Indian delicacies have become a part of our culinary landscape and are an integral part of our street foods. The flavours, aromas, textures and spice levels in these addictive snacks make visitors and locals crave them; to the point of enjoying them on an almost- daily basis, and has become somewhat of a religion. My favourite is saheena. What makes a saheena so addictive? The ground dhal, infused with turmeric spice, that gives both texture and sweetness, paired with the delicate flavor of the dasheen bhaghi. This fritter when fried becomes crisp on the outside, soft on the inside. Slathered with chutney or hot sauce one derives an almost ethereal experience once the first bite is taken. All our Indian delicacies are deep-fried which naturally make us want to enjoy more than one! They are very easy to make at home and because they are so varied in their makeup, we can never tire of them. Happy cooking and eating!
SAMOSAS
For the dough
11/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
11/2 tbs vegetable oil
Method
• Sift flour and add salt and baking powder. • Rub in oil and add water a little at a time to form a dough. • Knead well and set aside. • Rest for 30 minutes. • Then knead the dough again and make 16 - 20 even sized balls, cover.
For the filling
1 tbsp vegetable oil
1 onion, finely chopped
2 tsps garam masala powder
1/2 tsp chili powder
1 tbsp minced ginger
2 cloves garlic, minced
1 cup diced vegetables (peas or carrots)
1 lb potatoes, boiled and cut into small cubes
2 tbsp lime juice
Salt to taste
Method
• Make a flour paste by combining one tbsp flour with water to form a thick paste, reserve. • In a medium sauté pan, heat oil, add onion and sauté until tender, about four to five minutes. • Add garam masala powder, chili powder, ginger and garlic, stir and fry until fragrant, about two minutes, add vegetables and stir, cook for a few minutes more until peas are tender. • Add potatoes and season with salt to taste, cook until all the ingredients are well combined. • Remove and add lime juice, stir well. Cool filling.
Assemble samosas
• On lightly floured surface roll each ball into a thin circle four to five inches round. • Cut across the centre and apply the flour paste along the straight edge and bring the two corners together, overlapped slightly to make a cone. • Secure by pressing the pasted edges together.
• Fill the cone with the filling; apply paste to the open mouth and seal the edge. • Prepare the rest of the samosas the same way. Heat oil. When it is moderately hot, fry samosas, a few at a time until golden brown.
Drain on kitchen paper and serve hot or cold with chutney. • Makes about 15 to 20
ROLLED SAHEENA
1 large bunch dasheen bush, stems removed and tips of leaves (About 6 to 8 leaves)
1 cup split pea powder
1 tsp baking powder
1 tsp saffron powder
1 tsp salt or to taste
1 tsp freshly ground black pepper
1 grated onion
2 cloves garlic, minced
1 lime
Seasoned flour: 1 cup flour, salt and pepper.
Method
• Combine split pea powder, baking powder, saffron, salt, black pepper, onion and garlic, add enough water to make a soft spreadable paste, squeeze lime from one half of lime over the peas and beat with a wooden spoon. Cover until ready for use. • Bring a large pot of water to a boil, squeeze the juice of half a lime into it, place dasheen leaves into water and steam just until leaves become pliable, about three minutes, gently remove leaves and cool. If you cook your leaves too much, they will break on you later on.• On a large surface, spread leaves open and overlap to make a rectangle about 24 inches by 30 inches, gently spread the split pea mixture onto leaves making a thin covering, leave about one inch of boarder space around the edge of the leaves. • Starting at the long end roll the leaves up jelly roll style tucking the ends into the roll as you go along. • Tie with a string and steam the roll for about 15 minutes. • Remove and cool. • Slice the dasheen roll and dredge in seasoned flour. • Fry in hot oil and serve with chutney. • Makes about 20.
MELT- IN- YOUR MOUTH PHOULORIE
This is the authentic pholourie made with split peas
1 lb split peas
2 cloves garlic minced
1 tsp saffron powder
1/4 tsp baking soda
2 tsp baking powder
2 tbsp flour
11/2 tsp salt
1 tsp pepper sauce
Vegetable oil for frying
Method
• Wash the split peas, place in a bowl and cover with water.
Leave it to soak overnight.• The next day, drain the split peas and grind it in a food processor or food mill until the consistency is smooth.• Add the garlic, saffron powder, baking soda, baking powder, flour, salt and pepper. • Allow to rest for one hour. If the mixture seems too dry add a little water. • Beat the mixture with a wooden spoon, this incorporates air and lightens the mixture. • Heat oil in a deep fryer, and drop the mixture by teaspoons into hot oil. • Fry until golden brown or until the phoulorie floats to the top of the oil. • Drain and serve immediately. • Makes about six dozen