Vegetarian Platter Recipe

Make dough

In a bowl combine 1.5 cups all-purpose flour and 0.5 tsp salt. Add 2 tbs vegetable oil and rub into the flour until crumbly. Gradually add 4 tbs warm water and bring together to form a firm but pliable dough. Knead 3–4 minutes, cover with a damp cloth and rest for 30 minutes.

Prepare filling

Boil or steam 2 cups diced potatoes until tender, then lightly mash. Heat 2 tbs oil in a pan, add 0.5 tsp mustard seeds and let them pop. Add 0.5 cup chopped onion and sauté until translucent. Stir in 1 tsp chopped green chilies and 1 tsp grated ginger for 30 seconds. Add turmeric 0.25 tsp, cumin 0.5 tsp, garam masala 0.5 tsp and cook 30 seconds. Add mashed potatoes, 0.5 cup peas, 0.75 tsp salt and 2 tbs chopped coriander. Mix and cook 2–3 minutes to marry flavors. Adjust seasoning; allow filling to cool slightly.

Shape and fill samosas

Divide rested dough into 4 equal portions. Roll each into a 6" circle and cut each circle in half to make two semi-circles (total 8). Take one semi-circle, brush the straight edge with water, fold into a cone and press edges to seal. Fill cone with 2–3 tbs filling, then wet the open edge and pinch to seal top. Repeat for all.

Fry samosas

Heat oil in a deep pan to medium (about 170–175°C / 340–350°F). Fry samosas in batches, turning, until golden brown and crisp, 5–7 minutes per batch. Drain on paper towels. Alternatively bake at 200°C (400°F) for 20–25 minutes, brushing with oil halfway, until golden.

Prepare mixture

In a large bowl combine 3 cups mashed boiled potatoes, 0.5 cup bread crumbs, 1 tsp finely chopped green chili, 2 tbs chopped coriander, 0.5 tsp amchur (or lemon juice), 0.5 tsp garam masala, 0.5 tsp cumin powder and 0.75 tsp salt. Mix thoroughly until cohesive. If mixture feels too loose, add a little more breadcrumbs.

Shape tikkis

Divide mixture into 8 equal portions and shape each into a 2–3" round patty, flattening slightly.

Pan-fry tikkis

Heat 0.5 cup oil in a non-stick skillet over medium heat. Shallow fry tikkis 3–4 minutes per side until golden and crisp. Drain on paper towels. Keep warm in a low oven (100–120°C) while preparing other components.

Make batter

In a bowl whisk 1 cup gram (besan) flour with 2 tbs rice flour, 0.25 tsp ajwain, 0.5 tsp red chili powder, 0.25 tsp turmeric and 0.75 tsp salt. Gradually add about 0.5 cup water while whisking to make a thick but spoonable batter (similar to pancake batter).

Combine vegetables

Toss 0.5 cup julienned carrot, 1 cup cauliflower florets, 1 cup thinly sliced onion, 0.5 cup chopped spinach and 1 tsp chopped green chili into the batter so vegetables are evenly coated.

Fry pakoras

Heat 1 cup oil in a deep skillet to medium-high (approx 170–180°C / 340–355°F). Drop spoonfuls of batter-coated vegetables into the oil, frying in batches so they don't stick. Cook 3–5 minutes per batch, turning as needed, until crisp and golden. Drain on paper towels.

Make batter

In a bowl whisk 0.75 cup gram flour with 1 tbs rice flour, 0.25 tsp ajwain or cumin powder, 0.5 tsp red chili powder and 0.5 tsp salt. Add about 0.25 cup water gradually to make a smooth, thick batter that will cling to paneer cubes.

Coat paneer

Pat dry 300 g firm paneer cubes. Dip each cube into the batter ensuring even coating; shake off excess.

Fry paneer pakoras

Heat 1 cup oil in a deep pan to medium (around 170–175°C / 340–350°F). Fry battered paneer cubes in batches until batter is golden and crisp, about 2–3 minutes per side. Avoid overcrowding. Remove and drain on paper towels.

Arrange 2 samosas, 2 aloo tikkis, a small pile of vegetable pakoras and 4 paneer pakoras per serving on a large platter. Place mint-coriander chutney (3/4 cup total) and sweet tamarind chutney (1/2 cup total) in small bowls alongside. Add lemon wedges and mixed salad. Garnish with a few extra chopped coriander leaves. Serve immediately while hot and crisp.