RAG Demo

Tag: Medium to make

  • Vada Pav

    Vada pav was born in the 1960s near Dadar station in Mumbai, when Ashok Vaidya started selling batata vadas inside pav to mill workers who needed something cheap, filling and quick. It became the city's signature street food and an emblem of Mumbai itself, sold at thousands of stalls from early morning to late night.

    The vada is a ball of mashed potato tempered with mustard seeds, curry leaves, plenty of garlic, ginger and green chilli, dipped in a thin besan batter and fried until crisp. It goes into a soft, split pav smeared with red dry garlic chutney and a tangy green chutney. Bits of fried batter, called chura, are often sprinkled inside for extra crunch.

    It is eaten on the go, standing at the stall, with a fried green chilli sprinkled with salt. At home it makes a good monsoon evening snack. The vadas can be made ahead and fried just before eating. The garlic chutney is the soul of the dish, so make a good batch with dry coconut, garlic and red chilli and store it in a jar for weeks.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseStreet food
    Prep time25 minutes
    Cook time25 minutes
    Total time50 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeNo
    Key ingredientspotato / besan / pav / garlic

    Ingredients

    For the potato filling

    • 4 medium potatoes (about 500 g), boiled, peeled and coarsely mashed
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 8 garlic cloves, 1 inch ginger and 3 green chillies, pounded coarsely
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    For the batter

    • 1 cup (100 g) besan
    • 1/4 tsp turmeric
    • 1/4 tsp red chilli powder
    • A pinch of baking soda
    • 1/2 tsp salt
    • About 3/4 cup water

    To assemble

    • 8 ladi pav
    • Dry garlic chutney (lasun chutney)
    • Green coriander chutney
    • 8 green chillies, slit
    • Oil for deep frying

    Method

    1. Heat oil on medium, crackle the mustard seeds, then add asafoetida, curry leaves and the pounded garlic-ginger-chilli. Saute for 1 minute until the raw garlic smell fades.
    2. Add turmeric, then the mashed potatoes and salt. Mix well for 2 minutes, turn off the heat and stir in coriander and lemon juice. Cool, then shape into 8 balls slightly flattened.
    3. Whisk the besan, turmeric, chilli powder, soda and salt with water into a smooth batter, thinner than pakora batter, that coats a spoon in a thin layer.
    4. Heat oil to medium-hot, about 175 C. Dip each vada in the batter, coat fully and slide into the oil.
    5. Fry 3-4 at a time for 3-4 minutes, turning, until the coating is crisp and light golden. Drain. Drizzle a little leftover batter into the oil to make crunchy chura and drain that too.
    6. Fry the slit green chillies in the same oil for 30 seconds until blistered, then toss with salt.
    7. Slit each pav horizontally without cutting through. Spread green chutney on one side and sprinkle dry garlic chutney generously on the other. Add some chura, place a hot vada inside and press lightly.

    Tips

    • Mash the potatoes by hand, not in a mixer, so the filling has texture and does not turn gluey.
    • A thinner batter gives the thin, crisp shell of the street version; thick batter makes it doughy.
    • Warm the pav on a tawa for a few seconds if it is a day old.

    Serve with

    Fried salted green chillies and cutting chai.

  • Dal Dhokli

    Dal dhokli is Gujarat's one-pot comfort meal, made by cooking strips of spiced wheat dough directly in thin toor dal. Rajasthan has a similar dish called dal ki dulhan, and Maharashtra makes varan phal, but the Gujarati version is distinctly sweet-sour, with jaggery, kokum or lemon, and peanuts that soften in the dal. Sunday lunch and rainy evenings are its usual occasions.

    The dhokli are rolled from wheat flour seasoned with ajwain, turmeric and chilli, cut into diamonds and dropped into the bubbling dal. They swell, turn tender and release a little starch that thickens the broth. The dal itself is light, fragrant with cloves, cinnamon and curry leaves, and finished with a spoon of ghee.

    It needs nothing else, though most families serve it with a squeeze of lemon, chopped onion and papad. The dish thickens a lot as it stands, so serve it hot and freshly made. Adding a handful of chopped peanuts, a few cashews or drumstick pieces is common in some homes, and leftovers are reheated with a generous splash of hot water.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeNo
    Key ingredientstoor dal / whole wheat flour / peanuts / jaggery

    Ingredients

    For the dal

    • 3/4 cup toor dal, washed
    • 3 cups water, plus 2 cups more later
    • 1/4 cup raw peanuts
    • 1/2 tsp turmeric
    • 1 tomato, chopped
    • 1 tsp ginger-green chilli paste
    • 1 1/2 tsp red chilli powder
    • 2 tbsp grated jaggery
    • 3-4 kokum petals or 1 1/2 tbsp lemon juice
    • 1 1/2 tsp salt

    For the dhokli

    • 1 cup (120 g) whole wheat flour
    • 2 tbsp besan
    • 1/4 tsp turmeric
    • 1/2 tsp red chilli powder
    • 1/4 tsp ajwain
    • 1/2 tsp salt
    • 1 tbsp oil
    • Water to knead

    For the tempering

    • 2 tbsp ghee
    • 1 tsp mustard seeds
    • 1/2 tsp methi seeds
    • 3 cloves
    • 1 inch cinnamon
    • 2 dried red chillies
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 tbsp chopped coriander

    Method

    1. Pressure cook the toor dal and peanuts with 3 cups water and turmeric for 4-5 whistles on medium heat until the dal is very soft. Let the pressure drop naturally.
    2. Meanwhile, mix all dhokli ingredients and knead into a firm, smooth dough, slightly stiffer than chapati dough. Rest for 10 minutes.
    3. Whisk the cooked dal smooth, leaving the peanuts whole. Add 2 cups water, tomato, ginger-chilli paste, chilli powder, jaggery, kokum and salt. Bring to a boil and simmer for 5 minutes.
    4. Divide the dough into 3 balls and roll each into a thin round about 8 inches wide. Cut into 1 1/2 inch diamonds with a knife.
    5. With the dal at a rolling boil on medium-high, drop the dhokli in a few at a time, stirring gently so they do not stick together.
    6. Lower the heat to medium and simmer for 12-15 minutes, stirring now and then, until the dhokli are cooked through and no longer taste of raw flour when bitten. Add hot water if it gets too thick.
    7. Heat ghee in a small pan, crackle mustard seeds, then add methi seeds, cloves, cinnamon, red chillies, asafoetida and curry leaves. Pour over the dal dhokli, garnish with coriander and serve hot.

    Tips

    • Keep the dal boiling when adding the dhokli; if it is merely warm, the pieces turn gummy and clump.
    • Roll the dough thin. Thick dhokli stay doughy in the centre.
    • The dish keeps thickening; thin it with boiling water before serving leftovers.

    Serve with

    A squeeze of lemon, chopped onion, roasted papad and a spoon of ghee.

  • Handvo

    Handvo is a savoury cake from Gujarat made with a fermented batter of rice and mixed lentils, folded with grated bottle gourd and baked until the outside turns into a crunchy, sesame-studded crust. Traditionally it was cooked in a special handva cooker, an aluminium pot with a central chimney that sat over a sand base, but a heavy pan on the stove or an ordinary oven works well.

    The inside is soft, moist and slightly tangy from fermentation, flecked with vegetables, while the top and bottom are dark golden and crisp. A little sugar balances the sourness, and the tempering of mustard, sesame and curry leaves poured into the pan becomes part of the crust. Edges darken almost to brown, and that is how it should look.

    Handvo is eaten for breakfast, tea or a light dinner, cut into wedges and served with green chutney and tea. Leftovers are excellent the next day, toasted on a tawa, which makes it a sensible weekend dish to cook in a large quantity. Vegetables can be changed with the season: grated cabbage, corn or methi all work well alongside the lauki.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseSnack
    Prep time25 minutes
    Cook time40 minutes
    Total time65 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / toor dal / bottle gourd / sesame seeds

    Ingredients

    For the batter

    • 1 cup rice
    • 1/4 cup toor dal
    • 2 tbsp chana dal
    • 2 tbsp urad dal
    • 2 tbsp moong dal
    • 1/2 cup sour curd
    • 1 cup grated bottle gourd (lauki), lightly squeezed
    • 1/4 cup grated carrot
    • 2 tbsp chopped coriander
    • 1 tbsp ginger-green chilli paste
    • 1/2 tsp turmeric
    • 1/2 tsp red chilli powder
    • 1 tsp sugar
    • 1 1/4 tsp salt
    • 1/2 tsp baking soda or 1 tsp Eno

    For the tempering

    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1 tbsp white sesame seeds
    • 1/2 tsp ajwain
    • A pinch of asafoetida
    • 10 curry leaves
    • 1 dried red chilli

    Method

    1. Wash the rice and dals and soak for 5-6 hours. Drain and grind with the curd and minimal water to a coarse, thick batter. Cover and ferment overnight in a warm place.
    2. Mix the bottle gourd, carrot, coriander, ginger-chilli paste, turmeric, chilli powder, sugar and salt into the fermented batter. It should be thick and drop off the spoon in clumps.
    3. Just before cooking, sprinkle the soda over the batter, add 1 tbsp water on it and fold in well.
    4. Heat the oil in a heavy 8-9 inch non-stick or cast iron pan on medium. Add mustard seeds, and when they pop add sesame, ajwain, asafoetida, curry leaves and red chilli. Let the sesame turn light gold, about 30 seconds.
    5. Pour the batter over the tempering and spread it evenly about 1 inch thick. Cover and cook on low heat for 15-18 minutes, until the top looks set and the bottom is deep golden and crisp.
    6. Slide the handvo onto a plate, flip it back into the pan and cook the other side, uncovered, on low for 10-12 minutes until crisp. A skewer should come out clean.
    7. Rest for 5 minutes, then cut into wedges. Oven method: pour batter into a greased tin, top with tempering and bake at 180 C for 40-45 minutes.

    Tips

    • Squeeze only some water out of the lauki; the rest keeps the inside moist.
    • The low flame is essential. On high the crust burns before the thick centre cooks.
    • Ready-made handvo flour from Gujarati stores can replace the soaked grains; mix with curd and ferment 6-8 hours.

    Serve with

    Green coriander chutney and a cup of masala chai.

  • Khatta Dhokla

    Khatta dhokla is the original dhokla of Gujarat, older and plainer than the yellow besan khaman that outsiders usually picture. It is made from rice and a little urad or chana dal, ground coarse with sour curd and left to ferment overnight. The name means sour dhokla, and that gentle tang from fermentation is the whole point.

    The texture is soft, slightly grainy and moist, closer to a thick idli than to a sponge cake. The pieces are pale white, dusted with crushed black pepper or red chilli on top before steaming, and finished with oil tempered with mustard and sesame seeds. There is no sugar syrup poured over, which keeps the flavour savoury and clean.

    Gujarati homes make it for breakfast, as a tea-time snack, or as part of a Sunday farsan spread. It is often eaten with a drizzle of raw groundnut oil and a spoon of garlic chutney, a combination common in Kathiawad. Leftover pieces are tossed in a pan with tadka the next day.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / urad dal / curd / ginger

    Ingredients

    For the batter

    • 1 cup rice (regular or idli rice)
    • 1/4 cup urad dal
    • 2 tbsp chana dal
    • 1/2 cup sour curd
    • About 1/2 cup water
    • 1 tbsp ginger-green chilli paste
    • 1 tsp salt
    • 1 tbsp oil
    • 1/2 tsp Eno fruit salt or 1/4 tsp baking soda

    For topping and tadka

    • 1/2 tsp crushed black pepper
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp white sesame seeds
    • A pinch of asafoetida
    • 8-10 curry leaves
    • 2 tbsp chopped coriander

    Method

    1. Wash the rice and dals together and soak in plenty of water for 5-6 hours.
    2. Drain and grind with the sour curd and just enough water to a slightly coarse, thick batter, like fine semolina. Transfer to a large bowl, cover and ferment in a warm place for 8-10 hours, until bubbly and pleasantly sour.
    3. Set up a steamer with 2 inches of water on high heat. Grease a 7-8 inch thali or cake tin with oil.
    4. Stir the ginger-chilli paste, salt and 1 tbsp oil into the batter. Just before steaming, add Eno with a splash of water on top of it and fold gently in one direction until the batter turns frothy.
    5. Pour into the greased thali to about 1/2 inch deep. Sprinkle crushed pepper over the surface.
    6. Steam on high for 12-15 minutes until a knife inserted in the centre comes out clean. Rest for 5 minutes, then cut into squares or diamonds.
    7. Heat 2 tbsp oil, add mustard seeds and let them pop, then add sesame, asafoetida and curry leaves. Pour evenly over the dhokla and garnish with coriander.

    Tips

    • In winter, ferment in an oven with just the light on, or add the salt before fermenting to speed it up.
    • Do not add Eno until the steamer is boiling; it loses its lift within a couple of minutes.
    • The batter should be thicker than idli batter; thin batter gives flat, dense dhokla.

    Serve with

    Garlic-red chilli chutney or green chutney, with raw groundnut oil drizzled on top.

  • 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.

  • Punjabi Samosa

    The samosa reached India from Central Asia, carried by traders as the sambosa, and medieval court writers already describe it filled with meat and nuts. The potato version arrived only after the Portuguese brought potatoes to India, and Punjab's halwais made it the large, pyramid-shaped snack sold at every chai stall and sweet shop today.

    A proper Punjabi samosa has a thick, crisp, flaky crust with tiny blisters, flavoured with ajwain. The filling is coarsely mashed potato with peas, ginger, green chilli, crushed coriander seeds, amchur and garam masala, sometimes with a few cashews or raisins. They are eaten hot with green chutney and imli chutney, or crushed into chole for samosa chaat.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSnack
    Prep time45 minutes
    Cook time40 minutes
    Total time85 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmaida / potato / green peas / ajwain

    Ingredients

    For the pastry

    • 2 cups maida (about 250 g)
    • 1/2 tsp ajwain (carom seeds)
    • 1/2 tsp salt
    • 5 tbsp oil or ghee (about 60 ml)
    • About 1/2 cup cold water

    For the filling

    • 4 medium potatoes (about 500 g), boiled and peeled
    • 1/2 cup green peas, boiled
    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp coriander seeds, coarsely crushed
    • 1 tsp fennel seeds, crushed (optional)
    • 1 tbsp grated ginger
    • 2 green chillies, finely chopped
    • 1 tsp red chilli powder
    • 1 tsp amchur
    • 1 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 10 cashews, broken (optional)

    For frying

    • Oil for deep frying

    Method

    1. Mix the maida, ajwain and salt. Add the oil and rub it in with your fingertips for 3-4 minutes until the flour holds its shape when squeezed in a fist.
    2. Add cold water a little at a time and bring together into a stiff, tight dough without kneading too much. Cover and rest for 30 minutes.
    3. For the filling, heat oil and add cumin, crushed coriander and fennel seeds. Fry for 20 seconds, then add ginger and green chillies.
    4. Add the coarsely crumbled potatoes, peas, chilli powder, amchur, garam masala, salt and cashews. Stir for 3-4 minutes on medium heat, lightly mashing. Mix in coriander and let the filling cool completely.
    5. Divide the dough into 6 balls. Roll each into a 15 cm oval about 2 mm thick and cut it in half crosswise.
    6. Wet the straight edge of a half, fold it into a cone, overlapping and pressing the seam firmly. Fill with 2 tbsp filling, leaving space at the top.
    7. Pinch a small pleat at the back, wet the open edges and press them together to seal tightly. Repeat with the rest.
    8. Heat oil to warm, not hot – a piece of dough should rise slowly after a few seconds. Fry the samosas on low heat for 12-15 minutes, then raise the heat to medium for the last 3-4 minutes until golden and crisp. Drain and serve hot.

    Tips

    • Starting in warm oil and frying slowly creates the tiny blisters; hot oil gives large bubbles and a soft crust.
    • Enough fat in the dough (the moyan) is what makes the pastry flaky and short.
    • Let the filling cool fully before shaping, or the steam softens the pastry.

    Serve with

    Green mint-coriander chutney, imli chutney and masala chai.

  • Gulab Jamun

    Gulab jamun is served at weddings, Diwali, Eid and birthdays across India, and its name blends the Persian 'gul-ab', rose water, with jamun, the dark Indian fruit it resembles. It is generally linked to the Persian luqmat al-qadi brought to medieval India, reworked in Indian kitchens with khoya instead of dough.

    A good gulab jamun is soft right through, with no hard core, and soaked with syrup that is sweet but not cloying. The secret lies in a smooth, crack-free dough of khoya with just a little flour, and in frying slowly in ghee so the balls cook through as they brown. They are served warm, sometimes with vanilla ice cream or rabri.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseDessert
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves6
    Spice levelMild
    DifficultyMedium
    Gluten-freeNo
    Key ingredientskhoya / maida / sugar / ghee

    Ingredients

    For the jamuns

    • 200 g soft khoya (hariyali or chikna khoya), grated
    • 3 tbsp maida
    • 1/4 tsp baking soda
    • 1/4 tsp green cardamom powder
    • 1-2 tbsp milk, as needed
    • Ghee or oil for frying

    For the syrup

    • 1 1/2 cups sugar
    • 1 1/2 cups water
    • 4 green cardamoms, crushed
    • A few saffron strands
    • 1 tsp rose water
    • 1/2 tsp lemon juice

    Method

    1. Combine the sugar, water and cardamom in a wide pan and boil for 5-6 minutes until slightly sticky between fingers but not at string stage. Add saffron, lemon juice and rose water and keep warm on the lowest heat.
    2. Mash the khoya on a plate with the heel of your palm for 3-4 minutes until smooth and free of lumps.
    3. Add maida, baking soda and cardamom, and gather into a soft dough with gentle kneading, sprinkling milk a few drops at a time. Do not over-knead.
    4. Divide into 18-20 portions and roll each between greased palms into a smooth ball with no cracks.
    5. Heat ghee in a kadhai on low heat. Test with a pinch of dough: it should rise slowly with small bubbles. Add the balls in batches without crowding.
    6. Fry on low heat for 8-10 minutes, gently swirling the oil rather than touching the balls, until they turn evenly deep golden brown.
    7. Drain and immediately drop them into the warm syrup. Soak for at least 1 hour; they will swell and soften. Serve warm.

    Tips

    • Cracks on the surface split open in the oil – roll each ball until perfectly smooth.
    • Hot oil browns the outside and leaves a raw, hard centre; low and slow is the rule.
    • If the jamuns stay hard after soaking, the dough had too much flour or the syrup was too thick.

    Serve with

    Warm with a little syrup, or with vanilla ice cream or rabri.

  • Besan Ladoo

    Besan ladoo is one of the most widely made Indian sweets, offered as prasad, packed in Diwali boxes and sent to children living away from home. Grandmothers in north and west India often judge a cook by it, because the whole dish depends on patience: the besan must be roasted slowly in ghee until it changes colour and smell completely.

    Properly made, the ladoo is grainy yet melts in the mouth, with a deep, nutty, toasty flavour and the warmth of cardamom. Coarse besan or a little semolina gives the characteristic texture. Underroasted besan tastes raw and sticks to the palate, which is why there are no shortcuts here. Slow, steady heat matters more than any particular recipe.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time30 minutes
    Total time40 minutes
    Serves8
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan (gram flour) / ghee / sugar / cardamom

    Ingredients

    • 2 cups coarse besan (laddu besan), about 200 g
    • 1/2 cup ghee (about 110 g), plus 1-2 tbsp if needed
    • 3/4 cup powdered sugar or bura (about 120 g)
    • 1/2 tsp green cardamom powder
    • 2 tbsp chopped almonds and pistachios
    • 1 tbsp milk (optional)

    Method

    1. Melt the ghee in a heavy-bottomed kadhai on low heat. Add the besan and stir to combine; it will look like wet sand.
    2. Roast on low heat, stirring continuously and scraping the bottom, for 20-25 minutes. The besan will first look lumpy, then turn smooth and loose as it releases ghee.
    3. Keep roasting until it turns a deep golden colour and smells nutty and aromatic. If it looks dry at any point, add 1 tbsp more ghee.
    4. For a softer, grainier texture, sprinkle 1 tbsp milk over the besan at this stage; it will froth. Stir until the froth subsides, about 1 minute.
    5. Turn off the heat, add the chopped nuts and cardamom powder, and transfer the mixture to a plate. Let it cool for 10-15 minutes until warm but comfortable to touch.
    6. Add the powdered sugar and mix thoroughly with your hand.
    7. Take a portion and press it firmly in your palm, then roll into a smooth ball. Make about 16 ladoos and leave them to set for an hour before storing.

    Tips

    • Never add the sugar while the mixture is hot – it melts and the ladoos turn flat and sticky.
    • If the ladoos will not bind, warm a spoon of ghee and mix it in.
    • Store in an airtight tin at room temperature for up to two weeks.

    Serve with

    On its own, or as part of a Diwali sweet platter.

  • Dal Bafla

    Dal bafla is the Malwa cousin of Rajasthan's dal baati, eaten across Indore, Ujjain and Bhopal at weddings, community feasts and family gatherings. The difference is in the bafla itself: the wheat balls are boiled in water before being baked, which makes them softer and lighter inside than a dense baati.

    After boiling, the baflas are roasted until golden and cracked, then broken open and dunked in ghee. They are eaten with a thin, tangy toor dal tempered with cumin, garlic and red chilli, along with ladoos, chutney and raw onion. It is a heavy, festive meal best followed by a nap.

    At a glance

    RegionMadhya Pradesh
    CuisineMalwa
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time60 minutes
    Total time90 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientswhole wheat flour / toor dal / ghee / semolina

    Ingredients

    For the bafla

    • 2 cups coarse whole wheat flour (about 250 g)
    • 1/4 cup semolina
    • 1/2 tsp ajwain
    • 1/2 tsp salt
    • 1/4 tsp turmeric powder
    • 1/4 tsp baking soda
    • 3 tbsp ghee
    • 1 tbsp curd
    • Water as needed
    • 1/2 cup melted ghee for dunking

    For the dal

    • 3/4 cup toor dal
    • 1/2 tsp turmeric powder
    • 3 cups water
    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • A pinch of asafoetida
    • 2 dry red chillies
    • 1 tbsp chopped garlic
    • 1 tomato, chopped
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp jaggery
    • 1 tbsp lemon juice
    • Salt to taste
    • Coriander to garnish

    Method

    1. Mix the atta, semolina, ajwain, salt, turmeric and baking soda. Rub in 3 tbsp ghee and the curd, then add water gradually and knead into a firm dough. Rest for 15 minutes.
    2. Divide into 8 balls, smooth them, and press a light thumb dent in the centre of each.
    3. Bring a large pot of water to a rolling boil, add a pinch of turmeric and slide in the balls. Boil for 15-18 minutes; they will sink first and float when done. Remove and drain for 5 minutes.
    4. Bake the boiled baflas at 200 C for 25-30 minutes, turning once, until golden brown with cracks on the surface. They can also be roasted on a tandoor, an appe pan or over coals.
    5. Meanwhile pressure cook the dal with turmeric and water for 3 whistles. Mash well.
    6. Heat 2 tbsp ghee, add cumin, asafoetida, red chillies and garlic and fry until the garlic is golden. Add tomato, chilli and coriander powder and cook for 3 minutes. Pour in the dal, add salt, jaggery and enough water for a pouring consistency, and simmer 5 minutes. Finish with lemon and coriander.
    7. While the baflas are hot, press each lightly to crack it open and dunk it in melted ghee for a few seconds.
    8. Serve the baflas broken into pieces, with a generous bowl of dal poured over or alongside.

    Tips

    • Coarse atta (or a mix with a little rava) gives the classic crumbly texture.
    • Bake the boiled baflas soon after draining; if they cool completely they turn chewy.
    • The amount of ghee is a matter of taste, but a proper bafla is dunked, not brushed.

    Serve with

    Raw onion, green chutney, lemon and churma or mawa bati for dessert.

  • Veg Steamed Momos

    Momos came to Sikkim, Darjeeling and the Himalayan belt with Tibetan and Newar traditions, and in Gangtok they are the default snack, sold from tiny shops and street steamers on every corner. The original filling is usually pork or beef, but vegetable momos with cabbage and onion are just as popular in the hills and across the rest of India.

    A good momo has a thin, soft wrapper that is slightly chewy, with a juicy filling seasoned simply with garlic, ginger, spring onion and a little soy sauce or salt. The real kick comes from the dipping sauce: a fiery red achar of tomatoes and dried chillies, sometimes with timur, the Himalayan Sichuan pepper.

    At a glance

    RegionSikkim
    CuisineSikkimese
    DietVegan
    CourseSnack
    Prep time45 minutes
    Cook time15 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmaida / cabbage / carrot / onion

    Ingredients

    For the dough

    • 2 cups maida (about 250 g)
    • 1/2 tsp salt
    • 1 tsp oil
    • About 1/2 cup water

    For the filling

    • 2 cups cabbage, very finely chopped
    • 1 carrot, grated
    • 1 onion, finely chopped
    • 4 spring onions, chopped
    • 1 tbsp finely chopped garlic
    • 1 tbsp finely chopped ginger
    • 1 green chilli, finely chopped
    • 1 tsp soy sauce
    • 1/2 tsp black pepper
    • 2 tbsp oil
    • Salt to taste

    For the tomato achar

    • 3 tomatoes
    • 6 dry red chillies, soaked in hot water
    • 4 garlic cloves
    • 1/4 tsp timur or Sichuan pepper (optional)
    • 1 tbsp oil
    • Salt to taste

    Method

    1. Knead the maida with salt, oil and water into a firm but smooth dough. Cover and rest for 30 minutes.
    2. Mix the cabbage with 1/2 tsp salt, leave for 10 minutes, then squeeze out as much water as possible. This keeps the filling from going soggy.
    3. Heat 2 tbsp oil in a wok on high heat. Stir-fry garlic, ginger and chilli for 30 seconds, then add the onion, cabbage, carrot and spring onions. Toss for 2 minutes only, add soy sauce, pepper and salt, and let the filling cool completely.
    4. For the achar, char the tomatoes directly over a flame until blackened, peel, and blend with the soaked chillies, garlic, timur and salt. Heat the oil, add the purée and cook for 3 minutes.
    5. Roll the dough into a log, cut into 24 pieces, and roll each into a thin 8 cm circle with thinner edges and a slightly thicker centre.
    6. Place a heaped teaspoon of filling in the centre and pleat the edges round, pinching them together at the top to form a pouch.
    7. Oil the steamer plates and arrange the momos with space between them. Steam over rapidly boiling water for 10-12 minutes until the wrappers look translucent and are no longer sticky to touch.
    8. Serve hot with the tomato achar.

    Tips

    • Roll the edges thinner than the centre so the pleated top does not end up thick and doughy.
    • Keep the dough covered with a damp cloth while you work; dry dough cracks when pleated.
    • Brush the steamer with oil or line it with cabbage leaves so the momos do not stick.

    Serve with

    Spicy tomato achar and a bowl of clear vegetable soup.