Serves 2
Ingredients
For the basket
2 large potatoes, grated
2 tbs corn flour
Oil for frying
For the filling
200g papdi*, crushed
250g potatoes, boiled and cubed
1/2 cup chick peas, boiled
1/2 cup moong sprouts
4 tbs green chutney+
4 tbs tamarind chutney+
4 tbs fresh yoghurt, lightly beaten
1/2 tsp chaat masala**
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp black salt
Salt to taste
For the garnish
Nylon sev*
2 tbs fresh pomegranate seeds
1 tbs fresh coriander, chopped
Method
Wash and dry the grated potatoes to remove the excess starch. Sprinkle corn flour and mix well. Take two steel tea strainers. Place a handful of the grated potatoes in one and press well with the other strainer. Fry in hot oil till golden brown. When you separate the two strainers the potatoes would have taken the shape of a basket. Keep aside to cool.
Lightly crush the papdi, add potatoes, chick peas and moong sprouts. Add the chaat masala, jeera powder, black salt, chilli powder and salt (reserving some for garnish). Mix well. Ladle the mixture into the cooled basket. Pour the yoghurt and the chutneys , sprinkle some more of the spices and top with the sev, fresh coriander and pomegranate seeds.
Serve immediately, else the basket will become soggy.
* Papdi and Nylon sev are savoury Indian snacks, available at all Indian sweet shops and leading supermarkets
** Chaat masala is a mix of spices available at all leading supermarkets
+ Check Vandana’s Veggie Creations for the recipes
PAPAD PANEER CRISPIES
Makes 6-8 pieces
Ingredients
250g paneer*, cut into slices (1/2cm thick)
2 tbs chilli garlic sauce/Schezwan sauce
6 papad**, uncooked
2 tbs plain flour
175ml water
Salt to taste
Oil for frying
Method
Grind the papad to a coarse powder in a dry grinder. Keep aside
Apply a little chilli garlic sauce/Schezwan sauce on one side of a slice of paneer. Place another on top creating a sandwich (if you are using ready cut cubes of frozen paneer, sandwich two cubes together with a generous amount of the sauce along one of the lengths). Make sandwiches of all slices and keep aside.
Mix the flour and salt. Add the water to make a thin batter. Dip the paneer sandwich into the batter and liberally coat with the papad. Keep aside, while the oil heats in a wok, so that the paneer and papad bind a bit. Deep fry the sandwiches till golden brown, turning them over gently to avoid breakage. Drain and serve hot with chilli sauce.
* Paneer is Indian cottage cheese, available at most leading supermarkets and Indian sweet shops
** Papad is an Indian savoury snack made of lentils that can be eaten roasted or fried on its own. Available at most leading supermarkets
— Recipes from Vandana’s Veggie Creations
