Food

1. Baked Irani Samosa

Ingredients:

• 1 cup ground beaten rice or poha

• ½ tablespoon cumin powder

• 1 tablespoon chili powder

• ½ tablespoon chat masala 

• 1 bunch coriander leaves 

• ½ bunch curry leaves 

• 1 cup chopped onions 

• 3 green chillies 

• Salt, water, spring roll sheets, and filo pastry as per need and taste  

For preparing the mixture, add curry leaves after heating the oil in a pan. Add the chopped onions to the pan as the heating oil and curry leaves start crackling. Make the flame low and saute the mixture. Now add red chili powder, freshly chopped green chili, and cumin powder to the mixture in the pan. Add coriander leaves and ground beaten rice after sauteing for some more time. After the addition, mix all the well in the pan. Take the pan down from the flame and keep it aside while you make the samosa pastry. 

Vertically cut the filo pastry. On the spring roll sheet, place clarified butter and filling on an edge. After that, make a triangle by folding the sheet with the filling. Place the made triangle on a greased tray after preheating the oven at 220 degree celsius. Now, oven it for five minutes and serve the same to your loved ones thereafter.   

2. Pyaaz Kachori

Ingredients:

• 1 Onion

• 25 grams of maida 

• 2 garlic cloves

• 1 teaspoon ginger paste 

• 3 boiled potatoes 

• 1 tablespoon coriander seeds 

• ½ tablespoon cumin seeds 

• ½ tablespoon fennel seeds

• Salt as per taste 

• 1 tablespoon turmeric powder

• 1 tablespoon red chili powder 

• 1 tablespoon kashmiri mirch 

• 1 pinch of asafoetida 

• ½ cup water 

• 1 tablespoon amchoor  

First of all, you should prepare the filling. For it, chop the ginger, onions, and raw garlic. While chopping, keep the pieces fine. Keep a pan on a medium stove flame and pour the oil into it. Add coriander seeds, fennel seeds, and cumin seeds as the oil is hot. Keep mixing all the placed ingredients until they start releasing their aroma. Now, add the chopped raw ginger, onions, and garlic to the pan. Keep cooking until the color of the onions turns golden. After that, add the turmeric powder, kashmiri red chili powder, salt, coriander powder, red chili powder, asafoetida, and amchoor powder to the pan. Cook for two minutes after mixing each ingredient in the pan. Take the boiled and mashed potatoes to place into the pan. Mix them well. Cook for a few minutes and let the potatoes get mixed well with other ingredients in the pan. Take off the pan from the heat/flame and let the mixture cool down.   

Now, move to the next step, the preparation of the outer covering. Take a bowl and mix a pinch of salt and maida in the bowl. Add water gradually and knead the flour to make a smooth and soft dough. Let the dough rest for fifteen to twenty minutes after covering it with a damp cloth. 

After a short break or rest of 15-20 minutes, make small lemon-sized balls by dividing the dough. Take a small lemon-sized dough and roll it out into a small circular disc with the use of a rolling pin. Take a spoonful of the prepared filling and place it in the center of the made circular disc. Cover the filling totally and centrally gather all the disc edges. To seal the kachori, pinch the edges. Be gentle while flattening the filled balls with your hands. Repeat the entire process for the remaining dough and make more kachoris.  

Now, take a deep-frying pan and place it on a medium flame. Pour enough oil in the pan and heat it. Slide the made kachori into the oil when it is hot. Be very careful during the sliding process. Fry the slided kachoris in the heated oil. Keep frying them until they get crispy and golden from both sides. Place the fried kachoris on a paper towel for the removal of the excess oil after removing them from oil. Your pyaaz kachoris are ready. You can serve the same with your favorite sauce or chutney.    

3. Samosa Rolls 

Ingredients:

• 1 tablespoon salt 

• 2 chopped onions 

• 3 tablespoon oil 

• 1 tablespoon roasted cumin seeds 

• 2 chopped green chili 

• 1 and a ½ tablespoon garlic paste 

• 1 tablespoon red chili powder 

• 1 tablespoon turmeric powder 

• 1 tablespoon coriander powder

• 1 tablespoon garam masala 

• 1 chopped tomato 

• ½ tablespoon water 

• 1 cup tomato puree 1 cup soybean keema 

• 1 tablespoon kasuri methi 

• 2 tablespoon coriander  

• 4 cubes grated cheese 

• 1 cup maida 

• 1 tablespoon ajwain