Try These Mouth-Watering Snack Recipes!🤤

Paneer Tikka Pockets

Servings - 2 - 3

INGREDIENTS
All purpose flour - 300 grams
Salt - 1 teaspoon
Butter - 35 milliliters
Water - 120 milliliters
Curd - 150 grams
Lemon juice - 2 tablespoons
Oil - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Coriander - 1 tablespoon
Mint - 1 tablespoon
Dry fenugreek leaves - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1/2 teaspoon
Paneer - 200 grams
Bell pepper - 190 grams
Onions - 60 grams
Oil - 1 tablespoon
All purpose flour paste - for brushing
Oil - for frying

PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 35 milliliters butter and mix it well.
2. Add 120 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. In a another mixing bowl, add 150 grams curd, 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 1 tablespoon coriander, 1 tablespoon mint, 1 teaspoon dry fenugreek leaves, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala, 1/2 teaspoon garam masala and mix it well.
5. Add 200 grams paneer, 190 grams bell pepper, 60 grams onions and mix it well.
6. Marinate for 10 - 15 minutes.
7. Heat 1 tablespoon oil in a skillet, add the marinated paneer in it and mix it well.
8. Cook for 8 - 10 minutes on medium heat.
9. Take a ball from dough and dust it with flour.
10. Flatten it with the help of a rolling pin.
11. Cut it’s sides to make a rectangle.
12. Fill it with paneer mixture.
13. Brush the sides with all purpose flour paste.
14. Fold it gently and make a pattern with the help of a fork.
15. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
16. Drain it on an absorbent paper.
17. Serve hot.

Masala Maggi Bread Pockets

Servings - 2 - 3

INGREDIENTS
Oil - 2 tablespoons
Onions - 70 grams
Green chili - 1 tablespoon
Green peas - 70 grams
Bell pepper - 260 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Maggi noodles - 170 grams
Water - 300 milliliters
Maggi masala - 1 1/2 tablespoons
Coriander - 2 tablespoons
All purpose flour - 20 grams
Corn flour - 1 tablespoon
Water - 70 milliliters
Bread slices
All purpose flour - 150 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Water - 380 milliliters
Bread crumbs - for coating
Oil - for frying

PREPARATION
1. Heat 2 tablespoons oil in a skillet, add 70 grams onions and fry till translucent or until it turns golden brown in color.
2. Add 1 tablespoon green chili and stir well.
3. Then, add 70 grams green peas and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Now, add 260 grams bell pepper and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 170 grams maggi noodles and mix it well.
8. Then, add 300 milliliters water and mix it again.
9. Cover it with lid and cook for 2 - 3 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Add 1 1/2 tablespoons maggi masala and mix it well.
12. Again cover it with lid and cook for another 2 - 3 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 2 tablespoons coriander and mix it well.
15. Remove it from heat and keep aside.
16. In a bowl, add 20 grams all purpose flour, 1 tablespoon corn flour, 70 milliliters water and mix it well to make a thick batter. Keep aside.
17. Take a bread slice and cut it’s edges.
18. Flatten the bread with the help of a rolling pin.
19. Now, place some maggi on top of it.
20. Apply the all purpose flour paste on the edges.
21. Now, seal the edges properly.
22. In a bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
23. Add 380 milliliters water and mix it well to make a thick batter.
24. Dip the bread pocket in it and the roll it in bread crumbs properly.
25. Heat sufficient oil in a pan and deep fry these until golden brown and crispy.
26. Drain it on an absorbent paper.
27. Serve hot with ketchup