SAMOSA CHATPATA

SAMOSA CHATPATA
TIME : 30 MIN
INGREDIENTS :
METHODS : 1 bowl flour,1 tsp kalonji (onion seeds ),1 potato , 5-6 curry leaves , ½ bowl coriander leaves , 2-3 green chillies , 1 inch ginger ,5-6 garlic , 1/2 tsp corriander seeds , 1 tsp cumin seeds , ½ onion ,1/2 turmeric pwd , water , oil as required and salt to taste.
FOR DOUGH :
1. Make well in the flour , add warm 1 tbsp oil , salt , kalonji and mix well .
2.Now knead the soft pliable dough adding water as required .
Cover with moist cloth and keep aside for 15-20 min.
3.Knead again to make soft .
FOR FILLING
1.Boil potato , peel and mash . GREEN PASTE - Grind curry leaves , coriander leaves , green chillies , ginger- garlic , corriander seeds .
2.Heat very little oil put cumin seeds , sliced onion , green paste , turmeric pwd and mashed potato and salt to taste and cook for 2 min.
FOR SAMOSA :
1. Take a medium size ball of dough and roll it round , cut with knife into half ( semicircle ).
2.Apply water on all the sides of semi circle and in the hand make a cone shape . Put filling and close the opening .
3. Make 4 samosas , heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily.
4.Eat with ketchup , green chutney , tamarind chutney or fried green chilly .
TIPS :
1.While boiling potatoes in cooker , water should be under the grid and not above . Always put potatoes on grid to avoid over cooking and stickiness .
2. No need of tempering . All the ingredients can be directly added to mashed potato and can be used as filling Tempering only increases the flavor .
3.Oil used for tempering should be very little for cumin to splutter, filling should be non oily for comfort of filling samosas .
4. Heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily .

ALOO PARATHA ZATPAT

ALOO PARATHA ZATPAT

TIME : 20 Min
INGREDIENTS : 4 potatoes , 25o gm wheat flour , water to knead , 2 tsp red chilli pwd , 1 tsp turmeric pwd ,1tsp corriander-cumin pwd , salt to taste and 2 tbsp oil/ghee.
METHODS :
1 Knead the flour----flour + water + salt + oil .And cover and leave it for 10 -15 mins.
2. Boil potatoes in cooker on a grid to 2 whistle, peel and mash them.Add red chilli pwd , corriander-cumin pwd , turmeric pwd and salt.
3.Take a small ball of flour and give the shape of bowl in the hands itself fill the potato filling and close the opening to make a ball again.
4. Roll it thick ; use dusting flour as required and cook on griddle ( tawa ) from both the sides and put oil on the sides while cooking .

TIPS :
1.While boiling potatoes in cooker water should be under the grid and not above . Always put potatoes on grid to avoid over cooking and stickiness
2. If you keep the kneaded flour in fridge for sometime it will be easy to roll.
3. Put paste of green chillies + coriander leaves + cumin +corriander instead of red chilli pwd , corriander-cumin pwd if u have time .Tastes great .
4. Accompaniments: curd.

MINT CHUTNEY

MINT CHUTNEY

INGREDIENTS: ½ bunch mint , 5-6greenchillies , 8-10 curry leaves , 1/2lemon , salt to tasteand oil for seasoning.
METHOD:
1. Grind mint , greenchillies curry leaves , lemon and salt in a mixer.
Season with mustard seeds and curry leaves.

TIPS:
1. Very nutritious, stomach coolant, eases cramps in stomach. .
2. Consume fresh
3. Break the green chillies in two with hand and then grind.
4. Great accompaniment for kebabs, pakodas , sandwiches and bhajiyas
5. Corriander can also b added to mint chutney.

PUMPKIN [KADDU ] [BHOPADA ] BONDE / BHAJE

COOKING TIME : 20 MIN
INGREDIENTS : 250 gm pumpkin , 1 bowl wheat flour [ atta ] , ¼ bowl besan [gram flour ] , 1 bowl sugar , 10 gm sesame seeds , 10 gm poppy seeds , oil to fry , cardimom [elaichi] pwd , a pinch of salt.
METHOD :
1. Peel the pumpkin skin and cut it into square pieces wash them and put it into bowl ; no water at all .
2. Now put this bowl on the gridle in the cooker , put water in the cooker and let it cook for 1 whistle only.
3. When cold mash it and mix flour , besan , sugar , cardimom pwd , sesame seeds , poppy seeds and salt. Adjust the flour till the batter is of thick consistency to make bhajiyas.
4. Heat oil in kadhai and fry until golden.
TIPS :
1. No water in the batter ,absolutely no no.