Hot samosas, bhajiyas, pakoras, vadas, kachori and roasted bhutta go well with a hot cup of tea or coffee. Here are a few easy-to-make recipes.
Spicy bowl
Ingredients
For making bowl
Suji (semolina): 1 bowl
Cornflour: 1tbsp
Chilli powder: quarter tsp
Salt to taste
For stuffing
Sweet corn: 2 tbsp
Mixed sprouts: 2 tbsp
Boiled and diced potato: 1
Tomato, chopped: 1
Onion, chopped: 1
Cucumber, chopped: half
Cumin powder: half tsp
Lemon juice: half tsp
Chaat masala: 1 tsp
A handful of chopped coriander leaves
Salt to taste
Tamarind chutney for garnishing
Method
First, mix all ingredients and knead into stiff dough. Then make small puris and wrap them on the outer portion of a small steel bowl. Then deep fry them. Keep aside to cool so the shape comes out well. For the stuffing, mix ingredients together, except coriander leaves and tamarind chutney. Fill a little of stuffing in each fried bowl. Sprinkle tamarind chutney over each bowl and garnish with chopped coriander leaves.
Masala Kachori
Ingredients
For the dough
Maida: 2 cups
Melted ghee: 3 tsp
Ajwain: 1 tsp (carom seeds)
Salt to taste
Warm water for kneading
For the filling
Urad dal (soaked for 4-5 hours): half cup
Fennel seeds: 1 tsp
A pinch of asafoetida
Turmeric powder: quarter tsp
Red chilli powder: half tsp
Coriander powder: half tsp
Garam masala powder: half tsp
Dried mango powder: quarter tsp
Salt to taste
Oil for cooking
Method
For the dough, combine all ingredients in a bowl, mix well and knead the dough using enough water for 6-7 minutes until soft. Divide the dough into equal portions. Make small round balls. Make them flat using your palm and fingers. Set aside. For the filling, drain water completely and blend urad dal in a mixer to a coarse paste. Heat oil in a pan; add the dal mixture and sauté for a few minutes till it becomes brown. Remove the dal mixture on to a dish, add spice powders, asafoetida, salt, fennel seeds and mix well. Keep aside. Fill small portions of the dal mixture in the balls to make the kachori. Deep fry kachori till crisp and golden brown.
Dal Pakora
Ingredients
Moong dal: 1 cup
Channa dal: half cup
Urad dal: 2 tbsp
Minced onion: 1
Green chillies, minced: 4
A few curry leaves
Cumin seeds: 1 tsp
Coconut, finely grated: half a nut
A pinch of cooking soda
Salt to taste
Oil for cooking
Method
Soak dals separately in water for six hours. Drain water and grind finely. Mix in rest of the ingredients. Form into round balls and deep-fry to a golden colour. Drain and serve with sauce or chutney.
