Veggie Samosa Recipe

Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos

 Veggie Samosa is a delicious small triangular fried snack that originally came from India and right after spread all over the world. Samosas are also the most popular Pakistani appetizer/snack; it has a flaky crust and are filled with spiced potatoes, peas, chicken, mince, or eggs.

Wrapped in a thin pastry and fried to perfection, served with mint chutney or ketchup. But here I am using dough to make a samosa instead of a samosa sheet (manda Patti). I prefer to make samosa from the dough as it becomes more delicious than samosa Patti.

It may take you some time, but never compromise with taste

Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt. The water quantity is just around 50 ml, a bit tight dough, neither too hard nor too soft.

One thing to keep in mind, samosas and namakpare don’t require a puffy crust. These snacks are just flaky and crispy crust that actually comes from the dough texture. Either you need soft/dough or keep the quantity of ghee less or more. In both cases, you can't get the desirable result of a samosa, so be careful to knead the dough. Let’s begin. 

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To make a samosa, first we take all the ingredients. 

       

Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of them, let the rest be with the skin, then coarsely chop and set aside until required.

Make a flour batter (like)for binding, even water can be used, but flour batter is the best binding agent.

                                           

In a bowl, I add flour along with all the ingredients.

                                     

Mix them together for 5 minutes till they turn into a crumbly texture. 
                         

                   

Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight.

                         

I have explained in the above description how they should be made for samosa, cover the dough with a plastic wrap, cling wrap, nd leave it to rest for around 30 minutes.

                               

Heat the oil in a wok, add spices, and let it crackle for 30 seconds on medium flame.

                                       

Then add boiled veggies, potatoes, and peas. Fry them with oil for 3-4 minutes on medium flame.

           

Add chopped onion to the veggies.

Further, stir to mix well for 5 minutes on a medium flame.       

                 

     

Keep stirring by adding all remaining spices, give it a good stir to combine well for 2-3 minutes. 

                     

Coarsely mash the veggie mixture with a hand masher.                

Now the veggie mixture is ready.

Transfer to the plate and keep aside.

                                 

Take the dough out of the bowl and punch it for 1-2 minutes. Roll the dough on a rolling board/slab like a thick rope. 

                       

Divide the dough rope into equal portions, around 2 inches wide.

                        

Take one portion at a time and give it a ball shape.
                                                       

Press it, then roll about 2-3 inches into a round shape.           

  

Cut in half. Now work with a half circle at a time.

                     

Apply the flour batter around the edges using a brush or fingertips. Now fold it in half as shown.

    

                               

You can see the cone shape is ready, the two or three spoonfuls of stuffing in it don’t overstuff

            

Apply the water to the inside edges of the cone and press it to seal it properly. 

Repeat the same shaping process for the rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...

Shape 2:

If you are not fully sure that you will be able to make the acute shape of a samosa, then here I have shared the method for your ease.

You can make the samosa to give another shape, too, like potli samosa, which you probably have heard of before

Just roll the dough in the same manner and place the stuffing in the center of a rolled ball

Gather all edges from all sides, and give it a little curve in the right direction, as shown in the picture below. The potli samosa is ready to make        

                                     

Once you are almost done shaping the heated oil on a medium flame for deep frying the samosa, the temperature of the oil should be just hot.

Not as hot as frying pakora oil. If the oil is too hot, you will not get a flaky crust. Try checking by adding a small dough ball; it should stay in the bottom for a few seconds and then come on top steadily. If it comes on top quickly, that means the oil is too hot.

             

Slide 2 to 3 samosas at a time carefully into the hot oil. Now lower the heat and continue frying, turning occasionally for an even brown.

                                                         

You can see they start to get brown until evenly nice golden brown color from both sides, drain out the samosas from the oil. 

         

                         

Transfer the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas. 

      

Veggie samosas are ready to be enjoyed with green chutney and ketchup.
                                      

                                                              

Spicy Fried Chicken Recipe | Fried Chicken

Spicy Fried Chicken ||  Fried Chicken || How to Make Spicy Fried Chicken with step-by-step photos..

Fried chicken can be prepared in various styles, and this recipe features a juicy and slightly spicy version made with some common spices and two types of flour. It is served with a delicious yellow pepper sauce that will enhance your taste buds. This dish is a great addition to your iftar menu.

 

Many people become tired of having pakoras and samosas every day during this time, so this fried chicken recipe offers a refreshing change. It's easy to make and absolutely delicious, making it a must-try!

Fried chicken is a beloved dish with countless variations, each cook adding their own twist. In my recipe, I opted for a mix of traditional spices that delivers a crispy and juicy flavor. While many people typically use eggs for coating their chicken, I prefer a blend of gram flour and cornflour, which works just as well for creating a satisfying crust. This recipe is versatile—you can also use it to fry fish or mutton chops; just remember to omit the meat tenderizer when frying fish. I'll include a quick sauce recipe that pairs perfectly with the fried chicken, so let’s get started!

If you have tried this Spicy Fried Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a large bowl, place chicken pieces in it, then add all ingredients. 

                                      

Then mix and apply well all over the chicken pieces, cover them with plastic cling wrap, and keep them in the refrigerator for marination for about 2 hours.

                       

Meanwhile, make the sauce. In a small bowl, add mango powder, salt, lemon juice, and yellow pepper. Mix them together, then add a little water.r 

                           

Stir to combine well should be thin. Set aside     

                   

After two hours, heat the oil on a high flame (if you use less hot oil, then the coating will separate from the chicken piece during frying.  

Slide the chicken pieces into the oil and fry each side for 4 minutes on medium flame_Flip the chicken slowly and allow to cook for another 4 minutes on the other side. Now again flip the side and fry until crispy, nice golden color. Repeat the same process for all chicken pieces.s

                                

Place all chicken pieces on paper kitchen towels to remove excess oil.

                                

Now transfer the chicken pieces to the serving dish with the onion, cucumber slices, and lettuce.               

                

Ready to serve with sauce, chapati naan  

Spread and Joy!

                                             

Fish Biryani Recipe ( Fish Rice )

                                                                  

Fish Biryani Recipe | Fried Fish with Rice Step-by-Step photos and video.

Fish biryani is a vibrant and aromatic layered rice dish that harmoniously brings together delicate pieces of fish, fragrant basmati rice, and a symphony of spices and herbs. In this delightful recipe, I’ve chosen to prepare perfectly fried fish that adds a satisfying crunch, rather than simmering it in spices.

You can certainly marinate and cook the fish with masala for a more traditional approach if that suits your palate. This particular biryani turned heads and tantalized taste buds with its unique twist, proving that fish can truly shine as a base for this beloved classic.

On weekends, I often seek out recipes that are both quick and flavorful, and this fish biryani fits that desire perfectly. Fish cooks in a flash and doesn’t require any resting after marination, which means this straightforward dish can be whipped up in about 45 minutes, from prep to table.

My Latest Video Fish Biryani :

Key Ingredients:

Fresh, Top-Quality Ingredients:

The secret to a successful biryani lies in the quality of its ingredients. Opt for the finest basmati rice, incredibly fresh fish, and a robust selection of spices to ensure each bite is bursting with flavor. 

Fried Onions:

These are quintessential elements of any biryani, enhancing it with a sweet and savory crunch. Slowly fry sliced onions in oil until they turn crisp and golden, imparting a rich depth to the dish.

Don’t Skimp on Fat:

While health considerations often lead us to reduce fat, resist this urge when making biryani. Generous amounts of ghee or oil are essential for keeping the rice moist and imbued with flavor.

                                

Right Rice:

Choose aromatic, high-quality basmati rice. Soak it in water for about 30 minutes to eliminate excess starch, ensuring that each grain cooks evenly and remains fluffy.

 

Salt Everything:

Don’t forget to season every layer thoughtfully. A good rule of thumb is to add two dessert spoons of salt for every two cups of rice to the cooking water.

Partially Cook the Rice:

To avoid a clumpy texture, cook the rice until it’s just 70-80% done before layering it for the final cooking stage.

Marinate the Fish:

Infuse the fish with flavor by applying a marinade of fresh lemon juice, vibrant turmeric, and aromatic spices. Allow it to rest for 15 minutes before adding food color, red chili powder, and salt for an additional 15-minute infusion of flavor.

Generous Herbs:

Fresh herbs like mint and coriander should be used abundantly to brighten the dish and create a fresh contrast to the spices.

High-Quality Pot:

Using a heavy-bottomed pot ensures that the biryani cooks evenly and prevents it from burning, allowing for that perfect layering effect.

Patience is Key:

Cook the biryani over low heat to allow all the flavors to meld beautifully, creating a harmony of tastes that will leave you craving more.

You Might Like This:

Bombay biryani

Savour food pulao  

sofyani biryani 

pulao biryani     

Mughlai Mutton Pulao       

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How to Make Fish Biryani?

Preparation:

Wash the Fish:

Begin by rinsing the fish fillets with flour or salt to ensure they are clean and ready for cooking. 

Marinate the Fish:

In a mixing bowl, combine the fish pieces with fresh lemon juice, vibrant turmeric, and aromatic garlic powder. Let it rest for 15 minutes.

Then add food coloring, red chili powder, and salt, allowing it to marinate for an additional 15 minutes for a deeper flavor.

Prep Vegetables:

While the fish is marinating, slice fresh onions and juicy tomatoes, making sure your ingredients are ready for assembly.

Wash and Soak Rice:

Rinse the basmati rice in clean water and soak it for 30 minutes; that's essential for achieving the ideal texture.

Prepare Spiced Yogurt:

In a bowl, whisk together creamy yogurt with salt, red chili powder, turmeric, crushed coriander, cumin, and fragrant biryani masala for a zesty sauce that will elevate your dish.

Fry Onions:

In a pan, fry the onions slowly until they achieve a beautiful golden brown color, infusing the oil with their rich sweetness.

Shallow Fry the Fish:

Using the same oil from the fried onions, shallow fry the marinated fish until it turns a gorgeous golden hue, ensuring it remains flaky and moist inside.

Make the Masala:

In a broad pan, heat some oil and sauté the ginger-garlic paste for a minute, allowing it to release its fragrant aroma. Add chopped tomatoes and cook with the lid on until they soften.

Stir in chopped curry leaves, fresh green chilies, and half of the crispy fried onions. Incorporate the spiced yogurt and cook until it’s perfectly melded.

Boil Rice:

In a large pot, bring water to a boil, seasoning it with salt, star anise, cumin, vinegar, and oil. Add the soaked rice and boil until it’s 90% cooked, ensuring perfect texture for layering.

                                                                      

Prepare Spiced Milk:

In a small bowl, mix food color, garam masala, and nutmeg with milk to create a fragrant drizzle that will elevate the biryani.

Layering the Biryani:

In the pot with the masala, drizzle some fresh lemon juice and add half the cooked rice. Layer this with chopped herbs, green chilies, fried onions, and fried fish before spreading the remaining rice on top.

                                    

Place the crispy fried fish gently on the upper layer. Drizzle with the spiced milk, sprinkle with the remaining fried onions, and cover tightly.

Allow it to steam on high heat for 5 minutes, then reduce to low heat for an additional 5 minutes.

                     

Finally, let the fish biryani cool slightly before gently fluffing the rice to avoid any mushiness.

Serve it hot, accompanied by a tangy chutney and a refreshing salad. Enjoy the explosion of flavors in every bite!