So Fried: Super crispy sweet and savoury treats

SEP 4, 2015 | By Risha Merchant
Experiment with consultant chef Samta Gupta’s innovative crunchy munchies to lead you to the ultimate food coma

Is it that time of the day, when all you want to do is stay put in bed, watch reruns of Friends and munch on something thoroughly deep fried? Experiment with consultant chef Samta Gupta’s innovative crunchy munchies to lead you to the ultimate food coma.

Black Pepper and Fennel Infused Apple Malpuas with Wild Berry and Kumquat Reduction

For the apple malpuas2 tbsp rolled oats or nuts, 2 apples, peeled and thinly sliced, 1 egg, oil for frying For the batter1/2 cup icing sugar, 1/2 cup milk, 1/2 cup refined flour, 1/2 cup suji, 1/2 cup yogurt, 4 tbsp sugar, 1 tbsp fennel, coarsely pounded, 8-10 black pepper, coarsely pounded, a pinch of green cardamom powder For wild berry and kumquat reduction 1/2 cup wild berries, dehydrated and chopped, 3 tbsp honey, 1tbsp butter, 3 tbsp Kumquat preserve (apricot or citrus)Method For the apple malpuas

Mix all the ingredients to make the batter. Allow it to rest for 30 to 45 minutes. Add in egg and coarsely crushed oats or nuts and beat well. Dip apple slices into the batter. In a flat pan, heat oil on medium low heat and fry the apple until golden. Dust with icing sugar and serve with the wild berry and kumquat reduction.

For wild berry and kumquat reduction 

In a shallow saucepan, heat the butter on medium low and add berries. Toss in all the ingredients. Cook for a minute and bring to a boil. Serve with the Apple Malpuas.

Curd Rice Arancini

For the rice balls 2 cups rice, boiled, 1 cup Panko crumbs, 1 cup potatoes, boiled and mashed, 3 tbsp curd, thick, 2 tbsp coriander, chopped, 2 tbsp peanuts, roasted and coarsely pounded, 2 tbsp white sauce, thick, 1 tbsp green chillies, chopped, 1 tbsp oil, 1 tsp ginger, chopped, 1 tsp mustard seeds, 1 tsp sugar, 7-8 curry leaves, a pinch asafoetida, salt to tasteFor the batter1 cup water, 1 tbsp corn flour, salt to taste, oil for frying

For the curry leaf chutney

1 cup coconut, grated, 1/2 cup curry leaves, 1/4 cup fresh coriander, 3 tbsp sugar, 2 tbsp peanuts, roasted, 1 tbsp ginger, 1 tbsp lemon juice, 4-5 green chillies, slit, salt to taste

Method Mix curd, white sauce, potatoes and cooked rice. In a saucepan, heat oil on high heat and temper curry leaves, mustard seeds, ginger, green chillies and asafoetida. Add all the other ingredients and mix well. Mash and make bite size balls. In a bowl, mix flour, salt and water to form a thin batter. Dip the balls in the batter and roll in the Panko crumbs. In a deep frying-pan, heat oil on medium heat and fry the balls until crisp and golden. Serve hot with curry leaf chutney.

For the curry leaf chutney Blitz the ingredients in a food blender for a fresh green mixture.