The Indian Vegan Kitchen (14 page)

GF

1. Peel and dice the boiled potatoes into ¼ -inch pieces. Set aside.

2. In a medium bowl, mix buckwheat flour with water to make a thick batter. Add salt and cayenne pepper.

3. Gently stir in the boiled potatoes. Let stand for 10 minutes.

4. Heat 3 inches oil in a
karahi
/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 350ºF).

5. Drop about 1 tablespoon of the batter at a time into the hot oil. Fry until golden brown. Drain on paper towels.

6. Serve hot with chutneys of choice.

NOTE:
These fritters do not keep well and are best eaten immediately after frying.

GF

1. In a mixing bowl, combine urad dal, chana dal, and yellow split peas and wash in 3 to 4 changes of water, until water is relatively clear. Soak for 2 hours or overnight. Rinse again in 1 to 2 changes of water. Strain the dal and discard the water.

2. In a food processor, grind the soaked dal, ginger, green chiles, and water. The mixture should be coarse or grainy. Transfer to a large bowl.

3. Mix in peas, carrots, green beans, and onion. Add asafetida, salt, cayenne pepper, and cilantro.

4. Heat 3 inches oil in a
karahi
/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 400ºF).

5. To make
vadas
, place a small bowl with some cold water next to the batter. I find it easiest to make these
vadas
using a thick plastic sandwich bag. This way you can make one
vada
at a time, pick up the bag, and easily drop each
vada
into the hot oil.

6. Place a sandwich bag flat on the counter and lightly coat the top of the bag with water. Place a heaping tablespoon of batter in the center of the bag. Using your fingers, spread the batter into a circle. Make a hole in the center with one finger. Pick up the bag in your left hand by sliding your fingers under the bag where the
vada
is. Place 4 fingers of right hand lightly over the
vada
, flip over the bag, and remove the bag with left hand. Immediately slide the
vada
into the hot oil. Keep making one
vada
at a time and adding to the oil. You can fry 5 to 6
vadas
at a time. Fry for 3 to 5 minutes, until golden brown on one side, turn it over, and fry the other side. Drain on paper towels.

7. Serve hot with Coconut Chutney (page 185) or Tomato-Coconut Chutney (page 186).

MAKE AHEAD:
You can partially fry all the fritters to light brown color, step 6. Cool and refrigerate in a covered bowl for up to 4 days. Or, freeze them for up to 3 months in a freezer-safe plastic bag. Before serving (thaw if frozen), fry them again on high heat, as in step 6, to golden brown.You can bake them, if desired, in a preheated oven (400ºF) in a single layer. Baking makes the fritters a little dry, so take care not to overbake them.

Sorghum flour gives these steamed, savory cakes a unique

1. In a medium bowl, combine sorghum flour, roti-atta, and besan. Add salt, turmeric, cumin seeds, cayenne pepper, coriander, and sugar.

2. Add grated zucchini, cilantro, and lemon juice. Mix well with a large spoon, switching to your hands when the dough becomes difficult to work with (the moisture from zucchini will help make the dough). Mix in the oil. The dough will be soft, almost like a thick cake batter.

3. Brush or spray an 8-inch-round metal cake pan with oil. Spread the dough evenly in the pan. Set aside.

4. Use a large saucepan with a tight lid that the cake pan can fit into. Place a steamer rack or a 1-inch-high ring in the middle of the pan. Add 1 cup water in the saucepan and heat on medium-high heat.

5. Carefully place the cake pan in the pan using tongs and cover with a lid. Bring to a full, rolling boil and reduce heat to medium. Steam for 10 minutes. Remove from heat and carefully take out the cake pan. Set aside and cool to room temperature.

6. Once cooled, cut
muthia
into 1-inch squares. Remove from pan.

7.
Prepare seasoning:
Heat oil in a large fry pan on medium-high heat. Add mustard seeds, cover with a lid (to keep seeds from popping out). Fry for a few seconds until mustard seeds stop popping. Reduce heat to medium, add curry leaves and sesame seeds, and cook for a few seconds. Add the
muthia
pieces in a single layer.

8. Fry the pieces for 4 to 5 minutes on each side until golden brown. Turn the pieces carefully, using a tong or spatula to avoid breaking.

9. Transfer to a serving platter and garnish with all the spices in the pan. Serve with Cilantro Chutney (page 185) or Coconut Chutney (page 185).

These pastries are basically crispy, stuffed fried breads, served on special occasions as a snack or at a meal. If serving as a snack or appetizer, I make them the size given here, but if serving as fancy bread with a meal, I make them almost twice as big. They are great with chutney or pickles, or dipped in a curry sauce.

 

FILLING

DOUGH

1.
Prepare the filling:
Heat oil in a nonstick fry pan on medium-high heat. Add asafetida, ginger, and green chiles and fry for few seconds.Add peas and stir.Add cumin, salt, garam masala,
amchur
, and sugar. Cook for about 2 minutes. Remove from heat.

2. With a fork or a potato masher, lightly mash the peas. Add coconut and stir. Let cool.

3.
Prepare the dough:
In a mixing bowl or food processor, combine all-purpose flour and
atta
. Add salt and oil and blend well. Add water as you mix (you may need to add 1 more tablespoon of water to form soft dough). Knead for 3 to 5 minutes, until dough becomes smooth and soft. Divide dough into 24 balls.

4.
Assemble
kachories: Roll each dough ball into a 2½ -inch circle. Place a heaping tablespoon of filling in the center. With your forefingers, crimp the edges of the circle together and seal in the filling. Lightly press the ball on the crimped side to form a flat disk.

5. Keep the filled
kachories
between dry towels to avoid drying.

6. Heat about 3 inches oil in a wok/
karahi
or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot, the crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the
kachories
might open and become greasy.) Fry 5 to 6
kachories
at a time (depending on the size of your pan) until light golden brown, about 4 to 5 minutes on each side. Drain on paper towels. Let cool.

7. Serve at room temperature with Cilantro Chutney (page 185) and/or Tamarind Chutney (page 184). To store, cool completely and store in an airtight container. Will keep at room temperature for up to three days, or in the refrigerator for up to 1 week.