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Top 5 IPL Special Evening Snacks Recipe :-
Crispy Samosa Recipe
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ajwain seeds (optional)
- 1/4 cup oil or ghee
- 1/2 cup water
- 2 potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon red chili powder
- Salt to taste
- Oil for deep frying
HOW TO MAKE IT
- Combine the flour, salt, and ajwain seeds (if using) in a mixing dish. With your fingers, combine the oil or ghee and add more until the mixture resembles bread crumbs.
- Water should be added gradually, and the dough should be kneaded until it forms a smooth, solid ball. Set aside for 30 minutes with a cover on.
- The mashed potatoes, green peas, cumin seeds, coriander powder, garam masala powder, red chilli powder, and salt should all be combined in a different mixing dish. Mix thoroughly.
- The dough should be rolled out into a thin sheet that is 1/8 inch thick. Utilise a small bowl or cookie cutter to cut into 4 inch circles.
- Take a circle of dough and lightly moisten the edges. To create a half-moon shape, place a spoonful of the potato filling in the centre and fold the circular in half. To seal, pinch the corners together.
- Over medium heat, warm the oil in a large, deep pan or kadhai. Samosas should be fried in batches for 3 to 4 minutes on each side, or until golden brown and crispy.
- With chutney or ketchup, drain on paper towels and serve immediately.
Aloo Pyaz Kachori Recipe
Ingredients:
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup oil
- 1/2 tsp salt
- Water, as needed
- For the filling:
- 3 medium potatoes, boiled and mashed
- 1/2 cup finely chopped onions
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt, to taste
- Oil, for frying
HOW TO MAKE IT
- Flour, salt, and oil should all be combined in a large mixing dish. Mix thoroughly. To create a dough that is smooth and solid, gradually add water. For 15 to 20 minutes, cover the dough and let it rest.
- Oil should be heated in a pan over medium heat. Fennel and cumin seeds are then added and briefly fried. The chopped onions are then added, and they are sautéed until transparent.
- Salt, red chilli powder, coriander powder, and mashed potatoes should all be added. Mix thoroughly, then simmer for a little while until the filling is dry.
- Balls of dough of similar size should be divided. One ball should be flattened into a little disc. The dough’s edges should be brought together to completely enclose the filling after you place a spoonful of the potato filling in the centre. Shape the ball into a disc by gently flattening it.
- Over medium heat, warm the oil in a deep frying pan. Once the oil is heated, carefully drop the kachoris into it and cook them until both sides are golden brown. Using a paper towel, wipe away the extra oil.
- Serve hot with green and tamarind chutneys.
Dahi Bhalla Recipe
5 Easy And Quick Pudding Recipes With Method ?
Ingredients:
- 1 cup urad dal
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp baking soda
- Oil for frying
- 2 cups curd (yogurt)
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- Tamarind chutney and coriander chutney (optional)
HOW TO MAKE IT
- Overnight soak the urad dal in water.
- After the dal has been soaked, drain the water, and grind the dal into a smooth batter in a mixer.
- Mix the cumin seeds, salt and baking soda into the batter.
- In a deep pan, heat the oil. To make little bhallas, take small amounts of the batter and drop them into the oil. Until golden brown, fry.
- The bhallas should be removed from the oil and submerged in water for 10 to 15 minutes. The result will be soft bhallas.
- Whisk the curd well in a bowl. Mix thoroughly before adding red chilli powder, cumin powder, and chaat masala.
- Squeeze the bhallas to remove the water, then add them to the curd mixture. Put the curd mixture on the bhallas.
- For more flavour, you may also drizzle tamarind and coriander chutney on top.
- Before serving, place the Dahi Bhallas in the refrigerator for at least an hour.
Aloo Tikki Recipe
Ingredients:
- 4 medium sized potatoes, boiled and mashed
- 1/2 cup peas, boiled and mashed (optional)
- 1/4 cup chopped coriander leaves
- 2 green chillies, finely chopped
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- Salt to taste
- Oil for frying
HOW TO MAKE IT
- Put the mashed potatoes and peas (if using) in a mixing basin.
- Add salt, chopped coriander leaves, red and green chilli powders, cumin, coriander, and garam masala powders. Mix thoroughly.
- Create round or oval-shaped patties by dividing the ingredients into sections of equal size.
- In a frying pan, heat the oil over medium-low heat. The patties should be added to the pan after the oil is heated and fried until crispy and golden on both sides.
- The patties should be taken out of the pan with a slotted spoon and placed on a paper towel to absorb any extra oil.
- Serve hot with ketchup or chutney.
Mini Veg Puff Recipe
Ingredients:
- 1 sheet puff pastry
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small potato, finely chopped
- 1/2 cup green peas
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying
- Water for sealing the edges
- Egg wash or milk (optional)
HOW TO MAKE IT
- Turn on the oven to 200 °C (400 °F).
- Per the directions on the package, thaw the puff pastry sheet.
- Cumin seeds are added to heated oil in a pan. Give them a few seconds to sizzle.
- Sauté the onions till transparent after adding them.
- For 3–4 minutes, add the diced carrot, potato, and green peas.
- Salt, red chilli powder, and garam masala should be added. Mix thoroughly, then heat for one more minute. Allow the mixture to cool.
- Cut the puff pastry sheet into pieces that are about 4×4 inches in size.
- Each square should have a spoonful of the vegetable filling in the middle.
- Wet the pastry squares’ edges with water using a brush or your finger.
- To form a triangle, fold the dough over the filling and press the sides together to seal.
- For a decorative appearance, push down on the edges with a fork.
- Continue until all of the pastry squares have been consumed.
- On a baking sheet with parchment paper, arrange the little vegetable puffs.
- For a golden-brown hue, brush with milk or egg wash (optional).
- Bake the puffs for 20 to 25 minutes, or until golden and crispy.
- Take out of the oven, then let cool briefly.
- Serve the hot small veggie puffs with your choice of dipping sauce, such as ketchup.
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