Indian appetizers and snacks

Pakoras and samosas are eaten all over India. This savory snack is made in many different ways and with a variety of fillings. Pakoras are served with chutneys, yoghurt and other dipping sauces.

Samosas, traditional, savory, deep - fried pastries are filled with spiced potato mixture, or minced lamb. These snack make terrific party food and can be prepared in advance and frozen either half - fried or uncooked.

	PAKORAS            (serves 4)   vegetable of your choice such as cauliflower (cut into small florets) onion (cut into rings, sliced eggplants, or fresh spinach leaves, green chilies. 6 tbsp gram flour ½  tsp salt ½ tsp chili powder 1 tsp baking powder ½ tsp cumin powder 1 tsp pomegranate seeds 1¼ cups water vegetable oil for deep-frying 2-3 tbsp fresh cilantro leaves, finely chopped	Sift the gram flour into a large bowl. Add the salt, chili powder, baking powder, cumin, pomegranate seeds, and blend together well. Pour in the water and beat well to form a smooth batter. Add the cilantro and mix well. Add the prepared vegetable of your choice to the mixture, then remove with the tip of a sharp knife or a fork, carefully shaking of any excess batter. Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C, or until a cube of bread browns in 30 sec. Using a slotted spoon, lower the battered vegetables into the hot oil, a few at a time and deep-fry, turning once. Remove with the slotted spoon and drain thoroughly on paper towels. Repeat this process until all of the batter has been used up. Place the pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately with coriander chutney and tamarind chutney. TIP: If you make pakoras, keep the besan batter thick. Deep frying of thin batter pakoras absorb too much oil during frying
	VEGETABLE SAMOSAS   (makes 10-12)   Pie dough 1 cup self-rising flour ½ tsp salt 1½ oz/40g butter 4 tbsp water Filling 3 potatoes ½ cup green peas (optional) 1 tsp finely chopped fresh gingerroot 1 tsp crushed fresh garlic ½ tsp white cumin seeds ½ tsp mixed onion and mustard seeds 1 tsp salt 2 dried red chilies (optional) 2 tbsp lemon juice 2 small fresh green chilies, finely chopped (optional) vegetable oil for deep-frying lemon wedges, to serve	Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs. Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h. Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water. Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix. Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones. Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside. Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C. Carefully lower the samosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown. Remove with a slotted spoon and drain thoroughly on paper towel.  Serve hot or cold with lemon wedges.
	CHICKEN PAKORA (serves 4)   1 lb boneless small pieces of chicken For marinating: 1 onion finely chopped 3 green chilies 2 tsp ginger paste 2 tsp finely chopped garlic 2 tbsp lemon juice salt to taste   Pie dough 1½ cup flour ½  tsp salt 1 tsp chili powder 1 tsp baking powder ½ tsp cumin powder ¼ tsp turmeric powder water as required   vegetable oil for deep-frying 2-3 tbsp fresh cilantro leaves, finely chopped for garnishing slices of lemon	Mix together green chilies, ginger paste, garlic, salt and lemon juice. Put the chicken in to the paste. The pieces should be completely covered with the paste. Keep aside for 1h. Heat the oil in a large heavy-bottom pan to  350-375 °F/180- 190°C, or until a cube of bread browns in 30 sec. Deep fry till golden brown Serve hot with chutneys.
	PAPRI CHAAT    (serves 4) Papri: ½ cup wheat flour 2 cups white flour ½ tsp ajwain seeds ½ tsp cumin 2 tbsp oil water oil to deep fry salt to taste Chaat: 1 cup chickpeas 1 potato boiled and peeled 1 tomato ½  onion 2 tbsp sliced paneer (optional) 1 tsp cumin seeds 1 tbsp chaat masala (optional) 2 tbsp yogurt red chili powder, salt, pepper to taste 2 tbsp coriander chutney 2 tbsp tamarind chutney coriander leaves to garnish	Sift flour, ajwain, salt in a bowl. Add 2 tbsp of oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 5-7 minutes. Cover with a damp cloth and leave to rest for 15 minutes. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter. Heat oil in deep frying pan and fry a few at a time over medium heat to a crisp golden color. Place ready papris on the serving plate. Mix chopped potato, tomato, onion, chickpeas and paneer (optional). Add the spices: cumin seeds, chaat masala and salt and paper to the taste. Place the mix on top of the papris. Top with yogurt and chutneys. and garnish with fresh coriander leaves.
	BATATA VADA    (serves 4) 1 lb potatoes 3 onions chopped finely 2 cups bengal gram flour (besan) 4 green chilies 2 tsp ginger paste 3 tsp garlic paste 2 curry leaves 2 tbsp grated coconut 3 tbsp lemon juice 2 tbsp coriander leaves chopped ½ tsp cumin 1 tsp cumin seeds 1 tsp mustard seeds ½ tsp red chili powder ½ tsp turmeric powder a pinch baking soda oil to deep fry salt to taste	Cook the potatoes till soft. Peel and mash. Set aside. Mix together the potato, onions, ginger and garlic paste and add chilies, chili powder, cumin, coriander leaves, lemon juice, salt to taste. Heat a little oil and add the mustard seeds and curry leaves. When the mustard seeds crackle, remove from heat and add to the potato mixture. Mix well. Make a smooth batter with the bengal gram flour, turmeric powder, cumin seeds, red chili powder and a pinch of salt and baking soda. Add a teaspoon of oil when making the batter. Let the batter remain thick. Divide the potato mixture into equal sized portions, the size of a lemon. Dip each ball in the batter and deep fry till golden brown in color. Serve hot with chutneys./ketchup.
	SHRIMP SAMBAL (serves 4) 9 oz/250 g cooked, shelled shrimp 3 hard -cooked eggs, chopped (leave slice for decorations) 1 small onion finely chopped 1¼ /3 cm fresh gingerroot finely chopped.  ¼ - ½ tsp chili powder 4 tbsp canned coconut milk salt to taste ½ tsp cumin powder cilantro, lemon wedges (to garnish)	Place the shrimp, eggs, onion, chili powder, half of cumin powder and coconut milk in a large bowl and mix well. Season with salt to taste Put in to serving bowls and sprinkle with cumin. Cover and let chill in the refrigerator for about 30 minutes. Serve garnished with slice of egg, lemon wedges, and cilantro. This spicy mix goes well with both fish and vegetable curries.
	BHEL POORI 4 cups puffed rice 2 cups sev 1 chopped onion 2 chopped tomato ½ cup raw mango (optional) 1 tsp turmeric 1 medium sized boiled potato salt and pepper to taste 2 tbsp coriander chutney 2 tbsp tamarind chutney	Mix all ingredients and serve in individual plates immediately.
	AJWAINI MURG (serves4-6)   1 chicken (1½ lb/750 g) cut into 6-8 pieces, or 8 drumsticks 2 tsp ajwain seeds 1 tbsp ginger - garlic paste clove of garlic 1 tsp coarsely crushed dried, red chilies ½ cup thick cream salt to taste 4 tbsp oil ½ cup fresh green coriander - chopped	Marinate the chicken with yogurt, ajwain seeds, ginger-garlic paste, red chilies and salt for 1 hour.  Heat oil in a heavy bottomed pan. Add the chicken pieces leaving behind the marinade. Cook on high heat till the chicken turns brown and all the juices get absorbed. Lower the heat. Add the marinade which is left behind. Add ½ cup of water. Cover and cook on low heat, till the chicken turns tender. Add cream and coriander. Stir fry the chicken til is dry and coated with coriander. Serve hot.
	ALOO KEEMA TIKKA (serves 4) 4 large baking potatoes, about 2 pounds ½ lb ground lamb meat 4 tablespoons softened butter or margarine ½ tsp paprika ½ tsp cumin 1/4 tsp black pepper salt to taste	Scrub potatoes and pat dry. Bake in a 350° oven for 45 to 50 minutes or until cooked through and tender. Cut potatoes in half lengthwise; scoop out pulp. Stir fry lamb with paprika, cumin, black pepper and salt. When ready staff potatoes with lamb. Put potatoes to the hot oven  in 350° for 10 minutes. Serve hot with coriander chutney and tamarind chutney.