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Party Platter Recipe

Name: Twisted Indian North Barries Party Platter Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 cups all-purpose flour (maida); 1 cups warm water; 2 tsp active dry yeast; 2 tsp granulated sugar; 1 cups plain yogurt; 2 tbs vegetable oil; 1.5 tsp salt; 1 tsp baking powder; 3 tbs ghee or melted butter (for brushing); 1 tbs optional minced garlic; 2 tbs optional chopped cilantro; 3 cups potatoes (medium, peeled and cubed); 0.75 cups frozen peas (or fresh); 2 tbs vegetable oil (for filling); 1 tsp cumin seeds; 0.5 tsp mustard seeds (optional); 1 unit green chili, minced; 1 tsp fresh ginger, grated; 1 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp garam masala; 0.25 tsp turmeric; 0.5 tsp amchur (dry mango powder) or lemon juice; 1 tsp salt; 2 tbs cilantro, chopped; 2 cups all-purpose flour (for dough); 2 tbs oil (for dough); 0.5 tsp salt (for dough); 0.5 cups water (to bring dough together); 3 cups oil (for frying)

Inspired by Twisted Indian North Barrie

Time3h

Serves4

Naan, 8 Samosas, 8 Aloo-Tikkis, 8 Gulab Juman, Masala Fries, and Sweet Chutney.

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Ingredients

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Naan (8 small naans)

4 cups all-purpose flour (maida)

1 cups warm water

2 tsp Active dry yeast

2 tsp granulated sugar

1 cups plain yogurt

2 tbs Tuscany sunflower oil

1 1/2 tsp Celtic sea salt

1 tsp Baking powder

3 tbs ghee or melted butter (for brushing)

1 tbs optional minced garlic

2 tbs optional chopped cilantro

Samosas (8)

3 cups potatoes (medium, peeled and cubed)

3/4 cups frozen peas (or fresh)

2 tbs vegetable oil (for filling)

1 tsp cumin seeds

1/2 tsp mustard seeds (optional)

1 unit green chili, minced

1 tsp Fresh ginger, grated

1 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp Garam masala

1/4 tsp turmeric

1/2 tsp amchur (dry mango powder) or lemon juice

1 tsp Celtic sea salt

2 tbs cilantro, chopped

2 cups all-purpose flour (for dough)

2 tbs oil (for dough)

1/2 tsp salt (for dough)

1/2 cups water (to bring dough together)

3 cups oil (for frying)

Aloo-Tikki (8)

4 cups potatoes (large, boiled and mashed)

1 cups bread crumbs (for binding)

1 unit green chili, minced

1 tsp Cumin powder

1/2 tsp Garam masala

1/2 tsp amchur or lemon juice

1 tsp Celtic sea salt

2 tbs cilantro, chopped

1/2 cups oil (for shallow frying)

Gulab Jamun (8)

1 cups milk powder

1/4 cups 00 bread flour

1/4 tsp Baking powder

2 tbs ghee (softened)

3 tbs milk (to mix dough)

1 cups sugar (for syrup)

1/2 cups water (for syrup)

3 unit cardamom pods, crushed

1 tsp rose water (optional)

1 cups oil or ghee (for frying)

Masala Fries

4 cups russet potatoes (medium-large), cut into fries

3 cups vegetable oil (for frying)

1 tsp Ground cumin

1 tsp chaat masala

1/2 tsp red chili powder (or paprika)

1 tsp Celtic sea salt

1 tbs fresh lemon juice

1 tbs Fresh cilantro, chopped

Sweet Chutney (for serving)

1/4 cups tamarind paste

1/2 cups jaggery or brown sugar

1/2 cups water

1/2 tsp roasted cumin powder

1/4 tsp Celtic sea salt

1/4 tsp red chili powder

Method

Naan (8 small naans)

Activate yeast and make dough

In a small bowl, stir warm water (about 100–110°F / 37–43°C) with sugar and active dry yeast. Let sit 5–10 minutes until foamy. In a large bowl combine 4 cups flour, salt, and baking powder. Whisk yogurt and oil into the yeast mixture, then add to flour. Mix to form a soft dough, adding a little more water if needed. Knead 6–8 minutes until smooth and elastic.

Rest

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place 60–90 minutes until slightly puffy (not necessarily doubled).

Shape and cook

Divide dough into 8 equal pieces. Roll each piece into a tear-drop or round shape about 6–7 inches long, 1/8–1/4 inch thick. Preheat a heavy skillet or cast-iron pan over medium-high. Optional: mix minced garlic into melted ghee. Cook each naan 1–2 minutes on one side until bubbles appear, then flip and cook 1–2 minutes more until golden brown spots develop. Brush with ghee/butter and sprinkle chopped cilantro while warm. Keep covered to stay soft.

Samosas (8)

Prepare filling

Boil or steam potato cubes until tender, then roughly mash. In a skillet heat 2 tbs oil over medium heat. Add cumin seeds and mustard seeds; when they sizzle, add minced green chili and grated ginger and sauté 30 seconds. Add mashed potatoes, peas, coriander powder, cumin powder, turmeric, garam masala, amchur (or lemon juice), and salt. Cook 2–3 minutes, stirring to combine and evaporate excess moisture. Fold in chopped cilantro. Let cool completely.

Make dough

Combine 2 cups flour with 1/2 tsp salt and 2 tbs oil. Rub oil into flour until crumbly. Add water a little at a time and knead into a stiff but pliable dough. Cover and rest 20–30 minutes.

Assemble samosas

Divide dough into 8 equal balls. Roll each into a small circle, cut in half to form semi-circles. Take one semi-circle, apply a little water along the straight edge, fold into a cone, press seams. Fill cone with 2–3 tbs of potato filling, then wet the top edge and pinch to seal into a triangle. Repeat with remaining dough and filling.

Fry samosas

Heat 3 cups oil in a heavy pot to 350°F (175°C) or medium heat (test with a small piece of dough — it should sizzle and rise slowly). Fry samosas in batches, turning occasionally, until golden brown and crisp, 5–7 minutes. Drain on paper towels. Keep warm in a low oven if making ahead.

Aloo-Tikki (8)

Prepare mixture

Combine boiled mashed potatoes with bread crumbs, minced green chili, cumin powder, garam masala, amchur or lemon juice, salt, and chopped cilantro. Mix until the mixture binds; add more bread crumbs if too wet.

Shape and cook

Divide mixture into 8 equal portions and shape into 3–3.5 inch patties about 1/2 inch thick. Heat 1/2 cup oil in a nonstick skillet over medium heat. Shallow fry tikkis in batches 3–4 minutes per side until golden brown and crisp. Drain on paper towels and keep warm.

Gulab Jamun (8)

Make sugar syrup

In a saucepan combine 1 cup sugar and 1/2 cup water. Add crushed cardamom pods and bring to a gentle boil until sugar dissolves. Reduce heat and simmer 5 minutes. Stir in rose water if using. Keep syrup warm (not vigorously boiling).

Prepare dough and fry

In a bowl mix milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking powder. Rub in 2 tbs softened ghee. Add milk, 1 tablespoon at a time, and gently mix to form a soft, slightly sticky dough. Do not overwork. Divide into 8 equal smooth balls, ensuring no cracks. Heat oil or ghee to medium-low (about 320–340°F / 160–170°C). Fry balls gently, turning constantly, until deep golden brown (about 5–7 minutes). Remove and immediately transfer to warm sugar syrup. Let soak at least 30 minutes so gulab jamun absorb syrup and become soft.

Masala Fries

Fry potatoes

If you prefer crispier fries, soak cut potatoes in cold water 20–30 minutes and pat dry. Heat 3 cups oil in a deep pot to 350°F (175°C). Fry potatoes in batches until golden and crisp, 4–6 minutes. Drain on paper towels.

Season

While still hot, toss fries with ground cumin, chaat masala, red chili powder, salt, lemon juice, and chopped cilantro. Serve immediately so spices stick to hot fries.

Sweet Chutney (for serving)

Make chutney

In a small saucepan combine tamarind paste, jaggery (or brown sugar), and 1/2 cup water. Bring to a simmer and cook 5–7 minutes until slightly thickened. Add roasted cumin powder, salt, and red chili powder. Taste and adjust sweetness, tartness (add more tamarind or water), or spice. Cool to room temperature. Serve in a small bowl alongside samosas, aloo-tikki, and fries.