Assorted Platter Recipe

Make dough

In a bowl combine 1.5 cups all-purpose flour and 0.5 tsp salt. Rub in 2 tbs vegetable oil until mixture resembles coarse crumbs. Gradually add warm water (about 1/4 cup) and knead into a firm smooth dough. Cover with a damp cloth and rest for 20–30 minutes.

Prepare filling

Heat 1 tbs oil in a skillet over medium heat. Add 0.5 tsp cumin seeds and 0.25 tsp mustard seeds; when they sputter add 0.5 small chopped onion, 1 chopped green chili and 1 tsp grated ginger. Sauté 2–3 minutes until translucent. Add mashed potatoes (2 medium), 0.5 cup peas, 0.5 tsp garam masala, 0.5 tsp ground coriander, 0.25 tsp turmeric, 0.25 tsp red chili powder and 0.5 tsp salt. Stir and cook 3–4 minutes to combine. Remove from heat and stir in 2 tbs chopped cilantro and 1 tsp lemon juice. Adjust seasoning; let cool.

Shape and fill samosas

Divide rested dough into 8 equal balls. Roll each ball into an oval about 5–6 inches long and 3–4 inches wide. Cut each oval in half lengthwise to form two semi-ovals. Take one semi-oval, fold into a cone by bringing the straight edge together and sealing with a little water. Spoon 1.5–2 tbs filling into the cone, then wet the open edges and press to seal into a triangular parcel. Repeat with remaining pieces.

Fry samosas

Heat 2 cups vegetable oil in a deep pan to 350°F (175°C) or until a small piece of dough sizzles and rises slowly. Fry samosas in batches, 3–4 minutes each side, turning carefully until golden brown and cooked through. Drain on paper towels. Keep warm in a low oven if making ahead.

Prepare batter

In a mixing bowl combine 0.75 cup gram (besan) flour, 1 tbs rice flour, 0.5 tsp cumin seeds, 0.5 tsp coriander powder, 0.25 tsp turmeric, 0.125 tsp baking powder and 0.5 tsp salt. Add 1 tsp minced garlic, 0.5 chopped green chili and thinly sliced 1 large onion. Mix, then gradually add about 1/4 cup water to bind—batter should be thick and coat onions, not runny. Adjust with a splash more water if needed.

Fry bhajis

Heat about 1 cup oil in a skillet to medium-high (350°F/175°C). Drop heaped tablespoons of the onion-batter mixture into the hot oil and flatten slightly. Fry in batches for 3–4 minutes per side until crisp and golden. Remove to paper towel-lined tray to drain. Keep warm.

Marinate and coat chicken

Cut 1/2 boneless chicken breast into 6 small bite-sized pieces. In a bowl combine 0.5 cup gram (besan) flour, 1 tbs rice flour, 1 tsp ginger-garlic paste, 0.5 tsp red chili powder, 0.25 tsp garam masala and 0.5 tsp salt. Add 0.5 tsp lemon juice and about 2 tbsp (0.125 cup) water to make a thick batter. Toss chicken pieces in the batter until evenly coated. Let sit 5–10 minutes to adhere.

Fry chicken pakoras

Heat 1.5 cups oil in a deep skillet to 350°F (175°C). Fry coated chicken pieces in batches for 4–6 minutes until crisp and cooked through (internal temperature 165°F/74°C). Turn to brown evenly. Drain on paper towels and rest 2 minutes before serving.

Prepare vegetable batter

Place 1 cup thinly sliced mixed vegetables in a bowl. Add 0.75 cup gram (besan) flour, 1 tbs rice flour, 0.25 tsp turmeric, 0.25 tsp red chili powder, 0.25 tsp ajwain (if using), 0.5 tsp salt and 0.5 chopped green chili. Mix and add about 1/4 cup water gradually to form a thick batter that coats the vegetables.

Fry vegetable pakoras

Heat about 1 cup oil in a skillet to 350°F (175°C). Drop spoonfuls of the vegetable-batter into hot oil and fry in batches 3–5 minutes, turning, until puffed and golden. Drain on paper towels.

Arrange an assortment platter with: 1 vegetable samosa, 2 onion bhaji, 2 chicken pakora and 2 vegetable pakora per portion. Serve hot with 2 tbs mint chutney, 1 tbs tamarind chutney and a lemon wedge. Communicate to guests that samosas are hot inside and enjoy.

Notes: All frying temperatures are approximations. Maintain oil temperature between batches to avoid greasy fritters (350°F/175°C). If cooking for multiple portions, scale ingredients and fry in multiple batches; keep finished items warm in a 200°F (95°C) oven on a rack.