Rainy time snacks

Hi to all,
Here we are going to see many varities of samosas, cutlets, bondas and bajjis.

Enjoy cooking.... while raining.... (here it is raining in Bangalore)

and the weather is superb.

Ingredients

2-3 cups of cubed boiled potatoes
1/2 cup of finely chopped onions
few cauliflower florets (optional)
1/2 cup of green peas
1/4 cup of chopped green coriander
2 teaspoon coriander powder
1 teaspoon cumin powder
two-three flour( tortillas) samosa patties
Red chili powder and salt according to taste.
oil for frying

Method

Take some oil in a pan. Fry the onions to golden brown.

Put cumin and coriander powder and fry for another minute.

Add the boiled potatoes and green peas.

Add salt and chilli powder according to taste.

Stir for 10-15 minutes.

Stir in the chopped green coriander leaves and stir for another minute or so.

Your filling is ready.

Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangl and

seal the edges with a flour and water paste.

Your Samosa is ready.

Heat some oil in a deep pan.

Fry your Samosas to light golden brown and serve hot with

Mint Chutney or any other Chutney.

Ingredients

4 large boiled potatoes
1 medium onion, finely chopped
2 cup frozen/ fresh peas
1 large carrot, cut into small pieces
2 tablespoons oil
1 tablespoon lemon juice
1/4 teaspoon cumin seeds
4-5 green chillies, finely chopped
1 teaspoon ginger paste / grated ginger
salt and garam masala as per taste
1/2 teaspoon sugar
6 samosa patties
1/2 cup all-purpose white flour
water

Method

Boil peas and carrots in water until cooked, and then drain water.

Cut boiled potatoes into little cubes.

In pot, heat oil. When oil is hot, add the cumin seeds.

Wait till they splutter and then, add the chopped onions.

Fry onions till golden brown.

Add ginger paste / grated ginger and fry for a bit longer.

Add the chillies, potatoes, peas, carrots, lemon juice, salt, sugar, and garam masala.

Mix well, lightly mashing together ingredients.

After thoroughly mixed, remove from heat.

Your filling is ready.

Now take the samosa patties, put the filling, roll it in the shape of a triangle and seal the

edges with a flour and water paste.

Your Samosa is ready.
Heat some oil in a deep pan.

Fry your Samosas to light golden brown and serve hot with

Mint Chutney or any other Chutney.

Ingredients

maida 2 cups
methi chopped 1 cup
warm oil to knead
warm water to make the dough soft
salt to taste
oil to deep fry
oil 3 tbsp
ginger & garlic paste 1 tbsp
cooked peas 1 cup
cooked potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds powder 1 tbsp
garam masala powder 11/2 tsp
salt to taste




Method

Samosa filling:

First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and

fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then

add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.

At last add coriander leaves for the flavour.

Samosa Crust

Take maida mix salt, Methi and warm oil together and make a dough, then use warm

water to make the dough soft.

Take a big ball of the dough a roll it very thickly.

Then cut it into half make a cone and put the above filling into it and close it with the

help of water.

Repeat the same thing with the other half also.

Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a

low flame.

Then enjoy it with any garlic chutney.

Note: To make crispy ‘samosa crust’, check the flour by making it like a

ball, before adding water. That is after you add the oil in the flour, try to

make it like a ball and if you can, try to crush it. If it is so, now you can add

water and mix the dough. Samosas will come very very crispy in this

condition.

Ingredients

Samosa Crust

maida 2 cups
warm oil 1/2 cup
warm water if required to knead


Samosa Filling

oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
ajwain 1/2 tsp
potatoes 2 medium
coriander powder
1 tbsp salt to taste
jeera powder
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste

oil to deep fry



Method

Samosa filling:

First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and

fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then

add all the above listed powder and the the potatoes and fry very nicely till it becomes

dry.

At last add coriander leaves for the flavour.

Samosa Crust:

Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your

hand with warm water to make the dough soft.

Take a big ball of the dough and roll it very thickly.

Then cut it into half and put the above filling into it and close it with the help of water.

Repeat the same thing with the other half also.

Like prepare samosas and keep aside.

Then heat oil in a kadai to fry the samosa remember that you should fry the samosa

in a low flame.

Then enjoy it with any Garlic or simple Green Chutney.

Ingredients

4 tbsp plain flour (maida)
12 pieces of bread
2-3 medium size potatoes
2-3 green chilies (chopped)
1/2 tsp red chilly powder
1/4 tsp turmeric powder
3-4 flakes of garlic
6 tsp green chutney
4 tsp tomato ketchup
salt to taste
oil to fry

Method

Boil and mash potatoes.

Add to mash potatoes chilly powder, turmeric powder, green chilies, garlic (crushed) and

salt.


Mix well the mixture. Keep a side.

First take breads and place a small bowl on the bread and press it and the round piece of

bread comes out.

Repeat for all breads.


Take a lemon size of dough and roll into 1/4" thick

Then take a piece of round bread and place on it the mixture and then place the bread on

the rolled dough such that the mixture part comes on the rolled dough.

On the upper part of bread apply green chutney and then place another round piece of

bread on it and apply ketchup on it and then close the whole thing with the rolled dough

and keep a side.

Repeat for remaining breads and rolls. Take oil in the pan.

Fry the pieces one by one till golden brown.

After frying cut it from the middle in to 2 parts.

You will see layer of mixture, chutney and ketchup. It looks like a sandwich.

Serve with any chutney/spicy curd.

Samosas Calcutta Style


Ingredients

For cover:

2 cups plain flour
3 tbsp. melted ghee
salt to taste






For filling:

1/2 tsp. amchoor (dried mango) powder
1/2 tsp. garam masala
1/4 tsp. turmeric
1/2 tbsp. raisins
1 cup cauliflower
1 tbsp. cashew pieces
2 cups potatoes boiled
3-4 pinches asafetida
6-7 green chilies
1 tbsp. oil
1 tsp. ginger grated
oil for deep frying
1 tsp. panchpuran
coriander finely chopped
salt to taste


Method


Sift flour and salt together. Add ghee and mix well.

Add water to knead a soft dough.

Cover with moist cloth and keep aside for 30 minutes.

Put some ghee on hands and knea the dough again and cover again, keep aside.

For filling:

Grate cauliflower, mash potatoes and finely chop green chillies.

Heat oil, add cashews and fry till light golden.

Add panchpuran and allow to splutter, add cauliflower.

Add all other ingredients and mix well. Take off fire. Keep aside.

To make samosa:

Make small balls, the size of small lemons, from dough.

Knead one into thin chappati about 5" diameter.

Cut into half, take one, fold into cone, seal edge with some water.

Fill with one tbsp. filling, seal open edges to form triangular pyramid.

Seal edges and corners well with moist fingers.

Make four or five, deep fry in hot oil till golden and crisp.

Repeat for all filling and dough.

Serve hot with green and tamarind chutneys.

Note: Panchapuran ia a powder, and you can make the powder by using the following. Nigella, fennel seed, cumin seed, mustard seed and fenugreek seed.

Ingredients

For The Dough

2 cups of plain flour
half cup urad dal
salt according to the taste
1 teaspoon kaala jeera


For The Sabzi:

5-6 boiled potatoes
2 tablespoon cooking oil
half teaspoon saunf
half teaspoon kaala jeera
half teaspoon cumin seeds:
2 lavang
half teaspoon haldi
1 teaspoon red chilli powder
2 tablespoon dhania powder
1 teaspoon amchoor
1 teaspoon garam masala
salt to taste

Oil / ghee to fry



Method

Preparation of dough:


Soak urad dal for 3-4 hrs and then drain the water and grind it into very fine paste.

Mix this paste into the flour and add salt and kaala jeera into it.

Add water if necessary and make a semi hard dough.

Keep it for 2-3 hrs.

Preparation of sabzi.

Heat oil in the pan.

When heated add jeera, kaala jeera, saunf and lavang and cook for half a

min .

Add haldi and red chilly powder and add water.

Add boiled potatoes, dhania powder and salt and cook for some time.

Add amchoor and garam masala when the sabzi is cooked.

Make small balls out of this and keep aside.



Make the dough also into small balls but bigger than the sabzi.

Roll one ball like thick puri, and place one mixture in the center.

Pull up all the sides to seal the mixture and press in centre.

Make 5 to 6 such kachoris, heat ghee/oil and fry on low flame till light brown, turning

once.

Repeat for remaining kachoris.

Serve with any tamarind based chutney.

Ingredients

moong dal-200 gms
maida- 250 gms
garam masala-1 tea spoon
haldi (turmeric)-1/2 tea spoon
red chilly powder-1 tea spoon
dhania powder-2 tea spoon
salt to taste
oil


Method

Soak moong dal for 2 hrs and then grind it into semi solid paste.

Put around 5 to 6 teaspoon of oil in pan and start frying the paste in it over slow flame

keep doing it till it becomes golden brown mixture.

Add all the above masala and salt to taste.

To the maida add around 5 teaspoon of oil (to soften the maida) and salt and mix it well

and then make it into soft dough using lukewarm water.

Roll this maida dough into small circles and fill the mixture in it, seal it and roll it again

Lightly/ or just pull up all the sides to seal the mixture and press in centre.

Fry it in oil till it is light brown in low flame.

And serve it hot with sweet Tamarind Chutney or Tomato Sauce.

Ingredients


For filling:

200 gms khoya
50 gms milk powder
1/2 tsp.cardamom-cinnamon powder




For Syrup:

250 gms. Sugar
1 big pinch saffron
1 cup water
ghee for deep frying


For cover:

250 gms. plain flour
1 tbsp. cornflour
30 gms. ghee


Method

Mix ingredients for filling.

The mixture should be soft and crumbly.

Mix ingredients for cover.

Using water knead to a pliable dough.

Cover with a wet cloth. Keep aside.

Boil sugar and water adding a tbsp. of milk to clear the syrup.

Boil till the syrup is slightly sticky between the fingers. Strain.

Crush and add the saffron. Keep aside.

Make 15 to 16 balls of the mixture. Divide dough also into 15 to 16 parts.

Roll one part into a puri, place one mixture ball in the centre.

Pull up all the sides to seal the mixture and press in centre.

Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

Repeat for remaining kachoris. When slightly cool, make a hole in the centre of each
(approx. 2cm. diameter).

Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

Allow to stand for half hour before serving.

Note:

1. The unsweetened kachoris may be stored without refrigeration for one week and
sweetened as required .

2. For filling you can use dry fruits too.