Vegetarian Appetizer Platter Recipe
One samosa, one aloo tikki , and a handful of pakora.
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Ingredients
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Samosa
Aloo Tikki
Pakora
Chutneys & Garnish
Method
Samosa
- 1
Make dough
In a small bowl combine 0.5 cup all-purpose flour and 0.125 tsp salt. Add 1 tbs vegetable oil and rub it into the flour until the mixture resembles coarse crumbs. Add 3 tbs water a little at a time and knead into a smooth, slightly firm dough (about 2–3 minutes). Cover with a damp cloth and let it rest 20–30 minutes.
- 2
Prepare filling
Heat a small pan over medium heat (no additional oil required if pan is non-stick) and add 0.25 tsp cumin seeds; let them sizzle for 10 seconds. Add the 80 g mashed boiled potato and 20 g thawed peas. Stir in 0.125 tsp turmeric, 0.125 tsp garam masala, 0.125 tsp red chili powder and 0.125 tsp salt. Cook 2–3 minutes to combine flavors, mashing slightly to make a cohesive filling. Remove from heat, stir in 1 tbs chopped cilantro and 1 tsp lemon juice; let cool to warm (5–10 minutes).
- 3
Shape samosa
Divide rested dough into a single ball and roll into an oval about 5–6 inches long and 3–4 inches wide. Cut the oval in half lengthwise to make two semi-ovals. Take one semi-oval, form a cone by folding the straight edge and sealing with a little water. Fill the cone with the cooled potato-pea mixture (about 1–2 tbs), then wet the open edge and pinch to seal into a triangular samosa. Wipe any excess flour from seams.
- 4
Fry samosa
Heat 300 ml vegetable oil in a small deep pan to 170–180°C (340–355°F) — oil should be hot but not smoking. Gently slide the samosa in and fry, turning occasionally, until golden brown and crisp, 3–4 minutes. Remove with a slotted spoon and drain on paper towels. Keep warm.
Aloo Tikki
- 5
Prepare patty mixture
Place 120 g mashed boiled potato in a bowl. Add 0.25 chopped green chili, 1 tbs chopped cilantro, 0.125 tsp cumin powder, 0.125 tsp chaat masala, and 0.125 tsp salt. Mix well. If mixture is sticky or loose, add 2 tbs breadcrumbs and mix to form a pliable mixture that can be shaped.
- 6
Shape and pan-fry
Divide mixture into one portion and form a round, flat patty about 2.5–3 inches in diameter and 0.5 inch thick. Heat 50 ml vegetable oil in a small skillet over medium heat. Place the patty in the pan and shallow-fry 2–3 minutes per side or until golden brown and crisp. Press gently with a spatula for even color. Transfer to paper towels to drain.
- 7
Finish
Sprinkle a light pinch of chaat masala (if using) on the hot tikki before plating.
Pakora
- 8
Make batter
In a bowl combine 0.75 cup gram flour, 1 tbs rice flour, 0.125 tsp turmeric, 0.25 tsp red chili powder, 0.125 tsp baking powder and 0.5 tsp salt. Gradually whisk in 120 ml water until you have a thick but pourable batter (consistency like heavy pancake batter) — the exact amount of water can vary; you want it to coat vegetables well without running off.
- 9
Prepare vegetables
Toss 120 g mixed thinly sliced vegetables (onion, spinach, small cauliflower florets) with a pinch of salt. If using onion, separate into rings or thin strips so batter adheres well.
- 10
Fry pakoras
Heat 300 ml vegetable oil in a deep pan to 170–180°C (340–355°F). Working in small batches, dip vegetable pieces into the batter to coat, then gently slide into hot oil. Fry pakoras 3–4 minutes, turning as needed, until puffed and deep golden brown. Avoid crowding the pan. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven if making ahead.
Chutneys & Garnish
- 11
Prepare accompaniments
Spoon 2 tbs mint-coriander chutney and 2 tbs tamarind chutney into small dipping bowls. Cut 1 lemon wedge for squeezing. Have 1 tbs fresh cilantro leaves ready for garnish and 0.25 tsp chaat masala available to sprinkle.
- 12
Assemble platter
On a small serving plate place the hot samosa, the aloo tikki, and a handful (about 6–10 pieces) of pakora. Garnish with fresh cilantro, sprinkle a little chaat masala over the tikki and pakoras if desired, and serve the chutneys and lemon wedge on the side. Serve immediately while hot and crisp.
