Deep-fried appetizer

This is a second Indian recipe. It is an unfailing favorite everywhere we make it. It is a deep-fried appetizer, great with cocktails, and for best effect, should be served with a fresh chutney, such as coriander leaves ground with fresh ginger, chopped green chilli pepper, some yogurt and maybe some mint leaves.

Cut into matchsticks: 1 large potato 1 small eggplant 1 onion There should be about equal amounts of each.

Mix together about 1/4 cup of white flour with 1/2 cup of chick pea flour (called *bessan* and quite a unique thing, which has the aroma and aftertaste of sprouted mung beans) and 1/2 tsp salt, some coarsely ground black pepper, 1 tsp ground coriander seed, 1 tsp ground cumin, and about 1 Tbsp of whole coriander seeds.

Mix the flours and seeds into the vegetables, sprinkle on a couple of Tbsps of water–VERY LITTLE water–and mix together with your hands until it just holds together. It’s gooey.

Fry tablespoons of this mixture in about 3/4 inch of very hot vegetable oil until golden brown–about 5 minutes. Drain and serve hot.
This comes from a lavish cookbook produced by the New York restaurant called The Bombay Palace, and which has sister restaurants in Europe. The food at the restaurant is wonderful, but the cookbook, for the most part (edited by the food critic Stendal) is a bust. The recipes do not make up well, usually, with some exceptions. This is one.

Ajay Shah, (213)734-3930, ajayshah@usc.edu

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