Samosas, pakoras and dhoklas

We got an insight into the preparation of these appetisers from Indian chef Amman Sikku who is currently based at the trade fair at the Centre of Excellence, Macoya. He said appetisers like samosas, pakoras and dhoklas are easy to prepare with ingredients that are available at local supermarkets vegetable stalls.

Sikku described samosas as “one of India’s great gifts to the world”, cheap and easy to make and a perfect snack. It is arguably he most popular vegetarian appetiser on whole Indian subcontinent and its diaspora throughout the world. Samosas are spicy boiled potato stuffing inside crispy flour dough served with spicy chutney. Pakoras are different from samosas in that they are made with ground lentils and a bit of curry for a spicy flavour. They require the same kind of deep frying into golden brown little delicacies.

Amman explained that dhokla is a traditional Gujrati snack which is healthy and low in calories. “If is not just fast to cook but tastes great too,” he said.

Primary ingredients used for the batter are besan (gram flour), lime juice, yogurt, turmeric, salt and baking soda. It is then kept for fermentation. Suji (also called rava) or chickpeas dhokla can also be made. Dhokla needs to be steamed for about 10-15 minutes and cut into square pieces. It can be steamed in a Microwave or a steaming vessel. Once prepared, it is tempered with green chilies, mustard seeds, coriander and sometimes garnished with coconut powder too. A liquid mixture of vinegar and sugar is also poured which makes it spongy.

Here are the recipes for these appetisers.

Samosas

1 cup chickpea Flour (Besan) 1 cup

2 tbsp oil

1 tsp ground cumin

1 ? tsp salt

1-2 chopped green jalapeno

1-2 cups water

1 pound potato

1 small cauliflower

2 cabbage

Spinach chopped finely

1-2 sliced onion

Boil the potato until just tender, peel and chop finely. Finely chop cauliflower and onion. Shred the cabbage and spinach. Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place Add the vegetables and mix in evenly.

Deep fry in oil that is heated to 375. Drain on paper towels and serve immediately.

Pakoras

2 tbsp oil

1small onion, finely chopped

1-2 clove garlic, crushed

1tsp cumin 1 tsp

?- 1 tsp chili flakes 1/2-1 tsp

1tbsp curry powder

1cup lentils

1 finely chopped large potato

1 cup fresh or frozen peas

1 cup water

1 tbsp flour

Pastry

All-purpose flour 3 cups

Oil 3 tbsp

Warm water 1 cup

In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minute, stirring. Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender. Blend flour with second water, add to mixture, and stir until mixture boils and thickens.

To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough. Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.

Place 1 tsp (5 mL) of filling into centre of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger. Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minutes); drain on paper towel.

Dhokla

1 cup Gram Flour

1 tbsp Lemon Juice

1 tsp Sugar

1/2 tsp Soda/Fruit Salt

1 tbsp Yogurt

1/2 tsp Ginger Paste

1/2 tsp Turmeric Powder

1/2 tsp Sesame Seeds

1/2 tsp Mustard Seeds

1 tbsp Coconut Powder

2 tbsp Chopped Coriander

1 tbsp Curry Leaves

2 Chopped Green Chilli

2 tbsp Salt

3 tbsp Vegetable Oil

Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste. Add soda or fruit salt and stir it well. Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes. Once the dhokla is done, cut it into square or diamond shape pieces.

Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat. Pour this over the steamed dhokla. Garnish with chopped green coriander leaves and coconut powder.