Mixed Vegetarian Platter Recipe

Prepare potatoes

Place the cubed potatoes in a pot, add 4 cups water and 1/2 tsp salt, bring to a boil and cook until tender (10–12 minutes). Drain and mash coarsely; you should have about 3 cups mashed potatoes. Let cool slightly.

Make tempering and mix

Heat 1 tablespoon oil in a small pan over medium heat. Add mustard seeds; when they pop, add curry leaves (if using), chopped onion, grated ginger and green chilies. Sauté until onion softens (2–3 minutes). Add turmeric and stir for 10 seconds. Add this tempering to the mashed potatoes along with chopped cilantro and 1 tsp salt. Mix thoroughly and adjust seasoning. Let mixture cool enough to handle.

Form balls

Divide the potato mixture into 12 equal portions and shape into smooth balls (about 1.5 inches diameter).

Prepare batter

In a bowl whisk 1 cup gram flour, 2 tbs rice flour, 1/8 tsp baking soda, and 3/4 cup water to make a smooth, slightly thick batter (like pancake batter). Add a pinch of salt if needed.

Fry

Heat oil in a deep pan to 350°F (medium-high). Dip each potato ball into the batter to coat evenly, then carefully lower into hot oil. Fry in batches until golden brown and crisp, 4–5 minutes, turning so they brown evenly. Drain on paper towels. Keep warm in a low oven (100–120°C / 210–250°F) while you finish other items.

Make batter

In a mixing bowl whisk 1.25 cups gram flour, 2 tbs rice flour, 0.5 tsp ajwain or cumin, 0.5 tsp red chili powder and 1 tsp salt. Gradually add ~1/2 cup water to form a thick batter that will cling to vegetables (consistency like thick pancake batter).

Combine vegetables

Add the sliced onion, potato slices, cauliflower florets, chopped spinach and chopped green chili into the batter. Toss so all pieces are well coated. If mixture is too dry add a tablespoon of water at a time.

Fry

Heat oil to 350°F (medium-high). Drop small tablespoons of the coated vegetable mixture into hot oil and fry in batches until golden and crisp, 3–5 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Keep warm in the oven with the bondas.

Make dough

In a bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Rub in 3 tbs ghee or oil until mixture resembles coarse crumbs. Gradually add ~1/2 cup water and knead into a firm but pliable dough. Cover with a damp cloth and rest for 20–30 minutes.

Prepare filling

Heat 1 tablespoon oil in a pan over medium heat. Add 1 tsp cumin seeds; when they sizzle add chopped onion, grated ginger and chopped green chili and sauté until onion softens (2–3 minutes). Add mashed potatoes, peas, 1 tsp coriander powder, 1 tsp amchur or lemon juice, 1/2 tsp garam masala and 1 tsp salt. Cook 2–3 minutes to heat through and marry flavors. Taste and adjust salt or lemon. Let filling cool. Divide into 8 portions.

Assemble samosas

Divide dough into 8 equal balls. Roll each ball into an oval about 6 inches long. Cut each oval in half lengthwise to form two semi-circles. Take one semi-circle, fold into a cone by bringing straight edge ends together and seal the edge with a little water. Fill the cone with one portion of filling, leaving room at the top, then wet the open edges and pinch to seal securely. Repeat for remaining pieces.

Fry

Heat oil to 350°F (medium). Fry samosas in batches, turning gently, until golden brown and crisp, 5–7 minutes. Drain on paper towels and keep warm.

Mint-cilantro chutney

In a blender combine 1 cup mint leaves, 1 cup cilantro leaves, 1 chopped green chili, 2 tbs lemon juice, 1/2 tsp salt, 1/2 tsp sugar (or jaggery) and ~1/4 cup water. Blend to a smooth, bright green chutney. Adjust salt, lemon or water to preferred taste and consistency. Transfer to a bowl.

Tamarind chutney (quick)

If using tamarind paste, mix 1 tbs tamarind paste with 2 tbs water and 1/2 tsp sugar and a pinch of salt to make a sweet-tangy dipping sauce. Adjust sweetness and thickness as needed.

Assemble platter

Arrange 4 aloo bondas, a handful of vegetable pakoras and 6–8 samosas on a serving platter. Place small bowls of mint-cilantro chutney and tamarind chutney on the side. Garnish with lemon wedges and extra cilantro. Serve hot.