PAKORA

1. Chilli pakora

2. Egg pakora

3. Fish pakora

4. Meat pakora

5. Potato pakora

6. Vegetable pakora

UNCLASSIFIED

7. Momo

8. Onion fritters

9. Papadum rolls

10. Potato cakes Gurkha style

11. Samosa

12. Meat singara

PAKORA

1. CHILLI PAKORA (KHOR SANI PAKORA)

10 PORTIONS

Ingredients

Chillies                                                                  250 g

Besan                                                                    200 g

Turmeric                                                               5 g

Baking powder                                                     3 g

Coriander                                                             25 g

Oil for deep frying

Salt

Pepper

Method

1. Cut the chillies in 2 lengthways and remove the seeds.

2. Finely chop the coriander.

3. Sieve together the besan, baking powder, turmeric, salt and coriander then mix in sufficient water to make a thick batter. Allow to stand for 30 minutes.

4. Dip the chillies into the batter.

5. Heat the oil to a blue haze then deep fry the batter coated chillies to a golden brown.

6. Drain and serve.

2. EGG PAKORA (ANDA PAKORA)

10 PORTIONS

Ingredients

Eggs                                                                        10

Besan                                                                    200 g

Turmeric                                                                5 g

Chillies                                                                   25 g

Baking powder                                                      3 g

Coriander                                                              25 g

Oil for deep frying

Water

Salt

Method

1. Remove the seeds from the chillies and shred the flesh.

2. Finely chop the coriander.

3. Sieve together the besan, baking powder, turmeric and salt, add the chillies and coriander then mix in sufficient water to make a thick batter. Allow to stand for 30 minutes.

4. Hard boil the eggs. Cool them and remove the shells.

5. Cut the eggs into quarters lengthways and dip in batter.

6. Heat the oil to a blue haze then deep fry the batter coated eggs until golden brown.

7. Drain and serve.

3. FISH PAKORA

10 PORTIONS

Ingredients

Fish (fresh or tinned)                                             600 g

Flour                                                                          225 g

Egg                                                                               1

Oil

Salt

Method

1. Mince the fish through a fine plate, add the salt and bind with the egg.

2. Sieve the flour and add to the fish mixing thoroughly.

3. Divide the mixture into 20 pieces and shape into balls.

4. Heat the oil to a blue haze, and fry the fish balls to a golden brown. Drain and serve.

4. MEAT PAKORA

10 PORTIONS

Ingredients

Meat (lean and boneless,

any kind including tinned)                                     600 g

Flour                                                                           225 g

Egg                                                                                 1

Oil                                                                             150 ml

Salt

Method

1. Mince the meat through a fine plate, add the salt and bind with the egg.

2. Sieve the flour and add to the meat mixing thoroughly.

3. Divide the mixture into 20 pieces and shape into balls.

4. Heat the oil to a blue haze, and fry the meat balls to a golden brown, drain and serve.

5. POTATO PAKORA (ALU PAKORA)

10 PORTIONS

Ingredients

Potato                                                                   600 g

Besan                                                                    200 g

Turmeric                                                                5 g

Chillies                                                                  25 g

Baking powder                                                      3 g

Coriander                                                              25 g

Oil for deep frying

Water

Salt

Method

1. Remove the seeds from the chillies and shred the flesh.

2. Finely chop the coriander.

3. Sieve together the besan, baking powder, turmeric and salt, add the chillies and coriander then mix in sufficient water to make a thick batter. Allow to stand for 30 minutes.

4. Boil the potatoes in their jackets. Allow them to cool then peel and cut them into 25 mm dice and dip in the batter.

5. Heat the vegetable oil to a blue haze and deep fry the potatoes to a golden brown, drain and serve.

6. VEGETABLE PAKORA (SABJU PAKORA)

10 PORTIONS

Ingredients

Cauliflower                                                           600 g

Besan                                                                     200 g

Turmeric                                                                 5 g

Chillies                                                                   25 g

Baking powder                                                      3 g

Coriander                                                              25 g

Oil for deep frying

Water

Salt

Method

1. Remove the seeds from the chillies and shred the flesh.

2. Finely chop the coriander.

3. Sieve together the besan, baking powder, turmeric and salt, add the chillies and coriander then mix in sufficient water to make a thick batter. Allow to stand for 30 minutes.

4. Cut the cauliflower into florets and dip the florets into the batter.

5. Heat the oil to a blue haze then deep fry the florets to a golden brown, drain and serve.

UNCLASSIFIED

7. MOMO (STEAMED DUMPLING)

10 PORTIONS

Ingredients

Pork                                                                      400 g

Flour                                                                     800 g

Onions                                                                  400 g

Ginger                                                                   100 g

Fresh coriander                                                   25 g

Salt

Method

1. Sieve the flour and salt and mix with sufficient water to make a firm dough.

2. Peel and chop the onions, ginger and coriander.

3. Mince the pork through a coarse blade, add the fresh ingredients, season and mix thoroughly.

4. Roll out the dough 5 mm thick and cut with a 75 mm round pastry cutter.

5. Place an equal portion of the filling into the centre of each round.

6. Fold the pastry over and press the edges together to form a semi circle.

7. Grease a steamer tray and place the dumplings onto the tray leaving space around each dumpling.

8. Steam in high heat for 15 minutes and serve hot.

Notes:

1. To serve fried - these should be steamed in advance, removed from the steamer and allowed to cool.

2. Saute in hot shallow oil to a golden brown on both sides and serve hot.

3. The dumplings are usually served with mint sauce or chilli sauce.

8. ONION FRITTERS (PYAJI)

10 PORTIONS

Ingredients

Onions                                                                  600 g

Besan flour                                                           200 g

Red chillies                                                              4

Turmeric                                                                10 g

Coriander fresh                                                    25 g

Salt

Water

Oil for frying

Method

1. Peel and shred the onions.

2. Remove the seeds from the chillies.

3. Finely chop the coriander and chillies and mix with the onions and salt.

4. Add the besan flour and turmeric then mix in sufficient water to make a stiff batter.

5. Heat the oil to a moderate heat in a heavy shallow pan, put in tablespoons full of the onion batter and cook until crisp and a golden brown.

6. Drain and serve with chilli sauce.

9. PAPADUM ROLLS (PAPAR ROLL)

10 PORTIONS

Ingredients

Papadums                                                              10

Bacon (diced)                                                       250 g

Carrots                                                                 250 g

Onions                                                                   125 g

Spring onions                                                       50 g

Mint fresh                                                             25 g

Oil for deep frying

Salt

Method

1. Peel and chop the onions; chop the spring onions and mint.

2. Dice the bacon and peel and dice the carrots.

3. Fry the onions in a little oil without colouring, add the bacon, carrots, spring onions and mint and fry for 5 minutes. Allow to cool.

4. Dip the papadums in lukewarm water for a few seconds to make them pliable, then dry them thoroughly, using kitchen paper.

5. Cut the papadum into halves.

6. Put a tablespoon of the filling along the centre of the papadum and roll up turning in the edge to form a seal.

7. Heat the oil to a moderate temperature and add the rolls turning frequently until golden brown and crisp.

10. POTATO CAKES GURKHA STYLE (ALU CHANP)

10 PORTIONS

Ingredients

Potatoes (prepared)                                              1.6 kg

Margarine                                                               150 g

Eggs                                                                            4

Mutton (lean and boneless)                                 700 g

Peas                                                                         150 g

Oil                                                                           25 ml

Chilli powder                                                         10 g

Garam Masala                                                        25 g

Chopped coriander                                               25 g

Egg wash as required

White breadcrumbs                                              300 g

Salt

Oil for deep frying

Method

1. Plain boil the potatoes, drain and pass them through a sieve into a basin. Add the margarine, season with salt and pepper and mix together.

2. Return the mixture to the saucepan, add the yolks of egg and mix well over a low heat until the mixture leaves the bottom of the pan clean. Allow to cool.

3. Mince the mutton through a fine plate.

4. Heat the oil to a blue haze, add the minced mutton and fry until cooked. Add the masala, peas, chilli powder and salt and cook until all the liquid has evaporated. Add the chopped coriander and allow to cool.

5. Turn the potato mixture onto a floured board.

6. Mould into small balls 50 g in weight and make a cup shaped cavity in each one.

7. Place a portion of the meat in the cavity and mould to an egg shape.

8. Pass through flour, egg wash and breadcrumbs.

9. Place in a frying basket and fry in deep fat to a golden colour.

10. Drain and serve on a heated dish accompanied with tamarind or mint sauce.

11. SAMOSA

10 PORTIONS

Ingredients

Mutton (lean and boneless)                                 400 g

Potatoes                                                                  125 g

Atta                                                                         400 g

Oil                                                                          25 ml

Chillies                                                                   25 g

Garlic                                                                    1 clove

Ginger                                                                    25 g

Masala                                                                   25 g

Oil for deep frying

Water

Salt

Method

1. Remove the seeds from the chillies.

2. Sieve the atta and salt and mix in sufficient water to form a firm dough.

3. Finely chop the chillies, garlic and ginger and mix with the masala.

4. Boil the potatoes in their jackets then peel and dry mash them. Allow to cool.

5. Mince the mutton through a fine plate.

6. Heat the oil and fry the mutton until lightly cooked. Add the masala and salt and cook until the liquid has evaporated. Allow to cool.

7. Add the meat mixture to the mashed potato.

8. Roll out the dough and cut it into 20 x 50 rounds.

9. Place a portion of the meat and potato mixture in the centre of a round of dough, brush the edges with milk, cover with another round of dough and press the edges together.

10. Heat the oil to a blue haze, add the samosa and fry until golden brown. Drain and serve warm.

12. MEAT SINGARA (FRIED MEAT PATTY)

10 PORTIONS

Ingredients

Flour                                                                       300 g

Mutton (lean and boneless)                                 300 g

Onions                                                                      75 g

Peas                                                                         150 g

Ginger                                                                      40 g

Garam masala                                                         25 g

Butter                                                                        75 g

Fresh coriander                                                      25 g

Oil for deep frying

Water

Salt

Method

1. Sieve the flour and salt together, add the butter and mix to a sandy texture, then mix in sufficient water to a firm dough.

2. Peel and chop the onions, ginger and coriander.

3. Mince the mutton through a fine plate.

4. Cook the onions without colouring in a little oil, add the ginger, garam masala and minced meat, season and cook together.

5. Cook the peas in boiling water, drain, add to the meat then add the chopped coriander, mix together and allow to cool.

6. Divide the dough into 25 g balls. Roll these out to an oval shape about 20 cms long and 8 cms wide. Cut the oval into two and form a cone with each piece leaving the semi-circular edge as a flap.

7. Place an equal portion of filling into the cone and moisten the edge of the flap. Fold over the pastry and press the edges together to make a triangle.

8. Heat the oil to a moderate heat and fry the singara to a golden colour turning frequently. Drain and serve warm.