Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (92 page)
Fenugreek leaves are somewhat bitter. Although I like them that way, Neelam first salts and washes them before starting with the recipe, which you can try if you prefer. Make these
pakoras
as leafy as possible, with the chickpea flour acting only as a binder.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
2 cups finely chopped fresh fenugreek leaves, including soft stems
1
⁄
2
cup chickpea flour
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
2 tablespoons coarsely ground coriander
1 tablespoon ground pomegranate seeds
1 teaspoon mango powder
1
⁄
2
teaspoon salt, or to taste
1
⁄
8
teaspoon baking soda
1
1
⁄
2
to 2 cups peanut oil for deep frying
1.
Prepare the chaat masala. Put the chopped fenugreek leaves in a bowl and add all the other ingredients, except the oil and chaat masala and mix well to make a semi-thick mixture, and set aside, about 20 minutes. Do not add any water; the washed leaves will be moist and the salt and spices will cause them to release more.
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 into the hot oil and fry as directed in the box. Transfer all the pakoras to a serving platter, sprinkle the chaat masala on top, and serve.
Mixed Vegetable Pakora Fritters
Milli-Julli Sabziyon kae Pakorae
Makes 25 to 30 pieces
This recipe is made by mixing chickpea flour into grated vegetables. We do not make a batter, as we do for most of the other
pakoras
mentioned in this chapter. There's enough moisture in the vegetables.
Grate each vegetable by hand or put all of them in the food processor and pulse until minced for smooth textured
pakoras
.
1 teaspoon
Chaat Masala
(or store-bought)
1 cup finely chopped fresh spinach leaves
1
⁄
2
cup each: grated carrots, broccoli, potatoes, zucchini
1
⁄
2
cup each minced onion, red bell pepper
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled and minced fresh ginger
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon salt, or to taste
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
⁄
2
teaspoon coarsely ground black pepper
1
⁄
4
teaspoon baking soda
1 cup chickpea flour (besan), or more as needed
1
⁄
2
to 2 cups oil for deep-frying
1.
Prepare the chaat masala. In a bowl, mix everything except the oil and chaat masala together to make a semi-thick mixture, adding more chickpea flour if the batter seems too soft or some water if firm.
2.
Heat the oil as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer fritters to a platter, sprinkle with the chaat masala, and serve.
Spicy Green Split Pea Pakora Fritters
Muttar Dal kae Pakorae
Makes 20 to 25 pieces
In these
pakora
fritters, everything except half the split peas are minced in the food processor. The minced
dal
(legumes) acts as a binding agent, and the remaining half of the peas add a welcome crunch.
1
⁄
2
teaspoon
Chaat Masala
or store-bought)
1
⁄
2
cup green split peas (muttar dal), sorted and washed in 3 to 4 changes of water
5 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, stemmed
1 small green bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 small russet (or any) potato, coarsely chopped
2 small carrots, coarsely chopped
1 cup coarsely chopped cooking greens, your choice, such as radish, spinach, daikon, or mustard
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems
1
1
⁄
2
tablespoons ground coriander
1 teaspoon ground dried oregano
1
⁄
2
teaspoon coarsely ground ajwain seeds
1
⁄
2
teaspoon ground cumin
1
⁄
4
teaspoon baking soda
1 teaspoon salt, or to taste
2
⁄
3
cup chickpea flour, or more as needed
2 to 3 cups peanut oil for deep-frying
1.
Prepare the chaat masala. Soak the split peas in water to cover by 2 inches, about 4 hours, then drain.
2.
In a food processor, pulse together the ginger, green chile and bell peppers, onion, potato, carrots, greens, and half the split peas until just minced. (Do not over-process into a purée.) Remove to a bowl, mix in the remaining split peas, all the spices, baking soda, and salt. Then add the chickpea flour and mix well to make a semi-thick mixture. If the mixture seems too soft add more chickpea flour, and if it seems too dry add some water, and mix again.
3.
Heat the oil as per directions in the box
Frying Fritters (
Pakorae Talna
)
. Carefully, using clean fingers or a spoon, drop 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer to a platter, sprinkle with the chaat masala, and serve.
Pinched Rice Flour Pakora Fritters with Papaya
Chaval Atta aur Papitae kae Pakorae
Makes 35 to 40 pieces
The dough-like batter of this
pakora
is first formed into long, thin rolls and fried. Then portions of the rolls are pinched off and re-fried to make crunchy and unusual
pakoras
. The surprise flavor in these comes from the unripe papayas.
4 to 6 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, stemmed