Fried dough with watermelon
In the Russian Mennonite villages of southern Manitoba around Steinbach and Altona, late August means rollkuchen and watermelon: thin strips of fried dough, crisp and puffed with hollow pockets, eaten with cold slices of melon on the side. The pairing of hot, salty-ish dough and sweet, icy fruit is the whole joy of it. Some families dust them with sugar or dip them in syrup. A common mistake is rolling the dough thick; it should be about 3 mm so it blisters and stays light. Chef's tip: keep the oil at 180 °C and fry only a few at a time so they don't soak up grease.
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Magaj (magas) is a classic Gujarati sweet: coarse gram flour rubbed with milk and ghee (dhraba), roasted in ghee until golden, then mixed with sugar, almonds, pistachios and cardamom and set in a tray. It's crumbly, rich and nutty. Makes 20 pieces; a Diwali favourite that keeps well.
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Soft mashed potato and mixed vegetables, shaped into little cakes and coated in wholemeal crumbs and ground almonds, then shallow-fried until golden. They're made for babies of 8–18 months and are easy for small hands to hold. Serve them cooled, with a little tomato ketchup for dipping. Leave out the almonds if anyone in the family has a nut allergy.
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