Aloo Bonda Potato Dumplings

January 18th, 2011 § 0 comments § permalink

Makes 20 dumplings

INGREDIENTS

For the filling

2 pounds (about 5 medium) red potatoes, peeled and quartered
½ teaspoon turmeric
1 tablespoon plus 1½ teaspoons kosher salt
1½ tablespoons canola oil
2 teaspoons mustard seeds
24 curry leaves
3 to 6 dried chiles, coarsely crushed
1-inch piece fresh ginger, peeled and minced
1 small jalapeño (cored and seeded to make more mild), finely diced
Juice of ½ lime

For the batter

4 cups canola oil, for frying
1 cup chickpea flour (besan)
¼ to ½ teaspoon cayenne pepper
1 teaspoon kosher salt
¼ teaspoon asafetida (optional)
½ cup water

Tomato Chutney or Ketchup

DIRECTIONS

To make the filling, bring a large pot of water to a boil. Add the potatoes, turmeric, and 1 tablespoon of the salt. Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes. Drain, transfer to a large bowl, and set aside.

Heat the oil, mustard seeds, and curry leaves in a large skillet over medium-high heat until the mustard seeds begin to pop, about 1½ minutes. Add the chiles, and cook until the curry leaves become brittle, about 1 minute longer. Stir in the ginger and jalapeños cooking for 30 seconds. Then add the mixture to the potatoes. Mash the potatoes against the sides of the bowl until they are semi-smooth. Stir in the remaining 1½ teaspoons salt and the lime juice. Take 2 tablespoons of potato mixture, and roll into a small ball. Set the ball on a baking sheet, and repeat with the remaining potato mixture.

Heat the canola oil to 350°F in a medium saucepan. To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl. Whisk in enough water so it resembles a thick pancake batter. Dip each potato ball in the batter, and roll it in your hands to coat evenly. Gently drop a few battered balls into the hot oil, and fry until they are golden brown, turning often for 3 to 5 minutes. Transfer the dumplings to a paper towel-lined plate, and serve hot with Tomato Chutney or ketchup.

© Recipe Property of Suvir Saran

Savory Indian Crepes with Tomato-Shallot Chutney (Cheelas)

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crepes

1 cup chickpea flour (besan)
1 teaspoon kosher salt
½ teaspoon carom (ajowan)
18 teaspoon cayenne pepper
¾ cup water
1 jalapeño (cored and seeded to make more mild), finely chopped
¼ cup chopped fresh cilantro
1½ teaspoons canola oil

For the chutney

1 tablespoon canola oil
4 large shallots, peeled and finely chopped
2 teaspoons kosher salt
3 medium tomatoes, finely chopped
1 jalapeño (cored and seeded to make more mild), finely chopped
½ cup chopped fresh cilantro

DIRECTIONS

To prepare the crepes, whisk the chickpea flour, salt, carom, and cayenne pepper together in a medium bowl. Whisk in the water (the batter should look like a thin pancake batter), and set the batter aside for 30 minutes. While the batter rests, make the chutney: Heat the oil in a medium saucepan over medium-high heat for 1 minute. Add the shallots and salt, and cook until the shallots are transparent, 2 to 3 minutes. Stir in the tomatoes, jalapeño, and cilantro; cover the saucepan; and reduce the heat to medium. Cook until the tomatoes are very saucy, 6 to 8 minutes. Uncover the saucepan, and increase the heat to medium-high. Cook until the chutney is thick and jammy, another 6 to 8 minutes. Set it aside while you make the crepes.

Gently stir the jalapeño and ¼ cup cilantro into the crepe batter, trying not to create any bubbles. Heat a medium nonstick skillet or griddle over high heat for 3 to 4 minutes. You’ll know it’s hot enough when a few droplets of water sizzle on the skillet. Working quickly, pour ¼ cup of batter onto the center of the skillet, and spread it into a large and thin circle with the back of the measuring cup or back of a spoon (do it quickly – the batter cooks fast). Drizzle ¼ teaspoon of canola oil over the top of the crepe. Cook the underside of the crepe until browned, 1 to 1½ minutes. Flip, and cook the other side until it’s dry, about 30 seconds. Serve with a general scoop of chutney, and eat hot.

© Recipe Property of Suvir Saran

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