Mixed Vegetable Fritters (Freezable) and Chaat Masala

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* Exported from MasterCook *

 

Chaat Masala

 

Recipe By :Neelam Batra

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons carom seeds

3 tablespoons cumin seeds

1/4 cup mango powder

3 tablespoons tamarind powder

2 tablespoons black salt

1 tablespoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground black pepper

1 teaspoon salt -- or to taste

1 teaspoon ground cayenne pepper -- or to taste

 

Place the carom seeds in a small, heavy nonstick skillet and roast over

moderately high heat until they start popping, about 2 minutes. Transfer to

a bowl and set aside.

 

Place the cumin seeds in the same skillet and roast over moderately high

heat until it is fragrant and turns a few shades darker, 2 to 3 minutes.

Transfer to the bowl with the carom seeds. Cool for a few minutes and grind

in a coffee or spice grinder and transfer back to the bowl.

 

Mix in the remaining ingredients.

 

Return the mixture to the skillet and roast for 1 to 2 minutes to blend the

flavors. Cool and store in an airtight container in a cool, dark place.

Chaat masala stays fresh for 6 to 8 months in the refrigerator.

 

Source:

" The Indian Vegetarian "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 36 Calories; 1g Fat (27.8% calories

from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

2135mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.

 

NOTES : The word chaat has a very broad meaning, but it is primarily used to

classify foods that have a complex sweet, salty, tart, and spicy flavor.

Chaat is a category of Indian food that takes some explaining. A synonym of

chaat might be " melange. " For example, if you were to take an American

dinner of home-fried potatoes, bite-size chunks of meat, and peas and

carrots, toss them together and then top them with a special chutney or

sauce and spices, it would be a chaat. Or a fruit salad likewise tossed and

topped with approporiate chutneys and spices, this too would be considered a

chaat. A whole array of salads and appetizers fall into the chaat category,

for example, Indian-Style Fruit Salad or Flour Chips with Yogurt and

Tamarind Chutney. All these dishes use chaat masala in combination with

lemon juice and tamarind or mango chutney to create sumptuous,

finger-licking preparations that can be enjoyed any time of the day. In

India these " combo " dishes are typical street food and are eaten with the

fingers.

Use this blend with fresh lime or lemon juice on freshly cut vegetables and

fruits. Sprinkle on any yogurt raita or on vegetable fritters. Chaat

masala is also delicious on barbecued corn, sweet potatoes and yams.

Commercially packaged chaat masala sold at Indian supermarkets is quite

acceptable.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mixed Vegetable Fritters (Sabz Pakore)

 

Recipe By :Neelam Batra

Serving Size : 20 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup grated zucchini

1 cup grated cauliflower

1 cup grated carrot

1 cup peeled and grated potatoes

1 cup finely shredded cabbage

1 cup finely chopped onion

2 serrano peppers -- finely chopped (up to 3)

1/2 cup firmly packed finely chopped cilantro -- soft stems

included

2 tablespoons peeled and minced fresh ginger

2 cups garbanzo bean flour

2 tablespoons ground coriander

2 teaspoons ground cumin

1 tablespoon dried fenugreek leaves

1 teaspoon crushed carom seeds

1 1/2 teaspoons salt -- or to taste

1/4 teaspoon baking soda

2 cups peanut oil for deep frying -- up to 3 cups

1 teaspoon chaat masala -- see recipe

few sprigs fresh parsley or cilantro -- for garnish

 

Combine the zucchini, cauliflower, carrot, potatoes, cabbage, onion,

peppers, cilantro, and ginger in a medium-size bowl. Sift the flour, then

add the coriander, cumin, fenugreek, carom seeds, salt and baking soda. (If

the mixture is too soft, add a little extra garbanzo bean flour.) Make 40

to 45 1 1/2 inch round balls and set aside.

 

Heat the oil in a wok or skillet to 350 to 375. (Drop a piece of the

mixture into the hot oil, and if it bubbles and rises to the top

immediately, then the oil is ready to be used.) Deep-fry the pakoras (in

three to four batches), turning occasionally, until golden, about 3 to 4

minutes. Drain on paper towels and set aside. When the pakoras are

slightly cool, press them lightly between the palms of your hands into small

discs with ragged edges. Refry them in hot oil until crisp, 2 to 3 minutes.

Drain on paper towels again. Transfer to a platter, garnish with the chaat

masala and parsley sprigs, and serve with Green Mint or any yogurt-based

chutney.

 

These pakoras can be made (up to the " disc " stage), cooled completely, and

frozen. Thaw and refry before serving. They can also be placed on a cookie

sheet in a single layer and then baked at 400 for 8-10 minutes or broiled 6

inches from the source of heat for 5 to 6 minutes until crispy. Turn them

over once or twice.

 

Source:

" The Indian Vegetarian "

 

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Per Serving (excluding unknown items): 8 Calories; trace Fat (15.3% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fat.

 

NOTES : These crispy, light, intricately flavored vegetable fritters are a

great way to start an evening of adventurous eating. Served with any of the

enticing mint or cilantro-chutneys and a glass of Indian beer, they excite

the palate and hint at the other great foods that have yet to appear.

Almost all types of vegetables work well in this recipe. (This is a

delicious way of using leftover bits of fresh vegetables.

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