Holi thali with puris
Celebrate Holi in style with these two delicious vegetarian Indian sides, accompanied by freshly made puris.
Ingredients
For the puris
- 250g/9oz chapati flour
- 1 tbsp semolina
- ¾ tsp salt
- 1 tsp neutral oil, plus extra for rolling if needed
- warm water, as required
- vegetable oil, for frying
For the paneer matar
- 220–250²µ/8–9´Ç³ú paneer, cut into cubes
- 400g tin chopped tomatoes
- 8–10 cashews, roasted
- 2 tbsp ghee
- 4 green cardamom pods
- 4 whole cloves
- 5³¾³¾/¼¾±²Ô cinnamon stick
- 2 green chillies, slit lengthways
- 1 tsp fresh ginger paste
- 1 tsp fresh garlic paste
- 1 tsp ground coriander
- ½ tsp ground cumin
- 150ml/5fl oz single cream, plus extra to garnish
- 1 tsp kasoori methi (dried fenugreek leaves), plus extra to garnish
- 1 tsp runny honey
- pinch salt
For the aloo bhindi
- 2 Maris Piper potatoes, peeled and chopped into 1.5cm/¾in cubes
- 300²µ/10½´Ç³ú okra, chopped
- 2 tbsp neutral oil
- ½ tsp amchoor powder (mango powder), optional
- large pinch asafoetida
- 1 tsp Kashmiri red chilli powder
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- pinch salt
- fresh coriander, to garnish
To serve
- 30ml/1fl oz single cream
- pinch kasoori methi
- chilli pickle
- mango pulp/juice
Method
To make the puris, mix all of the ingredients in a large bowl to make a dough that is smooth and soft but not sticky. Leave to rest for 30 minutes.
Roll out the dough into discs that are 7.5cm/3in in diameter. Do not use any flour to roll these out, just use a drop of oil if required.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Slide the puris discs into the oil and fry until puffed and golden.
To make the paneer matar, place the paneer in a bowl of salted just-boiled water for 5–10 minutes.
Blend the tomatoes with the cashews in a blender or food processor. Set aside.
Heat the ghee in a wok and fry the whole spices and chillies, followed by the ginger and garlic pastes. Ensure the aromatics do not burn or turn brown.
Add the ground spices and cook for 30 seconds. Add the tomato mixture and cream. Cook down until the ghee separates. Add the kasoori methi and honey and season with salt.
Once you are happy with the consistency and flavour of the curry, add the paneer cubes and simmer for 3–4 minutes.
Garnish with cream and kasoori methi.
To make the aloo bhindi, heat the oil in a wok or non-stick frying pan and add the potatoes to the pan with a pinch of salt. Cover with a lid and fry for 3–4 minutes, covered.
Once the potatoes colour slightly, add the okra and fry for 3–4 minutes. Do not cover. Add the spices and fry until everything is cooked through. Garnish with coriander.
Serve the puri, paneer, aloo and pickle and mango pulp on the side in separate dishes like a Thali.
