Pushpesh Pant
THERE is something about the rains that makes us hungry. Not only hungry, but yearning for snacks that are spicy, preferably piping hot, and if possible, deep fried. This is the season to enjoy assorted pakoras and the perennial favourite samosas. Alas, the doctors and nutritionists have scared us enough about trans-fats that choke arteries to give us a long-lasting guilty conscience. Somehow, the ‘baked samosas’ or ‘air-fried pakoras’ do not satisfy the craving and we are left to our own devices to celebrate the heavy downpour that keeps us indoors.
Following the Enlightened One, the Buddha, we choose to tread the middle path. We try to keep our snacks spicy, and preferably piping hot, but substitute pan-grilling for deep-frying and also blend steamed savouries with hot dips to considerably lighten the intake.
Two of our favourites at present are the spicy tortilla chickpea wrap and rikwach discs (closely related to arbi ke patode) that are steamed, then pan-grilled and served with a hot peri-peri dip/sauce or an unusual kasundi dressing on a bed of homemade tomato sauce. We strongly urge you to try the duo this monsoon.
We have many friends who crave for sweets, and not savouries, as soon as rain-bearing clouds begin to gather. Homemade malpua is what makes them drool. Few have memories of anarse — sesame seeds crusted rice flour cakes. Not that we have forgotten them. Barkha ritu spans across four months (chaturmas) and there is plenty of time to renew our acquaintance with lip-smacking delights — sweet as well as savoury.
TORTILLA CHICKPEA WRAP
Ingredients
Tortilla bread 4
(readymade/easily available)
Chickpeas (soaked overnight, or at least 1 hour in hot water) 1/2 cup
Onion (small) 1
Tomato (medium) 1
Coriander (fresh leaves) 1 tbsp (or to taste)
Chilli flakes 1 tsp
Black peppercorns (freshly ground) 1/2 tsp
Cumin powder (optional) 1/2 tsp
Chipotle sauce 1 tsp (or to taste)
Sweet chilli sauce 1 tsp
Green chilli 1-2
Salt to taste
Oil to pan-grill
Method
PATODE DISCS WITH PERI-PERI SAUCE
Colocasia (arbi) leaves 6-8
Gram flour 1/2 cup
Coriander powder 1 tsp
Cumin powder 1 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Amchur powder (optional) 1 tsp
Peri-peri sauce 1 tbsp
Kasundi 1 tbsp
Salt to taste
Oil to shallow fry
Method
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