Samosas

Ingredients

For dough

200 gm  flour (maida or whole wheat

1 teaspoon cumin seeds

1 table spoon oil

4 table spoon cold water

Salt to taste

Oil for frying

 Method

Sift flour and salt.

Add oil and cumin seed.  Mix oil in flour properly.

Gradually add enough water to make a little stiff dough.

Shape into small balls and roll out into thin round shape.

Cut each into half and roll into cone shape.

Press both sides together in the center.

Fill with 2 tablespoon stuffing and seal the edges by slightly pressing them.

Heat oil for deep frying in kadhai.

Put samosas in oil and lower the heat.

Deep  fry till they turn golden brown from all sides by stirring them in oil.

Drain them and serve hot with green chutney or tomato ketchup.

For Potato and peas stuffing for samosas

200 gm potatoes

100 gm shelled peas

1 tablespoon oil

1’ginger finely chopped

1 medium onion finely chopped

1 teaspoon cumin seeds

1 teaspoon garam masala

½ teaspoon chilli powder

1 teaspoon mango powder (Amchoor)

2 green chilies finely chopped

1 tablespoon chopped coriander leaves

Salt to taste

Method

Boil potatoes and peas separately.

Peel and mash potatoes.

Heat oil in a pan and fry chopped ginger.

Now add onions and fry them till golden.

Add cumin seeds, green chilies, mashed potatoes, peas and stir it.

Now add all the spices and mix well.

Dahi Gujia (Stuffed)

Ingredients

250 gm udad dal

1” ginger finely chopped in small pieces

½ cup raisins

½ cup cashew nuts chopped in small pieces

15-20 whole black peppers

500 gms curd

2 teaspoon roasted and grounded cumin seeds

2 teaspoon black salt powder

2 teaspoon red chili powder

Salt to taste

¼ tea spoon sugar

Method

Soak udad dal for 4-5 hours.

Grind it in a food processor to make a smooth paste.

Add salt and mix well with fork.

Take a wet soft cloth.

Take a spoonful of the paste over it and spread in round flat shape.

Place 1-2 raisins, pieces of cashew nut, ginger and black pepper in center of it.

Now fold it in a half. It will form ‘D’ shape.

Prepare all  Bhalle like this.

Take luke warm water in a pan.

Add salt to it and mix it.

Put all  bhalle in it one by one and keep them in water for about 5-7 minutes .

Now take curd in a separate dish beat it well so that it became smooth.

Mix black salt, half of the cumin powder, sugar  and salt in it .

Now remove bhalle from warm water and press them lightly so that water absorbed by them will be removed.

Dip all bhalle in a curd so that  bhalle will absorb curd

Now  place all dahi bhalle in serving dish and pour remaining curd over them.

Garnish them with tamarind chutney, green chutney,  red chili  powder, remaining cumin powder .

Chole Bhathure

Chole

Ingredients

250 gm Chole

2 Onion finely chopped

½ cup tomato puree

1 teaspoon ginger paste

1 teaspoon garlic paste

2 green chilli

½ teaspoon garam masala

½ teaspoon coriander powder

2 leaves of tejpatta (Bay leaf)

2 cloves

A small piece of cinnamon

1 cardamom

½ teaspoon of red chilli

1 tea spoon Chole masala

1 table spoon tamarind pulp

30 gm Chopped coriander leaves

1 tea spoon black salt

1 teaspoon Pomegranate seeds’ powder

1 tea spoon roasted and grounded cumin seeds

Salt to taste

Method

Soak chole overnight.

Add salt and boil them with water in a pressure cooker for 5 minutes in high flame, after that reduce the heat to a slow flame for the next 10-15 minutes.

Let the pressure cooker cool by itself.

Heat oil in a pan.

Add ginger, garlic paste in it. Cook for 2 minutes.

Now add chopped onions.  Stir it. Cook it till golden brown.

Now add tomato puree to it. Keep stirring.

Cook till the oil separates.

Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, chole masala, tamarind pulp, pomegranate seed powder, red chilli powder, black salt, cumin powder and salt to taste, and stir it well.

Add boiled chole to it and cook for 5 minutes.

Pour in a serving bowl and garnish with onion rings lemon slice and coriander leaves.

Chole can be served with Aloo tikki/Bhathure

Bhathure

Ingredients

500 gm Maida (flour)

1 cup curd

Salt to taste

Warm water

Oil for frying

Method

Mix flour with salt & curd.

With the help of warm water knead the flour into a soft dough.

Cover the dough with wet cloth and keep at warm place for 2-3 hour.

Heat oil in Kadhai (wok).

Make small lemon size balls of dough.

Roll them with rolling pin of required size (about 5-6”)

Fry them in hot oil both sides.

Serve hot with chole, green chutney, onion ring and lemon slice.

Aloo Bhathure

Ingredients

250 gm potatoes, boiled, peeled and mashed

250 gm plain flour

1 tablespoon chopped coriander leaves

1 tablespoon chopped green chilies

1 teaspoon grated ginger

1 teaspoon cumin seeds

Salt to taste

Oil for frying

Method

Mix together flour and mashed potatoes

Add chopped coriander leaves, green chilies, grated ginger, cumin seeds and salt.

Knead to soft dough by adding little water to it.

Make small lemon size balls of dough.

Roll them with rolling pin of required size (about 5-6”)

Fry them in hot oil both sides.

Serve hot with chole.

Tamarind chutney

Ingredients 

½  Cup tamarind pulp

4 table spoon sugar

1 tea spoon roasted and grounded cumin seeds

½ tea spoon sounth (dried ginger powder)

½ tea spoon red chilli powder

½ tea spoon black salt

Salt to taste

10-12 Raisins

Method

 Add ½ cup water to tamarind paste in a pan.

Boil it for 5-6 minutes

Add sugar to it and again boil it till it get little thick.

Add roasted cumin seeds powder, dried ginger powder, red chilli powder , black salt and salt to taste and stir it and cook it for again 2-3 minutes.

This chutney can be stored in a refrigerator for 15-20 day and can be served with Allo Tikki, Samosas, Dahi  vada, and other Indian Chats.