Pat Harrington also offered a class on street food.
Here are a pair of recipes for foods that are often served together Bhatura (risen fry bread) and Channa Masala (Chickpea Curry).
BHATURA (RISEN FRY BREAD)
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon (in package) instand dry yeast
- 1/2 cup yoghurt
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/4 cup oil
- 1 1/2 cups lukewarm water
Sift flour, baking powder, and yeast together in a large bowl.
Whisk together yoghurt, water, salt, sugar and oil. Add to dry mixture
Knead by hand for about 10 minutes, until dough becomes a bit smoother. It will remain tacky; this is okay.
Let rest for 1-2 hours, until about doubled in size.
Using oiled hands, pinch off the dough in 2-4 ounce batches, depending on how large you want your bread. Roll it out on a floured cutting board.
Fry in 350 degree oil for about20 seconds on each side, using a skimmer to pressthe rounds into the oil. Drain and eat while still warm.
CHANNA MASALA (CHICKPEA CURRY)
CHANNA MASALA
- 1/4 cup vegetable oil
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 cinnamon stick
- 3-4 onions, diced
- 1-4 chiles, diced
- 4 tablespoons ginger-garlic paste
- 1 tablespoon tomato paste
- 1 28-ounce can tomato sauce
- 1 tablespoon gaarm masala
- 1 tablespoon turmeric
- 1-4 teaspoon chili or cayenne powder
- 2 28-ounce cans garbanzo beans, drained and rinsed
- 1 small red onion, thinly sliced
- 1/4 cup chopped cilantro
- 1 knob ginger, thinly julienned
Heat oil over high heat for a minute, then add the whole spices, Cook the spices alone until they just start to pop.
Add the chopped onions and a spoon of salt. Fry the onions until limp and grown and starting to caramelize; about 15 minutes.
Add the chopped chiles then the ginger-garlic paste. Cook for about 5 minutes, until the paste starts to stick to the bottom of the pan.
Add the tomatoes and the dry spices. Cook for about 5 minutes to reduce slightly.
Add the chickpeas and enough water to cover the chickpeas, if needed. Cook for 5-10 minutes, to incorporate the flavor into the beans.
Garnish with cilantro, onion and ginger.
You don't need to be eating this on the street to enjoy it.
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