June 2013
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Spice Route: Indian recipes
Left to right: Green Chilli Fritters and Tomato Chutney
Mirchi Pakora (Green Chilli Fritters)
Serves 4
Ingredients: 12 large green chillies, 3 medium potatoes, peeled, boiled, and mashed, 1 tbs chopped fresh coriander leaves, 1 tsp amchoor (dried mango powder), 1 tsp ground cumin, 1 tsp sugar, 150g gram (chickpea) flour, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp cumin seeds, 1/2 tsp red chilli powder, 1/2 tsp salt, vegetable oil for frying
Method: Put the mashed potatoes, chopped coriander, amchoor, cumin, sugar and salt into a bowl and combine thoroughly. Slit the chillies lengthways on one side, keeping them whole, and scrape out the seeds. Stuff each chilli with the potato mixture. Put the gram flour and all the remaining dry spices into a bowl. Stir well, and add more or less one cup of water, pouring it in a little at a time, and mixing thoroughly to a thick batter, which should have the consistency of heavy cream. Pour a couple of inches depth of oil into a wide shallow pan and heat over a medium flame to 180ºC, or until a cube of bread browns in thirty seconds. Working in batches, dip the chillies into the batter, and place them carefully in the hot oil. Fry for 2-3 minutes, turning to ensure even cooking, until golden. Drain on kitchen paper and serve with tomato chutney.
Tomato Chutney
Ingredients: 4 large ripe tomatoes, 1 tbs vegetable oil, 1 tsp mustard seeds, 1/2 tsp cumin seeds, 10 curry leaves, 1 inch piece of fresh ginger, peeled and finely chopped, 2 green chillies, finely chopped, 1tsp salt, 2 tsp sugar, 2 tbs chopped, fresh coriander leaves
Method: Score a cross at the base of each tomato and drop them into a pan of boiling water for 10 seconds. Remove with a slotted spoon, allow to cool, and peel off the skins. Chop into chunks. Heat the oil in a small pan over a medium heat. Add the mustard and cumin seeds and fry until they begin to pop. Add the ginger, chilli, and curry leaves to the pan, cook for a minute, then add the tomatoes, salt, and sugar. Simmer for 5 minutes, remove from the heat and stir in the coriander
Mirchi Pakora (Green Chilli Fritters)
Serves 4
Ingredients: 12 large green chillies, 3 medium potatoes, peeled, boiled, and mashed, 1 tbs chopped fresh coriander leaves, 1 tsp amchoor (dried mango powder), 1 tsp ground cumin, 1 tsp sugar, 150g gram (chickpea) flour, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp cumin seeds, 1/2 tsp red chilli powder, 1/2 tsp salt, vegetable oil for frying
Method: Put the mashed potatoes, chopped coriander, amchoor, cumin, sugar and salt into a bowl and combine thoroughly. Slit the chillies lengthways on one side, keeping them whole, and scrape out the seeds. Stuff each chilli with the potato mixture. Put the gram flour and all the remaining dry spices into a bowl. Stir well, and add more or less one cup of water, pouring it in a little at a time, and mixing thoroughly to a thick batter, which should have the consistency of heavy cream. Pour a couple of inches depth of oil into a wide shallow pan and heat over a medium flame to 180ºC, or until a cube of bread browns in thirty seconds. Working in batches, dip the chillies into the batter, and place them carefully in the hot oil. Fry for 2-3 minutes, turning to ensure even cooking, until golden. Drain on kitchen paper and serve with tomato chutney.
Tomato Chutney
Ingredients: 4 large ripe tomatoes, 1 tbs vegetable oil, 1 tsp mustard seeds, 1/2 tsp cumin seeds, 10 curry leaves, 1 inch piece of fresh ginger, peeled and finely chopped, 2 green chillies, finely chopped, 1tsp salt, 2 tsp sugar, 2 tbs chopped, fresh coriander leaves
Method: Score a cross at the base of each tomato and drop them into a pan of boiling water for 10 seconds. Remove with a slotted spoon, allow to cool, and peel off the skins. Chop into chunks. Heat the oil in a small pan over a medium heat. Add the mustard and cumin seeds and fry until they begin to pop. Add the ginger, chilli, and curry leaves to the pan, cook for a minute, then add the tomatoes, salt, and sugar. Simmer for 5 minutes, remove from the heat and stir in the coriander
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