Crisp mathri: the make-ahead choice
For a small batch: combine 1 cup all-purpose flour, 2 tablespoons ghee, 1/2 teaspoon ajwain, salt and enough water to make a firm dough. Rest for 15-20 minutes, then roll into small thick discs and prick with a fork. Fry on medium-low heat until golden and crisp all the way through; rapid darkening means the oil is too hot. Cool completely before storing airtight.
Simple spiced kachori
Make a dough from 1 cup flour, 2 tablespoons ghee, salt and water. For the filling, cook mashed yellow moong dal with cumin, ginger, coriander powder, fennel and hing until relatively dry. Cool the filling. Enclose a small portion in each dough ball, flatten gently without tearing and fry slowly until the shell is evenly crisp. Serve fresh rather than stacking steaming kachoris in a closed box.
Vegetable pakora just before serving
Mix 1 cup besan with water, salt, turmeric, ajwain and a pinch of chilli to make a coating batter. Fold in chopped cauliflower, potato slices or spinach leaves. Fry small portions in hot oil until crisp and fully cooked. Drain on a rack or absorbent paper. Keep batches small to avoid cooling the oil and producing greasy pakoras.
A safe frying routine
- Dry washed vegetables well to limit oil splatter.
- Keep children and loose clothing away from the stove.
- Use a deep, sturdy pan and never fill it more than halfway with oil.
- Lower food gently; avoid adding wet batter in one large clump.
- Turn pan handles inward and keep a metal lid nearby for a small pan fire; never throw water on burning oil.
Serving as Annakut prasad
Use separate platters for dry and wet dishes so the snacks remain crisp. Make only the quantity you can serve fresh and safely. For a lighter menu, select one fried item rather than preparing all three, and make the rest of the offering with vegetables, fruit and dairy foods.
