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Untitled Document
I know little about the upcoming football showdown
(it’s in Miami, correct?), and, frankly, I don’t care.
What’s important is the need for superior snacks for a marathon
session in front of the television. Movie-awards buffs will need similar
sustenance just a few weeks later for the Academy Awards.
For inspiration, I turn to India and South Asia,
where cricket matches last for days and the only thing that sustains weary
spectators is a nonstop supply of chaat — savory snacks.
Wave sayonara to the chip ’n dip combo and say hello to pakoras, deep-fried veggie
fritters made from a highly spiced chickpea-flour batter. And don’t
worry, the “dip” stays, but in this case it’s a
refreshing, herby-green chutney that will do touchdowns on your tongue.
Invite your guests during the pregame blabfest and
enlist a few to prep and fry, which will take about an hour. Make enough
for kickoff, and then, during halftime, fire up the oil again for another
batch. I promise they’ll go fast.
And yes, pakoras go great with beer.
Culinary questions? Contact Kim O’Donnel at
[email protected].
VEGETABLE PAKORAS
Adapted from Lord
Krishna’s Cuisine: The Art of Indian Vegetarian Cooking, by Yamuna Devi, with help from Marthannah Stevens of
Boston
Batter:
2 cups chickpea flour (also known as besan or
gram flour)
1 teaspoon baking powder (use if you like a
puffier result)
3/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon coriander
1/8 teaspoon asafetida (available at Southeast
Asian groceries)
2 teaspoons salt
1/2 teaspoon cumin seeds (optional)
Approximately 1 1/2 cups cold water
1 quart vegetable oil
Veggie options: Rounds of zucchini or sweet potatoes,
bell-pepper rectangles, eggplant rounds (small, thinner eggplants),
cauliflower florets, spinach leaves
With a rubber spatula, mix all batter ingredients,
except for the water, to combine. Add water gradually, mixing well after
each addition, and continue until batter is the consistency of pancake
batter. Let rest for about 15 minutes. Meanwhile, either prep vegetables or
make green chutney.
Heat oil in a heavy, deep pot or a wok until the
temperature reaches 335 degrees. Alternatively, test oil with a spoonful of
batter, which bubbles in response when ready.
Zucchini, eggplant, and bell
pepper require a medium-consistency batter. More delicate items, such as
spinach leaves, require a thinner batter. For a mixed order, prepare the
heavy-batter items first, then water down batter as needed for more
delicate pieces.
Dip veggies into batter,
completely coating the surface. With a pair of tongs, place the veggies in
hot oil and let cook until medium golden brown. Turn with tongs to brown on
both sides. Remove with a slotted spoon and transfer to paper towels.
Eat while pakoras are still warm
and serve with chutney.
Green chutney
Large handful chopped fresh cilantro leaves
Small handful chopped and stemmed mint leaves
1/2 inch gingerroot, peeled and finely chopped
One or two cloves of garlic, chopped
One plum tomato
One small green chile, seeded and diced
Combine all ingredients in a blender or food
processor. Blend until smooth and well combined. Add salt to taste. Serve
at room temperature.
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