1,000 Indian Recipes (80 page)

Starters and snacks are highly favored in the Indian culture, in which entertaining guests at a moment's notice is a way of life. Family and friends drop by for a visit, often unannounced, and whipping up a welcome in the form of snacks and appetizers is a pleasurable challenge for the host. They provide something tantalizing to the senses for everyone to nibble on while spending time together.

Some of these snacks are also the can't-resist tidbits eaten throughout the day in India—at home or at vendor stands—to tide you over until mealtime.

There are two main categories of snacks in India: the nibbles and munchies that are made in advance and that can be stored almost like pantry staples, and the kind meant to be eaten freshly made and hot.

The first, usually the deep-fried savories and spicy trail-mix-like combinations such as
sev
(savory chickpea flour noodles),
bhujia
(savory chickpea flour or potato vermicelli), and spiced crackers and pastries (
mathri
), are traditionally made in large batches because they can be stored for long periods. They can also now be found in some Indian and even non-Indian markets all over the world, including the United States.

The second category includes the delicacies patrons have come to know and love from Indian restaurants and mom-and-pop shops—
samosas
(stuffed deep-fried triangular pastries)
, pakoras
(fritters),
chaats
(dishes with savory, tangy, and spicy flavors)
, kabaabs
(grilled or deep-fried finger food),
tikkas
(grilled boneless meats), and more.

Always served with an assortment of chutneys and attractive garnishes, these specialty snacks are substantial, filling foods that often also serve as brunches and light meals. They are true Indian fast foods.

= Vegan
= Pressure-Cooker Quick

Spicy Savories and Trail Mixes

Spicy Lentil Wafers

Paapad

Allow 1 to 2 wafers per serving

Light as air, but with enough spice and crunch to whet appetites, lentil wafers (or
paapadh
and
paapadum
as they are called in the north and south, respectively), are the everyday snack always present in Indian homes and restaurants.

Available in a range of flavors, tastes, shapes, and textures,
paapads
are among the few traditional Indian snacks that really benefit from mass production. Look for them in Indian grocery stores in the United States in packages—they are round like tortillas, but thinner, and come plain or studded with spices.
Paapads
can then be roasted in a number of ways or deep-fried. The classic way to roast is over an open flame (popular in northern India), or in an oven, toaster oven, toaster (broken in half), or in the microwave. Have the exhaust fan on because smoke will rise, especially when flame-roasting.

Flame Roasting

Using tongs, hold each
paapad
over the flame and roast it, beginning with the edges and moving toward the center.

Oven or Toaster Oven

Place under the preheated broiler until crisp—no more than 35 seconds—making sure the edges do not burn.

Toaster

Toast as you would a slice of bread, turning the
paapad
to make sure the edges get browned.

Microwave Oven

Cook on high power about 1 minute, watching to make sure the
paapad
doesn't burn or begin to smoke. (This method is so quick and easy that you may find yourself making them this way all the time at home and will start a new trend at the office—if you have a microwave.)

Deep-Frying

Follow the directions for
deep-frying
, making sure to drain each
paapad
well. Typically, the oil used for
paapad
frying is not reusable, because it gets gelatinized in the process.

Salt and Pepper Cashews

Namkeen Kaaju

Makes about 2 cups

In a country where deep-frying is a way of life, everything gets fried (including people, in the hot summer sun), and cashews are no different.

You can make this recipe with other nuts, such as peanuts, almonds, and walnuts, and seeds such as shelled sunflower, pumpkin, and melon seeds. If you use nuts of different sizes, fry them separately, or coarsely chop them so that they all cook together evenly.

¹
⁄
₂
cup peanut oil for deep-frying

2 cups raw cashews

¹
⁄
₄
teaspoon salt, or to taste

¹
⁄
₄
teaspoon freshly ground black pepper, or to taste

1.
Heat the oil in a medium nonstick wok or saucepan over medium heat and fry, stirring and turning the cashews until golden, about 1 minute. Before removing them from the wok, hold them for a few seconds between the slotted spatula and the sides of the wok to drain out as much oil as possible. (Do not drain on paper towels, or the spices will not adhere to the nuts.)

2.
Transfer to a bowl and quickly mix in the salt and pepper and toss well, making sure the cashews are well-coated.

3.
Serve them while they are still warm (but not hot, or they will be soft from the oil), or cool to room temperature, transfer to an airtight container and store 2 to 3 weeks at room temperature or about 3 months in the refrigerator.

Spicy Mixed Nuts and Seeds

Masaladaar Maevae

Makes about 2
¹
⁄
₂
cups

India's version of trail mix, this mixture can be made with one type of nut, or several together. If you use nuts of different sizes fry them separately, or coarsely chop them so that they all cook together evenly. Black salt adds citrusy flavor to the mix but you can leave it out if you don't have it or can't easily find it.

1 teaspoon cumin seeds, dry-roasted and coarsely ground (
Dry-Roasting Spices
)

1
¹
⁄
₂
to 2 teaspoons
Chaat Masala
(or store-bought)

¹
⁄
₄
teaspoon cayenne pepper, or to taste

¹
⁄
₄
teaspoon black salt (optional)

¹
⁄
₂
cup peanut oil for deep-frying