If you are a South-Asian, you love these for a snack

28-Sep-2018

If you are a South-Asian, you love these for a snack

Snacks are a part of every region and culture in the world but the South-Asians have a very specific taste for snacks. South-Asians cook these snacks at home every day out of desi ingredients, which are tricky but loved by every South-Asian. Their cuisine has a very unique taste with a combination of variety of spices and sweets. Majority of these snacks are relished in common among India, Pakistan, Nepal and Bangladesh. So if you’re a South-Asian here are some foods that you would love for a snack.

Snacks are a part of every region and culture in the world but the South-Asians have a very specific taste for snacks. South-Asians cook these snacks at home every day out of desi ingredients, which are tricky but loved by every South-Asian. Their cuisine has a very unique taste with a combination of variety of spices and sweets. Majority of these snacks are relished in common among India, Pakistan, Nepal and Bangladesh. So if you’re a South-Asian here are some foods that you would love for a snack.

Batata vada:

Ingredients:

  • 500 gm potatoes
  • Oil for deep frying

For the Tempering:

  • ¼ tsp Mustard Seeds
  • A few Curry Leaves
  • ¼ tsp A-1 Turmeric Powder
  • 2-3 Green Chilies, finely chopped
  • 1-inch piece Ginger, finely chopped
  • 5 large cloves Garlic, finely chopped
  • A few sprigs Coriander, finely chopped
  • Salt, as per taste
  • 2 tsp Oil

For the Batter:

  • 200 gm Chickpea Flour, sifted
  • Water
  • ½ tsp Red Chili Powder
  • ¼ tsp Cumin Powder
  • Salt
  • A pinch of Baking Soda

For the Spicy Green Chutney with Peanuts

  • 1 large bunch Cilantro or Coriander Leaves
  • 1 small bunch Mint Leaves
  • 6 – 8 hot Green Chilies
  • Juice of half a Lime
  • 1-inch piece Ginger
  • 1 large clove of Garlic
  • A handful of raw Peanuts, peeled
  • Salt and Water, as needed

Directions:

Make the Batata Vada:

  1. Boil or steam the potatoes until soft, peel and mash coarsely.
  2. Next prepare the tempering: Heat oil and add mustard seeds. When they crackle, add the curry leaves, followed by ginger, garlic, green chilli, turmeric and salt. Mix well and cook for a few minutes till the ginger and garlic are cooked, being careful not to burn the tempering.
  3. Add the tempering to the mashed potatoes, along with the chopped cilantro.
  4. Divide the potato mixture into equal sized portions, approximately the size of a lemon and form them into balls.
  5. Make a thick batter with the chickpea flour and the other ingredients mentioned for the batter. Be sure to add the water little at a time and check the consistency, so the batter does not become too thin.
  6. In a deep vessel or fryer, heat the oil for deep frying.
  7. When the oil is hot, dip each ball in the batter and deep fry until golden brown in color.
  8. Serve piping hot with the green peanut chutney.

Make the Chutney:

  1. Grind together all the ingredients for the chutney in a blender, using minimum amount of water, till you get a smooth paste.

Bread Pakora:

Ingredients:

  • 6 slices Bread
  • 6 Potatoes
  • 2 tbsp. green chili paste
  • ¼ cup coriander leaves
  • 1 tbsp. A-1 Salt
  • 1 tsp red chili powder
  • 1 tbsp. cumin seeds
  • 1 tbsp. coriander seeds
  • 1 tbsp. anar dana
  • 1 cup gram flour
  • ½ tsp mustard or Rai

Method:

  1. Boil potatoes and mash them.
  2. Add salt, red chili powder, coriander seeds, cumin seeds, coriander leaves, green chilies paste and anar dana to the potatoes.
  3. Mix the spices in the potatoes well.
  4. Spread the mix on the bread slices.
  5. Add salt and red chili powder according to taste to gram flour and mix with water.
  6. Cut the bread into 4 pieces.
  7. Dip the bread into gram flour mix and fry.
  8. Serve with ketchup or chutni.

Pakora

Ingredients:

  • 250g gram flour
  • 50g self-raising flour
  • ½ tsp A-1 red chili powder
  • 1 tsp garam masala
  • 1 tsp A-1 chicken masala powder (optional)
  • 1 tbsp. lemon juice
  • 300g potatoes, peeled and cut into small pieces
  • 300g onions, finely chopped
  • 3 spring onions, trimmed, finely chopped
  • 6-8 spinach leaves, finely chopped
  • Handful fresh coriander leaves
  • 1 tsp chopped green chili
  • 1 tsp A-1 salt
  • Oil, for deep frying

Method

  1. Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine.
  2. Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
  3. Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
  4. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  5. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.

Namak Paray

Ingredients:

  • ½ cup Plain Flour
  • ½ tsp A-1 Salt
  • 1 ½ tbsp. Oil or ghee
  • ¼ tsp. Carom or bishop seeds
  • Water
  • Oil to fry

Method:

  1. In a bowl mix plain flour, salt, carom seeds mix it, then add oil and water to make a hard dough.
  2. Cover and keep for 1/2 hour.
  3. After 1/2 hour dust the surface with a little flour as it helps lifting each piece, roll the dough really thin.
  4. Now cut it any shape you like.
  5. The oil should be hot, add each piece and fry it on low to medium flame till golden.
  6. Once it is cooked it will float on the top of the oil.
  7. Serve hot

Samosa:

Ingredients:

Samosa Dough

  • 2 cups Maida
  • 2 tablespoon Vegetable Oil
  • 1/4 teaspoon Salt
  • 1/2 cup Water + a few tablespoons extra

Samosa Filling

  • 2 tablespoons Oil
  • 1 teaspoon Coriander Seeds
  • 1/2 teaspoon Saunf (fennel seeds)
  • A pinch of Methi Seeds (fenugreek seeds)
  • 1 tablespoon Ginger Paste (freshly ground ginger)
  • 1 teaspoon Garlic Paste (freshly ground garlic)
  • 1 teaspoon chopped Green Chillies (or Jalapeno)
  • 2 teaspoons Red Chilli Powder
  • 2 tablespoons Coriander Powder
  • 3/4 teaspoon Turmeric Powder
  • 1 tablespoon Raw Mango Powder (Amchoor)
  • 1/2 teaspoon Garam Masala Powder
  • 2 large Potatoes, boiled, peeled and mashed
  • 6-7 Curry Leaves
  • Salt to taste

Oil for Frying

Samosa Dough: 

  1. To start making the samosa dough or pastry, mix together flour and salt and add oil.
  2. Rub the oil with the flour till it resembles bread crumbs.
  3. Start by adding 1/2 cup water and knead it into a firm dough.
  4. You may need a few extra teaspoons of water but add as you go.
  5. The consistency of the dough should be firm and smooth.
  6. Cover the dough with a damp cloth and set aside while you make the filling.

Samosa Filling: 

  1. Heat oil in a pan. While the oil is heating, crush the coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds) roughly and add it to the pan.
  2. Fry the spices till aromatic but be careful not to burn them.
  3. Add ginger, garlic and green chilies and stir fry for a minute or two.
  4. Add the remaining spices, mashed boiled potatoes and salt. I like to use a potato masher to just mash everything together and then mix it.
  5. Add the curry leaves right at the end, give it one more good mix and then set the mixture aside to cool.

Wrapping the samosas: 

  1. Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour.
  2. Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter.
  3. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
  4. Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). Pinch the corner of the cone so that its sealed.
  5. Place a tablespoon and a half of the filling in the cone, making sure to fill it only 3/4th of the way.
  6. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together.
  7. Repeat till all the dough is used up.
  8. Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth.

Frying the samosas: 

  1. Heat about 2-3 inches’ oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats on the surface, your oil is ready for frying.
  2. Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer.
  3. Fry the samosas on a low flame till golden brown on either side. It’s important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside.
  4. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.

If you want to cook any of these recipes but don’t have access to the spices, A-1 spices is your solution because A-1 brings all your Indian spices online without having to step outside of the house you can just go on the website and order them with a click.

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