Category Archives: Snacks

Baked Samosa

Baked samosa

Baked samosa is Indore’s special, in other parts of India you can get veg puffs or veg samosa but baked samosa tastes really different. You can get this samosa in every canteen, every bakery and yes in an every sanchi point ( shops of famous Saanchi dairy). Baked samosa is really famous amongst the students. Mostly you get the option of plain or stuffed and garnished ( they call it bana ke dena…. ),they stuff baked samosa with fresh chopped onions , tomato ketchup, sev, and chopped coriander.  Obviously I never even thought of making any of the Indori specialties in indore. Here I try just everything in my own way, by remembering the particular taste. As puff pastry is readily available here, it gets very easy to make baked stuff anytime you want, but telling you the truth it tastes very different, pastry sheets are just too fluffy, still better than nothing 🙂 ..

Here is the recipe for baked samosa …

Ingredients

2 Ready – to – Bake sheets ( I used Pepperidge Farm Puff pastry sheets )

4-5 Medium Size Potatoes . Boiled, peeled, and chopped in small cubes.

1/2 cup Peas.

4-5 Chopped Green Chillies.

1 Tsp Amchoor powder.

1 Tsp Garam masla.

1/2 – 1 Tsp sugar.

2 Tbsp Raisins.

Oil 2 Tbsp.

salt to taste.

Chopped coriander 1/2 cup.

Method-

For filling -Heat oil, saute green chillies and peas for 1-2 min. Add potatoes and all the other ingredients, mix well. Cover and cook for 2 min, add chopped coriander and let it it cool for some time.

Shell -Thaw pastry sheets at room temperature for 40 minutes before using.

Unfold pastry sheets on lightly floured surface.Roll the pastry with rolling pin, cut each sheet into 9-12 slice. Put filling on slices and fold in triangular shape or any shape you desire. Brush slightly the top of unbaked samosas with milk.

Preheat oven on 350 F .

Keep samosas on parchment paper and bake for 25- 30 min. Keep on wire for 3-5 min and serve hot.

Baked samosa can be stuffed and served with chopped onion , tomato ketchup, sev and coriander .

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Kuskara (Leftover Chapati Snack)

Kukara

Trust me this is THE Snack . It tastes delicious , its not a snack for me, on purpose I prepare extra chapatis, then our lunch/dinner is only kuskara. Now the question is  why we use only leftover chapati, only one reason its hard to crush fresh chapati :). You can also use morning chapatis at night. Once I remember I saw chapati packet in Indian grocery store some 9- 10 chapati in one packet, I took that , Sam gave strange look but dint ask any question( Chapati from outside- Noway , I love fresh and soft phulkas). Next day for lunch I prepared kuskara and told him for this I brought that chapati packet :). It really came out well. Once I tried with whole wheat tortillas, it came out nice for me. Now there are so many options for kuskara. Just try this wonderful snack and let me know if you like it.

Ingredients-

:)

Leftover chapatis – 3-4

Onion -1 small (chopped)

Green chillies chopped– 3-4

Oil – 2 Table spoon

Asafoetida – a pinch

Mustard seeds – 1/2 teaspoon.

Turmeric powder – 1/2 teaspoon.

Green peas – one handful.

Coriander leaves chopped

Curry leaves – 4-5

Lemon juice – 1 tea spoon. ( or Grated Raw Mango if available)

Sugar – ½ tea spoon

Salt to taste.

Method

Crush the chapatis with hand or Grind the chapatis coarsely in a chopper or mixer.

Crushed chapati

Heat oil in pan, add mustard seeds.

After seeds split, add asafoetida and turmeric powder.Keep the flame on medium low.

Then add green chilies,curry leaves.

Now add onions and saute it till it becomes transparent, add peas and  mix well.

saute saute

saute saute

Then add chapatis,salt sugar mix thoroughly, cover it for 2 minutes. Open the lid and stir, again cover a 2 minutes. Add lemon juice or grated raw mango and mix well.

Garnish with coriander leaves and serve hot.

Serving suggestions –

Serve with curd.

For kids add milk and serve.

Variations-

If you have only 1-2 chapatis feel free to add leftover rice or crushed bread and make kuskara 🙂 ..

Enjoy………..

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Kachori …

picture-0392

I remember one place , Vijay chat house in “Sarafa”, shop for the best pattis , samosa ,kachori and khaman ( fried and plain ) . In Indore people can have samosa , kachori  with poha for breakfast . In this particular shop from morning till night you can see same rush, hardly you can get place to sit…  Even to stand and eat is difficult but it doesnt matter at all, that taste you can never find anywhere else.

There are so many varieties of kachoris  – moong daal kachori , urad daal kachori , aloo(potato) kachori , batla (peas) kachori , bhutte( corn) ki kachori …. i’ll try and share each recipe one by one . Following recipe is for moong daal kachori. You can keep kachoris for 1-2 days and its a very good travel snack .

Ingredients for crust:

  • 1 Cup All Purpose flour ( maida)
  • 2 tablespoons oil
  • 1/2 cup chilled water
  • salt less then 1/2 teaspoon ( according to your taste )

Ingredients for filling:

picture-023

  • 1/4 cup yellow moong dal or urad daal .
  • 1 teaspoon coarsely grinded fennel seeds (saunf)
  • 1 teaspoon coarsely grinded coriander seeds (dhania)
  • 1 teaspoon red chilly flakes
  • 1/4 teaspoon ginger paste ( optional )
  • 1/2 teaspoon mango powder (amchoor)
  • Pinch of asafetida (hing)
  • 1/2 teaspoon salt (adjust to your taste)
  • 1 tablespoon oil
  • 3 tablespoons water
  • Oil to deep fry

Method:

To make crust:

Sieve the flour and salt, add oil and mix it properly. Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough just mix everything properly. Cover the dough with damp paper towel or cloth and let it sit for minimum 15 minutes.

To make filling:

Grind the moong dal (it should be coarse). Heat 1 tablespoon of oil in a frying pan and mix dal powder, roast on medium heat for two to three minutes, stirring constantly. Take off the heat. Add all the spices and mix it well. Add 2 -3 tablespoons of warm water and mix it well. Keep aside for ten to fifteen minutes and cover it with a damp paper towel or cloth.

To make the Kachoris:

Knead the dough for a few minutes.  Divide the dough in ten to twelve equal parts.  Take one part of the dough and with your fingers press the edges and make into 3-inch circle.    Center should be thicker than edge. Take the dough into a palm and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Repeat with the rest.

picture-029 Let the filled ball sit for 3 to 4 minutes before rolling. Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle. Heat  oil in a frying pan on medium high. First check if oil is ready put a little piece of dough in the oil, it should sizzle and come up slow. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, will not be crispy.

picture-0371

Serving suggestions:
Kachoris can be served plain or with a variety of chutneys.

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