Indo-style Tapas

Ingredients

While Spanish tapas traditionally feature ingredients like olives, cured meats, and seafood, Indo-style Tapas incorporate spices like turmeric, cumin, and chili powder. The flavors are bolder and spicier, reflecting the vibrant taste profile of Indo cuisine. We alse have the original recipe for Tapas, so you can check it out.

• 1 cup (235ml) vegetable oil 1 cup (235ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (200g) potatoes, boiled and diced 1 cup (200g) potatoes, boiled and diced
• 1 cup (200g) mixed vegetables (carrots, peas, bell peppers), finely chopped 1 cup (200g) mixed vegetables (carrots, peas, bell peppers), finely chopped
• Salt, to taste Salt, to taste
• 1 cup (200g) chickpea flour 1 cup (200g) chickpea flour
• Water, as needed Water, as needed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns golden brown.
2. 2.
   Add turmeric powder, cumin powder, chili powder, and garam masala to the pan. Stir well to combine the spices with the onion mixture.
3. 3.
   Add the boiled and diced potatoes, along with the mixed vegetables, to the pan. Mix everything together and cook for 5 minutes.
4. 4.
   Season with salt according to your taste.
5. 5.
   In a separate bowl, mix chickpea flour with water to make a smooth batter. The consistency should be similar to pancake batter.
6. 6.
   Dip each vegetable and potato mixture ball into the chickpea batter, ensuring it is fully coated.
7. 7.
   Heat vegetable oil in a deep pan or fryer. Carefully drop the coated vegetable balls into the hot oil and fry until golden brown and crispy.
8. 8.
   Remove the fried balls from the oil and place them on a paper towel to drain excess oil.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chickpea flour — Ensure the batter is smooth and lump-free for a crispy coating on the vegetable balls.
• Turmeric powder — Be cautious while handling turmeric as it can stain clothes and surfaces easily. Use it sparingly to avoid overpowering the dish.
• Garam masala — Adjust the amount according to your preference for spiciness.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chaat masala to the chickpea batter.
• Serve the Indo-style Tapas with a side of mint chutney or tamarind chutney for a burst of tanginess.
• Experiment with different vegetables like cauliflower or spinach to create unique variations of the dish.
• If you prefer a healthier option, you can bake the vegetable balls instead of frying them.
• Make sure the vegetable balls are evenly coated with the chickpea batter to ensure a crispy texture.

Serving advice

Serve the Indo-style Tapas as an appetizer or as part of a larger Indo-inspired meal. Arrange the vegetable balls on a platter and garnish with fresh cilantro. Provide toothpicks or small skewers for easy serving.

Presentation advice

To enhance the presentation, serve the Indo-style Tapas on a bed of lettuce leaves or colorful edible flowers. Drizzle a little mint chutney or tamarind chutney over the vegetable balls for an attractive and appetizing look.