Snacks

3 recipes

Dahi Bhalla

Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger, green chilli and a small amount of water into a smooth thick batter. Whipped vigorously for 5 minutes to incorporate air (this is what makes the fritters light). Asafoetida and salt season; baking soda activates right before frying. Fritters drop into 175°C oil; fry for 3-4 minutes until amber. Lifted into a wide bowl of lukewarm water; soaked for 10 minutes; squeezed gently between palms to remove most water. Plated in shallow bowls; flooded with sweet salted spiced yogurt; topped with chutneys, chaat masala, pomegranate, fresh coriander, a sprinkle of crushed papri or sev for crunch.

45 minutes Serves4

Samosa Pakistani

Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min. Filling: ground beef (or lamb) sautées with onion, garlic, ginger, green chilli and a Pakistani spice blend (garam masala, cumin, coriander, chilli powder, turmeric). Frozen peas join; the mixture simmers dry; cooled fully. Dough divides into 10 balls; each rolls into a thin oval, cut in half to make 2 half-moons. Each half-moon forms a cone (one flat edge becomes the seam, sealed with flour paste). Cone fills with cooled filling. Top edge of cone seals with flour paste. Deep-fried 175°C 3-4 minutes per side until amber-crisp.

1 hour 30 minutes Serves6

Seekh Kebab Roll

Lamb mince (with enough fat for tenderness; 20%) combines with grated onion (squeezed dry), ginger, garlic, green chilli, fresh coriander, mint, garam masala, ground cumin, ground coriander, salt and a small spoon of besan (chickpea flour, helps the mince cling to the skewer). Mixed vigorously for 3 minutes to develop the proteins. Rested for 1 hour. Shaped into long sausages on metal skewers (or wooden skewers soaked for 30 min). Grilled hard over charcoal (or under a screaming-hot grill) 8-10 minutes turning often, until charred and just-cooked. Pulled off the skewers onto warm parathas; rolled with sliced onion, fresh coriander, mint chutney; eaten by hand.

1 hour 48 minutes Serves4