Chana Dal Samosa
Servings - 3 - 4
INGREDIENTS
Split bengal gram - 100 grams
Water
All purpose flour - 130 grams
Wheat flour - 70 grams
Salt - 1/2 teaspoon
Oil - 50 milliliters
Water - 80 milliliters
Oil - 1 teaspoon
Water - 500 milliliters
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Oil - 1 tablespoon
Cumin - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 75 grams
Ginger & green chili paste - 1 1/2 teaspoons
Turmeric - 1/8 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 tablespoon
Mint - 8 grams
Coriander - 15 grams
Lemon juice - 1 tablespoon
Oil - for brushing
All purpose flour - 2 tablespoons
Water - 50 milliliters
Oil - for frying
PREPARATION
1. Soak 100 grams split bengal gram in sufficient water for 6 hours.
2. In a mixing bowl, add 130 grams all purpose flour, 70 grams wheat flour, 1/2 teaspoon salt, 50 milliliters oil and mix it well.
3. Add 80 milliliters water and knead it into a smooth soft dough.
4. Add 1 teaspoon oil and tuck the dough well.
5. Rest the dough for 30 minutes.
6. Heat 500 milliliters water in a cooker, add the soaked split bengal gram in it. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
7. Cover it with lid and Cook the dal. After the first whistle turn off the heat and keep aside.
8. Heat 1 tablespoon oil in a pan, add 1/4 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
9. Add 75 grams onions and fry till translucent.
10. Now, add 1 1/2 teaspoons ginger & green chili paste, 1/8 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon salt and mix it well.
11. Then, add the boiled dal in it and mix it well.
12. Add 1 tablespoon sugar, 8 grams mint, 15 grams coriander and mix it well.
13. Then, add 1 tablespoon lemon juice and mix it well again. Turn off the heat and keep aside.
14. Divide the dough into equal portions and roll them into balls.
15. Dust with a little dry flour and roll into roti.
16. Apply some oil over it. Place another roti on top of it and again roll them into a thin roti.
17. Now, lightly roast the roti on low heat from both sides for 1 minute each.
18. In a bowl, add 2 tablespoons all purpose flour, 50 milliliters water and mix it well to make a batter. Keep aside.
19. Cut the roti into 4 parts, take one piece of roti and apply some all purpose paste on it.
20. Fold the edges and prepare a cone and fill it with prepared dal mixture.
21. Seal the edges with all purpose flour paste.
22. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.
23. Serve hot with ketchup.
Masoor Dal Paneer Tikki Chaat
Servings - 2 - 3
INGREDIENTS
Orange lentils - 250 grams
Water - 500 milliliters
Grated boiled potatoes - 300 grams
Grated paneer - 120 grams
Corn flour - 60 grams
Bread crumbs - 100 grams
Coriander - 10 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Chaat masala - 1 tablespoon
Oil - for frying
Mint - 30 grams
Coriander - 20 grams
Green chili - 1 teaspoon
Garlic - 10 grams
Onions - 30 grams
Lemon juice - 1 tablespoon
Black salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Curd - 400 grams
Black salt - 1 teaspoon
Powdered sugar - 1 teaspoon
Cumin powder - 1 teaspoon
Ketchup - to taste
Sev - to taste
PREPARATION
1. In a bowl, add 250 grams orange lentils, 500 milliliters water and soak for 5 hours.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this into a mixing bowl, add 300 grams grated boiled potatoes, 120 grams grated paneer, 60 grams corn flour, 100 grams bread crumbs, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 tablespoon chaat masala and mix all the ingredients well.
4. Take some mixture on your hands and shape it into a tikki.
5. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
6. Remove it from heat and drain it on an absorbent paper. Keep aside.
7. In a blender, add 30 grams mint, 20 grams coriander, 1 teaspoon green chili, 10 grams garlic, 30 grams onions, 1 tablespoon lemon juice, 1 teaspoon black salt, 1 teaspoon dry mango powder and blend it into a smooth puree.
8. In a mixing bowl, add 400 grams curd, 1 teaspoon powdered sugar, 1 teaspoon cumin powder and mix it well.
9. Place the tikki on a serving plate.
10. Top with prepared curd, prepared green chutney and ketchup.
11. Garnish with sev.
12. Serve.
Methi Pakora
Servings - 2 - 3
INGREDIENTS
Fenugreek leaves - 100 grams
Gram flour - 250 grams
Green chili - 2 teaspoons
Ginger - 2 teaspoons
Asafoetida - 1/4 teaspoon
Red chili - 1 teaspoon
Baking soda - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Water - 220 milliliters
Oil - for frying
PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well to make a thick batter.
2. Heat sufficient oil in a heavy skillet and take a spoonful of batter and drop it into the hot.
3. Deep fry these till golden brown and crispy. Drain it on an absorbent paper.
4. Serve hot with ketchup.
Suji Kachori
Servings - 2 - 3
INGREDIENTS
Water - 900 milliliters
Oil - 1 tablespoon
Carom seeds - 1/4 teaspoon
Salt - 1 teaspoon
Semolina - 390 grams
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Ginger - 2 teaspoons
Green chili - 2 teaspoons
Onions - 80 grams
Boiled green peas - 110 grams
Boiled mashed potatoes - 425 grams
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Salt - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
Oil - for frying
PREPARATION
1. Heat 900 milliliters water in a heavy skillet, add 1 tablespoon oil, 1/4 teaspoon carom seeds, 1 teaspoon salt, 390 grams semolina and mix it well.
2. Cook for 5 - 7 minutes on low heat.
3. Stir continuously till it becomes like dough.
4. Transfer the dough into a bow and cool slightly.
5. Heat 2 tablespoons oil in a heavy skillet, add 1/2 teaspoon cumin and stir well.
6. Add 2 teaspoons ginger and saute for a minute.
7. Then, add 2 teaspoons green chili, 80 grams onions and fry till translucent.
8. Now, add 110 grams boiled green peas and stir well.
9. Add 425 grams boiled mashed potatoes and mix it well.
10. Cook for 3 - 5 minutes.
11. Then, add 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
12. Add 2 tablespoons coriander and mix it again.
13. Cook for 3 - 5 minutes.
14. Remove it from heat and transfer the mixture into a bowl.
15. Grease your hand with oil.
16. Take some semolina dough in your hand and flatten it with help of your hand.
17. Now, place the prepared stuffing in the center and roll it into a ball.
18. Then, flatten it slightly.
19. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
20. Drain it on an absorbent paper.
21. Serve hot.
