From Indonesia through South East Asia to Myanmar, and across to India, sweet corn is served with crispy onions. The corn is prepared in various ways, including milky creamy corn (a firm favourite) and corn that is steamed then deep fried.
With wonderfully tender corn from the local shops, we made this Indian street food style snack, tangy and spicy. It is easy to make, but the corn kernels needs to be blanched, boiled or steamed beforehand, to soften their outer skin so that they don’t pop while frying. Otherwise you will have a messy kitchen, a scared cook, and a bowl of popped corn (if you can find them after flying around the kitchen as they explode).
Similar recipes include Sweetcorn Chaat, and Poha Chaat.
Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.
Continue reading “Crispy Corn and Onions | Indian Chaat”
Pakora are a favourite street food in India, and one that can easily be made at home. Recipes use a chickpea flour batter into which vegetables are dipped and then deep fried. I like to serve these Pakora with sea salt and lemon juice only, but they are commonly eaten with Indian sauces and chutneys. One word describes them. Delicious. Incredibly delicious. Have a glass of chai with them – I also love them with a small cup of spicy rasam.
In frying the pakora (also called pakoda, bhajji and bhajiya) the aim is to cook the vegetable in the same amount of time that the batter takes to become crispy. It is about temperature, so it is a good idea to test-fry a few pieces before cooking the whole batch.
The types of vegetables that can be used include potatoes, onion rings, eggplant, sweet potatoes, softer pumpkins, lotus root, cauliflower and greens such as spinach, kale and amaranth leaves. Make sure that any greens are really dry before using.
Similar recipes include Curly Kale with Ginger and Garlic, Malabar Spinach Pakora, Red Onion and Green Chilli Pakora, Okra and Cauliflower Pakora, and Vegetable Fritters.
Browse all of our Pakoras and all of our Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
Continue reading “Eggplant and Kale Pakora”
The spicy, tangy taste of a true Indian chaat.
A craving for some spice brought me today to a spicy chickpea dish, commonly sold as street food in India. It is a dish that is full of flavours found throughout India.
It’s a snack, really. Generally eaten at room temperature, it is one of the wonderful chat (chaat) dishes so integrated into the varied cuisines of India. It is an amazing tease of contrasts. Sour yet sweet. The bite of onion with the smoothness of chickpeas and potato. The mineralisation of rock salt with the tartness of mango powder and lime juice. It is an amazing dish.
Read all about chickpeas here. Are you looking for other Chickpea recipes? Try Chickpeas with Beetroot Greens and Chilli, Hummus, Kabli Chana Til Sas, Kabli Chana Adrak Kachamber and Channa Chaat.
You might like to browse our Chickpea Salads, or all of our Chickpea dishes. Explore our Indian Recipes. And check out all of our snacks. Or explore our Early Autumn dishes
Continue reading “Channa Chaat | Tangy Indian Chickpea Salad | Street Food”