More North Indian Cooking: Street Food

Pat Harrington also offered a class on street food.

Pat Harrington

Here are a pair of recipes for foods that are often served together Bhatura (risen fry bread) and Channa Masala (Chickpea Curry).

BHATURA

BHATURA (RISEN FRY BREAD)

1. 4 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1 tablespoon (in package) instand dry yeast
4. 1/2 cup yoghurt
5. 1 tablespoon sugar
6. 1 tablespoon salt
7. 1/4 cup oil
8. 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. 1/4 cup vegetable oil
2. 1 tablespoon cumin seed
3. 1 tablespoon coriander seed
4. 1 cinnamon stick
5. 3-4 onions, diced
6. 1-4 chiles, diced
7. 4 tablespoons ginger-garlic paste
8. 1 tablespoon tomato paste
9. 1 28-ounce can tomato sauce
10. 1 tablespoon gaarm masala
11. 1 tablespoon turmeric
12. 1-4 teaspoon chili or cayenne powder
13. 2 28-ounce cans garbanzo beans, drained and rinsed
14. 1 small red onion, thinly sliced
15. 1/4 cup chopped cilantro
16. 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.