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Snacks
& Appetizers
 | Corn
Pakoras (Corn fritters lightly battered and fried. Should
serve hot with chutney) |
| Powa
(Potatoes and rice flakes flavored with spices and nuts) |
| Vagar
Roti (Indian tortilla mixed with spices in a creamy yogurt
sauce) |
| Vegetable
Pakoras (Mixed vegetable fritters battered in slightly sweet
flour and fried) |
Corn
Pakoras (Corn
fritters lightly battered and fried. Serve hot with chutney)
Ingredients - Recipe for 4 people
| 4 whole white corn |
| 1 1/2 cups chick pea flour (chana
flour) |
| 1/2 cup ravo |
| 1/2 cup white all-purpose flour |
| 3 tsp minced ginger |
| 1 1/2 tsp chopped garlic |
| 10 green chilies finely chopped |
| 2 tbsp sesame seeds (thal) |
| 1 1/2 tsp salt |
| 1 tsp sugar |
| 3 tbsp chopped fresh cilantro |
| 6 tbsp hot oil |
| 3 tbsp yogurt |
Cooking Instructions
- Using a knife, scrape the corn off
of the cobb.
- In a blender, mix the corn, cheak
pea flour and yogurt. Then pour this into a large bowl.
- Add all the other ingredients and
mix. The dough should be like a thick sauce. Add more oil or
flour to adjust.
- Heat a deep frying pan with
oil.
- Using a tablespoon, scoop the dough
and put into frying pan. The pakoras should be turned frequently while
cooking and cooked until they are lightly brown (3 - 5 minutes)
- Serve hot with chutney.
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Powa
(Potatoes and rice flakes flavored with spices and nuts)
Ingredients - Recipe for 4 people
| 3 cups dry powa (rice flakes) |
| 1 potato (sliced into very small
cubes) |
| 1 tsp minced ginger |
| 1 tsp chopped garlic |
| 1 tsp green chili |
| 1/4 tsp tumeric |
| 1 tbsp sesame seeds (thal) |
| 1/2 tsp mustard seeds (rye) |
| 1 tsp sugar |
| 1/2 tsp salt |
| 1 - 2 tsp lemon juice (add to taste) |
| 1 tbsp finely chopped coconut
(optional) |
| 1 tbsp un-roasted peanuts (optional) |
| 1 tbsp yellow raisins (optional) |
| 3 tbsp chopped fresh cilantro |
| 3 tbsp oil |
Cooking Instructions
- Soak the powa in hot water for 5
minutes
- While the powa is soaking, heat up a
frying pan with the oil
- Add the mustard seeds (rye) and let
the oil heat until the seeds start to pop.
- Add the sliced potatoes and cook
them until they are soft (you may need to add a little bit of water for
cooking the potatoes). Add the lemon juice when the potatoes are half
cooked.
- On the side, drain any remaining
water from the powa, and place into a large bowl.
- Add the tumeric, garlic, ginger,
green chili, sugar and salt an mix the powa gently otherwise the flakes will
break into small pieces.
- Now add the powa mix to the potatoes
in the frying pan. Gently stir to mix all the ingredients for about 5
minutes.
- Reduce the heat and add the coconut,
peanuts, raisins and cilantro. Mix and serve hot.
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Vagar
Roti (Indian tortilla mixed with spices in a creamy yogurt sauce)
Ingredients - Recipe for 4 people
| 6 roti(s) broken into small bite
size pieces |
| 1 1/2 cups plain yogurt |
| 2 tsp green chili |
| 1/4 tsp tumeric |
| 1/2 tsp mustard seeds (rye) |
| 1/2 tsp minced ginger |
| 1/2 tsp chopped garlic |
| 1 onion chopped |
| 1/2 tsp salt |
| 2 tbsp chopped fresh cilantro |
| 3 tbsp oil |
Cooking Instructions
- In a bowl, mix the roti and
yogurt.
- Add the tumeric, garlic, ginger,
green chili, salt and cilantro.
- Add the oil to a frying pan and heat
up the mustard seeds until they start to pop.
- Add the onions to the frying pan and
let then cook until brown or translucent.
- Then add the roti, yogurt and spice
mix to the onions in the frying pan.
- Mix and cook all ingredients
together for 10 minutes, until a slight boil.
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Vegetable
Pakoras (Mixed
vegetable fritters battered in slightly sweet flour and fried)
Ingredients - Recipe for 4 people
| 2 cups chick pea flour (chana flour) |
| 1 cup water |
| 2 tsp minced ginger |
| 1 tsp chopped garlic |
| 1 tsp green chili |
| 1 tsp salt |
| 1 1/2 tsp red chili powder |
| 2 tsp garam masala |
| 1/2 tsp tumeric |
| 3 tbsp chopped fresh cilantro |
| 2 cups sliced onions (slice into 1/4
inch rings) |
| 2 cups sliced potatoes ( thin 1/8
inch slices, like potato chips) |
| 1 cup sliced zucchini (cut into
circles 1/4 inch thick) |
| 1 cup bell peppers (cut into long
pieces, like french fries) |
Cooking Instructions
- In a large bowl, mix the chick pea
flour and pour little bit of water at a time while mixing the
batter.
- Add all the other ingredients except
the onions, potatoes, zucchini and bell peppers. The dough should be
smooth like a thick creamy sauce. Add more water or flour to
adjust.
- Add the onions, potatoes, zucchini
and bell pepper and mix into dough.
- Heat a deep frying pan with
oil.
- Pull a piece of vegetable from the
batter and put it into the frying pan. The pakoras should be turned
frequently while cooking and cooked until they are lightly brown (3 - 5
minutes)
- Serve hot with chutney.
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