I think I must have been Indian in a past life. I love love love Indian food: not only is it super delicious but I always feel a little healthier the next day (must be all those herbs and spices). And what better way to enjoy this cuisine than with some fun, tasty and easy-peasy Indian street food ?
I don't hope to quash the popularity of the local Indian take-out (yes, I do indulge - see my favourite place in Sydney at the end of this post). As convenient as it is, take-out is often greasy, bland and packed with MSG. Take my word for it, nothing beats traditional, homemade Indian cuisine.
I have done the dirty work and found some yummy recipes with under 5 ingredients that will have you churning out beautiful Indian street food without even breaking a sweat. This post is a double-dose of Southeast Asian goodness: Onion Bhajis & my version of Mangupullu (crispy deep-fried lentil batons). All you need are a few spices & pulses and a deep fryer or heavy based pan. Now don't panic calorie-counters: if your fryer is heated to the correct temperature, the fried food hardly absorbs any of the cooking oil (see for yourself: when you're finished cooking you will have almost the same quantity of oil as you did to start off with).
These recipes are adapted from my close-second favourite Christmas present (in first place a new food dehydrator
), India: The Cookbook
by Pushpesh Pant. It's Southeast Asia's answer to the French Je sais cuisiner
or Italian The Silver Spoon
.
onion bhajis
serves 10
150g (1 cup) gram/ besan (chickpea) flour
1/2 tsp baking soda (bicarbonate of soda)
2 tsp ajwain seeds (if you can't find these substitute for dried thyme or oregano and black pepper)
1kg (6 large) onions, sliced thinly
salt
vegetable, peanut, sunflower or grapeseed oil; for frying
- Put the gram flour in a large bowl and add enough water to make a thick batter. Add the baking soda, ajwain seeds, salt to taste and onions. Mix well to coat the onions.
- Heat enough oil for deep-frying to 180C in a deep-fryer or a deep, heavy-based pan. When hot enough, a cube of bread should brown in 30 seconds.
- Carefully drop spoonfuls of the batter into the hot oil and deep-fry for 4 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
mangupullu (crispy deep-fried lentil batons)
serves 10
100g (1/2 cup) yellow lentils or chana dal, rinsed and drained (can also use moong dal or other lentil varieties)
200g (1 cup) basmati rice, rinsed and drained
75g (1/2 cup) gram/ besan (chickpea) flour
1tsp sesame seeds
1tsp cumin seeds
salt
vegetable, peanut, sunflower or grapeseed oil; for frying
- Put the lentils and rice into a blender and process until well ground (you may need to do this in batches if your blender isn't very strong).
- Transfer to a bowl and add the gram flour, sesame seeds, cumin seeds and season with salt. Mix in enough water to make a very thick paste.
- Heat enough oil for deep-frying to 180C in a deep-fryer or a deep, heavy-based pan. When hot enough, a cube of bread should brown in 30 seconds.
- Put the paste into a piping bag fitted with a large nozzle, pipe short sticks directly into the hot oil and deep fry for 3 minutes, or until crisp. Alternatively you can drop small spoonfuls of the batter into the hot oil to make mung bean 'balls'.
- Remove with a slotted spoon and drain on kitchen paper.
mint and cucumber raita (yogurt)
serves 10
1 large cucumber, halved, seeded, coarsely grated
2 cups plain Greek yogurt
1/4 cup (packed) chopped fresh mint
1 tsp ground cumin
salt
- Mix all ingredients together and season with salt for a refreshing condiment.
If you're after authentic Indian (no MSG or additives) that isn't grease-laden, I love Roti Indian Restaurant in Willoughby.
My Roti take-away dinner from last Friday night >>