Punjabi Samosa

It is another month for our potluck party new girls are joined, Ramya and Sowmya,  let us welcome them and I am sure they will enjoy the party.

Today I am posting Punjabi Samosa. I took many efforts to get this in a proper way. I was asking many girls and posted in many forum to get exact samosa, after listening and experimenting . I got very nice samosa, just like restaurant samosa. I am delighted and decided to post this recipe for Potluck Party. So let us see how to make Punjabi Samosa.

For Dough:

All Purpose Flour – 11/2 cup 

Carom Seeds (Ajwain) – 1 tsp

Oil- 3 tbsp

Sal to taste

Water as needed

For Filling:

Potato – 3 big (boiled & mashed)

Frozen Peas - 1/2  cup 

Cumin Seeds - 1 tsp

Cumin Powder – 1 tsp

Coriander Powder - 1 tsp

Chilli powder - 1 tsp

Turmeric Powder - 1 tsp

Ginger & Garlic paste – 1 tbsp 

Onion – 1 chopped

Green Chilli – 1 finely chopped

Garam masala powder -2 tsp

Chat masala powder – 2 tsp

Coriander leaves for garnish

Oil- 1 tbsp

Salt to taste

Punjabi Samosa

Method:

First of all make the dough. Take flour, ajwain, oil, salt in a bowl and mix well. Pour in water and knead into a stiff dough. Keep kneading it for 5-10 mins till to get nice dough. Cover with a muslin cloth and leave it rest for 30 mins.

Now let us make the filling. Heat oil in a wok. Add cumin seeds and sauté well. Add ginger-garlic paste, green chilli, onions, salt and saute till translucent colour.Add peas and remaining other spice powders and mix well.Add in mashed potatoes and mix well. Garnish with coriander leaves and leave it to cool down.

Once it is coll down, knead dough to become soft and divide in equal portion. This is just needed each ball will have equal portion of dough. Otherwise last ball may be small. It is just a tip.

Take a ball and roll in a thin circular way.Make two semi circle . Take one semicircle.Keep spoonful potato curry in the center. Fold one edge of circle to the center and do the same for  another edge and seal with water paste.

Now take samosa in the hand and try to fold bottom of samosa in the center and then make it in sitting position. and keep aside.

Do same procedure for remaining doughs. Cover the samosas with cloth

Once it is done, let us heat the oil.

Oil should be medium heat and put samosas to fry. Don't make crowd in the wok. otherwise samosas will not cook evenly.

This may take 5-7 mins. Because it is most important for samosas to cook in medium heat to get nice crispness.

Once it is done, remove from wok and put onto kitchen towel.

Samosas are ready to serve , you can serve with ketchup or sweet tamarind chutney.

Punjabi Samosa

 I am linking this to Potluck Party Cyber Style

Potato(Aloo) Katori Chaat

It is another month with Potluck Party. Everybody showed their enthusiasm for making new dishes and post to their respective blogs and links to Jagruti link.

I was bit late today to post my recipe . I had very hectic weekend .

I have tried this recipe long ago, but didn't get time to post on blog and also waiting for my Potluck to show my new creation on Chaat Recipes.

I have tried this recipe many times, but I was not succeeded to get nice shape of katori and crispy too, unless I watched Star Plus Master Chef  program

They asked contestant to make Katori . It was nice demonstration from Chefs and all Contestants were enthusiastic also.

Initially I was feeling, it could be very hard. But now I feel very simple and I made many katoris other day.

See below are the ingredients to make Katori

For the Katori:

Potatoes 2 large 

Salt  to taste

Steel tea strainer 2

Oil for frying

Turmeric Powder 1 tsp

Corn flour  2 tbsp (See Tip below)

For  the Chaat:

Chole 100 gms (See Tip below) 

Boiled and chopped Potatoes 2 tbsp (Optional)

Onions 1 large (finely chopped)

Green chutney 1 Cup

Tamarind chutney 1 Cup

Sweet Curd 1 cup

chaat masala 2 tbsp

Roasted cumin Powder 1 tbsp

Black Powder 1 tsb

Red chilli Powder 1 tbsp

Salt to taste

Sev For Decoration

Coriander leaves ( finely chopped) 

Method :

Peel and grate the potatoes. Take a bowl and fill with 1/2 litre water.Mix salt and put all grated potatoes. This is avoid potatoes to become in red colour. 

Keep the Frying pan/Kadai fill with Oil on Hot Stove. It will become to heat the oil.

Meanwhile, take handful of grated potatoes and squeeze the excess water pressing with both the hands. Spread on Kitchen towel. keep for  2-3 mins. 

Take another bowl. Mix grated potatoes,corn flour, turmeric,salt together. Keep two strainer ready.

 Take one strainer and spread grated potatoes evenly all over and then put another strainer on the top of it.Once oil is heated enough, put strainer in the hot oil. Be careful while inserting strainer into oil, there is chances of oil drops or hot vapour comes on your hand.

Fry for 3-4 mins . Then take out strainer out of oil. Remove  katori from edges first with sharp knife.Once it is removed ,Fry it after turning reversely. Fry till golden brown colour . Then remove from Oil.

Make remaining katori with left grated potatoes.

Once done, keep them on Kitchen Towel.

Take one katori on a plate. Place chole,potato pieces,pour all chutneys,curd,Put all masalas/spices according to taste. Pour Onion,Sev on the top of it. then decorate with Coriander leaves. 

Katori Chaat is ready to serve. Enjoy..!!

Tip :

The layer should be thick enough otherwise katori will break
Corn flour may be added if you do not feel stickiness in potato.
You can also use canned Chole. Or soaked Chole 6-7 hours and boil for 6-7 whistle in a cooker.
If you are conscious of health, you can bake this in the oven. Take Muffin tray, Greese holes with oil, Spread grated potatoes evenly.Keep preheated 180 deg c.

Happy Cooking!!

 I am linking this to Potluck Party Cyber Style and Event Announcement - My Bowl of Snack 
                                      

Received an  Kabile Tarrif Award in Jagruti's Potluck Party.

Paneer Pakoda

Ingredients:

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

Method:

Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Moong Ke Pakode

Ingredients:

½ cup Yellow split gram lentil (Moong Dal Split)
4-5 Green chilies
¼ cup chopped Cilantro/coriander leaves
1 tsp Garlic Paste
½ tsp Cumin seeds
¼ tsp Asafoetida Powder
½ tsp Turmeric Powder
1 tsp cumin Powder
½ tsp Black Salt
½ tsp Dry Mango Powder
Salt to taste
Oil for deep frying

Method:

1) Soak Moong dal(lentil) atleast for 3-4 hours. Grind Dal with 1 green chili without adding water.
2) Put ground dal(lentil) into mixing bowl. Add chopped green chilies, Garlic paste, chopped coriander/cilantro, Cumin seeds, Asafoetida powder, Turmeric Powder, Black Pepper powder and salt to taste. Mix well.
3) Heat oil for deep frying. Once oil become hot, add one tb spoon oil into mixed dal.Keep flame on medium. Drop small balls of dal mixture to heated oil. Deep fry till golden brown. Before serving, sprinkle some dry mango powder,black salt , cumin powder on pakodas once ready to serve.

Serve hot with tamarind Chutney or Green chutney.

Vegetable Cutlets

Ingredients:

Mashed potatoes 2 cups
Boiled green peas 1/2 cup
Chopped onions 1/2 cup
Chopped green chilli 2
Bread slices 4
Bread crumbs 1 cup
Red chilli powder 1 tsp.
Garam masala powder 1 tsp.
Turmeric powder 1/4 tsp.
Salt to taste
Vegetable oil as required

Method:

Mix mashed potatoes, green peas, chopped onions, chopped green chilli, red chilli powder, garam masala, turmeric powder and salt.
Soak the bread in water and squeeze all the water by pressing bread between the palms.
Mix bread and potato mixture and knead to make a smooth dough.
Take small quantity of this mixture and make ball form.Then flatten it on a smooth surface in a square shape.Cut into two (triangular) parts , each half should be about 1-2 cm thick.
When you are done with the potato mixture, roll each of the cutlet in bread crumbs.
Heat oil in a kadhai / deep frying pan.
Deep fry the cutlets until golden brown.

Serve hot with bread and tomato sauce. (Optional- Cut the bread slices of same shape as the cutlet. Then place the cutlet between the bread slices and serve with ketchup)

Paneer Sandwich

Ingredients:

1 White Bread packet
1/2 cup grated Paneer
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Method:

Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

Samosa

Ingredients:
For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala (Mixed spices powder)
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

Method:


For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with green chutney, tamarind chutney.

Instant Khaman Dhokla

This recipe involves light and fluffy steamed cubes of dhokala, seasoned with mustard seeds and red chili.

Ingredients:

Gram Flour 1 cup
Lemon juice 1 tbsp.
Sugar 1 tsp.
Soda / fruit salt 1/2 tsp.
Yogurt (curd) 1 tbsp.
Ginger paste 1/2 tsp.
Turmeric powder 1/2 tsp.
Sesame seeds 1/2 tsp.
Mustard seeds 1/2 tsp.
Coconut powder 1 tbsp.
Chopped green coriander leaves 2 tbsp.
Curry leaves 1 tbsp.
Thinly sliced green chilli 2
Salt to taste
Vegetable oil 3 tbsp.

Method:

Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
Add soda or fruit salt and stir it well.
Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
Once the dhokla is done, cut it into square or diamond shape pieces.
Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat.
Pour this over the steamed dhokla.
Garnish with chopped green coriander leaves and coconut powder.

Serve hot with green chutney or coconut chutney.

Paneer Pakora

Ingredients:

Paneer 200 grams
Gram flour 1 cup
Red chilli powder 1/2 tsp.
Cumin powder (Roasted) 1/2 tsp.
Garam masala powder 1/2 tsp.
Chopped coriander leaves 2 tbsp.
Salt to taste
Vegetable oil as required
Green chutney 1/2 cup

Method:

Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
Add little water and beat the mixture to form a thick and smooth batter.
Cut paneer into medium size thick square shape pieces. Remove a small portion of paneer from the centre top and fill it with green chutney.
Heat oil in a kadhai / deep frying pan.
Dip the paneer pieces carefully (so that green chutney dosen't come out) into the batter and deep fry on medium heat until golden brown.

Serve hot with any chutney.

Aloo Bonda

Aloo Bonda is all time favorate for me. We can eat as wada-pav :). The procedure is simple and easy to cook. Just need patience to fry.

Ingredients:

Boiled & mashed potatoes 2 cups
Gram flour 1 cup
green peas 1/2 cup
Chopped onions 1/2 cup
Chopped green chilli 1
Red chilli powder 1 tsp.
Turmeric powder 1/4 tsp.
Vegetable oil as required
Salt to taste

Method:

Make dry curry of smashed potatoes. make it cool.
Make small balls of it.
Mix gram flour, red chilli powder, turmeric powder and salt.
Add enough water to make a thick batter.
Heat oil in a deep frying pan/ kadhai on high. (Oil should be enough so that all the balls dip well in oil)
Reduce the heat. Coat each ball with enough batter and then deep fry till light brown.
Serve hot with tamarind chutney or green chutney. If you want to eat as wada-pav, can eat with fry green chili and dry peanut chutney.

Bakarvadi

Ingredients:

For cover:
3 cups plain flour (maida)
1/2 cup gram flour
1/4 tsp Baking powder
1 1/2 tbsp. oil
salt to taste

For filling:

1 tbsp. gram flour
1 tbsp. each sesame and khuskhus and coriander seeds
1 tsp each of Fennel seeds, Ajwain,cumin seeds
2 tbsp dry coconut grated
1 tsp. ginger grated
1 tsp. garlic grated
1 very small onion
1 1/2 tsp. sugar
1 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1/2 cup fine 'sev'(used in bhel)
oil to deep fry

Procedure :

For cover:

Mix flours, salt, oil, soda, mix well. add little water, and knead into a stiff dough.
Cover with a wet muslin cloth.

For filling:

Roast sesame and khuskhus seeds lightly.
Grind fennel ,ajwain and coriander seeds together.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add finely minced onions until and fry untill reddish
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well and then add to the blender.Grind to a smooth powder,keep aside.

Procedure :

Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
Seal the edges with a little water.Then cut into 3 cm. long pieces and deep fry in hot oil till brown and
crisp. Remove from oil and store in an airtight container.

Note : If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Chiwada

Ingredients:

8 cups Thin Pohe (Flattened Rice)
1 ½ to 2 cups Murmura (Puffed Rice)
¾ to 1 cup Peanuts
10-12 Cashew Nuts (optional)
10-12 Green Chilies, finely chopped
10-12 Curry Leaves
½ cup Oil
1 tsp Turmeric Powder
1 tsp Chili Powder
½ tsp Mustard Seeds
½ tsp Cumin Seeds
½ tsp Fennel Seeds(Sauf)
½ tsp Asafoetida
1/2 cup thin slices of Dry Coconut
5 chopped garlic flakes
1 tsp Amchoor Powder
Salt and sugar to taste
Utentils : Big pan

Method:

To keep the Poha crispy longer, dry roast them over medium heat. Keep stirring continuously, otherwise it will burn. Also, Dry roast Murmura by adding few drops of oil and turmeric . Heat the pan, add oil and wait till oil becomes hot. Once Oil is hot, turn heat on medium. Fry Peanuts. dry coconut and Cashew nuts. Drain and transfer Peanuts and Cashew nuts to other bowl. In heated oil, add Mustard seeds. Let it splutter, then add Cumin seeds, Asafoetida powder, Turmeric Powder, Green Chilies and Curry Leaves,garlic flakes. Give a quick stir and immediately add fried Peanuts, Cashew nuts, Thin Poha and Murmura. Mix well. be careful Poha should not burn at the bottom of pan. Turn off heat, add salt and sugar and mix well. Keep the pan half covered.
Chiwada is ready. Once Chiwada is cool down store it in airtight container.