Chef Maneet Chauhan joined "Good Morning America" Monday to share some of her most popular recipes for dishes from her native India.
The Food Network judge, host and competitor is co-hosting this year's "Flavors of Bollywood" event at the 19th annual Food Network New York City Wine & Food Festival, which will see over 300 chefs, mixologists, winemakers and celebrities gather in New York City.
Try Chauhan's recipes for pistachio ladoo and samosas in your own kitchen!
Ingredients
12–15 empanada wrappers, thawed
3 medium potatoes, boiled and roughly mashed
1/2 cup frozen peas
1 to 2 green chilies, finely chopped
1 tsp grated ginger
1 tsp cumin seeds
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp amchur
1/2 tsp Kashmiri chili powder
1/2 tsp salt
2 tbsp chopped cilantro
Oil for frying
For the chaat
1 cup plain yogurt, whisked with salt and sugar
1/2 cup tamarind-date chutney
1/2 cup cilantro-mint chutney
1 cup chickpeas, cooked/drained
Chaat masala
Sev
Chopped cilantro
Finely diced red onion
Pomegranate seeds, optional
Directions
Heat 1 tbsp oil and add cumin seeds. Once they sizzle, add ginger and green chili.
Add potatoes, peas, garam masala, coriander, amchur, chili powder and salt. Cook for 3–4 minutes, then fold in cilantro. Let cool.
Cut each empanada wrapper in half to make two semicircles.
Take one semicircle and bring the two straight edges together, slightly overlapping them to form a cone.
Seal the overlapping edges with a little water, pressing firmly.
Hold the cone in your hand and fill with about 1–1½ tbsp potato filling. Don’t overfill.
Press the open edges together, then pleat or pinch the top edge to create the classic samosa shape.
Place seam-side down while you finish shaping the remaining samosas
Or bake at 400°F for 8-10 minutes until golden brown.
Break the hot samosas into large pieces and arrange on a plate.
Layer: chickpeas → yogurt → tamarind chutney → cilantro-mint chutney → chaat masala → sev → onion → cilantro → pomegranate
Finish with another drizzle of both chutneys.
Yields 4 portions
Ingredients
1 cup of whole raw unsalted pistachios (shelled)
1/3 cup sweetened condensed milk
1 tbsp Unsalted Butter
1/4 tsp cardamom powder
1/2 tsp Rose Water
Pinch of saffron (soaked in 1 tsp warm milk for 5 mins)
1 tsp edible rose petals, chopped, for garnish (optional)
1/4 cup extra pistachios, roughly chopped, for coating
Directions
Toast the pistachios: In a dry sauté pan over medium heat, toast the whole pistachios for 2–3 minutes until fragrant. Let cool slightly.
Chop the pistachios: Roughly chop the toasted pistachios, reserving 1/4 cup for coating.
Cook the pistachios: In the same pan, add the butter and chopped pistachios. Sauté for 1 minute.
Add the condensed milk: Stir in the condensed milk, cardamom powder and saffron with the soaked milk. Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the pan, about 6–8 minutes.
Finish the mixture: Stir in the rose water. Transfer to a bowl and let cool for 10–15 minutes, until warm but manageable to touch.
Shape the ladoos: Roll into 4 tight balls, about 25–30 g each. Coat in the reserved chopped pistachios.
Garnish and serve: Top with a few rose petals and serve at room temperature.
Recipes reprinted with permission from Maneet Chauhan.
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