Samosa

The perfect snack for after work chai time, the most loved party food, the one that makes fried food absolutely irresistible is delicious Samosa ..

Here is what we need -

• 1 cup all purpose flour
• 2 medium sized potatoes
• 2-3 green chilies
• 2-3 garlic cloves
• 2 tbs green peas
• 1 sp garam masala
• handful of cilantro
• 1 sp coarsely crushed coriander seeds
• 1 sp fennel seeds (I avoid it as not a big fan really)
• salt per taste
• 1/2 cumin coriander powder
• oil for deep frying and 1 tbs oil to make the batter
• 2 tbs semolina
• 1 tbs oil to add in the dough
• 1/2 sp cumin seeds

Make the dough ready first as it should sit for 30 minutes before its ready to roll.

This should make 8 to 10 samosas.

Take flour in a bowl. Add semonila, salt and oil to it. Slowly by adding spoonful of water make a tight dough. wrap the dough in a cling plastic wrap.

In a pan take 1 tbs oil. once hot add cumin seeds, green chili and garlic paste.

Cut boiled potatoes in big pieces. Add it to the pan. Add salt, cumin coriander powder, coarsely crushed coriander seeds, garam masala powder and green peas. switch off the stove. Let the mixture cool off.

In another heavy bottom pan take oil for deep frying. Keep it on Medium heat.

Lets make the dumplings ready to fry. Divide the dough into equal parts. Roll out each ball into 6 to 7 inch round shape. Cut it into 2 halves.

Take some water to close all the ends of samosas.

When you cut it into halves, make a cone out of it using some water to stick the edges. put spoonful of mixture in the cone. and close the third side making a triangular shape.

This way keep all samosas ready and fry 2-3 in a batch.

enjoy this delicious snack with green chutney, ketch up or just as!

Suralichi vadi or Khandwi

A great looking, delicious finger food for the crowd is chickpea roll ups. The same dish is named differently in various regions of India. In Maharashtra it is called "Suralichya vadya" surali is a roll and wadi is a bite size piece. In Gujarat it is famous as Khandwi ..

Here is what we need -

This recipe should make 20 pieces

• 1 cup chickpea flour
• 4 tbs plain yogurt
• 2 green chilies
• salt per taste
• 1 cup water
• 1 sp ginger paste
• 1/2 sp turmeric powder

 for seasoning -

• 1 sp mustard seeds
• pinch of chili powder
• cilantro
• 2 sp oil
• 1 sp dry grated coconut

Lets get started by collecting things that we gonna need to prepare this. Take a non-stick pan to cook chickpea batter. You would need an aluminium foil to spread the better once its ready. Well once you start preparing the batter you aren't gonna get time to do this so first thing is - Spread around 40 inch foil on the table or any plane surface (almost twice the size of your rectangular place mats).

Grate the chilies and ginger. Beat the yogurt by adding water.

In the non stick pan take flour and add above ingredients. Add salt and turmeric. You have to cook this on Medium heat to make not too thick batter.

Keep stirring constantly. Make sure there are no lumps at all.

This should take about 10 to 12 minutes. turn the stove  to low and by using spatula try to spread a little batter on the back side of plain plate, leave it there for a minute and see if you could roll it with ease. If not then it needs some more cooking otherwise switch off the stove and start spreading the mixture vertically on the sheet you already laid.

Don't spread it too thick.

Spread on the entire sheet and this needs to be done when the batter is hot or else it will not get spread. so make sure you move your hands fast   :- 0

By the time you done spreading all the batter its time you cut the first strip abt 2 inches of the sheet with knife and roll the batter leaving the paper.

This way roll all the batter.

Place it in the serving plate. To make a tampering heat oil, once hot add mustard seeds(you can add sesame seeds if you like) spread this tampering using spoon. garnish with red chili powder, chopped cilantro and grated coconut.

You will love it ...