Potli Samosa

Potli Samosa

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 🙂

Potli Samosa

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 :-). 

Potli Samosa

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10 Servings

Serving Size: 2 Potli Samosa

Potli Samosa

Potli Samosa is another variation of samosa..it has a shape of Potli which is very innovative idea to impress your guests.

Ingredients

    For Filling
  1. Vegetable Oil - 2 Tablespoon
  2. Coriander Seeds - 1 Tablespoon
  3. Fennel Seeds - 1 Tablespoon
  4. Cumin Seeds - 1 Tablespoon
  5. Green Chili - 1 Chopped
  6. Asafoetida Powder(Heeng) - 1/2 Teaspoon
  7. Green peas (Hari Matar) - 1 Cup
  8. Boiled and Chopped Potatoes - 2 Cups
  9. Garam Masala Powder - 1 1/2 Tablespoon
  10. Dry Mando Powder(amchur) - 1/2 Tablespoon
  11. Chat Masala Powder - 1 1/2 Tablespoon
  12. Coriander leaves chopped - 1/4 Cup
  13. Salt to Taste
  14. For Potli Pastry
  15. All Purpose Flour - 1/2 Cup
  16. Salt to taste
  17. Vegetable Oil - 2 Tablespoon and For Frying
  18. Luke warm Water

Instructions

    For Filling
  1. Heat oil in a pan, add coriander seeds, fennel seeds and cumin seeds.
  2. Let the seeds be golden browned and crackle them.
  3. Add asafoetida powder and green peas.
  4. Let the green peas cook for about 5 mins. And when they become soft mash the green peas to come out the flavours.
  5. Add boiled chopped potatoes, garam masala powder, amchur powder and chat masala powder.
  6. Add salt and mix all together. Fry this mixture for 5 mins.
  7. Add chopped coriander leaves and mix.
  8. let it cool completely and keep aside.
  9. For Potli Pastry
  10. Mix all purpose flour, salt and vegetable oil together.
  11. add lukewarm water to make a soft dough.
  12. Rest the dough for 10 mins.
  13. How to Proceed
  14. Roll out to little thin and big puris of prepared dough for outer layer.
  15. Put the stuffing ball in center; apply little water around the edges of puri.
  16. Seal the edges properly and give shape of potli.
  17. Similarly prepare other potlis.
  18. Heat oil in non stick pan and deep fry the potlis till it becomes little brown.
  19. Drain on absorbent paper.
  20. Serve hot with chutney or tomato ketchup.

Notes

To make the potli samosa crispy always fry them on medium heat

http://www.flavourbasket.com/2016/04/potli-samosa/

Potli Samosa


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Rajasthani Pyaj Ki Kachauri

Pyaz Ki Kachori – Cuisine of Rajasthan

Pyaz ki Kachori……originated in jodhpur and popular throughout Rajasthan is a spicy and savoury pastry, filled with onion and seasoned with some hot masala to give it a tangy taste.

Pyaz ki kachori

Pyaz ki kachori

Order this recipe online on Flavour Basket shop

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 KachoriPyaz Ki Kachori

Pyaz Ki Kachori

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 – Cuisine of Rajasthan

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6 Servings

Serving Size: 2 Kachori

Pyaz Ki Kachori – Cuisine 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.

Ingredients

    For The Dough
  1. All Purpose Flour - 2 Cups
  2. Oil - 1 Tablespoon
  3. Water as per required for the soft dough
  4. Oil For Frying
  5. For The Onion Filling
  6. Vegetable Oil - 2 Tablespoon
  7. Cumin Seeds - 1 Teaspoon
  8. Fennel Seeds - 1 Teaspoon
  9. Asafoetida Powder - 1/2 Teaspoon
  10. Red Chili Powder - 1 Teaspoon
  11. Garam Masala Powder - 2 Teaspoon
  12. Chaat Masala Powder - 2 Teaspoon
  13. Dry Mango Powder - 3 Teaspoon
  14. Chopped Onion - 1/2 Cup
  15. Gram Flour - 1/2 Cup
  16. Finely Chopped Coriander Leaves - 1/2 Cup
  17. Salt as per Taste

Instructions

    For The Dough
  1. Combine all the ingredients in a bowl and knead into a semi soft dough, Knead for 3 to 4 mins.
  2. Cover the dough and keep aside.
  3. For The Onion Filling
  4. Heat the oil in a broad non-stick pan.
  5. Add fennel seeds and cumin seeds, when crackle add asafoetida powder.
  6. Add chopped onions and stir well for 5 minutes.
  7. 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.
  8. Remove the mixture from the flame and add chopped coriander leaves.
  9. Let it cool and keep aside.
  10. How To Proceed
  11. Divide the dough in equal portions.
  12. Roll out each portion of the dough into a diameter circle.
  13. Place one portion of onion filling in the centre.
  14. Bring together all the sides, seal it tightly and remove any excess dough.
  15. Roll the filled portion again and ensure that the filling does not spill out.
  16. Repeat the steps to make more kachories.
  17. 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.
  18. Drain on a absorbent paper and serve immediately.

Notes

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.

http://www.flavourbasket.com/2015/10/pyaz-ki-kachori-cuisine-of-rajasthan/

And don’t forget to click my video version of Pyaz Ki Kachori 🙂


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Holi special dahi vada

Holi Special Dahi Vada

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

Holi special dahi vada

 

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. 

 

Holi Special Dahi Vada

 

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: 
Nutrition Information
  • Serves: Serving 4
  • Serving size: 1
  • Calories: 131
  • 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
  • Cholesterol: 0
Recipe type: Street Food, Festive Items, Snack, Healthy Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
These Dahi vadas are made with yellow lentils and green lentils and accompanied with yogurt and an instant dry mango powder sauce.
Ingredients
  • Yellow Moong Dal - 1 Cup
  • Yellow Urad Dal - ½ Cup
  • Asafoetida Powder (heeng) - 1 Tablespoon
  • Yogurt - 1 Cup
  • Dry Mango Powder Sauce(Amchur Ki chutney) - ½ Cup
  • Chili Powder - 1 teaspoon
  • Roasted Cumin powder - 1 teaspoon
  • Salt to taste
  • Sugar to taste
  • Cooking Oil For Frying
  • Water as needed
Instructions
  1. Soak the both lentils in water for 3 to 4 hours or overnight.
  2. Wash and drain the lentils.
  3. Grind both the lentils separately in a blender and make a smooth paste.
  4. Mix both the lentils paste into a big bowl and beat them using electric beater or hand for 2 to 3 mins.If using hands beat for 5 to 7 mins.
  5. Now take some batter with the help of your fingers and make a ball.
  6. Deep fry the balls in hot oil in low medium flame till the vadas are golden brown.
  7. Take out the vadas from the oil and soak them in luke warm water with some salt added in that water.
  8. Soak vadas for about 30 mins to 1 hour.
  9. Just before serving squeeze out the excess water from the vadas.
  10. Add sugar and salt as per taste in yogurt and beat it to make it smooth.
  11. Now arrange the vadas on the serving dish and top with the whisked yogurt.
  12. Garnish with the rosted cumin powder, chili powder, dry mango powder sauce(amchur ki chutney) and pomegranate seeds.
Notes
To add more flavor, Dahi Vada may be topped with coriander or mint leaves, crushed black pepper, chaat masala, shredded coconut, green chilis or boondi.
 


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Aloo Tikki Chaat Recipe

Aloo Tikki Matar Chaat Recipe

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!!

Aloo Tikki Matar Chaat

                                 Ingredients For Aloo Tikki Matar Chaat Recipe

For Aaloo Tikki

  • Potatoes – 1½ Cup boiled and mashed
  • Corn Flour – 2 tablespoon
  • Salt to taste
For Yellow Peas Topping
  • Yellow Peas(peeli matar) – 1½ Cup boiled
  • Dry Mango (amchur) Powder – 2 tablespoon
  • Red Chili Powder – 1 teaspoon
  • Cumin (zeera) seeds – 1 teaspoon
  • Asafoetida (hing) – 1/2 teaspoon
  • Salt to taste
For Other Toppings
  • Chopped Onion
  • Chopped Tomato
  • Chopped Ginger
  • Chopped Green Chilies
  • Chopped Coriander Leaves
  • Coriander (Dhania) Chutney
  • Dry Mango(amchur) Chutney
  • Yogurt
                                         Aloo Tikki Matar Chaat
                                        Method For Aloo Tikki Matar Chaat Recipe
For Yellow Peas Topping
  • Heat oil in a pan, add cumin seeds, when seeds are cracking add asafoetida(hing).
  • Add yellow peas, dry mango powder and salt.
  • Mix all ingredients well and cook for for 1 min and remove from the flame and keep aside.
For Aloo Tikki
  • Take boiled potatoes in a bowl, add salt and corn flour.
  • Mash and mix all the ingredients well with hands.
  • Take a spoonful of potato mixture and make a round ball.
  • Press the ball gently into rounded flattish patties. 
  • Shallow fry on a pan, when golden brown and crisp its done.
How to proceed
  • On a serving plate spread some yellow peas topping, put one potato patty over it then add more yellow topping.
  • Garnish with some yogurt, chopped onion, chopped tomato, chopped ginger, chopped green chilies, coriander chutney and dry mango powder chutney. 
Handy Tip
  • Serve potato patties and yellow peas topping hot to take awesome taste of this Aloo Tikki Matar Chaat.

 


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Dal Kachori

Dal Kachori

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 Mins
Cooking Time – 30 Mins
Makes 20 – 25 
Dal Kachori

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

For Dough

  • Plain Flour (Maida) – 1 Cup
  • Wheat flour (Aata) – 1 Cup
  • Semolina (Suji) – 1/4 Cup
  • Vegetable Oil – 1/4 Cup
  • Salt to taste

dal kachori

For Filling
  • 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

Dal kachori

Other Ingredients
  • Vegetable Oil for deep frying
Method For Dal Kachori
 
For Dough
  • 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.
For Filling
  • 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.
  • Serve hot.
Note
  • 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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