Anaheim Pepper Bajji
Ingredients
- Besan 1/2 cup
- Rice Flour 1/4 cup
- Turmeric 1/4 tsp
- Chilli powder 1/4 tsp
- Ajwain 1/4 tsp
- Garam Masala 1/2 tsp
- Salt to taste
- Water 1/2 cup
- Anaheim Peppers 3
- Oil to fry 2 cups
- Baking soda 1/8 tsp
Procedure:
1. Slice the Anaheim peppers into 3 mm slices. Shake seeds away without hollowing it out.
2. Mix the dry ingredients.
3. Add water and make batter without clumps.
4. Preheat oil to 350 degrees farenheit.
5. Dip pepper slices in patter and put in oil. You want it well coated.
6. Fry on one side for 3 minutes and flip the bajjis. Cook for 2 more minutes.
7. Drain on to paper towels.
Onion Pakora
This is a teatime savory snack. This is Mr Yogi Gupta’s recipe.
Ingredients:
- Onion thinly sliced 1 cup
- Turmeric 1/2 tsp
- Chilli powder/cayenne pepper 1/2 tsp
- Besan/chickpea flour 3/4 cup
- Water 1/2 cup
- Salt 1/2 tsp
- Peanut Oil, for frying 2 cups
Procedure
- Mix the besan and spices.
- Add water and mix.
- Add the onion and mix.
- Let the mixture sit for 30 minutes.
- Preheat oil to 350 degrees farenheit on medioum high.
- Put 1 tbsp of mixture.
- Let each batch sit for 5 minutes or till it gets golden brown.
- Drain onto paper towels.
Savory diamonds
This beautiful snack is (relatively) easy to make. It is a great teatime snack.
Ingredients:
- Wheat flour 1/2 cup
- Besan 1/2 cup
- Maida 1/2 cup
- Salt 1 tsp
- Turmeric 1 tsp
- Chill powder 1 tsp
- Kasuri methi 1 tbsp
- Sugar/jaggery 1 tbsp
- Pepper powder 1/2 tsp
- Butter, cold 3 tbsps
- Water 1/2 cup
- Oil for frying, 2 cups
Procedure:
Prepare the dough
- Mix the flours and spices.
- Cut the cold butter into small pieces and blend into flour till flour becomes crumbly. Ideally mix it in the food processor for 1 min.
- Add the water to the dough and knead it into a ball.
- Cover with a moist towel to prevent drying out.
Make the diamonds (it is easier than it sounds…)
- Divide dough into balls 2-3 inches in diameter.
- Place a plastic sheet (shrik wrap is ideal) on the counter/rolling surface.
- Place the dough in the middle of the sheet and place another sheet on it.
- Roll out the dough into a circle 2 mm in thickness.
- Cut the circle into 1″ diagonal strips with a pizza cutter.
- Make cuts again diagonal to the previous cuts at 1″ intervals.
- Stab each diamond with a fork (to prevent puffing up).
Frying
- Heat oil to 350 degrees Fahrenheit.
- Fry the diamonds in batches of 15-20 for 3 minutes and medium.
- Drain onto paper towels.
Points to note:
**Check the oil temperature frequently and change the heat intensity accordingly.
**The snack has to fry beyond a golden brown color into darkish brown to retain its crispiness into the next day.
Khasta Kachori
This is based on another of Mr Yogi Gupts gems from his site, located here.
Ingredients
For shell
- All purpose flour 2 Cups
- Ghee 4 Tablespoons
- Salt 1/4 teaspoon
- Cold water 6 Tablespoons
For stuffing
- Yellow split mung dal 1 Cup
- Water 5 cups to moisten Dal
- Red Chilli Powder 1 teaspoon
- Salt 1/4 tsp
- Coriander powder 1/2 tsp
- Garam masala 1/2 tsp
- Cumin seeds 1/2 tsp
- Coriander seeds 1/2 tsp
- Fennel seeds 1/2 tsp
- Cilantro 2 tbsp chopped
- Asafoetida powder 1/4 tsp
For frying
Peanut oil or vegetable oil 4 cups
Method
Stuffing
1. Boil the water and turn off the heat. Put the mung dal in the water and let it sit for 30 minutes.
2. Coarsely grind the coriander seeds, cumin seeds and fennel seeds.
3. Coarse grind the mung, ideally without any water. Mix the powder from step 2 and the other stuffing ingredients.
3. Knead for 3 minutes.
4. Cook on medium heat for 5 minutes to remove dampness.
5. Divide into 14 balls.
Covering
1. Mix dry ingredients.
2. Add the ghee and mix so that flour becomes crumbly. Should take about 3 minutes.
3. Add cold water and knead into dough ball.
4. Cover with damp towel.
5. Divide dough into 14 balls and keep them covered with the damp towel.
Assembling
1. Roll each ball into discs 4 inches in diameter.
2. Place the ball of stuffing in the center of the disc and wrap the covering around the stuffing and 3. join the covering on the top.
4. Press the assmbled piece so that it half and inch in thickness.
Frying
1. Preheat oil to 275 degrees farenheit.
2. Fry 3 to 4 in a batch.
3. It should take around 8 minutes for it to turn golden brown.
Samosa
The recipe for the covering is from Mr Yogi Guptas site (IndiaCurry.com). It is a treasure trove for North Indian recipes.
Ingredients
Covering
- All purpose flour 1 1/2 Cups
- Salt 1/2 tsp
- Ajwain 1/8 teaspoon
- Ghee or Vegetable shortening 3 1/2 Tablespoons
- Cold Water 5 tbsps
Sealer
- All purpose flour 1 Tablespoon
- Cold Water 1/2 Cup (very essential for it to be cold)
Filling
- Russet potatoes 3 medium
- Garam Masala 1 tsp
- Salt 1tsp
- Red chilli powder 1/4 tsp
Frying
2 cups oil (peanut is ideal and vegetable oil is next)
Method
Make the dough for the covering
1. Mix the flour, salt ajwain and ghee. Mix till the ghee is totally incorporated and the mixture becomes crumbly (around 3 mins).
2. Add the water and knead for 5 mins. The dough should not have lumps.
3. Wrap the dough with a wet towel or shrink (plastic) wrap and let it sit for 30 minutes.
5. For sealer mix pastry flour with water to make a slurry.
Make the filling
6. Cook the potates. (either pressure cook for 3 whistles or peel and microwave covered till cooked).
7. Mash the potatoes, however do not make them completely pasty. Having chunks adds to the texture of the filling.
8. Add the salt, garam masala and red chilli powder.
Make the samosas
9. Divide dough into 4 parts
10. Roll each of the parts into a circle around 1.5 mm in thickness.
11. Cut the disk in half
12. Form a cone with a half disk and see the edges with the slurry
13. Spoon in 2 tbsps of the mixture. Too much mixture will increase the risk of the samosa breaking in the oil.
14. Seal the remaining edges with the slurry.
15. Make all the samosas and keep them on a tray under a moist thin cloth to prevent drying out.
16. Preheat the oil to 325 degrees farenheit.
17. Fry 4 at a time for 5 minutes.
18. Remove them and place them on a paper towel.
