Snacks on the way to Nainital

Samosas

It is quite a tradition in India to have a deep fried snack of Samoasa or Pakoras on a rainy day in India and round the year in Nainital. You would find many samosa stalls in the foothill town of Khatgodam/Haldwani and several roadside pakora shops on the journey to Nainital. Do not miss the treat whenever you visit Nainital. Once in Nainital you may wish to try roasted corn on the cob or mo-mos by the lakeside that are widely available in tourist season.

The monsoon rains had been interrupted for a few days here in the plains but they came back with force today and as luck would have it a neighborhood shop was just frying some nice hot samosas that I procured. Samosas are found all over India. They usually contain a stuffing of spicy potatoes and peas in crisp deep fried pastry shell. Each shop keeper or snack stall has its own recipe and with experience one finds the seller that suits one’s taste. For those who like meat or chicken, the stuffing can be precooked minced meat and peas stir fried in a curry and spices or steamed chicken meat stir fried with lots of chopped onion and spices. these latter would have to be made at home since they are not available widely in the market, except at select outlets. For vegetarians the chicken may be replaced by Paneer which is an unprocessed cheese that does not stretch or melt or fish eaters can similarly replace the chicken with canned tuna stir fried similarly with onions before preparng the samosa.

Pakoras made at home

The other common snack in India in the rains is Pakoras. These are like the Japanese tempuras or the Egyptian tamia but made with chick pea flour instead. Both snacks can be made at home but pakoras are quicker and easier to make, just as long as one has some chick pea flour called Besan in India or East Indian stores abroad. The way we make them is to mix Beasn with a little water at a time in a bowl beating it all the while to make the consistency of a cake mix. Then add a pinch of salt and spices to taste. Adding half a tea spoon of baking powder and another of vinegar makes them more delicious. Then add to the mix some chopped onion, chopped green chilies, chopped spinach, cilantro – all or any of these, just enough so that all the vegetables are just covered by the chick pea paste. Next heat oil in a pot until very hot and drop in spoonfuls of the mix and fry until golden brown. Both snacks are great with ketchup. Incidentally pakoras are a great accompaniment at a wine party. Enjoy! However do remember that deep fried foods, even though delicious, are not the best thing for health. Therefore just keep them for an occasional treat, not very often.

The samosa photo here is from

http://www.inhouserecipes.com/aloo-samosa-recipe/