POTLI SAMOSA…A different and unique variation of samosa,It has a crispy texture outside and delicious and spicy filling inside, These are so much perfect for your any get-together as it has a shape like a little potli which is very easy to make and your guests definitely gonna love these little potli samosas. Why not try something new for your evening Chai 🙂
These Potli Samosas are easy to make unlike the regular samosa…just follow the steps and you will master to make this snack. You can also involve your kids to make these snacks as I bet they will enjoy making these little potlis. But when the frying times come I think kids should just wait to to eat these cute snacks.
So check out the printable recipe and video of Potli Samosa below :-).
In last 2 3 months, I had some trips to Dholpur, city in eastern part of Rajasthan, where I got the chance to taste the famous cuisines of Rajasthan. I really enjoyed the trips as we were celebrating the each day with newborn member in our family and with lots of different cuisine of Rajasthan. Everyday in breakfast there were new snacks like Pyaz ki Kachori, bedmi ki puri, Dal ki kachori and that all served with special and spicy Aalu ki sabzi. These delectable snacks had some unique taste and crunch that I simply absorb them in my taste buds and tried to recreate that awesome cuisine of Rajasthan. I served Pyaz Ki Kachori with green chutney, khatti meethi chutney and hot Chai and I really enjoyed cooking my kachories and its fun to make them.
Pyaz Ki Kachori
So here is my creation of Pyaz Ki Kachori, Which will definitely take you to somewhere with exotic flavours of Rajasthan.
Pyaz Ki Kachori is a perfect snack for tea time and it will definitely re-energize your day with some old memories of Rajasthan.
For The Dough
All Purpose Flour - 2 Cups
Oil - 1 Tablespoon
Water as per required for the soft dough
Oil For Frying
For The Onion Filling
Vegetable Oil - 2 Tablespoon
Cumin Seeds - 1 Teaspoon
Fennel Seeds - 1 Teaspoon
Asafoetida Powder - 1/2 Teaspoon
Red Chili Powder - 1 Teaspoon
Garam Masala Powder - 2 Teaspoon
Chaat Masala Powder - 2 Teaspoon
Dry Mango Powder - 3 Teaspoon
Chopped Onion - 1/2 Cup
Gram Flour - 1/2 Cup
Finely Chopped Coriander Leaves - 1/2 Cup
Salt as per Taste
For The Dough
Combine all the ingredients in a bowl and knead into a semi soft dough, Knead for 3 to 4 mins.
Cover the dough and keep aside.
For The Onion Filling
Heat the oil in a broad non-stick pan.
Add fennel seeds and cumin seeds, when crackle add asafoetida powder.
Add chopped onions and stir well for 5 minutes.
Now add gram flour, garam masala powder, chat masala powder, dry mango powder, chili powder and salt,mix well and cook on a medium flame till all the mixture turn brown.
Remove the mixture from the flame and add chopped coriander leaves.
Let it cool and keep aside.
How To Proceed
Divide the dough in equal portions.
Roll out each portion of the dough into a diameter circle.
Place one portion of onion filling in the centre.
Bring together all the sides, seal it tightly and remove any excess dough.
Roll the filled portion again and ensure that the filling does not spill out.
Repeat the steps to make more kachories.
Heat oil in a deep kadai and deep fry kachories on a medium flame for 3 to 4 minutes and then fry on a slow flame till the kachories turn golden brown.
Drain on a absorbent paper and serve immediately.
While filling the onion mixture try not to fill it over as it can cause the kachories to break while frying.Try to fry kachories on slow flame to make crispy kachories.Serve these kachories with green chutney, khatti meethi chutney and hot tea.
Dahi Vada or Dahi Bhalla, whatever the name you call it, is famous in whole India. These vadas are made with yellow lentils and green lentils and accompanied with yogurt and an instant tangy and sweet sauce.
Dahi Vada is one of the famous festive item in every Indian home. These are made with love and off course made in bulk. Whenever we had Dahi vada at home or at any occasion we just sit in the corner and enjoy most spongy and chat pata item and hope no one disturbs you in your own world. Actually it happens to me. Dahi Vadas are really easy to make for any festive season.
The hot deep fried vadas are first soaked in luke warm water and transferred to thick beaten yogurt. To add more flavour they may be topped with coriander or mint leaves and for garnishing dry mango powder sauce (amchur ki chutney) is best.
Holi Special Dahi Vada Recipe
Author: Flavour Basket
Serves: Serving 4
Serving size: 1
Fat: 0.3 g
Saturated fat: 0
Unsaturated fat: 0
Trans fat: 0
Carbohydrates: 22 g
Sugar: 2 g
Sodium: 82 mg
Fiber: 2 g
Protein: 11 g
Recipe type: Street Food, Festive Items, Snack, Healthy Snack
Aloo Tikki Matar chaat..its a delight to watch boiled potatoes turn into patties and shallow fried in hot oil, served with the delicious chaat toppings, yellow peas and chutneys. First in all chaat counters and has a fan following its own.
Preparation Time – 10 Mins
Cooking Time – 20 Mins
Makes 6 servings
As a kid we don’t have memories of our parents taking us out to eat chaat. First, outside food was kept at a distance and second, even the mention of spicy food was enough to raise eyebrows. So the only time we were able to sneak past some and finally confront the watering tongue of ours to reach the chaat stall was under the false assumption of extra classes. Those days were fun!
So, this time around we bring to you one of those childhood memories; those friends meetup points on the chaat stall and those winter late evenings when the hot aloo tikki matar chaat was just awesome 🙂 . So enjoy this Aloo Tikki Matar Chaat Recipe from Flavour Basket and live your childhood memories!!
Dal Kachori is a perfect kachori which is puffed up and flaky outside and it is filled with urad dal mixture and deep fried…perfect for morning or evening snack and can be relished with a cup of tea.
Preparation Time – 30 MinsCooking Time – 30 MinsMakes 20 – 25
I think perfect kachori is one that is flaky outside and hollow inside as the filling sticks to the crust. Just to make them one care has to be taken as these should be deep fried in very slow flame and you will get perfect khasta dal kachori.
Ingredients For Dal Kachori
Plain Flour (Maida) – 1 Cup
Wheat flour (Aata) – 1 Cup
Semolina (Suji) – 1/4 Cup
Vegetable Oil – 1/4 Cup
Salt to taste
Split Black lentils (Urad Dal) – 1/2 Cup soaked for 4 hours
Gram Flour (Besan) – 2 tablespoon
Cumin Seeds (jeera) – 1 teaspoon
Fennel seeds (saunf) – 1 teaspoon
Asafoetida(Hing) Powder – 1/2 teaspoon
Garam Masala – 1 teaspoon
Chaat Masala – 1 tablespoon
Dry Mango(Amchur) Powder – 1 tablespoon
Chili Powder – 1 teaspoon
Vegetable oil – 3 tablespoon
Salt to taste
Vegetable Oil for deep frying
Method For Dal Kachori
Combine all the ingredients and knead into semi soft dough using enough luke warm water. Knead for 5 to 7 minutes.
Covered the dough and rest it for some time.
Drain the soaked urad dal and make paste of it using electric mixer.
Heat the oil in a pan and add cumin seeds, fennel seeds and asafoetida powder.
When the seeds crackle add the gram flour and saute for few seconds.
Add the urad dal paste, garam masala, chaat masala, amchur powder, chili powder and salt.
Mix and cook well the mixture for 5 to 7 minutes till the masalas are cooked.
Cool for some time for filling.
How To Proceed
Divide the dough into equal balls.
Roll out a ball of the dough into a circle.
Place a portion of the filling mixture in the centre of the rolled dough circle.
Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
Seal the ends tightly and remove any excess dough.
Roll the filled portion by taking care not to filling should split out.
Make all the kachori.
Deep fry the kachori in hot oil and in a low flame till they turned golden brown on both sides.
Deep fry the kachori in low flame by this kachori will get flaky on outside and puff like a puri. These take long time to fry as the crust is thick and needs to be cooked inside too.
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