Samosha

Ingredients

For Cover:
All purpose flour (Maida)-1 cup
Oil-2tbsp
Little salt
Water-Needed
Ajwain (optional)-1/4th tsp.

For Stuffing:
Potatoes (boiled, peeled & mashed)-4
Green Peas (boiled)-1/2 cup
Green Chilies (finely chopped)-1 or 2
Ginger (crushed)-1/2tsp
Coriander finely chopped-1tbsp
Few chopped Cashews (optional)
Few Raisins (optional)
Garam masala-1/2tsp
Salt to taste
Red chili powder to taste
Dry Mango powder( Amchur) (optional)-1/2 tsp.

Method

For Cover:
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.

Bread roll

Ingredients:

Bread Slices-8
Potatoes (boiled and mashed)-3 big
Green chilies (chopped)-2
Red Chili powder-as per taste
Garam Masala powder-1/4th tsp
Coriander leaves finely chopped
Oil for frying
Black peeper powder-1/4 tsp
Amchoor-1/4 tsb

Preparation:
Add salt, chili powder, gram masala, green chilies and coriander leaves, amchoor, black peeper powder to the mashed potatoes, mix well, take water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium heat till golden brown. Serve bread rolls hot with green chutney and tomato sauce.

Jodhpuri Kachori

Ingredients

For Cover

• Plain flour (meda)-250 Gms
• Oil-50 gm
• Salt to taste
• Water -100gms

For Filling

• Yellow moong dal washed and soaked for 1/2 hour-1 cup
• Grams masala-1 tsp
• Red chili powder-1 tsp
• Dhania (coriander) powder-1/2 tsp
• Coriander seeds crushed coarsely-1/2 tsp
• Fennel (saunf) seeds crushed coarsely-1/2 tsp
• Cumin seeds-1/2 tsp
• Coriander leaves finely chopped-1 tsp
• 2-3 Pinches asafoetida
• Oil-1 tbsp:
• Salt-As per taste

Method

For Cover
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.

For Filling
Put plenty of water to boil and add dal in it. Boil dal for 5 minutes, drain and cool a little. Heat oil in a heavy pan and add all seeds whole and crushed allow seething. Add all other ingredients and mix well. Do not smash the dal fully but make the mixture hold well. Remove from fire, cool .Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To Proceed

Make a paste with water, of flour for patching. Keep aside. Take a ping pong ball sized portion of dough and mold into round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to split. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste .Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crunchy. Small foam must appear over kachori. Drain and serve hot with green and tamrind chutneys.