Vegetarian Mixed Platter Recipe
One Samosa, Three Pieces Vegetable Pakoras, One Aloo Tikki, One Paneer Pakora, and One Papad. Served with tamarind and mint chutney.
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Ingredients
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Samosa
Vegetable Pakoras
Aloo Tikki
Paneer Pakora
Papad
Chutneys
Method
Samosa Preparation
- 1
Make the Dough
In a bowl, mix all-purpose flour with a pinch of salt and enough water to form a smooth dough. Cover it with a damp cloth and set aside for 30 minutes.
- 2
Prepare the Filling
In a pan, heat a little oil and add cumin seeds. Once they crackle, add the mashed potatoes, green peas, garam masala, and salt. Mix well and cook for a few minutes. Let it cool.
- 3
Shape the Samosas
Divide the dough into equal parts and roll each part into a thin oval. Cut it in half, form a cone with one half, and fill it with the prepared filling. Seal the edges with water.
- 4
Fry the Samosas
Heat oil in a deep pan. Fry the samosas in hot oil until golden brown. Drain on paper towels.
Vegetable Pakoras Preparation
- 5
Prepare the Batter
In a bowl, mix chickpea flour, cumin powder, red chili powder, and salt. Gradually add water until you achieve a thick batter consistency.
- 6
Add Vegetables
Chop the mixed vegetables into small pieces and add them to the batter. Mix well to coat the vegetables.
- 7
Fry the Pakoras
Heat oil in a deep pan. Drop spoonfuls of the batter-coated vegetables into the hot oil and fry until golden brown. Drain on paper towels.
Aloo Tikki Preparation
- 8
Prepare the Mixture
In a bowl, combine mashed potatoes, green peas, cumin powder, chat masala, and salt. Mix well.
- 9
Shape the Tikkis
Divide the mixture into equal parts and shape them into round patties.
- 10
Fry the Tikkis
Heat oil in a pan and fry the tikkis until they are golden brown on both sides. Drain on paper towels.
Paneer Pakora Preparation
- 11
Prepare the Batter
In a bowl, mix chickpea flour, red chili powder, cumin powder, and salt. Gradually add water to make a smooth batter.
- 12
Coat the Paneer
Dip each paneer cube into the batter, ensuring it is well-coated.
- 13
Fry the Paneer Pakoras
Heat oil in a deep pan. Fry the batter-coated paneer cubes until golden brown. Drain on paper towels.
Papad Preparation
- 14
Fry or Roast the Papad
You can either deep fry or roast the papad on an open flame until it puffs up and becomes crisp.
Chutney Preparation
- 15
Make Tamarind Chutney
In a saucepan, combine tamarind pulp and jaggery. Heat until jaggery dissolves. Let it cool.
- 16
Make Mint Chutney
In a blender, combine mint leaves, green chili, and salt. Blend until smooth, adding water if necessary.
