Assorted Platter Recipe

Prepare dough

In a small bowl combine 0.25 cups all-purpose flour and 0.125 tsp salt. Rub in 0.5 tbs ghee or oil until mixture resembles coarse crumbs. Add 1 tbs water gradually and knead briefly to form a firm but pliable dough. Cover and rest for 15 minutes.

Make filling

Heat 0.5 tbs oil in a small skillet over medium heat. Add 0.125 tsp cumin seeds; when they splutter add 0.25 chopped onion, 0.25 tsp grated ginger and 0.25 chopped green chili. Sauté until soft (about 2 minutes). Add 0.5 mashed boiled potato and 1 tbs peas. Stir in 0.125 tsp garam masala, 0.125 tsp coriander powder, 0.0625 tsp turmeric and salt to taste. Cook 2 minutes to combine, then remove and cool slightly.

Shape and fry

Divide rested dough into 2 equal portions; roll one into a thin oval about 4–5 inches long. Cut in half lengthwise to make two semi-ovals. Take one semi-oval, form a cone by folding and sealing the straight edge with water. Fill the cone with the potato mixture (about 1–2 tbs), dampen the edge and seal tightly to make a triangular samosa. Heat oil in a small deep pan to 175°C/350°F (or medium heat). Fry the samosa, turning occasionally, until golden brown and crisp, about 3–4 minutes. Drain on paper towel.

Prepare dough

Make dough as for veg. samosa: mix 0.25 cups flour, 0.125 tsp salt and 0.5 tbs ghee/oil, add 1 tbs water and knead into a small firm dough. Cover and let rest 10–15 minutes.

Cook meat filling

Heat 0.5 tbs oil in a small skillet over medium heat. Add 0.25 chopped onion and sauté until translucent. Add 0.25 tsp minced garlic, 0.25 tsp grated ginger and 0.125 chopped green chili; cook 30 seconds. Add 1.5 oz ground meat, breaking it up with a spatula. Cook until browned and cooked through (3–4 minutes). Stir in 0.125 tsp cumin powder, 0.125 tsp coriander powder, 0.0625 tsp garam masala, 0.0625 tsp red chili powder and salt to taste. Cook another 1–2 minutes to blend flavors, then remove and let cool slightly.

Shape and fry

Roll dough into a small oval and cut in half as above. Form a cone, fill with about 1–2 tbs meat filling, seal the edges with water. Heat oil to medium (about 175°C/350°F) and fry until golden and cooked through, about 3–4 minutes. Drain on paper towel.

Make batter

In a bowl whisk together 0.5 cups besan, 1 tsp rice flour (optional), 0.0625 tsp turmeric, 0.0625 tsp red chili powder, 0.125 tsp ajwain or cumin seeds and salt to taste. Gradually add about 3 tbs water to make a thick batter that coats vegetables — it should be thicker than pancake batter.

Prepare vegetables

Thinly slice and combine about 0.75 cups assorted vegetables (onion, spinach, thin potato slices, small cauliflower florets). Toss the vegetables into the batter until evenly coated.

Fry pakoras

Heat 0.75 cups oil in a small deep skillet over medium-high heat. Test by dropping a tiny batter bit — it should sizzle and rise to the surface. Drop spoonfuls (about 1 tbs each) of battered vegetables into hot oil, frying 2–3 pieces at a time to avoid crowding. Fry until golden and crisp, about 3–4 minutes, turning once. Remove to paper towel to drain.

Marinate chicken

In a small bowl toss 2 oz boneless chicken strips with 0.25 cups besan, 0.5 tsp lemon juice, 0.25 tsp ginger-garlic paste, 0.125 tsp red chili powder, 0.0625 tsp garam masala and salt to taste. Add 0.5 tsp rice flour if using and just enough water (about 1 tsp) to coat the chicken in a thick batter.

Fry chicken pakoras

Heat 0.75 cups oil in a small deep pan to medium-high. Fry the battered chicken pieces in batches (2–3 pieces) until golden brown and cooked through, about 3–5 minutes depending on size. Internal chicken should reach safe doneness. Drain on paper towel.

Arrange one veg samosa, one meat samosa, the mixed veg pakoras (about 6 pieces) and chicken pakoras (about 4 pieces) on a platter. Serve with 1 tsp mint chutney, 1 tsp tamarind chutney and a lemon wedge. Provide napkins and a small bowl for discarded crumbs. Pakoras and samosas are best served hot; if preparing ahead, reheat briefly in a 180°C/350°F oven for 5–7 minutes to crisp before serving.