deep-fried potato stuffed with cheese and lentil wafers.
Serves 4.
4 medium potatoes
3 tablespoons chana dal (split Bengal gram)
2 tablespoons plus 1 quart (800 ml) vegetable oil
2 small urad dal papads (see Note)
1½ teaspoons fresh ginger paste (page 12)
1½ teaspoons fresh garlic paste (page 12)
1½ teaspoons table salt 1 cup (250 grams) plain yogurt, whisked
½ teaspoon black salt
1 teaspoon garam masala (spice mix; page 27)
1 teaspoon red chile powder
3 tablespoons chopped fresh cilantro
2 tablespoons refined mustard oil (see Note page 87)
½ cup (70 grams) grated paneer (pressed fresh cheese; page 17)
2 teaspoons chaat masala (spice mix for chaat; page 24)
2 green chiles, stemmed and chopped
1. Peel the potatoes and cut them in half horizontally. Using a spoon, scoop out the insides of the potato halves, leaving a 1/4 é -inch-thick (¼-cm-thick) shell all around. Chop the scooped-out flesh and set aside.
2. Place a nonstick griddle over medium heat. Add the dal, lower the heat to low, and dry-roast until fragrant and golden. Transfer to a plate and set aside to cool to room temperature. Transfer to a spice grinder and grind to a powder. Set aside.
3. Place a nonstick wok over high heat and add 1 quart (800 ml) vegetable oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and gently slide the potato shells into the oil and fry for 2 to 3 minutes or until the outer surface of the potato shells is golden brown. Remove with a slotted spoon and drain on paper towels.
4. In the same oil, fry the papads one at a time for 5 seconds. Remove with a slotted spoon and drain on paper towels.
5. Place a medium nonstick sauté pan over medium heat and add the remaining 2 tablespoons vegetable oil. When small bubbles appear at the bottom of the pan, add ½ teaspoon of the ginger paste and ½ teaspoon of the garlic paste. Sauté for 30 seconds or until fragrant.
6. Add the chopped potatoes and ½ teaspoon of the salt and sauté over medium heat for 5 to 6 minutes.
7. To make the marinade, put the yogurt in a bowl and add ½ teaspoon of the salt, the black salt, garam masala, chile powder, 2 tablespoons of the cilantro, the roasted dal, the remaining 1 teaspoon ginger paste, and the remaining 1 teaspoon garlic paste. Stir well. Add the mustard oil and stir again. Set aside.
8. To make the filling, put the paneer in a bowl. Add the remaining ½ teaspoon salt, the chaat masala, the remaining 1 tablespoon cilantro, the chiles, and the sautéed potato mixture.
9. Crush the fried papads to a coarse powder and add to the stuffing ingredients. Stir well.
10. Take each potato shell and fill it up to the brim with the filling. Put the potatoes in the yogurt marinade and stir gently to coat them. Cover the bowl and let the potatoes marinate for about 30 minutes.
11. Preheat the oven to 350°F/180°C. Grease a baking sheet.
12. Arrange the potatoes on the baking sheet and bake for 15 to 20 minutes. Serve immediately.
Urad dal papads are poppadums made with urad dal (black gram) flour. Packages of these are available in Indian stores.
Amla Aur Beetroot Ki Tikki
Indian gooseberry-and-beet patties
Two very nutritious ingredients make this little patty: amla, or Indian gooseberry, which is high in vitamin C, and beets, which are a rich source of easily digestible carbohydrates. If amlas are unavailable, substitute an equal weight of raw green mango.
Serves 4.
5 tablespoons vegetable oil
1 medium red onion, chopped
3 medium beets, boiled, peeled, and grated
1 teaspoon table salt
½ tablespoon red chile powder
¼ teaspoon chaat masala (spice mix for chaat; page 24)
1 tablespoon freshly squeezed lemon juice
3 medium potatoes, boiled, peeled, and mashed
6 medium amlas (Indian gooseberries), grated
5 tablespoons cornstarch
1. Place a nonstick sauté pan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the onion and sauté for 3 to 4 minutes or until lightly browned.
2.
Serves 4.
4 medium potatoes
3 tablespoons chana dal (split Bengal gram)
2 tablespoons plus 1 quart (800 ml) vegetable oil
2 small urad dal papads (see Note)
1½ teaspoons fresh ginger paste (page 12)
1½ teaspoons fresh garlic paste (page 12)
1½ teaspoons table salt 1 cup (250 grams) plain yogurt, whisked
½ teaspoon black salt
1 teaspoon garam masala (spice mix; page 27)
1 teaspoon red chile powder
3 tablespoons chopped fresh cilantro
2 tablespoons refined mustard oil (see Note page 87)
½ cup (70 grams) grated paneer (pressed fresh cheese; page 17)
2 teaspoons chaat masala (spice mix for chaat; page 24)
2 green chiles, stemmed and chopped
1. Peel the potatoes and cut them in half horizontally. Using a spoon, scoop out the insides of the potato halves, leaving a 1/4 é -inch-thick (¼-cm-thick) shell all around. Chop the scooped-out flesh and set aside.
2. Place a nonstick griddle over medium heat. Add the dal, lower the heat to low, and dry-roast until fragrant and golden. Transfer to a plate and set aside to cool to room temperature. Transfer to a spice grinder and grind to a powder. Set aside.
3. Place a nonstick wok over high heat and add 1 quart (800 ml) vegetable oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and gently slide the potato shells into the oil and fry for 2 to 3 minutes or until the outer surface of the potato shells is golden brown. Remove with a slotted spoon and drain on paper towels.
4. In the same oil, fry the papads one at a time for 5 seconds. Remove with a slotted spoon and drain on paper towels.
5. Place a medium nonstick sauté pan over medium heat and add the remaining 2 tablespoons vegetable oil. When small bubbles appear at the bottom of the pan, add ½ teaspoon of the ginger paste and ½ teaspoon of the garlic paste. Sauté for 30 seconds or until fragrant.
6. Add the chopped potatoes and ½ teaspoon of the salt and sauté over medium heat for 5 to 6 minutes.
7. To make the marinade, put the yogurt in a bowl and add ½ teaspoon of the salt, the black salt, garam masala, chile powder, 2 tablespoons of the cilantro, the roasted dal, the remaining 1 teaspoon ginger paste, and the remaining 1 teaspoon garlic paste. Stir well. Add the mustard oil and stir again. Set aside.
8. To make the filling, put the paneer in a bowl. Add the remaining ½ teaspoon salt, the chaat masala, the remaining 1 tablespoon cilantro, the chiles, and the sautéed potato mixture.
9. Crush the fried papads to a coarse powder and add to the stuffing ingredients. Stir well.
10. Take each potato shell and fill it up to the brim with the filling. Put the potatoes in the yogurt marinade and stir gently to coat them. Cover the bowl and let the potatoes marinate for about 30 minutes.
11. Preheat the oven to 350°F/180°C. Grease a baking sheet.
12. Arrange the potatoes on the baking sheet and bake for 15 to 20 minutes. Serve immediately.
Urad dal papads are poppadums made with urad dal (black gram) flour. Packages of these are available in Indian stores.
Amla Aur Beetroot Ki Tikki
Indian gooseberry-and-beet patties
Two very nutritious ingredients make this little patty: amla, or Indian gooseberry, which is high in vitamin C, and beets, which are a rich source of easily digestible carbohydrates. If amlas are unavailable, substitute an equal weight of raw green mango.
Serves 4.
5 tablespoons vegetable oil
1 medium red onion, chopped
3 medium beets, boiled, peeled, and grated
1 teaspoon table salt
½ tablespoon red chile powder
¼ teaspoon chaat masala (spice mix for chaat; page 24)
1 tablespoon freshly squeezed lemon juice
3 medium potatoes, boiled, peeled, and mashed
6 medium amlas (Indian gooseberries), grated
5 tablespoons cornstarch
1. Place a nonstick sauté pan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the onion and sauté for 3 to 4 minutes or until lightly browned.
2.
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