Authors: Neelam Batra

1,000 Indian Recipes (105 page)

BOOK: 1,000 Indian Recipes

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2 large russet (or any) potatoes (about 1 pound)

1 fresh 4-ounce sourdough roll, cut into
¹⁄
₂-inch dice

¹⁄
₂cup nonfat plain yogurt

¹⁄
₂cup milk, heated in a pot or microwave

¹⁄
₄cup finely chopped fresh cilantro, including soft stems

2 tablespoons peeled minced fresh ginger

2 to 3 fresh green chile peppers, such as serrano, minced with seeds

¹⁄
₂teaspoon salt, or to taste

1 to 2 tablespoons plain dried bread crumbs, if needed

¹⁄
₂cup rice flour or all-purpose flour

1
¹⁄
₂to 2 cups peanut oil for deep-frying

1.
Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash. Meanwhile, in a medium bowl, mix together the bread, yogurt, and hot milk. When the bread soaks up all the liquids, add the mashed potatoes, cilantro, ginger, green chile peppers, and salt and, with clean hands, gently mix everything together. (Don't use a food processor; over-mixing will result in glutinous potatoes.) If the mixture seems too soft, mix in 1 to 2 tablespoons bread crumbs.

2.
Put the rice (or all-purpose) flour in a flat bowl. Divide the potato mixture into 15 to 20 portions, shape each one into a smooth 2-inch oval or round, and coat with the flour in the bowl.

3.
Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the potato mixture dropped into the hot oil bubbles and immediately rises to the top. Add the potato ovals into the hot oil carefully with your fingers or a spoon to avoid spluttering. Add as many as the wok can hold at one time without crowding and fry each batch, turning a few times with a slotted spatula, until crispy and golden on all sides, about 1 to 2 minutes.

4.
Transfer to paper towels to drain. Repeat the process with the remaining ovals. Transfer to a serving platter and serve hot.

Potato and Tapioca Patties

Aalu-Sabudana ki Tikki

Makes 15 to 20 pieces

These are not true
tikkis
; they are much lighter in texture because of the tapioca. They are, however, a revelation, being delicately and unexpectedly light on the inside and crisp on the outside.

¹⁄
₃cup tapioca pearls

2 large russet (or any) potatoes (about 1 pound)

¹⁄
₂cup boiling water

1 tablespoon peeled minced fresh ginger

4 to 6 scallions, white parts only, minced

¹⁄
₄cup minced fresh spinach leaves

1 tablespoon ground coriander

¹⁄
₂teaspoon ground cumin

¹⁄
₂teaspoon garam masala

1 to 2 tablespoons plain dried bread crumbs, if needed

1
¹⁄
₂to 2 cups peanut oil for frying

1.
In a small pan, soak 1 tablespoon of the tapioca in the boiling water about 30 minutes. Meanwhile, cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash.

2.
In a small pan, cook the soaked tapioca over medium heat until it turns glutinous, about 5 minutes. (You will still see the grain.) Let cool. Coarsely grind the remaining tapioca in a coffee or spice grinder. Transfer to a flat dish and set aside for coating the patties.

3.
In a bowl, add the mashed potatoes, ginger, scallions, spinach, coriander, cumin, garam masala, and the cooked tapioca. With clean hands, gently mix everything together. (Don't use a food processor; over-mixing will result in glutinous potatoes.) If the mixture seems too soft, mix in 1 to 2 tablespoons of bread crumbs.

4.
With lightly greased hands, divide the potato mixture into 20 portions and shape each one into a round ball, then flatten lightly to make a smooth disc or oval. Coat each disc with the ground tapioca, then press between the palms of your hands to ensure that the tapioca adheres nicely.

5.
Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the potato mixture dropped into the hot oil bubbles and immediately rises to the top. Add the discs and deep-fry according to the directions for
Sourdough Bread and Potato Ovals
, starting from Step 3. Drain on paper towels. Serve.

Potato and Cashew Patties

Aalu aur Kaaju ki Tikki

Makes 20 pieces

Crunchy to taste and enriched by nuts, this recipe is another tasty
tikki
patty variation as made by my sister-in-law, Asha Puri, in Los Angeles.

1 teaspoon
Chaat Masala
(or store-bought)

2 large russet (or any) potatoes (about 1 pound)

1 tablespoon peeled minced fresh ginger

1 teaspoon fresh green chile pepper, such as serrano, minced with seeds

1 tablespoon ground coriander

1 teaspoon dried fenugreek leaves

¹⁄
₄teaspoon coarsely ground ajwain seeds

¹⁄
₄teaspoon cayenne pepper, or to taste

¹⁄
₂teaspoon salt, or to taste

2 large eggs, lightly beaten

¹⁄
₂cup coarsely chopped raw cashews

1
¹⁄
₂to 2 cups peanut oil for deep-frying

1.
Prepare the chaat masala. Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Cool, then peel and mash. In a large bowl, add the mashed potatoes, ginger, green chile pepper, coriander, fenugreek, ajwain, cayenne pepper, and salt. With clean hands, gently mix everything together. (Don't use a food processor; over-mixing will result in glutinous potatoes.)

2.
With lightly greased hands, divide the mixture into 20 portions and shape each one into a round ball, then flatten lightly to make a smooth patty or an oval.

3.
Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Dip each patty in the beaten egg, then coat well with the cashews and deep-fry according to the directions for
Sourdough Bread and Potato Ovals
, starting from Step 3, until crisp and golden. Drain on paper towels, garnish with the chaat masala, and serve.

Stuffed Lentil Wafer Rolls

Paapad Rolls

Makes 25 to 30 pieces

I first ate these at the home of a family friend, Lalit Pant in Los Angeles, and since then I have become an ardent fan. These spicy rolls are very addictive; allow 3 to 5 per person.