How to Replace Eggs with Chia Seeds in Baking

"Quite different from American Oak of the Midwest and East Coast, it has higher tannin levels and requires longer seasoning," says Keeler.

Working in two batches, dredge each potato ball in the chickpea batter until it is well coated.Shake to remove any excess.

Using a slotted spoon, gently lower the battered potato ball into the oil and fry until golden brown on all sides, 4 to 6 minutes, adjusting the heat to maintain 350°F.Turn the vada with the spoon as it fries to ensure even cooking and browning.Transfer to the paper towels to drain and season with salt.

Repeat with the remaining vada.. Assemble the chaat.In a sauté pan, melt the butter over medium heat.

Split the buns and place them in the pan, interior-side down; fry until light golden brown, about 1 minute.

Place one bun, open and interior sides facing up, on each of four plates.Food & Wine / Martini.

Valentino Longo, who grew up in Rome and recently opened the aperitivo-centric ViceVersa in Miami, is a fan of Martini & Rossi’s nonalcoholic white vermouth Floreale.“It has the same botanicals as a regular aperitivo — lemon peel, orange peel, rhubarb and, for this expression, Roman chamomile — but without the alcohol,” says Longo.. For a spritz, Longo uses 1½ ounces of Floreale, 3 ounces of grapefruit soda, and a slice of orange.

“It’s a perfect spritz combination, and anyone can make it at home,” he says.. 02. of 07.Ghia Le Fizz ($20).