This Indian onion bahdgea (pancake, latke) and mango chutney are my mom's recipes. My mom was born and raised just south of Mumbai, India. In the 1960's about 60,000 of India's Bnai Israel Jewish community emigrated to Israel. There is a very good book titled "Who are the Jews of India" by Nathan Katz, which covers the subject well. I have read few books on the subject and feel this one is by far the most authentic and true to source. My mom is gifted with that touch only few posses. Even her sisters come to her for advice, and when they marry off their daugthers, they pre-order all the traditional dishes of Indian goodness, only few world artisans are capable of duplicating. Fortunately, I am one of four sisters carrying on the tradition and has the recipes for safekeeping. Although I do not have a daugther, I am fortunate enough to have a son who appreciates these heirloom recipes, hopefully for generations to come.
Chickpea flour in recipe can be found in many ethnic isles of your local supermarkets or local Indian grocery stores. At least in the metro Washington area, MD, DC and VA you can find Indian grocery stores sprinkled throughout the suburbs. Also, use spices according to taste, this is just a guideline and make this recipe your own!!
Indian Bahdgea (pancake, latke) ingredients:
Makes about 12-14 pancakes (depending on size of onions)
3 medium onion, peeled, halved and sliced thin
1-2 jalapenos sliced thin
1/3 bunch cilantro leaves chopped
1/2 cup plus chickpea flour (called gram flour)
1/2 plus teaspoon Salt according to taste
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon red pepper
4 plus tablespoons canola oil
Take 1/2 cup chickpea flour and add some water and mix until it's thick batter consistency. Whisk the egg in a small bowl and beat lightly, then add to Chickpea flour mixture. Add turmeric, cumin, red pepper and salt to chickpea flour mixture. Peel onion, half and slice onions very thin, add sliced jalapeno and cilantro to onions and add to chickpea mixture. Mix until batter mixture coats onions well, add flour and water if necessary. Heat up oil, spoon batches of pancakes batter into oil and fry in oil until deep golden on both sides. Remove from oil and put on paper towels lined plate.
Serve warm but surprisingly tastes very well next day as well. Can reheat in the oven at 350F.
Mango Chutney (salsa) ingredients:
1 green mango, peeled and diced
1/4 of large red onion diced
1-2 minced garlics (optional)
4-8 fresh mint leaves chopped
Handfulcilantro leaves chopped
1/2-1 seeded jalapeno, diced
Touch of lime juice (1 tablespoon or more according to taste)
1/4 teaspoon salt
1-2 teaspoons sugar
Coconut flakes (optional)
1-2 tablespoons oil if keeping for few days in fridge
Directions: My mom puts all ingredients once or twice through a meat grinder. The consistency with the garlic, jalapeno, coconut and the rest of the ingredients is unparalleled but a food processor or mortar and pestle are other options as well. I like the consistency of a salsa for an updated look. In the salsa version I mix all ingredients but the coconut flakes and garlic. I do add coconut flakes and garlic if I use my mom method and run the chutney through a meat grinder or mortar and pestle. That make more of an authentic Indian chutney. Can interchange garlic, red onion or shallots according to desire. My mom uses garlic.