Ingredients with Measurements:
- 1 medium-sized cauliflower, cut into small florets
- 2 medium-sized onions, thinly sliced
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 cup vegetable oil
- Water, as needed
Special equipment needed:
- Rolling pin
- Large mixing bowl
- Skillet or frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, baking powder, cumin seeds, coriander seeds, fennel seeds, turmeric powder, and red chili powder.
2. Gradually add water to the mixture and knead until the dough is smooth and elastic. Cover the dough with a damp cloth and set aside for 30 minutes.
3. In a skillet or frying pan, heat the vegetable oil over medium heat.
4. Add the thinly sliced onions and sauté until they are golden brown.
5. Add the cauliflower florets to the skillet and stir-fry for 5-7 minutes, or until they are tender.
6. Divide the dough into small balls and roll them out into thin circles.
7. Place a spoonful of the cauliflower and onion mixture in the center of each circle.
8. Fold the edges of the circle over the filling and pinch them together to seal.
9. Heat a skillet or frying pan over medium heat.
10. Place the filled circles in the skillet and cook until both sides are golden brown.
11. Use a slotted spoon to remove the lakhamari from the skillet and place them on a paper towel to drain excess oil.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 lakhamari
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ghee or butter can be used instead of vegetable oil.
- Other vegetables such as potatoes or carrots can be used instead of cauliflower.
Variations:
- Add chopped cilantro or mint leaves to the filling for added flavor.
- Use different spices such as garam masala or curry powder for a different flavor profile.
- Add grated cheese to the filling for a cheesy twist.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a smooth texture.
- Use a non-stick skillet or frying pan to prevent the lakhamari from sticking.
- Keep the filled circles covered with a damp cloth to prevent them from drying out.
Storage instructions:
Store the lakhamari in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lakhamari in a skillet or frying pan over medium heat until they are heated through.
Presentation ideas:
Arrange the lakhamari on a serving platter and garnish with chopped cilantro or mint leaves.
Garnishes:
Chopped cilantro or mint leaves
Pairings:
Serve the lakhamari with a side of raita or chutney.
Suggested side dishes:
- Masoor dal
- Aloo gobi
- Baingan bharta
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the lakhamari are not cooking evenly, adjust the heat as needed.
Food safety advice:
- Make sure the cauliflower is thoroughly washed before using.
- Use clean utensils and surfaces when preparing the lakhamari.
Food history:
Lakhamari is a traditional Indian snack that originated in the state of Uttar Pradesh.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve the lakhamari as a snack or appetizer.
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Region: Indian