Fried Indian Food Recipes

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Dahi Bhalla Recipe (Indian Lentil Fritters in Yogurt Sauce) Recipe

Dahi bhalla is a very common dish in Indian cuisine. Hot fried lentil fritters are soaked in cold water, gently pressed then smothered in a thick yogurt sauce. What makes the dish so special is the combination of sweet tamarind chutney that marries very well with the tanginess of the yogurt. It can be eaten as a snack or appetizer. The dish may be fried, but it’s packed with nutrition so you can enjoy it without feeling that guilty.

For added flavor, I added both chopped dates and date syrup to the tamarind chutney. This dish can be prepared in advance and assembled at the last minute, which is very convenient. Serve with cilantro and mint chutney on the side and you'll have yourself a very flavorful appetizer.


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Masala Vada Recipe (Indian Urad Dal Fritters) Recipe

Nobody can say no to fried food. These vada (Indian-style fritters) are no exception. The dish is fairly easy to make; all you need to do is soak the lentils long enough before blending them into a mixture slightly thicker than pancake batter. The batter is made of urad dal and mirchi ("chiles" in Urdu), deep-fried, then served with a cilantro chutney. 

We often make large batches of vada on the weekend. The girls and I take turns manning the fry station and preparing more chutney. Frying can be a little scary for kids learning to cook, and I've found that this recipe is a good way of easing them into it. I wouldn't recommend it for small children of course, but my 13 and 14 year old sisters-in-law have really taken to it. Once you try the combination of vada and cilantro chutney for the first time, you'll know why!


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Gulab Jamun (Indian Sweets) Recipe

Gulab Jamun (Indian Sweets)

03.26.10 by Jackie

Gulab jamun is my husband Lulu's favorite Indian dessert. The sweets are deep-fried balls of dough, bathed in rose (gulab) and cardamom syrup. The texture resembles the liquor syrup-saturated French cake Baba au Rhum.

I've just experienced making my own for the first time and it tasted pretty similar to the ones I've had in the past. I added a few saffron threads to impart a brighter yellow color to the syrup and I didn't add finely crushed pistachios as Lulu's great-aunt does, because of my little sister-in-law's nut allergy.

You can eat them cold, but our favorite way to enjoy gulab jamun is to warm them a bit before serving. It adds another dimension to the dish. Gulab jamun is a bit too rich to eat on a regular basis, but it's perfect for special occasions when you want something more exotic than cake.


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