The Times Magazine - UK (2022-01-29)

The Times Magazine 45

ALOO PYAZ MIRCH BHAJIA

(PAKORAS)

Serves 4

These crispy pakoras are best served with green chutney.

• 150g onions, finely chopped • 150g potatoes, peeled and chopped


• 2 tbsp chopped ginger • 4 garlic cloves, chopped • 5-6 Padrón chilli
  peppers or mild green chillies, deseeded and halved lengthwise


• 5 tbsp gram flour (besan) • 1 tsp carom (ajwain) seeds


• ¼ tsp ground turmeric • ½ tsp red chilli powder • 250ml rapeseed
  oil, for deep-frying • ½ tsp chaat masala

1. Put the chopped onions, potatoes, ginger, garlic and green chillies
   into a medium mixing bowl and add the gram flour, carom seeds,
   turmeric and red chilli powder. Mix well with your hands, adding a little
   water to coat and bind everything together.


2. Heat the oil in a deep pan. Once it’s hot, start dropping in spoonfuls
   of the vegetable mixture – you can use your fingertips or a tablespoon.
   Deep-fry the pakoras until golden all over, then drain on kitchen paper.
   Sprinkle with the chaat masala.

3 4

BUTTER NAAN

Makes 8

A naan is a soft, pillowy, folded and triangular-shaped Indian-style

flatbread traditionally made in a tandoor. It’s widely available in

supermarkets, but it is even tastier made from scratch.

This goes really well with any Indian food. I especially like to serve

butter naan with black lentils (see recipe overleaf).

• 1kg refined white flour or self-raising flour • 1 tsp baking powder


• Pinch of salt • 2 tsp sugar • 1 egg • 240ml milk • 20ml rapeseed oil


• 2 tsp butter

1. Sift the flour with the baking powder and salt. Add the sugar,
   egg and milk and knead well until you have a medium soft dough,
   adding a little water if you need it. Rub the dough with a little oil
   and keep it under a damp cloth for 1 hour.


2. Divide the dough into 8 equal-sized balls. Rub each one with a little
   oil, then press first the sides then the centre of each dough ball to give
   it a round flat shape. Pat it out to about 15cm in diameter. Brush with
   oil and dust with flour, then fold it in half to make a semicircle. Rub
   with oil and dust with flour again, then fold in half.


3. Roll out with a rolling pin or press with your fingertips, making sure
   the edges are properly thinned out. Stretch it on one side to make a
   triangular shape.


4. Cook the naan in a preheated oven at 180C (200C non-fan) for
   4-5 minutes, or on a griddle, until crisp and lightly browned on both
   sides. Serve hot, topped with the butter.

INDIAN BASICS