Assorted Platter (g) Recipe

Make dough

In a bowl combine 1.25 cups all-purpose flour and 0.5 tsp salt. Rub in 1 tbs vegetable oil until mixture resembles coarse crumbs. Gradually add 0.5 cup water and mix to form a smooth, firm dough. Knead 2–3 minutes, cover with a damp cloth and rest for 20 minutes.

Prepare filling

Boil or steam 1 cup diced potatoes until tender, then mash lightly. Heat 1 tbs oil in a small pan over medium heat, add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds; when they pop add 1 tsp chopped green chili and 0.5 tsp minced garlic and sauté 30 seconds. Add mashed potatoes, 0.5 cup peas, 0.5 tsp ground coriander, 0.25 tsp garam masala, 0.25 tsp turmeric and 0.5 tsp salt. Cook 2–3 minutes to combine, then stir in 2 tbs chopped cilantro. Allow filling to cool slightly.

Form samosas

Divide dough into 6 equal portions and roll each into a ball. Roll each ball into an oval about 5 inches long and 3 inches wide. Cut oval in half lengthwise to form two semicircles. Take one semicircle and form a cone by folding the straight edge and sealing with a little water. Fill cone with 1–2 tbs potato filling, then wet the open edges and press to seal into a triangle. Repeat for remaining pieces.

Fry samosas

Heat oil in a deep pan to 350°F (medium-high). Fry samosas in batches, turning occasionally, until golden brown and crisp, about 4–6 minutes per batch. Drain on paper towels.

Prepare batter

Place 1 thinly sliced large onion in a bowl. Add 0.75 cup gram flour, 1 tsp rice flour, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp turmeric, 0.25 tsp baking powder, 0.5 tsp salt and 1 tbs chopped cilantro. Add 3 tbs water gradually and toss to coat — batter should be thick and cling to onions without being runny.

Fry bhajis

Heat oil to 350°F in a shallow pan. Take heaped spoonfuls of the onion-batter mixture and carefully drop into hot oil, forming two medium-sized fritters. Fry 3–4 minutes per side until deep golden and crisp. Remove and drain on paper towels.

Make chicken batter

In a bowl combine 0.25 cup bite-size chicken pieces with 0.5 cup gram flour, 1 tsp cornstarch, 0.5 tsp ginger-garlic paste, 0.25 tsp red chili powder, 0.25 tsp ground cumin, 0.25 tsp garam masala and 0.25 tsp salt. Add 2 tbs water to make a thick coating batter that clings to the chicken.

Fry chicken pakoras

Heat oil to 350°F in a skillet. Dip each chicken piece in batter if necessary to coat, then carefully lower into hot oil. Fry in batches (given small quantity, 1–2 at a time) for 4–5 minutes until batter is golden and chicken is cooked through (internal temperature 165°F / 74°C). Drain on paper towels.

Make vegetable batter

Combine 0.5 cup mixed thinly sliced vegetables with 0.5 cup gram flour, 1 tbs rice flour, 0.25 tsp ground cumin, 0.25 tsp red chili powder and 0.5 tsp salt in a bowl. Add 3 tbs water and toss to create a thick batter that evenly coats the vegetables.

Fry vegetable pakoras

Heat oil to 350°F. Drop spoonfuls of the vegetable mixture into hot oil and fry until puffed and golden, about 3–4 minutes per side. Remove and drain on paper towels.

On a platter arrange 1 vegetable samosa, 2 onion bhaji pieces, 2 chicken pakoras and 2 vegetable pakoras (scale quantities as needed to match portions). Garnish with lemon wedges and serve with mint-coriander chutney and tamarind chutney on the side. Serve hot.