Moghul Cooking: India's Courtly Cuisine
2 cups plain flour
Diamond-shaped wedges of golden fried dough are transformed into delectable nibbles with a nutty flavouring of black cumin seeds. They can be served warm or cold and will store well in an airtight container.
Lightly Spiced Spinach
2 tbsp ghee
Spinach is a favourite combination with meat, eggs, vegetables or dal in many Moghul recipes. Here is spinach without a partner, lightly spiced and cooked in the Moghul style. This dish is cooked easily and quickly and is best prepared just before serving.
Chicken in Batter
For the pakoras
Put the chicken pieces in a bowl and sprinkle them with the steeped saffron threads, chilli powder, cumin powder and salt. Turn the mixture from time to time to allow the flavours to penetrate into the chicken pieces for 30 minutes. Trickle the garlic-flavoured lime or lemon juice over the chicken pieces and mix well. Allow to marinate for a further hour.