FOOD | WEEKEND
‘COLOURFUL & FULL OF FUN’
CHEAT
IT
INTERVIEWS CLARE KNIVETT RECIPE MONICA HALDAR PHOTOGRAPHY TOBY SCOTT
FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR
Don’t have time to
make the papdi? Use
crackers, like poppy
and sesame thins,
instead.
use your fingertips to rub into the
flour until it resembles breadcrumbs.
Add 60ml water, a little at a time, to
create a stiff dough.
2 Very lightly grease your hands
with oil and knead for 3-4 mins
until smooth and pliable. Roll out
the dough to 2mm thick, lightly
dusting the surface if you feel it is
sticking, then use a 5cm cutter to
stamp out rounds. Prick each all
over with a fork.
3 Fill a small, high-sided saucepan
one-third full of oil and heat over a
low-medium heat until it reaches
about 165°C. To test, add one of the
papdi: it should take 5-7 secs to
rise to the top. Fry in batches for
3-4 mins until light golden and crisp,
then use a slotted spoon to transfer
to a plate lined with kitchen paper.
Repeat with the remaining papdis,
then leave to cool completely.
4 Boil the potatoes for 6 mins
until tender; drain and set aside.
Meanwhile, make the chutney. Put
all the ingredients in a blender with
2-3 tbsp water, as needed. Blitz to
make a smooth sauce; set aside.
Mix the yogurt with 3-4 tbsp water
to give a thick pouring consistency;
set aside.
5 To serve, divide the papdi
between 6 plates. Top with the
potato and chickpeas, then drizzle
over the yogurt, coriander and mint
chutney, and the tamarind sauce.
Top with the tomato, red onion,
coriander, cranberries, Bombay mix
and chaat masala, if using.
Each serving contains
Energy
1471kJ
351kcal
18%
Fat
Saturates
Sugars
Salt
18g 3g 13g 0.9g
25% 14% 15% 16%
of the reference intake. See page 105.
Carbohydrate 44g Protein 6g Fibre 4g
Low in saturates
‘We usually celebrate Holi at
our restaurant, Zindiya, with
our #HoliHands campaign,
which raises money for charity
The Hope Foundation. We ask
our guests to put colours on
each other’s faces, as well as a
handprint (using Holi powders)
on our window. We designed
Zindiya to be like an immersive
experience of India – colourful,
bright and full of fun.’
Aya and Shivani Kenth, husband
and wife from Birmingham,
owners of Zindiya Streatery
and Bar (zindiya.co.uk)
‘A LARGE FEAST’
‘No Indian festival is complete
without an overdose of food
and sweets – and Holi is no
exception. Wherever we are,
we usually enjoy a large feast
with the sweet table just as
big as the savoury. One of
my favourite things to eat is
samosa chaat, which is
something we love to make
for our customers as well.’
Sudhir and Avi Sethi, father
and son from Harrow, London,
owners of Gully UK, an
interactive street food truck,
(gullyuk.com)
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