Old Fashioned Yakhni Spin-off with Noodle Fritters
by Fatima Siddiqi
Yakhni (yukh-nee) may be the oldest form of a plain Asian soup. I have come up with this soup recipe to bring it out in a whole new manner. All those people (including me) who order soups just for the sake of croutons may be in for a surprise. This unique fritter recipe (also known as a pakora) might be an exciting replacement for croutons and taste best with gram flour but you can use any kind of flour that is easily available.
Ingredients for soup:
1 liter (4 cups) chicken stock
1 (2-4 inch long) bay leaf
4 tablespoons mint leaves
2 tablespoons fresh basil leaves
1-2 teaspoons freshly milled black pepper
1 teaspoon garlic paste
1/2 teaspoon cinnamon powder
350 grams (12 ounces) parboiled noodles
1 teaspoon corn starch
Ingredients for fritters:
200 grams (7 ounces or 1 1/2 cups plus 1 tablespoon) whole wheat flour,gram flour or refined flour
1 teaspoon dried thyme
Salt to taste
125 grams (4.4 ounces) parboiled noodles
1 beaten egg
Place the chicken stock in a large saucepan with the bay leaf, mint leaves, basil leaves, black pepper, garlic paste and cinnamon powder and parboiled noodles. Cook over medium heat for 8 to 10 minutes and and turn off the flame.
Discard the bay leaf. Dissolve cornstarch with 2 teaspoons of water and stir it into the soup. Mix flour, thyme, salt, parboiled noodles and egg with milk to form a thick paste and shallow fry until golden brown.
Serve your yakhni with noodle fritters.