The Great Shallow-fried Vine Leaf Rissole
ANGOOR PATTA PAKORA

-Recipe from Yamuna mataji

       Fresh vine leaves are a rarity, unless you have an arbor in your yard. Most likely you will purchase them preserved in water, salt and citric acid, in 6-8 ounce (170-230 g) jars or plastic pouches. They are available at most gourmet stores or Greek groceries. The leaves are balanced, drained, finely shredded and folded into a seasoned, herbed batter. The mixture is then poured into an 8 or 9-inch (20-22.5 cm) sauté pan and shallow-fried into a large round rissole that is golden brown and crunchy on the outside and soft on the inside. Cut the rissole into pie-shaped wedges for serving and accompany with a wedge of lemon or a seasoned sauce.

Preparation time (after assembling ingredients): 30 minutes
Cooking time: 10-15 minutes
Makes: 6 or 8 wedges

2 cups (205 g) sifted chickpea
     (Sifted before measuring)
1 ½ teaspoons (7 ml) salt
1 cup (85 g) shredded fresh or dry
    Unsweetened coconut, lightly packed
1 teaspoon (5 ml) paprika or a scant
  ½ teaspoon (2 ml) cayenne pepper
1 table spoon (15 ml) cumin seeds
½ teaspoon (2 ml) yellow asafetida powder (hing)
1 cup (240 ml) cold water
1 teaspoon (5 ml) baking powder
6-8-ounce (170-230 g) package of grapevine
    Leaves, blanched for 5 minutes, rinsed, drained thoroughly and finely shredded
1 cup (240 ml) ghee or light vegetable oil
a few sprigs of fresh parsley for garnishing

This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.

1.    Blend the flour, salt, coconut, paprika or cayenne, cumin seeds and asafetida in a large bowl. Add the water and, working with a wire whisk, blend into a smooth, light batter. Add the baking powder and vine leaves, and stir with a few swift strokes, until mixed.
2.    Heat the ghee or vegetable oil in an 8-9-inch (20-22 cm) sauté pan over moderately low heat until it is hot oil, quickly spreading it evenly to the edges of the pan, into a flat cake. After 4-5 minutes, when one side is golden brown, lift the rissole with a wide spatula or two small spatulas and flip it over to brown the other side. When golden brown, transfer to paper towels to drain momentarily, then to a serving tray. Garnish with minced parsley and serve hot, cut into wedges. (cut with a sharp serrated knife. If the vine leaves are not sufficiently blanched, they tend to tear when cut.)