1,000 Indian Recipes (82 page)

Besan-Tali Moong-Phalli

Makes about 2 cups

Even though they are batter-coated and deep-fried, these peanuts are too small to be called
pakora
fritters (although that's what they truly are). I invariably make them in large batches, but the challenge is not making them, it's trying not to eat them all at once! Try this with cashews or almonds too.

¹
⁄
₂
cup chickpea flour

1 teaspoon ground ginger

¹
⁄
₂
1 teaspoon salt, or to taste

¹
⁄
₂
to 1 teaspoon cayenne pepper, or to taste

¹
⁄
₈
teaspoon baking soda

¹
⁄
₈
teaspoon ground asafoetida

2 cups shelled raw peanuts, with or without red skin

3 tablespoons fresh lemon juice

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

1.
Put the chickpea flour into a sifter or a fine-mesh strainer and sift the flour into a medium bowl. Mix in the ginger, salt, cayenne pepper, baking soda, and asafoetida. Mix in the peanuts and then add the lemon juice and mix with clean fingers, making sure the peanuts are coated with a thick batter (add 1 tablespoon water, if needed).

2.
Heat the oil in a large wok or skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small bit of batter dropped into the hot oil bubbles and rises to the top immediately. Then add the batter-coated peanuts, piece by piece (or by the handful), adding as many as the wok can hold at one time. Separate them quickly with a fork or a slotted spatula and fry, stirring and turning, until crisp and golden, about 1 minute. Repeat with the remaining peanuts. Transfer to paper towels with a slotted spatula to drain. Let cool and serve, or store in an airtight container in the refrigerator up to 15 days.

Crispy Taro Chips with Asafoetida

Tali Arbi kae Lacchae

Makes 4 to 6 servings

A specialty of Trivandrum in the south, these taro chips are fried in coconut oil and are always served hot and crisp. For a change of flavor, fry the taro sticks, then toss with 2 or more teaspoons of
chaat masala
(or store-bought) and a squeeze of fresh lime.

1 pound taro root, peeled and cut into thin julienne sticks

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

¹
⁄
₈
teaspoon ground asafoetida

¹
⁄
₂
teaspoon cayenne pepper, or to taste

¹
⁄
₂
teaspoon salt, or to taste

1.
Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or when a small piece of taro root dropped into the hot oil rises to the top after 15 to 20 seconds.

2.
Add the taro root sticks in 2 or 3 batches, adding as many as the wok can hold at one time. Fry, stirring and turning, until crisp and golden, about 1 minute per batch. Transfer to paper towels with a slotted spatula to drain.

3.
Let cool and remove all but 1 teaspoon of oil from the wok. Heat the oil and add the asafoetida, cayenne pepper, and salt. Add the taro root sticks and mix well. Serve hot.

Pastry Crackers and Puff Pastries (
Mathri
)

Think of a savory, flaky pie crust and you will not be too far from understanding
mathri
or
mathi
crackers. Sometimes bland—made just with a basic flour,
ghee
(or oil), and water dough—sometimes sweetened with a thin layer of melted sugar, and sometimes enhanced with one or more flours, spices and herbs,
mathri
are found all over India. Richer in fat than some of the other Indian pantry snacks, they quickly satiate the munchies.

Store in an airtight container at room temperature about 2 months. Eat them warmed or at room temperature with a cup of hot tea, or serve them with a spicy mango pickle.

Pastry Crackers with Black Pepper and Ajwain Seeds

Ajwaini Mathri

Makes 16 pieces

This recipe, from my friend Rita Bhalla in Los Angeles, is one of the best I've ever tasted. With an oregano-like flavor from the ajwain seeds and a peppery kick, this pastry is delicious by itself or with mango pickle. Also try it with soups, crumble it over salads, or enjoy it with a tall glass of chilled beer.

All
mathris
should be fried at low heat so they can cook all the way through and develop a rich golden hue.

2 cups all-purpose flour

¹
⁄
₄
cup semolina

¹
⁄
₄
cup canola oil

2 tablespoons melted ghee

1 teaspoon coarsely ground ajwain seeds

¹
⁄
₂
to 1 teaspoon coarsely ground black pepper + 16 black peppercorns

1 teaspoon salt, or to taste

¹
⁄
₂
cup warm water

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

1.
Place the flour, semolina, oil, ghee, ajwain seeds, ground pepper, and salt in a mixing bowl and rub lightly with clean fingers to mix. Then add the water, a little at a time, and mix until the dough gathers into a semi-firm ball that does not stick to your fingers. (Lightly coat your fingers with oil, if needed.)

2.
Divide the dough into 16 equal portions and, with a rolling pin, flatten each one into a thin 3- to 4-inch disc that's about
¹
⁄
₈
-inch thick. If the dough sticks to the rolling surface, coat very lightly with oil; do not dust with dry flour.

3.
With the tip of a knife, poke a few holes or make
¹
⁄
₄
-inch slits all over in each round. (These will prevent any puffing of the dough, or they will turn into
poori
breads.) Place one peppercorn in the center of each mathri and press it in firmly.

4.
Heat the oil in a large wok or skillet over medium heat until it reaches 300°F to 325°F on a frying thermometer, or when a small drop of dough starts to bubble while it is still submerged. (Lower the heat if it rises immediately or browns.) Add the discs, as many as the wok can comfortably hold at one time, and fry, turning as needed, until lightly golden and crisp. Do not brown them and make sure the centers are crisp. Drain on paper towels. Let cool completely, and store in airtight containers at room temperature about 2 months.

Variation:
To add more interest to mathris, along with the flour and spices, mix in
¹
⁄
₂
cup finely chopped onion, 2 tablespoons finely chopped fresh curry leaves, or 2 teaspoons dried fenugreek leaves.

Savory Pastry Diamonds

Namak-Paarae or Nimki

Makes 4 to 6 servings

These diamond-shaped savory pastry bites are a lighter and much smaller version of
mathris
. They are made and eaten in much the same way as the
mathris
.

1
¹
⁄
₂
cups self-rising flour, plus more for dusting