Recipes, Street Food

Kachori

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Lilva Kachori

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Serves: 6

Kachori (stuffed savory pastry) is found in many regions of India but lilva (fresh pigeon peas) kachori is mainly found in Gujarat.
Ingredients
For filling:
  • 2 cups frozen tuver lilva (fresh pigeon peas), thawed
  • 1 medium russet potato, boiled and mashed
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • 1 serrano or jalapeno chili, cut into few pieces
  • 1 inch piece of ginger, cut into few pieces
  • 1 teaspoon salt or to taste
  • 2 teaspoons sugar or to taste
  • 2 tablespoons cilantro, finely chopped
  • Juice of ½ a lemon
For dough:
  • 2 cups all-purpose flour
  • 3 tablespoons vegetable shortening or softened butter
  • 1 teaspoon salt or to taste
Neutral oil for frying
Directions
  1. Combine flour, shortening or butter and salt into a medium mixing bowl. Gradually add water and knead into hard and smooth dough. Cover with a towel or a plate and set aside.
  2. Combine lilva, chili and ginger in a food processor bowl. Pulse until lilva, chili and ginger are minced.
  3. Heat olive oil in a frying pan or a wok on a medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Lower heat to low and add sesame seeds. Add asafetida, turmeric and let spices cook for 30 seconds. Add minced lilva and stir to combine with spices. Add mashed potato, rest of the ingredients and stir to combine everything. Cover pan or wok and let filling cook for 4 to 5 minutes. Let filling cool for 10 to 15 minutes.
  4. Knead dough for few times and divide into about 20 equal parts and roll into balls.
  5. Roll out a ball into 3 inch diameter circle. Keep rest of balls covered while you make kachori. Place about 1 tablespoon of filling in the center. Fold the edges of circle on top of filling and twist folds and remove extra dough. Gently press and pinch dough over filling to completely seal filling. Gently roll kachori with palm of hands to make a ball. Transfer to a plate and cover with a towel while you make rest of kachori.
  6. Heat oil in a frying pan until ready to fry. Fry kachori in batches of 5 to 6 until golden brown. Serve warm with cilantro chutney and date and tamarind chutney. Can be served as an appetizer.

 

 

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Recipes, Street Food

Khaman

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Khaman

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Serves: 4

This Gujarati dish can be found all over Gujarat in shops called khaman house or farsan (savory) mart. It is eaten as a snack or with a meal as a farsan on special occasions.
Ingredients
  • 2 cups besan (chickpea flour)
  • 1 cup yogurt (not Greek)
  • 1 cup warm water
  • 1 teaspoon salt or to taste
  • ½ teaspoon turmeric
  • 1 teaspoon minced jalapeno or serrano chili
  • 1 teaspoon minced ginger
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon baking soda
  • 1 tablespoon grated fresh coconut, for garnish
  • 1 tablespoon chopped cilantro, for garnish
For tempering (Vaghar):
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ¼ teaspoon asafetida
  • 1 jalapeno or serrano chili, sliced
  • 1 teaspoon sugar
  • 1 tablespoon water
Directions
  1. Whisk together besan, yogurt and warm water in a medium mixing bowl until smooth batter. Cover the bowl with a plate and let it ferment for 4 to 5 hours.
  2. Once batter is fermented, add turmeric, salt, chili and ginger to batter and stir to combine.
  3. Grease two metal pie dishes with oil or nonstick cooking spray. Start heating steamer on medium high heat.
  4. Whisk lemon juice, oil and baking soda in a small mixing bowl. Whisk vigorously to emulsify oil and lemon juice and to aerate. Immediately add to fermented batter and whisk vigorously.
  5. Pour batter into pie dishes and steam it for 10 to 12 minutes or until toothpick inserted comes out clean. Remove from steamer and cut into squares. Keep it in pie dishes.
  6. While khaman are steaming, prepare vaghar. Combine sugar and water in a small mixing bowl until sugar dissolves. Set aside. In a small heavy bottomed sauce pan heat oil on medium high heat until shimmering. Add mustard seeds and let them sizzle. Lower heat to medium. Add asafetida and let it cook for 10 seconds. Add sesame seeds and chili. Let chili cook for 1 minute. Pour sugar water into vaghar. Take off heat.
  7. Pour ½ of vaghar on one pie dish and other ½ on second pie dish. Transfer khaman from pie dish to serving bowl. Stir gently to evenly coat vaghar. Garnish with coconut and cilantro. Serve immediately.
Notes
You can also make this recipe from ready to make packets available in Indian grocery stores.

 

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Recipes, Vegetable Forward

Buffalo Cauliflower Florets

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Buffalo Cauliflower Florets

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Serves: 4

Ingredients
  • 1 medium sized cauliflower, cut into 2 inch florets
  • ½ cup fine corn meal
  • ½ cup corn starch
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ¾ cup buttermilk
  • 1 tablespoon hot sauce
  • Neutral Oil for frying
  • 3 scallions, thinly sliced
  • ¼ cup chopped cilantro or parsley
Buffalo sauce:
  • ¼ cup cold unsalted butter, cut into 1 tablespoon pieces
  • ½ cup hot sauce
  • 2 tablespoons honey
Ranch dressing:
  • ¼ cup yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon ranch seasoning powder
  • 1 teaspoon chives, sliced thinly
Directions
  1. In a small mixing bowl, combine buttermilk and hot sauce. Transfer cauliflower florets to a large mixing bowl. Pour buttermilk mixture over florets. Stir gently to coat florets with buttermilk. Let florets marinate for ½ to 1 hour.
  2. Meanwhile prepare Buffalo sauce by heating hot sauce and honey in a small sauce pan. Once hot sauce is bubbling, add butter 1 tablespoon at a time and whisk to combine until all butter is added. Cover sauce and set it aside.
  3. In a small mixing bowl combine ingredients of ranch dressing and transfer to serving bowl.
  4. In small mixing bowl, combine corn meal, corn starch, salt and pepper. After cauliflower florets are marinated, drain buttermilk. Sprinkle flour mixture all over florets. Gently stir florets to coat evenly with flour mixture.
  5. Heat oil in a frying pan until hot enough to fry. Shake off excess flour from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
  6. Once all florets are fried and drained, transfer them to a large mixing bowl. Pour Buffalo sauce over florets and stir to coat with sauce. Transfer to a serving bowl and garnish with scallions and cilantro or parsley. Serve immediately with ranch dressing on side.

 

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Recipes, Street Food

Samosa

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Samosa

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Serves: 6

Samosas have become quite popular in many countries with Indian population. This delicious snack is sold on streets all over India. In US it's available freshly made and frozen in most Indian grocery stores. My cousin, Vibha, runs a catering business in India and this is her recipe. While making samosa at home, you do not need to finely mash potatoes for filling and the filling can be made in advance.
Ingredients
For dough:
  • 2 cups all-purpose flour
  • 1 tablespoon vegetable shortening
  • 2 tablespoons canola oil
  • 1 teaspoon salt or to taste
  • 1 teaspoon ajwain seeds
  • Water as needed
For filling:
  • 2 russet potatoes, boiled and mashed
  • 2 tablespoons canola oil, plus more for frying
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ajwain seeds
  • ½ teaspoon fennel seeds
  • 1 jalapeno or serrano chili, finely minced
  • 1 inch piece of ginger, finely minced
  • ½ teaspoon garam masala
  • ½ teaspoon sanchar (black salt)
  • ½ teaspoon chaat masala or juice of ½ a lemon
  • ½ cup frozen green peas, thawed
  • ¼ cup cilantro, finely chopped
  • Salt
Directions
  1. Make the dough: Combine flour, salt, ajwain seeds, oil and shortening in a medium mixing bowl and mix it with hands. Gradually add water while mixing and kneading until it makes soft and smooth dough. Cover the dough with a plate or a kitchen towel and let it rest for 30 minutes to one hour.
  2. Make the filling: In a wok or a frying pan heat 2 tablespoons of oil on medium high heat until simmering. Add all the seeds and let them sizzle. Add green chili, ginger and sauté them for 30 seconds. Add mashed potatoes, garam masala, chaat masala or lemon juice and black salt. Stir everything to combine spices with mashed potatoes. Let the mixture cook on low heat for 2 minutes.
  3. Add peas and cilantro. Stir to combine and let the filling cook for 1 more minute. Taste the filling for salt as black salt and chaat masala are quite salty. Add salt if needed. Let the filling cool for 20 to 30 minutes.
  4. Make samosas: Divide the dough into 20 or so equal parts. Roll into balls and cover with a plate or a towel. Take one ball of dough and roll out into about 6 inch circle. Cut the circle in half. Put about 2 tablespoons of filling in the middle of half circle, leaving about ¼ inch space on the round side. Pick corner of flat side and cover the filling. Pick another corner of flat side and cover the dough with filling. Press gently to seal dough over the filling. It should make a triangle. Pinch together round side of dough and the corner. Cover the prepared samosa with a towel. Repeat the process with remaining dough balls and filling.
  5. Heat oil in frying pan until ready for frying. Drop 4 to 5 samosa in hot oil and fry until golden brown, about 3 to 4 minutes. Remove from oil and drain excess oil on a paper towel lined plate.
  6. Fry remaining samosa same way. Serve warm with cilantro chutney and tamarind and date chutney.

 

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Recipes, Street Food

Patra

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Patra

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Serves: 8 servings

This recipe is made with taro leaves, which are not easily available in Indian grocery stores. If you find it use it otherwise use collard greens or chard.
Ingredients
  • 1 bunch collard greens
  • 2 cups chickpea flour
  • 3 teaspoons salt or to taste
  • 5 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon garam masala
  • ⅛ teaspoon clove powder
  • 2 teaspoons green chili, minced
  • 3 teaspoons ginger, minced
  • 1 teaspoon garlic, minced
  • 1 ½ cups water or more
  • Juice of 1 lemon
  • 2 tablespoons chopped cilantro, for garnish
  • 2 tablespoons shredded unsweetened coconut, for garnish
For Vaghar:
  • 3 tablespoons oil
  • ½ teaspoon fenugreek seeds, optional
  • 1 teaspoon mustard seeds
  • 2 teaspoons sesame seeds
  • ⅛ teaspoon asafetida
Directions
  1. Wash collard greens and drain water as much as possible. Dry each leaf with paper towel. Cut each leaf from each side of stem, discarding the stems. Make three piles of half leaves, big, medium and small. Cover with kitchen towel while you make chickpea flour paste.
  2. Make paste: Combine chickpea flour, dry spices, salt and sugar in a medium mixing bowl. Add green chili, ginger, garlic and lemon juice. Gradually add water and make a thick paste.
  3. On a flat surface, spread a big size half leaf and generously spread chickpea paste on the leaf with a hand or a spatula. Add a medium size half leaf on top of paste. Spread chickpea paste on the leaf. Take a small size half leaf, put on top of paste and spread chickpea paste on the leaf. Fold about 1 inch of left and right side of leaves inside (the paste side). Spread chickpea paste on the folds to tightly seal them. Tightly roll the leaves to resemble a small cylinder. Repeat the process until all the half leaves are used. If there are small pieces of leaves, you can spread it out on larger leaves and seal it with paste before rolling out. Try to make a roll with at least two half leaves. You will get 15-18 rolls.
  4. In a steamer pan, arrange the rolls in a single layer. If all the rolls do not fit, let the first layer steam for 5 minutes and then stack remaining rolls. Steam the rolls for 25 to 30 minutes or until rolls are fully cooked. Let it cool down for 30 to 40 minutes. After this the rolls can be frozen. First freeze on a baking sheet, leaving some space in between, then put in a zip lock bag. Before using them thaw them for 1 to 2 hours.
  5. Cut the rolls into ¾ inch wide pieces. Heat oil in a wok or a frying pan. Add fenugreek seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida and sesame seeds. Immediately add the rolls and stir everything. Let Patra heat on low heat until the bottom layer is golden brown, stirring few times. Garnish with cilantro and coconut flakes. Serve warm as an appetizer or a side dish.

 

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Recipes, Street Food

Dal Vada

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Dal Vada

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Serves: 4

Dal vada (Mung Dal Fritters) are street food available all over Gujarat, but in city of Ahmedabad those are the best. Street vendors make batter in advance and fry vada in a cart to order.
Ingredients
  • 1 cup mung dal with skin
  • 1 jalapeno or serrano chili, roughly chopped
  • 2 inch piece of ginger, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon salt or to taste
  • ½ teaspoon turmeric
  • Water as needed
  • Canola or vegetable oil for frying
Directions
  1. Rinse mung dal in a strainer with water. Soak mung dal in 3 cups of water for 4 to 6 hours or until dal is soft.
  2. Drain most of the water from mung dal, keeping as much skin as you can. Grind mung dal in batches of ½ cup in a blender along with chili, ginger and garlic until it makes a soft batter, leaving some texture. Gradually add tablespoon of water to move contents of blender. Once mung dal is grinded, add turmeric to batter and season with salt.
  3. Heat oil in a frying pan until ready for frying. Using two spoons or a small ice cream scoop drop about one tablespoon of batter in the hot oil. Drop 6 or 7 more vada in hot oil and fry until golden brown and crispy, 5 to 7 minutes. Let excess oil drain on a baking sheet with a wired rack to keep it crispy. Keep frying until batter is gone, about 20 to 25 vada. Serve warm as an appetizer or a snack.
  4. Dal Vada are usually served with thinly sliced red onions season with salt and lemon juice and sautéed green chilies in oil seasoned with salt. To make chilies, take 4 or 5 chilies, if jalapeno then cut in fourths, serrano cut in half, lengthwise, with seeds removed. Sauté chilies in 1 tablespoon of oil for 2 to 3 minutes and season with salt. You can also serve with cilantro chutney and/or ketchup.

 

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