Sharu's Fundas

Thursday, June 16, 2016

Punjabi Samosas - My Version

Its such a lovely weather outside. Its raining heavily with thunderstorms. I am craving for something warm food. I made some fresh samosas. Hot Crispy samosas !! Sharing the recipe for the same. Try it !!!

Preparation Time: 30 minutes
Cooking Time: 20 minutes (for each batch of frying)

Ingredients:

For Dough

1/2 cup all purpose flour
1 tsp fine Semolina

Salt to taste

Ajwain 1 tsp

Hot oil 1 tsp

Water

For Filling

4 big potatoes boiled, peeled & mashed (Leave some little big chunks of potatoes)

Salt to taste

Coriander seeds 1 tbsp.

Fennel seeds 1 tsp

Red chili powder 1 tsp

Aamchur powder 1 & 1/2 tsp

Coriander leaves

Ginger chopped finely 1/3 inch

Cumin Seeds

Other Ingredients

Oil for frying

Method:

Dough

In a mixing bowl, take all purpose flour, semolina, salt to taste, ajwain & hot oil. Mix properly. Add water little by little to form a semi soft dough. Keep aside for 15 minutes.

Filling

Spice powder: Dry roast coriander seeds & fennel seeds on low flame for 3-4 minutes until you smell a nice aroma of the spices. Roll them with a rolling pin on a flat surface to make a coarse powder. You want to have some whole seeds in the powder. So use a rolling pin to grind. You can also use a mixer to grind. But be careful not to make a fine powder. Keep aside

Heat Oil in a pan. Add Cumin seeds in it.

When cumin seeds sizzle, add grated ginger.

Now add the coriander seeds - fennel seeds spice powder, red chili powder, garam masala, aamchur powder & mashed potatoes to it.

Mix well.

Garnish with chopped coriander leaves to it.

Assemble

Divide the dough into small equal balls.

With the rolling pin, roll the dough ball into a 3 mm thick chapatti. Cut the chapatti in 2 semicircles.

Form a cone from each semicircle. To stick the edges make use of water.

Add a generous spoon of potato mash in to the cone. Seal its edges to form a samosa.

Deep fry them in oil on medium flame for about 20 minutes till golden.

Serve hot with curd dip or coriander - mint chutney or tamarind chutney !!

Tips:

Do not deep fry the samosas on high flame. It makes the samosas soft after removing it from oil. So deep fry them on slow flame. Also the inside of the outer coating will be uncooked. So it is essential to fry the samosas on medium flame. It takes almost 20 minutes per batch of frying.
Also while rolling the outer layer, roll it into semi thick roti & not a thin one. If you make a thin outer layer, samosas go soft after some time. So make it semi thick.
If you don't have semolina, add rice flour. That can also help to make the outer layer nice crisp.

Don't mash the potatoes completely. Keep some big chunks in it.
Follow the above tips to make the samosas crisp. If any doubts, please leave your comments below.

Related Recipes:

Veg Sizzlers - My Style

Masala Dosa

Chili Paneer

Sabudana Vada

Veggie Casserole

Sandwich Dhokla

Mumbaiya Vada Pav

Dahi Misal

Dabeli

Corn Pakoda

Cabbage Salad

Sunday, June 12, 2016

Chana Masala Kathi Roll

                    Its june month. I read a post on facebook. Someone had mentioned kids school is starting, so they want some tiffin recipes for their kids. & Kathi roll is loved by kids. So here is my version of making Chana masala kathi Roll. Healthy Version !! I hope your kids will love it.

                   There is a twist in this recipe. You need no chutneys for this as in other Frankie recipes. Hmmmm !! Interesting, isn't it ? Check below what the twist is.

                    I had no chutney at my place. & I already prepared the chana masala stuffing. & also the rotis. I wanted to give it to my husband in his tiffin. I checked in the fridge for coriander leaves to make the chutney. But I was running short of it. So an idea stroke me. I used a ingredient which is mostly available in our houses. Pickle !! Yes you read it right. That's my twist. The recipe turned out to be just awesome. Check the recipe below.

Ingredients:

Chickpeas Masala

Soaked Chickpeas for 8 hours - 2 cups

Onion - 1, finely chopped

Tomato - 1, finely chopped

Salt to taste

Ginger garlic paste 1 tsp

Red Chili Powder 1 tsp

Coriander Powder 1/2 tsp

Garam Masala 1/2 tsp

Cumin seeds powder 1/3 tsp

Aamchur Powder 1 tsp

Finely Chopped Coriander Leaves

Turmeric powder 1 tsp

Asafetida 1 tsp

Mustard seeds 1/2 tsp

Roti

Wheat Flour 1 & 1/2 cups

All Purpose Flour 1 tbsp.

Salt to taste

Ajwain 1/2 tsp

Water as needed

Other Ingredients

Any tangy pickle of your choice

Onion finely Chopped

Tomato deseeded finely chopped

Coriander leaves finely chopped

Lemon juice

Method:

Chickpeas Masala

Wash & Soak Chickpeas overnight

Pressure cook soaked chickpeas in enough water along with salt, turmeric & asafetida until nicely cooked.

Heat oil in a pan.

Add mustard seeds. When they crackle add finely chopped onions & ginger garlic paste.

Saute till onions turn translucent.

Add finely chopped tomatoes. And also all the dry spices - red chili powder, coriander powder, cumin seeds powder^& aamchur powder.

Cover the pan & cook till oil starts to separate from the gravy.

Add boiled chickpeas & garam masala.

Cook till all the moisture gets dried up.

We need the chickpeas masala to be dry without moisture.

Roti

In a mixing bowl, take wheat flour, all purpose flour, ajwain & salt. Add water as needed to form a dough.

Let the dough rest for 15 minutes.

Later divide the dough into small equal sized balls.

With the help of rolling pin make thin rotis out of each ball.

Roast each roti on a tawa from both sides.

Assembling

Salad mix - Mix the other ingredients in a small bowl - Finely Chopped Onions, finely chopped tomatoes, coriander leaves & lemon juice. Set aside.

Take each roti. Spread the pickle evenly on it. Add a spoonful of chickpeas masala in the middle of the roti. Sprinkle some of the salad mix on it along with that lemon juice.