Prince's Choice Appetizer Platter Recipe
Pakora, samosa and chicken tikka.
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Ingredients
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Pakora (Vegetable fritters)
Samosa (Potato & pea pastry)
Chicken Tikka
Chutneys, Raita & Platter Garnish
Method
Pakora (Vegetable fritters)
- 1
Prepare batter
Whisk together chickpea flour, rice flour, baking soda, turmeric, red chili powder, ajwain (or cumin), and 1.5 tsp salt in a large bowl. Gradually add 0.75 cup cold water while whisking to form a thick but pourable batter—like pancake batter that coats a spoon. Let the batter rest for 10 minutes; it will thicken slightly.
- 2
- 3
Combine batter and vegetables
Fold the mixed vegetables into the batter so every piece is lightly coated. If the batter is too thick to coat, add up to 2–3 tablespoons extra water. The mixture should hold together in clumps when scooped.
- 4
Heat oil & fry
Pour oil into a deep, heavy-bottomed pan and heat to 170–180°C (340–360°F). To test, drop a small bit of batter; it should sizzle and rise slowly. Fry spoonfuls of the vegetable-batter in batches (avoid overcrowding) until golden brown and crisp, about 3–4 minutes per batch, turning once. Use a slotted spoon to transfer cooked pakoras to a paper towel-lined tray to drain. Keep warm in a low oven (100°C / 210°F) if needed while you finish other batches.
- 5
Finish
Once all pakoras are fried, check seasoning and sprinkle a little extra salt if desired. Serve immediately with the green chutney and tamarind chutney from the chutney section.
Samosa (Potato & pea pastry)
- 6
Make dough
In a mixing bowl, combine 2 cups all-purpose flour and 0.5 tsp salt. Add 3 tbsp ghee (or oil) and rub into the flour with fingertips until the mixture resembles coarse crumbs. Gradually add ~0.75 cup cold water and knead to form a firm, smooth dough. Cover the dough with a damp cloth and rest for 20–30 minutes.
- 7
Prepare filling
Heat 1–2 tbsp oil in a skillet over medium heat. Add cumin seeds and mustard seeds; let them sputter for 20 seconds. Add chopped green chilies and minced ginger; sauté 30 seconds. Add peas and turmeric, coriander powder, garam masala and sauté 2–3 minutes. Add boiled, mashed potatoes and salt; mix well and cook 2–3 minutes to combine flavors. Add amchur powder or 1 tbsp lemon juice, taste and adjust salt and tang. Remove from heat and let filling cool completely.
- 8
Shape samosas
Divide rested dough into 8 equal portions and roll each into a ball. On a lightly floured surface, roll each ball into an oval about 6–7 inches long. Cut the oval in half lengthwise to make two semi-ovals. Take one semi-oval, form a cone by bringing straight edge corners together and sealing with a little water. Fill the cone with 2–3 tablespoons of the potato-pea filling, then seal the open edge with water, pressing to close and ensure no gaps. Repeat with remaining dough and filling.
- 9
Fry samosas
Heat oil to 170–180°C (340–360°F) in a deep pan. Fry samosas in batches, turning gently, until evenly golden brown and crisp, about 4–6 minutes per batch. Drain on paper towels. If oil gets too hot and browns samosas too quickly, lower heat. Keep warm in a low oven if required.
- 10
Alternative: bake
For a lighter option, brush samosas lightly with oil and bake at 200°C (400°F) for 20–25 minutes, turning once, until golden and crisp; texture will be slightly different than deep-fried.
Chicken Tikka
- 11
Prepare chicken
Trim excess fat from the chicken and cut into evenly sized bite-size pieces (about 2–3 cm). Pat dry with paper towels so marinade adheres well.
- 12
Make marinade
In a bowl, whisk together 1 cup thick yogurt, 2 tbsp ginger-garlic paste, 2 tbsp lemon juice, 1.5 tsp red chili powder, 0.5 tsp turmeric, 1 tsp garam masala, 1 tsp ground cumin, 1.5 tsp salt and 2 tbsp oil until smooth. If you prefer more color, add a pinch of Kashmiri chili or paprika for richness (optional).
- 13
Marinate chicken
Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for minimum 60 minutes, ideally 2–4 hours (up to overnight) for best flavor and tenderness. If using wooden skewers, soak them in water 30 minutes prior to grilling to prevent burning.
- 14
Skewer & grill
Preheat grill or broiler to high (230°C / 450°F) or prepare a hot charcoal grill. Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking. Grill/broil the skewers about 10–12 minutes, turning once halfway, until edges are charred in spots and internal temperature reaches 74°C (165°F). Brush with melted butter (2 tbsp) in the final minute for shine and flavor.
- 15
- 16
Chutneys, Raita & Platter Assembly
- 17
Make green chutney
In a blender, combine 1 cup cilantro, 0.5 cup mint leaves, 1 green chili, 1 tbsp lemon juice, 0.5 tsp salt and 2 tbsp water. Blitz to a smooth, bright-green chutney. Adjust salt and lemon to taste. Transfer to a small bowl.
- 18
Make tamarind (sweet) chutney
In a small saucepan, combine 0.25 cup tamarind paste with 3 tbsp jaggery or brown sugar, 0.5 tsp roasted cumin powder and about 0.5 cup water. Simmer gently 4–6 minutes until slightly thickened. Taste and adjust sweetness/salt. Cool to room temperature; it will thicken further.
- 19
Make raita
Combine 1 cup yogurt with 0.5 cup grated cucumber, 0.5 tsp salt and 0.25 tsp roasted cumin powder. Mix until smooth and refrigerate until serving.
- 20
Assemble platter
On a large serving platter, arrange warm pakoras, samosas and chicken tikka in separate sections. Place small bowls of green chutney, tamarind chutney and raita on the platter. Add lemon wedges, thinly sliced onions and sprinkle chopped cilantro for garnish. Serve immediately so pakoras and samosas remain crisp and chicken is hot.
