Ingredients :
For the samosa patty :

• 1 cup maida
• 1½ tbsp oil
• ½ tsp salt

Other ingredients :

• 2 tbsp oil
• 1 tbsp maida

For the filling :

• 4½ cups onions, thinly sliced
• ¼ tsp haldi powder
• 3 tbsp dhania-jeera powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• 1½ tbsp sugar
• 1 tsp jeera
• ½ tsp hing
• 4 tbsp besan
• 3 tbsp oil
• Salt to taste

How to make Crispy Samosa :

For the samosa patty :

• Mix the flour, oil and salt in a large bowl.
• Take approximately ¼ water and knead into a firm dough.
• Divide the dough into 12 equal parts and roll each part into 50 mm x 100 mm (2″ x 4″) rectangle.
• Apply a little oil on one part and sprinkle some flour on top.
• Put another rolled part of top and roll both dough rectangles together, sprinkling a little flour to make rolling easier.
• Repeat to make the remaining 5 chapatis. Each should be about 100 mm x 150 mm (4″x 6″)
• Cook all the chapattis lightly on a tava on both the sides.
• Keep aside.
• When cool, slice each rectangle into 2 lengthwise.
• Each strip will peel to make 3 thin strips yielding 24 strips in all.

For the filling :

• Put a little salt on a sliced onion and deep fry them in hot oil till they turn golden brown and crispy.
• Drain on absorbent paper and crumble into small pieces.
• Put the haldi powder, dhania-jeera powder, garam masala, chilli powder, lemon juice, sugar and salt and mix properly.
• Heat the 3 tbsp of oil in a pan and put the jeera. When they crackle put the hing.
• Put the gram flour and roast over a medium flame and stir it continuously.
• When the gram flour turns light brown put the fried onion mixture and mix well.
• Take out from the fire and keep it to cool.
• Divide the filling into 24 equal parts.

How to proceed :

• Fold each samosa patty into a cone and stuff with the filling.
• Close the edges using a paste made of plain flour and water.
• Repeat the same procedure for the remaining patties and filling.
• Deep fry in oil on a low heat till it turns golden brown in colour.
• Serve hot.

Tags: crispy, iftar recipes, quick recipes, samosa

Ingredients:

• 1/4 kg potatoes and green peas combined
• 2 onions
• 2 twigs mint leaves
• 2 green chillies
• 2 twigs of cilantro (Coriander)
• 1 cup Maida (Wheat flour)
• a little olive oil

How to make Pakistani Samosa:

• Steam the potatoes and peas separately.
• Cut the onions into small slices.
• Add some olive oil in a fry pan.
• Add onions and cut green hot chillies and sauté the onions until it turns transparent.
• Add potatoes and peas and sauté them while stirring, until they are completely cooked.
• Add mint leaves and coriander leaves (cilantro).
• Mix maida (Wheat flour) with water to make a stiff dough, knead it well.
• Roll into even sized balls and make into round shape using a roller.
• Cut into 2 semi-circles.
• Place the curry and fold on three sides to make into a cone shape.
• Deep fry the samosa until it becomes crisp.

Tags: crispy, iftar recipes, quick recipes, samosa

Ingredients:

• 1/2 kg Potatoes
• 100 grams Arrowroot
• 1 Coconut (grated)
• 2-3 Green Chilies
• 1 tsp Cardamom Seeds
• 1-2 tbsp Lemon Juice
• 1-2 tsp Sugar
• Salt to taste

How to make Hot Aloo Kachori:

• To make covering, first boil and mash the potatoes.
• Mix it with 50 grams arrowroot, salt and knead it into stiff dough.
• To make filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt.
• To make kachori, take a small portion of the dough and pat between palms to make a small puri.
• Now stuff this puri with coconut mixture and form into a ball.
• Repeat the process to make rest of the kachoris.
• Douse the balls in the remaining arrowroot and deep fry in hot oil until golden brown.
• Aloo Kachori is ready to eat.
• Serve hot with chutney.

Tags: aloo, crispy, hot, iftar recipes, potato, quick recipes

Samosa Recipe Image

Ingredients:

For Stuffing:

• 2 cups  diced peeled potatoes
• 1/2 cup  diced carrots
• 3 tbsp vegetable oil
• 1 tsp  each fennel and cumin seeds
• 1 tsp  brown or black mustard seeds
• 1/2 tsp ground turmeric and coriander and fenugreek seeds
• 1/4 tsp  cayenne pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp  grated gingerroot
• 1/2 tsp  salt
• 1/2 cup  frozen peas
• 3 tbsp  lemon juice
• 2 tbsp  chopped fresh coriander
• Vegetable oil for frying

For Dough:

• 2 cups all-purpose flour
• 1 tsp  cumin seeds
• 1/2 tsp  salt
• 1/2 cup  each cold butter and milk

How to make Samosa:

For Dough:

• In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form.
• Press into disc; wrap and refrigerate for 30 minutes.

For stuffing:

• In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.
• Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.
• Add onion, garlic, ginger and salt; fry until softened, about 3 minutes.
• Stir in potato mixture and peas.
• Stir in lemon juice and coriander; let cool.

To Proceed:

• Cut dough into 12 pieces; form each into flat round.
• On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water.
• Form cone shape by overlapping cut edges by 1/4 inch (5 mm).
• Fill with rounded 1 tbsp  potato mixture.
• Moisten top inside edges of pastry; press to seal.
• Trim jagged edges.
• Crimp with fork.
• In wok or deep saucepan, heat oil .
• Fry samosas, in batches, until golden, about 4 minutes.
• Remove to paper towel–lined tray.
• Serve warm.

Tags: crispy, iftar recipes, quick recipes, samosa

Ingredients:

• whole wheat flour -2 cups.
• fresh spinach(spinach) leaves – 2 cups.
• Rice flour(optional) – 2 tbsp.
• oil or melted butter – 2 tbsp.
• salt – 1/2 teaspoon.
• Cumin powder – 1/2 tsp.
• Coriander Powder – 1/2 tsp.
• red chilli powder(optional) – 1/4 tsp.
• water for forming dough.
• oil for basting.

How to make Palak Paratha:

• Chop finely spinach leaves.
• In a bowl, add flour, salt,chopped methi leaves, cumin, coriander, chili powder, oil or butter. Mix well.
• Add water little by little and from dough.
• Knead well, Cover and leave aside for 20-30 minutes.
• Knead again and then make 6 round balls.
• Take each ball, dip in dry flour.
• Sprinkle a little flour on the board.
• Place the dough ball on it and roll out into a thick round.
• Heat girdle.
• Put the round on it.
• Cook for 5-8 seconds. turn again. baste with a little oil.
• Cook on both the sides adding a little oil.
• Both the sides should have brown spots on them.
• Take off the fire.

Tags: crispy, Palak, parantha, paratha, quick recipes, spinach