Pakoras

Clockwise from bottom left: Green chillies, eggplant slices, baking soda (above dried fenugreek leaves), salt, chickpea flour, potato slices.

Frying!

Methi-Aloo, baingan and chilly pakoras.

Materials:

- besan (chickpea flour)
- haldi (turmeric)
- kasuri methi (dried fenugreek leaves)
- baingan (large eggplant)
- potatoes
- green chillies (whichever type you want to use)
- salt
- Baking soda
- oil for frying

Preparation:

Cut eggplant and potatoes into thin slices (1/4 inch or 1.2 cm). Keep aside. The potato slices can be saved in a bowl of water as shown in the first image above.

Combine the besan with 1/2 tsp haldi and a pinch of baking soda for every 2 tbsp of the flour. Add salt to taste. Mix well. Then make into a batter by gradually adding water and mixing well. The batter consistency should be such that it pours slowly off a spoon.

Pat the eggplant slices dry with a paper towel/napkin. Dip the eggplant slices in the batter and leave for a few minutes. In the meantime, heat the oil in a karhai (or saucepan or wok). Test for oil temperature by dropping a normal blob of batter... it should fizz and bubble and cook rapidly.

Then carefully add the battered eggplant slices into the oil. It is much safer to use a spoon or ladle to do this - don't drop the slices in by hand! Once one side is done to a golden brown color, flip the slices over. 3-4 minutes per side is enough for this slice thickness.

Make one cut in the chillies (this prevents them from exploding while frying) and immerse in the batter. Fry these for about 2-4 minutes... basically till the batter is golden brown.

Next, add the drained methi to the batter and mix well. Dry the potato slices with a paper towel/napkin. Dip the potato slices in this batter and leave for a few minutes to get a nice coating. Then fry these, again, taking care to place them in the oil using a long-handled ladle or spatula. Fry for about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serving:

These are great on their own as a snack, appetizer, in a bun (pakora-pao), accompanying a meal - especially khichdi. Some chaat masala sprinkled on top after cooking adds a bit more of a zing.

Additional tips:

Adding a pinch of red chilly powder to the batter livens it up... but be wary of the spiciness if you use some!

Kaddu (pumpkin/squash)

Acorn squash, potatoes, nigella, bedagi chillies, garlic (clockwise from top left).

Materials:

- Acorn squash or pumpkin (one acorn squash will be good for 4 servings as a side dish... if you get a large pumpkin, portion as needed and store the rest for later use). Remove seeds and cut into 1.5 inch chunks.
- 4 cloves garlic, unpeeled
- 3 Bedagi chillies, wipe with a moist cloth and soak in warm water
- 1/2 tsp Kalonji (Nigella)
- 1/4 tsp haldi (turmeric)
- 2 large potatoes, peeled and cut into 1" chunks
- Salt to taste
- oil (any vegetable oil will do)

Preparation:

Heat a tawa (griddle) and roast the unpeeled garlic... about 3 minutes on a hot tawa should do it. Peel and keep aside.

Heat 1/2 tbsp oil in a pan. Add nigella and keep on low heat until the seeds sputter. Add bedagi chillies and stir fry for about 3 minutes.

Then add potatoes and turmeric and stir fry for about 5 minutes on low heat until potatoes are very lightly browned. Add water so the potatoes are half submerged. Cover and cook until potatoes are about half cooked (you should get slight resistance when you check doneness with a knife). The water should be evaporated and the oil will have started separating.

You can now add another 1.2 tbsp oil if desired. Then add the squash and garlic and stir fry for about 5 minutes. Add salt to taste (about 1/2 tsp to begin with). Add 1/4 cup water. Cover and cook until potatoes are done... the squash will have cooked through in this time as well.

Serving:

Serve hot with rice or chapatis. This is a great dish to serve with puris as well. This also goes well with a simple dal like arhar.