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Tag: Medium spice

  • Bombil Fry

    Bombil, known in English as Bombay duck, is a soft, translucent fish found in the Arabian Sea off Mumbai and the Konkan coast. Koli fishing communities in Mumbai have long dried it on bamboo racks along the shore, but fresh bombil fry is the dish most associated with Mumbai's coastal restaurants and home kitchens.

    Fresh bombil is very delicate, with a high water content, so it is split, pressed and drained before cooking. Coated in a spice marinade and a crisp layer of semolina and rice flour, it fries up with a crunchy exterior and a soft, almost melting interior. The flavour is mild and sweet, with heat from red chilli and tang from lemon.

    It is served hot as a starter or alongside dal, rice and sol kadhi in a Malvani or Koli meal. Bombil is at its best during the cooler months; it is not caught during the monsoon ban on fishing. Dried bombil is also popular, cooked into spicy curries or fried crisp.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseSide dish
    Prep time30 minutes
    Cook time15 minutes
    Total time45 minutes
    Serves3
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsbombil / semolina / rice flour / red chilli

    Ingredients

    For the fish

    • 8 fresh bombil (about 400 g)
    • 1 tsp salt
    • 1 tbsp lemon juice

    For the marinade

    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp hot red chilli powder
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp salt
    • 1 tsp lemon juice

    For the coating

    • 1/2 cup fine rava (semolina)
    • 2 tbsp rice flour
    • 1/2 tsp red chilli powder
    • A pinch of salt
    • Oil for shallow frying

    Method

    1. Clean the bombil: cut off the head and fins, slit along the belly and open it flat like a book. Remove the central bone if you like.
    2. Rub with salt and lemon juice and place between kitchen towels or in a colander with a weight on top for 20 minutes to drain excess water.
    3. Press each fish firmly with your palm to flatten it further. Mix the marinade ingredients and coat the fish evenly. Rest for 10 minutes.
    4. Mix the rava, rice flour, chilli powder and salt on a plate.
    5. Heat oil about 1/4 inch deep in a pan on medium-high. Press each fish into the coating on both sides.
    6. Fry 3-4 pieces at a time for 3-4 minutes per side, until golden brown and crisp. Press gently with a spatula to help it flatten.
    7. Drain on paper and serve immediately with lemon wedges.

    Tips

    • Draining water from the bombil is essential; otherwise the coating gets soggy and the oil splatters.
    • Fry immediately after coating so the rava stays crisp.
    • Use a non-stick pan as bombil is fragile.

    Serve with

    Lemon wedges, onion rings, sol kadhi and steamed rice.

  • Kothimbir Vadi

    Kothimbir vadi is a Maharashtrian snack made with a generous amount of fresh coriander, bound with gram flour and spices into a thick dough, steamed into a log, cut into squares and fried. It is made especially in winter, when big bunches of coriander are cheap in the markets. Puneri households often serve it as part of a festive meal or with tea on a rainy afternoon.

    The finished vadi is crisp and golden on the outside and soft, herby and slightly crumbly inside, with crunch from sesame seeds and a hint of sweetness from sugar. It is fragrant with coriander, cumin and green chilli, and the steaming step keeps it from absorbing too much oil. Each piece is crisp and fresh.

    Steamed logs can be refrigerated for two days and fried as needed. Some families skip frying altogether and simply temper the steamed pieces with mustard seeds and sesame for a lighter version. It is also a good way to use up an oversized bunch of coriander before it wilts, and the steamed log freezes well for up to a month.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientscoriander / besan / sesame seeds / green chilli

    Ingredients

    • 2 packed cups finely chopped coriander (leaves and tender stems)
    • 1 cup (100 g) besan
    • 2 tbsp rice flour
    • 1 tbsp ginger-green chilli-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 1 tsp coriander-cumin powder
    • 1 tbsp white sesame seeds
    • 1 tsp sugar
    • 1 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp hot oil
    • About 1/4 cup water
    • Oil for shallow frying

    Method

    1. Wash the coriander, drain and pat completely dry before chopping fine.
    2. Mix the coriander with besan, rice flour, the paste, spices, sesame, sugar, salt and lemon juice. Pour the hot oil over and mix.
    3. Add water a little at a time to make a thick, firm dough that holds together. Do not make it sticky.
    4. Shape into two logs about 2 inches thick, or press into a greased tin about 1 inch deep.
    5. Steam in a steamer on medium-high for 15-20 minutes until a knife inserted comes out clean.
    6. Cool the logs completely, at least 30 minutes, then cut into 1/2 inch thick slices.
    7. Heat oil 1/4 inch deep in a pan on medium. Shallow fry the slices for 2-3 minutes on each side until crisp and golden brown. Drain on paper.

    Tips

    • Cool the steamed logs fully before slicing or they will crumble.
    • Wet coriander makes the dough soggy; dry the leaves well.
    • For extra crunch, dip slices in a mix of rice flour and sesame before frying.

    Serve with

    Green chutney or tomato ketchup with masala chai.

  • Thalipeeth

    Thalipeeth is a rustic, savoury multigrain pancake from Maharashtra, made from bhajani, a flour of roasted grains and lentils such as jowar, bajra, rice, wheat, chana dal, urad dal and coriander seeds. Families roast and mill a batch of bhajani every few months, so thalipeeth can be made at short notice for breakfast or a light dinner.

    The dough is mixed with chopped onion, coriander, chilli and spices, then patted thin directly onto the tawa or onto a wet cloth, with a few holes poked in it so oil can seep through. It cooks slowly under a lid until the base is crisp and dark golden and the top is cooked through. The flavour is nutty and earthy, with a toasty aroma from the roasted grains.

    It is eaten hot with a dollop of white butter or ghee, fresh curd and a spicy thecha or lime pickle. During fasts a version is made with sabudana and rajgira flour instead. Leftover vegetables or grated cucumber can also be added to the dough, and many homes make thalipeeth with whatever is in the fridge.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseBreakfast
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsbhajani flour / onion / jowar / coriander

    Ingredients

    • 2 cups (240 g) thalipeeth bhajani flour
    • 1 large onion, finely chopped
    • 1/2 cup chopped coriander
    • 2 green chillies, finely chopped
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1 tsp cumin seeds
    • 1 tbsp white sesame seeds
    • 1/4 tsp ajwain
    • 1 tsp salt
    • About 3/4 cup water
    • Oil for cooking
    • White butter or ghee to serve

    Method

    1. Combine the bhajani, onion, coriander, chillies, spices, sesame, ajwain and salt in a bowl and mix well. The onion will release some moisture.
    2. Add water gradually and knead into a soft, slightly sticky dough. Divide into 6 portions.
    3. Grease a cold, heavy tawa or wet a clean cotton cloth or a sheet of plastic. Place a portion of dough on it and pat with wet fingers into a round about 6 inches across and 1/4 inch thick.
    4. Make 4-5 holes in the thalipeeth with your finger, one in the centre and the rest around it.
    5. If patted on cloth, flip it onto a hot tawa and peel the cloth away. Place the tawa on medium heat and drizzle 1/2 tsp oil into each hole and around the edges.
    6. Cover and cook on medium-low for 4-5 minutes until the underside is crisp and dark golden.
    7. Flip, drizzle a little more oil and cook uncovered for 2-3 minutes until spotted brown. If patting directly on the tawa, let it cool slightly with a splash of water before making the next one.

    Tips

    • Patting on a cool tawa is easier; heat it after shaping. Cool the tawa with water between batches.
    • No bhajani? Mix equal parts jowar, bajra and besan with a little rice flour and roasted coriander-cumin powder.
    • Bhajani contains wheat; leave it out of your mix for a gluten-free version.

    Serve with

    White butter, thick curd and shengdana or green chilli thecha.

  • Pav Bhaji

    Pav bhaji began in the 1850s as a quick, cheap lunch for textile mill workers and cotton traders in Mumbai, who needed something hot and filling during long shifts. Vendors mashed leftover vegetables with tomatoes and spices on a large flat tawa and served them with bread rolls. Juhu beach and Girgaum Chowpatty stalls made it famous across the country.

    The bhaji is a thick, spicy mash of potatoes, cauliflower, peas, capsicum, onion and tomato, cooked down in butter with pav bhaji masala until everything melts together. It is bright red from Kashmiri chilli and rich from the butter. The pav is split and toasted on the same tawa with butter and a pinch of masala until crisp at the edges.

    It is evening food, eaten at the beach, at fairs and at family get-togethers. Serve it with raw onion, lemon wedges and another knob of butter on top. Leftover bhaji becomes a filling for toasted sandwiches. Juhu stalls also offer cheese pav bhaji and khada pav bhaji, where the vegetables are left in chunks rather than mashed, but the classic smooth version remains the favourite.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseStreet food
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientspotato / tomato / butter / pav

    Ingredients

    For the bhaji

    • 3 medium potatoes, peeled and cubed
    • 1 cup cauliflower florets
    • 1/2 cup green peas
    • 1 small carrot, chopped (optional)
    • 4 tbsp butter, plus more to finish
    • 1 large onion, finely chopped
    • 1 tbsp ginger-garlic paste
    • 1 green capsicum, finely chopped
    • 4 large tomatoes, finely chopped
    • 2 tsp Kashmiri red chilli powder
    • 2 1/2 tbsp pav bhaji masala
    • 1/4 tsp turmeric
    • 1 1/2 tsp salt
    • 1 tbsp lemon juice
    • 3 tbsp chopped coriander

    For the pav

    • 8 pav
    • 3 tbsp butter
    • 1/2 tsp pav bhaji masala
    • 1 tbsp chopped coriander

    To serve

    • 1 onion, finely chopped
    • Lemon wedges

    Method

    1. Pressure cook the potatoes, cauliflower, peas and carrot with 1 cup water for 3 whistles until very soft. Mash coarsely with a potato masher, keeping the cooking water.
    2. Heat 4 tbsp butter in a wide, heavy pan or tawa on medium. Add the onion and cook for 4-5 minutes until soft and pale gold. Add ginger-garlic paste and stir for 1 minute.
    3. Add the capsicum and cook for 3 minutes until it softens. Add the tomatoes and cook for 6-8 minutes, mashing, until they break down into a pulp.
    4. Stir in chilli powder, pav bhaji masala, turmeric and salt and cook for 2 minutes until the butter starts to separate and the masala smells fragrant.
    5. Add the mashed vegetables with their water. Mash everything together vigorously with the masher for 4-5 minutes, adding hot water to keep it at a thick, spoonable consistency.
    6. Simmer on low for 10 minutes, stirring and mashing occasionally, until the colour deepens and it tastes cohesive. Finish with lemon juice, coriander and a spoon of butter.
    7. For the pav, melt butter on a tawa with pav bhaji masala and coriander. Slit the pav, press them cut side down into the butter and toast for 1 minute, then flip and toast the outside until crisp.

    Tips

    • Kashmiri chilli gives the signature red colour without too much heat. A teaspoon of beetroot is the vendor trick for deeper colour.
    • Keep mashing as it cooks; the smooth, homogeneous texture is what distinguishes good pav bhaji.
    • Do not skimp on butter at the end; it carries the masala flavour.

    Serve with

    Butter-toasted pav, chopped onion, lemon wedges and a cube of butter on top.

  • Bharli Vangi

    Bharli vangi, literally stuffed brinjal, is a Maharashtrian classic made for weddings, festivals and Sunday lunches. Small round purple or green-striped brinjals are slit and filled with a nutty, sweet-sour masala of roasted peanuts, sesame, dry coconut, jaggery, tamarind and goda masala, then cooked slowly in oil until they collapse.

    Goda masala, the dark, aromatic spice blend of Maharashtra with stone flower and dagad phool, is what gives the dish its character. The brinjals turn creamy inside, while the stuffing that falls out thickens the small amount of gravy into a rich coating. The balance of sweet jaggery, sour tamarind and chilli is typical of Desh cooking around Pune and Satara.

    It is served with jowar or bajra bhakri, or with chapati and varan bhaat in a festive meal. In Vidarbha and Khandesh, a spicier version with more chilli and garlic is common. Leftovers taste even better the next day, once the brinjals have soaked up all the masala, so many cooks make it a few hours ahead.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssmall brinjal / peanuts / sesame seeds / goda masala

    Ingredients

    For the stuffing

    • 1/4 cup roasted peanuts
    • 2 tbsp sesame seeds
    • 1/4 cup dry coconut, grated
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 6 garlic cloves
    • 2 tbsp goda masala
    • 1 1/2 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1 tbsp grated jaggery
    • 1 tsp tamarind paste
    • 1 tsp salt
    • 2 tbsp chopped coriander

    For cooking

    • 8-10 small round brinjals (about 400 g)
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 1 small onion, finely chopped (optional)
    • 3/4 cup hot water

    Method

    1. Dry roast the sesame seeds on low heat for 1-2 minutes until they pop and turn golden. Remove, then roast the coconut for 2-3 minutes until light brown, and the coriander and cumin seeds for 1 minute.
    2. Grind the peanuts, sesame, coconut, coriander, cumin and garlic to a coarse powder. Mix with goda masala, chilli powder, turmeric, jaggery, tamarind, salt and coriander, adding 1-2 tbsp water to make a moist, crumbly paste.
    3. Wash the brinjals, keep the stems and make two deep cuts in a cross from the bottom, stopping just short of the stem. Soak in salted water for 10 minutes and drain.
    4. Stuff each brinjal generously with the masala, pressing it into the cuts. Reserve the leftover masala.
    5. Heat oil in a wide heavy pan on medium. Crackle mustard seeds, add asafoetida, curry leaves and onion and cook for 3 minutes until soft.
    6. Arrange the brinjals in one layer and fry for 4-5 minutes, turning gently, until the skins are glossy and slightly wrinkled.
    7. Mix the leftover masala with the hot water and pour around the brinjals. Cover and cook on low for 15-18 minutes, turning once halfway, until a knife slides through easily and the gravy thickens and leaves oil at the edges.

    Tips

    • Choose small, tender brinjals that feel light and have shiny skin; heavy ones are seedy.
    • Do not stir with a spoon; turn the brinjals with tongs or by shaking the pan so they stay whole.
    • If you do not have goda masala, garam masala works but the flavour will be less authentically Maharashtrian.

    Serve with

    Jowar bhakri, thecha and a bowl of varan bhaat.

  • Sev Tameta nu Shaak

    Sev tameta nu shaak is a dhaba and home favourite from Kathiawad and Saurashtra, a region where fresh green vegetables were once scarce in the dry months. Tomatoes and the crunchy besan sev that every Gujarati kitchen keeps in a tin were combined into a curry that could be cooked in fifteen minutes. Highway dhabas around Rajkot serve it in large bowls with bajra rotla.

    The base is a thick, tangy tomato gravy with garlic, red chilli and a touch of jaggery that rounds off the acidity. The sev goes in at the very last moment, so part of it stays crunchy while the rest softens and thickens the gravy. Thick ratlami or gathiya sev holds up better than fine nylon sev.

    It is eaten with rotli, thepla or bajra rotla, often with raw onion, buttermilk and a green chilli on the side. Because it relies on pantry items, it is a frequent weeknight dish when the vegetable basket is low. Restaurants in Gujarat often finish it with a spoon of butter and a sprinkle of extra sev on top for crunch.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegan
    CourseMain course
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstomato / besan sev / garlic / jaggery

    Ingredients

    • 4 large ripe tomatoes (about 400 g), chopped
    • 1 cup thick sev (ratlami or gathiya sev)
    • 2 tbsp groundnut oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 6 garlic cloves, crushed
    • 1 tsp grated ginger
    • 1 green chilli, chopped
    • 1/4 tsp turmeric
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander-cumin powder
    • 1 tbsp grated jaggery
    • 3/4 tsp salt
    • 1/2 cup water
    • 2 tbsp chopped coriander

    Method

    1. Heat the oil in a kadhai on medium. Add mustard seeds and let them crackle, then cumin and asafoetida.
    2. Add garlic, ginger and green chilli and saute for 1 minute until the garlic smells cooked and turns pale gold.
    3. Add the tomatoes with turmeric and salt. Cover and cook on medium for 5-6 minutes until they collapse completely.
    4. Mash the tomatoes with the back of the spoon. Add chilli powder, coriander-cumin powder and jaggery and cook uncovered for 2-3 minutes until oil starts to separate at the edges.
    5. Pour in the water, bring to a boil and simmer for 2 minutes. The gravy should be fairly loose, since the sev will absorb a lot.
    6. Turn off the heat. Just before serving, stir in the sev and coriander and serve within a minute or two.

    Tips

    • Add the sev at the table if you are not eating immediately; it turns mushy within ten minutes.
    • Use fully ripe, deep red tomatoes. With pale tomatoes add a spoon more jaggery and a little tomato puree.
    • Groundnut oil gives the authentic Kathiawadi flavour.

    Serve with

    Bajra rotla or rotli, chaas, sliced onion and green chillies.

  • Undhiyu

    Undhiyu takes its name from undhu, meaning upside down. In villages around Surat the vegetables were packed into an earthen pot, sealed, turned upside down and buried in a pit with a fire on top. Today it is cooked on a stove, but it remains a winter dish, made when surti papdi, tuvar lilva, purple yam and small brinjals are in season, and especially on Uttarayan, the kite festival in January.

    The flavour comes from a fresh green masala of coriander, green garlic, coconut, ginger, chilli and sesame that is stuffed into the brinjals and potatoes and coats everything else. Methi muthia, fried fenugreek dumplings, go in towards the end and soak up the oil and masala. The result is rich, slightly sweet and full of contrasting textures.

    It is a feast dish, made in large quantities and eaten with puris, shrikhand or jalebi, and kadhi on the side. Many families prepare the muthia a day ahead to break up the work. The recipe below is the Surti style, which is green rather than red. Red, spicier versions are cooked around Bharuch and Ahmedabad.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time60 minutes
    Cook time60 minutes
    Total time120 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientssurti papdi / purple yam / baby brinjal / methi muthia

    Ingredients

    For the methi muthia

    • 1 cup chopped fresh methi
    • 1/2 cup coarse whole wheat flour
    • 1/4 cup besan
    • 1 tsp ginger-chilli paste
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 2 tbsp oil
    • Oil for frying

    For the green masala

    • 1 1/2 cups chopped coriander
    • 1 cup chopped green garlic (or 10 garlic cloves)
    • 1/2 cup grated fresh coconut
    • 2 tbsp ginger-green chilli paste
    • 2 tbsp white sesame seeds
    • 2 tbsp roasted peanuts, crushed
    • 1 tbsp sugar
    • 1 tbsp lemon juice
    • 1 tsp turmeric
    • 2 tsp coriander-cumin powder
    • 1 1/2 tsp salt

    For the vegetables

    • 250 g surti papdi, stringed
    • 1/2 cup fresh tuvar lilva (pigeon peas)
    • 8 small round brinjals
    • 8 baby potatoes, peeled
    • 200 g purple yam (kand), peeled and cubed
    • 2 small sweet potatoes, cubed
    • 1 raw banana, cut into thick rounds
    • 1/2 cup oil
    • 1 tsp ajwain
    • 1/4 tsp asafoetida
    • 1/2 cup water

    Method

    1. Mix all muthia ingredients except frying oil into a stiff dough without adding water. Shape into 20 small finger-sized logs and deep fry on medium heat for 4-5 minutes until golden and cooked through. Drain.
    2. Combine all the green masala ingredients in a bowl and mix with your hands. Set aside about one-third for stuffing.
    3. Make a deep cross cut in each brinjal and potato, keeping the base intact, and stuff with the reserved masala. Fry the cubes of yam, sweet potato and raw banana lightly in hot oil for 3-4 minutes until the edges are golden; this keeps them from turning mushy.
    4. Heat 1/2 cup oil in a wide heavy pot on medium. Add ajwain and asafoetida, then the papdi and tuvar lilva with half the remaining masala. Stir for 2 minutes.
    5. Layer the stuffed potatoes and brinjals over the beans, then the fried yam, sweet potato and banana. Spread the rest of the masala on top and sprinkle 1/2 cup water around the edges.
    6. Cover tightly and cook on low heat for 30-35 minutes without stirring. Shake the pot gently every 10 minutes to stop sticking.
    7. Check that a knife slides easily through the potato and yam. Add the fried muthia, cover again and cook 5-7 minutes more until they soften slightly. Fold very gently and rest for 10 minutes before serving.

    Tips

    • Undhiyu should be oily; the oil carries the masala and stops the vegetables from catching. Reduce it only slightly.
    • Do not stir with a spoon once layered; shaking the pot keeps the vegetables whole.
    • If green garlic is out of season, use regular garlic and a handful of spring onion greens.

    Serve with

    Hot puris, shrikhand or jalebi, and a bowl of Gujarati kadhi.

  • Mirchi Vada

    Mirchi vada is Jodhpur's other famous fried snack, sold alongside pyaaz kachori at stalls across the old city. Large, thick-walled green chillies, locally called bhavnagri or simply vada mirchi, are slit, stuffed with spiced potato, coated in gram flour batter and fried. The chillies are fleshy and fairly mild, so the heat is a warm background rather than a punch.

    Vendors fry them twice: once to cook the chilli and set the batter, and again just before serving so the crust is shatteringly crisp. The potato filling is sharp with amchur and fennel, which balances the green, slightly bitter flavour of the pepper. Each bite gives crunch, then soft chilli, then the tangy mash.

    They are best eaten hot, during the monsoon, with a cup of strong chai. In Jodhpur the vada is often sliced and stuffed into a pav or served with a sweet tamarind chutney and a sprinkle of chaat masala. Two make a filling snack. Leftovers can be revived in a hot oven for five minutes, though nothing beats one straight from the kadhai.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseStreet food
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientslarge green chillies / potato / besan / amchur

    Ingredients

    For the chillies and filling

    • 8 large, thick bhavnagri chillies
    • 3 medium potatoes (about 350 g), boiled and mashed
    • 1 tsp fennel seeds, crushed
    • 1 tsp coriander seeds, crushed
    • 1/2 tsp red chilli powder
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 1 tbsp oil

    For the batter

    • 1 cup (100 g) besan
    • 1 tbsp rice flour
    • 1/4 tsp turmeric
    • 1/2 tsp ajwain
    • A pinch of baking soda
    • 1/2 tsp salt
    • About 1/2 cup water

    To fry and finish

    • Oil for deep frying
    • Chaat masala to sprinkle

    Method

    1. Wash and dry the chillies. Make a lengthwise slit in each, leaving the stem and tip intact, and scrape out the seeds with a small spoon.
    2. Heat 1 tbsp oil on medium, add the crushed fennel and coriander for 20 seconds, then add the mashed potato, powdered spices and salt. Mix for 2 minutes and stir in coriander. Cool.
    3. Pack each chilli firmly with filling so it bulges slightly and the slit closes over it.
    4. Whisk besan, rice flour, turmeric, ajwain, soda and salt with water into a thick batter that coats the back of a spoon heavily. Beat for 2 minutes to aerate.
    5. Heat oil to medium-hot, around 170 C. Hold a chilli by the stem, dip it in the batter to coat fully, and lower it into the oil.
    6. Fry 3-4 at a time for 4-5 minutes, turning, until the batter is set and pale gold. Drain and rest for at least 10 minutes.
    7. To serve, heat the oil to hot, about 185 C, and fry the vadas again for 1-2 minutes until deep golden and crisp. Drain and sprinkle chaat masala.

    Tips

    • Choose straight, fat chillies with thick walls; thin chillies blister and split in the oil.
    • The double fry is what keeps the crust crisp for longer. The first fry can be done an hour ahead.
    • If your chillies are hot, soak them in salted water for 15 minutes after deseeding to tame them.

    Serve with

    Sweet tamarind chutney, green chutney and hot masala chai.

  • Pyaaz Kachori

    Pyaaz kachori belongs to Jodhpur, where sweet shops near the clock tower fry them from early morning and sell out before lunch. Unlike the dal kachori of Kota or the hing kachori of Delhi, the filling here is onion cooked down with besan, fennel and crushed coriander until it turns jammy. It is a snack built for travel and for heat, keeping well for a day because the fat in the dough and the dry filling resist going soggy.

    A good one is round, puffed and blistered, with a shell that shatters in thin layers rather than chewing like a puri. Inside, the onions are soft, sweet and sharp with green chilli and dried mango powder. The secret is patience at the stove: the kachoris go into barely warm oil and cook for twenty minutes or more, which is what builds that crackling, layered crust.

    In Rajasthan they are eaten as breakfast or tea-time food, slit open and spooned with saunth (sweet tamarind chutney) and a thin green chutney. At weddings they appear on the snack counter, and many families fry a batch for train journeys. They reheat well in an oven, which makes them practical for guests.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseSnack
    Prep time40 minutes
    Cook time50 minutes
    Total time90 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientsmaida / onion / besan / fennel seeds

    Ingredients

    For the dough

    • 2 cups (250 g) maida
    • 1/2 tsp salt
    • 1/3 cup (70 ml) oil or melted ghee, for moyan
    • About 1/2 cup cold water

    For the filling

    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp fennel seeds, coarsely crushed
    • 1 tbsp coriander seeds, coarsely crushed
    • 1/4 tsp asafoetida
    • 3 large onions (about 400 g), finely chopped
    • 2 green chillies and 1 inch ginger, finely chopped
    • 1 boiled potato, mashed
    • 4 tbsp besan
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp turmeric
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander

    To fry

    • Oil for deep frying

    Method

    1. Rub the oil into the maida and salt with your fingertips for 3-4 minutes, until a fistful pressed together holds its shape like wet sand. This moyan is what makes the shell flaky.
    2. Add cold water a little at a time and bring together into a soft but not sticky dough without kneading hard. Cover with a damp cloth and rest for 30 minutes.
    3. For the filling, heat oil on medium, add cumin, fennel and coriander and let them sizzle for 20 seconds. Add asafoetida, then the onions, ginger and chillies.
    4. Cook the onions on medium for 6-8 minutes until translucent and just turning light gold at the edges, not brown. Lower the heat and add the besan; roast, stirring, for 3-4 minutes until it smells nutty.
    5. Add the powdered spices, salt and mashed potato and mix until the filling holds together in a dry lump. Stir in coriander and cool completely before using.
    6. Divide the dough into 12 balls and the filling into 12 portions. Flatten a ball into a 3-inch disc with thinner edges, place filling in the centre, pleat the edges up and pinch closed. Press gently into a 3-inch round, seam side down.
    7. Heat oil until just warm: a pinch of dough should rise slowly after 3-4 seconds. Slide in 4-5 kachoris and keep the flame at its lowest.
    8. After 8-10 minutes they will float and puff. Flip and keep frying on low, turning occasionally, for another 12-15 minutes until deep golden and crisp all over. Raise the heat for the last minute, then drain on a rack.

    Tips

    • If the oil is too hot, the shell browns fast and stays raw and chewy inside. Low heat for the full time is non-negotiable.
    • The filling must be dry and cold; wet filling steams the dough from inside and causes the kachori to burst in oil.
    • Leave one side slightly thicker when sealing and keep the sealed side down while flattening so it does not open.

    Serve with

    Sweet saunth chutney and green coriander-mint chutney, with masala chai.

  • Paneer Tikka

    Paneer tikka grew out of the tandoor culture of Punjab, as vegetarian diners wanted something to match chicken tikka. Today it is the default starter at Indian weddings, restaurants and house parties, served on sizzling platters or straight off skewers, and home cooks make it in ovens, air fryers and on gas-flame grills.

    The marinade is thick hung curd with ginger-garlic, Kashmiri chilli, roasted besan, ajwain, kasuri methi and a little mustard oil, which gives that dhaba-style pungency. The besan helps the marinade cling and form a light crust. Paneer cubes stay soft and juicy inside while the edges char, and onion and capsicum add sweetness and crunch.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time20 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / hung curd / capsicum / onion

    Ingredients

    For the tikka

    • 400 g paneer, cut into 3 cm cubes
    • 1 large capsicum, cut into 3 cm squares
    • 1 large onion, quartered and layers separated
    • 1 tomato, deseeded and cut into squares (optional)

    For the marinade

    • 3/4 cup hung curd (thick yogurt drained for 2 hours)
    • 2 tbsp besan (gram flour), dry-roasted until fragrant
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala
    • 1/2 tsp ajwain
    • 1 tsp kasuri methi, crushed
    • 1 tsp chaat masala
    • 1 tbsp lemon juice
    • 2 tbsp mustard oil
    • 1 tsp salt

    To finish

    • 1 tbsp melted butter
    • Chaat masala and lemon wedges

    Method

    1. Roast the besan in a dry pan on low heat for 2-3 minutes until it smells nutty. Let it cool.
    2. Heat the mustard oil until it just smokes, then let it cool slightly. Whisk it into the hung curd with the besan and all the remaining marinade ingredients to a thick, smooth paste.
    3. Gently fold in the paneer, capsicum, onion and tomato so everything is coated without breaking the paneer. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
    4. Thread the paneer and vegetables alternately onto skewers (soak wooden ones in water for 20 minutes first).
    5. Preheat the oven grill to 230 C. Place the skewers on a rack over a tray lined with foil.
    6. Grill for 8-10 minutes, then turn, brush with melted butter, and grill another 6-8 minutes until the edges are charred in spots. Alternatively, cook on a hot greased tawa or grill pan, turning every 2 minutes.
    7. Sprinkle chaat masala and squeeze lemon over the tikkas and serve hot.

    Tips

    • Watery curd makes the marinade slide off – always use well-drained hung curd.
    • Soak store-bought paneer in hot water for 10 minutes before marinating to soften it.
    • For a smoky dhungar flavour, place a hot coal in a small bowl in the marinated paneer tray, drizzle ghee on it and cover for 2 minutes.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.