Chickpea Flour Rolls and Fries

Chickpea Flour Rolls (Khandavi)

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Serves: 6

The chickpea flour is known as besan and the rolls are known as Khandavi. This dish was my mother's specialty. My mother used to make it on special occasions and whenever guests were coming over. She is not able to cook anymore but I learned this recipe from her on my last visit to India.
Ingredients
  • ½ cup chickpea flour (besan)
  • ½ cup yogurt (not Greek)
  • ¾ cup water
  • 1 teaspoon finely minced green chili (jalapeno or serrano)
  • 1 teaspoon finely minced ginger
  • ¼ teaspoon turmeric
  • Pinch of asafetida
  • 1 teaspoon salt or to taste
  • 3 tablespoons finely chopped cilantro
  • 3 tablespoons freshly grated coconut
  • Oil for brushing on baking sheet
For Tempering (Vaghar):
  • 2 tablespoons olive or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon chili powder
Directions
  1. Prepare two large or three medium sized baking sheets for spreading cooked besan. Invert baking sheets and brush them with oil and set them aside. You can also use silicon mat or spread on a stone kitchen counter.
  2. Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed pot until smooth.
  3. Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked, about 7 to 10 minutes. Immediately spread besan on to baking sheets in thin layer (thickness of tortilla).
  4. Sprinkle two tablespoons each of cilantro and coconut on baking sheets evenly. Make 2 ½ inch cuts evenly on spread batter vertically along the width of baking sheet.
  5. Gently start rolling khandavi as tight as you can, until all spread batter is gone. This batter will make 12 to 14 khandavi. Arrange khandvi vertically on a casserole dish.
  6. In a small heavy bottomed pot, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over arranged khandvi. Garnish with remaining cilantro and coconut. Serve within few hours at room temperature.

 

 

Chickpea Flour Fries

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Serves: 3

Chickpea flour is known as besan.
Ingredients
  • ½ cup chickpea flour (besan)
  • ½ cup yogurt (not Greek)
  • ¾ cup water
  • 1 teaspoon finely minced green chili (jalapeno or serrano)
  • 1 teaspoon finely minced ginger
  • ¼ teaspoon turmeric
  • Pinch of asafetida
  • 1 teaspoon salt or to taste
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons freshly grated coconut
  • Oil for brushing on baking sheet
  • Oil for frying
For Tempering (Vaghar):
  • 2 tablespoons olive or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon chili powder
Directions
  1. Whisk together besan, yogurt, water, green chili, ginger, turmeric, asafetida and salt in a medium heavy bottomed pot until smooth. Brush with oil a small 6 x 10 baking sheet.
  2. Start cooking besan on low heat, stirring constantly to avoid lumps. Cook besan until it is fully cooked, about 7 to 10 minutes. Immediately spread besan on to baking sheet in even layer.
  3. Transfer the baking sheet to freezer for 2 to 3 hours or overnight in the refrigerator.
  4. Cut the batter into ½ inch thick fries. Heat oil into a frying pan until hot enough to fry. Fry the fries in 3 to 4 batches until golden brown, about 3 to 4 minutes per batch. Transfer fries to paper towel lined dish or on a wire rack to drain excess oil. Once oil is drained, transfer fries to serving dish or bowl.
  5. In a small heavy bottomed pot, heat oil on medium heat until simmering. Add mustard seeds and let them sizzle, 30 seconds. Add remaining vaghar ingredients and let it cook 10 seconds. Pour over the fries. Garnish with cilantro and coconut. Serve warm.

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Mashed Potato Slider (Dabeli)

Dabeli

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Serves: 4

Dabeli is an Indian Street food available all over India. It's a vegetarian slider, the patty is made out of mashed potatoes and spices.
Ingredients
  • 2 russet potatoes, boiled and mashed
  • 3 tablespoons canola oil
  • 1 small shallot, finely chopped
  • 2 tablespoons Dabeli masala, See note.
  • 1 teaspoon salt or to taste
  • 1 teaspoon sugar or to taste
  • 1 teaspoon lemon juice
  • 1 cup tamarind and date chutney, See note.
  • ½ cup salted or spicy peanuts, chopped finely
  • ¼ cup coconut, finely grated
  • ¼ cup pomegranate seeds
  • 12-15 black raisins, roughly chopped
  • 1 cup nylon sev (fine crunchy chickpeas noodles), See note.
  • 2 tablespoons cilantro, finely chopped
  • ¼ cup garlic chutney, See note.
  • 2 tablespoons butter
  • 4 slider buns
Directions
  1. Heat oil in a frying pan on a medium high heat. Add shallots and sauté it until translucent, 2 minutes. Add mashed potatoes and stir to combine with onions. Add ½ cup of tamarind and date chutney, dabeli masala, salt, sugar and lemon juice. Stir to combine with masala. Let mixture cook for 2 to 3 minutes. If mixture is too dry add some water.
  2. Transfer the mixture to a plate or a baking sheet and spread it in even layer. On top of mixture spread peanuts, coconut, pomegranate seeds, raisins, half of sev and cilantro. Stir the mixture with your hands to combine everything. Divide the mixture into four equal parts and make small patties to fit into slider buns.
  3. Slit the buns without cutting through all the way. Spread garlic chutney on one half and tamarind and date chutney on another half, about 1 tablespoon. Add the patty and sprinkle sev on both sides, about ½ tablespoon. Press the bun tight to seal the patty. Repeat same process for remaining buns.
  4. Heat non-stick pan or a griddle on a medium heat and add butter. Once the butter is melted, toast the buns with patty on both sides by gently pressing, about 2 minutes per side.
Notes
The Dabeli masala, nylon sev, tamarind and date chutney, and garlic chutney are easily available in Indian grocery stores.

 

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Sev Usal

Sev Usal

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Serves: 4

Ingredients
  • 1 ½ cups dried green peas
  • 3 tablespoon olive or canola oil
  • 1 medium sized red onion, finely diced (reserve half for serving)
  • 2 jalapeno or serrano chilies, finely minced
  • 3 garlic cloves, finely minced
  • 1 ½ inch piece of ginger, finely minced
  • 2 sprigs of mint
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 2 teaspoons salt or to taste
  • 2 teaspoons sugar (optional)
  • Juice of one lemon
  • 3 tablespoons chopped cilantro, for garnish
  • 1 cup thin sev (crispy chickpea flour noodles), for serving
  • ½ cup tamarind-date chutney, for serving
  • ½ cup cilantro chutney, for serving
  • Water as needed
Directions
  1. Pick through peas to remove any impurities and soak them in 3 cups of water for 6 to 8 hours or overnight.
  2. Remove excess water to keep just enough water to cover peas. Cook in a medium sized Dutch oven or soup pot with cover until peas are tender, about 45 minutes. Can also be cooked in a pressure cooker according to manufacture direction and then transferred to a Dutch oven or soup pot.
  3. Uncover, add mint sprigs, green chilies, ginger, turmeric, dhana-jeeru, salt and sugar. Let it simmer while you prepare vaghar (hot oil with spices).
  4. In a small heavy bottomed pot, heat oil until simmers. Add cumin and mustard seeds and let it sizzle. Add garlic and sauté it for 30 seconds. Add half of chopped onion, garam masala, and chili powder and sauté them until onion is light golden brown. Pour over simmering peas (usal). Stir the peas to blend spices. Let peas simmer for 10-12 minutes. Add lemon juice and let it simmer for 5 more minutes. If usal is too thick add some water. Remove mint sprigs. Garnish with cilantro.
  5. To serve: Pour hot usal in a soup bowl, spread about ¼ cup of sev on top. Top with tamarind-date chutney and cilantro chutney. Garnish with about teaspoon of chopped red onion. Can be served as an appetizer or lunch.

 

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Bataka Vada

Bataka Vada

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Serves: 8

Spicy Mashed Potato Fritters
Ingredients
  • 3 medium to large russet or Idaho potatoes
  • 2 jalapeno or serrano chilies, finely minced
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons chopped cilantro
  • ½ teaspoon chili powder (optional)
  • ¼ teaspoon garam masala
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon asafetida
  • 2 teaspoons salt or to taste
  • 3 teaspoons sugar or to taste
  • Juice of 1 lemon
Batter:
  • 1 ½ cups chickpea flour
  • 1 teaspoon salt or to taste
  • ¼ teaspoon turmeric
  • ½ teaspoon red chili powder
  • Pinch of asafetida
  • Water as needed
Canola or Vegetable oil for frying
Directions
  1. Combine chickpea flour, spices and salt in a medium sized mixing bowl. Make a batter (slightly thinner than pancake batter) with water. Let it stand for 20 to 30 minutes.
  2. Cut potatoes in half and boil them with skin until fork tender, 15 to 20 minutes. Peel potatoes while they are still warm. Immediately mash potatoes with a ricer or masher in a large mixing bowl. Season mashed potatoes with salt, sugar, lemon juice, dry spices, chilies, ginger and cilantro. Mix everything well. Foam into 24 to 25 golf ball sized balls by hand or with a small ice cream scoop.
  3. In a frying pan, heat oil until ready for frying. Dip potato balls (bataka vada) one by one into batter, covering the entire surface. Let the excess batter drip, drop it in hot oil and fry it until light golden brown, about 3 to 4 minutes. You can fry 6 to 7 bataka vada at a time depending on the size of frying pan. Serve warm with cilantro chutney or ketchup or tamarind chutney. Can be served as an appetizer or horsd'oeuvres.

 

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