 minutes.

2. Add ginger, green chile, lemon juice, and oil. Beat with the mixer for an additional minute.

3. Brush or spray an 8- or 9-inch round metal cake pan with oil. Set aside.

4. Use a large saucepan with a tight lid into which the cake pan will fit. Place a steamer rack or a 1-inch-high ring in the middle of the pan—to raise the surface. Add 1 cup water in the saucepan and heat on medium-high heat.

5. Just before steaming, add ENO to the batter. Stir in a circular motion until blended. Immediately transfer the mixture into the oiled cake pan.

6. Carefully place the cake pan in the saucepan, using tongs for safety, and cover with a lid. Bring water to a full, rolling boil, and reduce heat to medium. Steam for 10 minutes. Remove from the heat and carefully take out the cake pan. Set aside to cool to room temperature.

7. Once cooled, cut
dhokla
into 1-inch squares or diamond shapes. Remove from pan and arrange on a serving platter in a single layer.

8.
Prepare seasoning:
Heat oil in a small fry pan to smoking point. Add asafetida and mustard seeds, covering with a lid to avoid splattering. Fry for a few seconds until mustard seeds stop popping. Remove from the heat, add curry leaves, and cook for a few seconds.

9. Evenly spread the oil seasoning over the
dhokla
pieces. Garnish with cilantro and grated coconut, if desired. Serve with Cilantro Chutney (page 185) and/or Coconut Chutney (page 185).

 

MIXED VEGETABLE FILLING

DOUGH

1.
Prepare filling:
Peel boiled potatoes and dice into ¼ -inch pieces. Thaw the frozen vegetables in a strainer by rinsing in lukewarm running water. Drain and set aside.

2. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds and fry for a few seconds until cumin turns a darker brown. Add ginger and green chiles; stir for a few seconds. Add mixed vegetables, water, and salt, and stir. Cover, reduce heat to medium, and cook for 3 to 4 minutes. Add potatoes, coriander, amchur, and garam masala. Mix thoroughly. Cover with a lid, cook for 1 to 2 minutes, or until heated through. Open lid and stir to mix. Let cool.

3.
Prepare dough:
In a medium bowl or food processor, mix flour, salt, and oil until well blended. Add water and make dough.

4. Turn dough onto a lightly floured surface and knead for about 2 minutes or until dough becomes smooth and soft. Divide dough into 10 equal portions. Roll each dough portion between your palms to make smooth balls.

5.
Assemble samosas:
Pour ¼ cup water into a small bowl; set aside.

6. Roll each ball into a 6-inch circle. Cut in half. Take one half, dip your index finger in water, and run it along the straight edge. Fold in half, overlapping about a ¼ -inch straight edge over the other, making a cone. Press to seal the cone.