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Box Patties Recipe

Chicken Box Patties | Keema Box Patties | How to Make Keema Box Patties with step-by-step photos

Keema Box Patties are prepared with manda Patti (samosa sheet), which you can fill with any type of stuffing, whether they be potato, chicken, egg, or only veggies, depending on your choice.

These box patties contain one very flaky, crunchy, and crispy layer alongside inside stuffing; a very tasty and mouth-watering evening snack. I have already shared my homemade Manda Patti in my previous post, which you can follow; additionally can be used as a store-bought samosa sheet.t

Here is the recipe step-by-step demonstration of mince box patties

But you can make them with any filling as I mentioned above here I am using mutton mince, This mince mixture can be used in any recipe such as paratha keema, rolls, samosa, baked buns, sandwiches, rolls, cutlets, or even with macaroni and pasta, You can reserve cooked mince mixture in the fridge for use later in different recipes.

The mince mixture is prepared with just a few ingredients easily and quickly, so let’s begin...

Tips:

To prepare this recipe, it's important to remember that the filling should be dry. Avoid adding water or oil to the stuffing, as this will make the patties soggy or oily inside.

If you are using stale Manda Patti, whether store-bought or homemade, take them out of the refrigerator 1-2 hours before you start, allowing them to come to room temperature.

When frying the patties, use oil that is neither too hot nor too cool. Oil that is too hot will burn the patties instantly on the outside, while oil that is too cool will make the patties greasy and heavy. Fry the patties in medium-hot oil over medium heat.

After frying, place the patties on a paper towel or brown paper to absorb any excess oil.

If you have tried this Keema Box Patties, 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 all ingredients and prepare them.

In a small bowl, put some tbsp flour with water and prepare a bit of runny flour batter for binding.

Heat the oil in a pan,n then add ginger-garlic paste; just sauté for a minute.e

heat-the-oil-and-saute-ginger-garlic-paste

Add the mince, stir to mix it on medium-low flame until water dries up completely, then add powdered spices to the mince.

Constantly keep mixing by adding chopped veggies.

add-onion-ginger-and-green-chillies-to-the-mince

Towards the end add crushed black pepper powder mix well further and allow to cook it another 5 minutes on low-medium-flame

Mince filling is ready; shift it to a bowl and let it cool down completely. Keep it aside.

Take out samosa sheet on board surface if the sheet is square shape then just cut it into 3 rectangle wide strips, separate one strip in two parts, place one strip then apply flour batter in the medium of the stri.p

Then the second strip is placed on top of it like a direction sign as shown in the picture below. It will allow it to stick firmly together and won’t break up when deep frying or baking. Put 1 tbsp filling in the center of .it

Fold the right side first so that it covers the filling properly. Apply flour paste.

Fold from the upward side so that it overlaps the right side and sticks to it; apply flour paste again.

Then fold the left side and apply flour paste, fold from the downward side, box patty is ready, repeat the same way with all remaining manda Patt. i

fold-from-left-side-then-fold-from-downward

Now at this stage, they are ready to freeze.

At this stage, if you want to serve/eat immediately,y then take a deep frying pan and pour oil to heat .it

Slide 1-2 patties in one batch or according to your wok or patty size

Deep fry box patties on a medium flame for about 3 minutes on each side or until nicely golden brown from both sides

Place on a paper towel fto removeexcess oil

Ready-to-serve box patties, with tomato ketchup, sauce, and tea

Dal Kachori Recipe

Sana Rasheed Add Comment

Dal Kachori || Stuffed Kachori || How to make dal kachori with step-by-step photos...

Personally, I find that dal kachori with aloo tarkari is a more flavorful and delicious fried snack than samosas or pakoras. I love pairing dal kachori with aloo chana tarkari as it is a common and tasty snack.

This highly sought-after snack can be easily prepared at home using readily available ingredients. Despite its seemingly complex appearance, it is actually a simple dish to make, making it a great option for unexpected guests or when you don't feel like cooking something extravagant.

It is served with Aloo chana tarkari, achar, and raita. My All-time favorite food of most people is dal kachori, which can be made with chana dal or moong dal. I make it with chana dal. I have already given aloo chana tarkari masala and tarkari recipes in my previous post. You can click the links given below, too. Here I will tell the step-by-step kachori process, so let's begin.

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In a pan/pot,t add lentils along with spic,, es bring them to a boil, and cover them until they are soft
Note: There should be no remaining water in the dal. If you see water remaining in it, then dry it on a high flame first. Now let it cool down.

Grind them in a chopper machine till they turn into a fine dal mixture.

Shift the ground dal to the bowl and keep it aside.

Take a bowl and add all-purpose flour with spices and mix them well until a crumbly texture. Start kneading the dough by adding water little by little.

Knead the dough to smooth and super soft for around 10-15 minutes; you can see the photo below.

Cover it with cling wrap, and set aside to rest for around 15 minutes.

Take the dough out, punch it again for 5 minutes, and apply oil all over the kachori dough.

Cut the dough in half.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms.

Cover the dough portions with a kitchen towel to prevent dryness.

Before you start filling the wok with oil on the stove over a low-medium flame

Take one flattened ball at a time, then roll it 1.5 inches in a round shape. Place 1 portion of dal stuffing in the centre.r

Gather the edges and pinch them into the center. Seal them tightly and flatten them by pressing very gently. Press the kachori gently with an oily hand.

Note: Don't use flour at the time of stuffing or pressing kachoris because they become hard and won't puff up.

Repeat the same process with the other dough balls.

repeat-the-same-process-with-remaining-dal-kachoris

In the hot oil, put the kachoris. I turn the flame down to low-medium, medium, and press them with a scoop.

Fry each side till it turns a nice golden brown color from both sides; now drain them from the oil.

Place all kachoris on the kitchen towel to remove excess oil.

Your crispy kachori is now ready to serve with raita, achar, and aloo chana Sarkari.

Aloo Pakora Recipe

Sana Rasheed Add Comment

Aloo Pakora | Potato Fritters || How to Make Aloo Pakora with step-by-step photos...

Aloo Pakora is one of the hot favorite crispy deep-fried evening snacks popular among people of all age groups in Pakistan. These potato fritters are also known as the food street snack. Most kids are fond of eating potatoes, whether they are in any type of form, such as potato fries, chips, cutlets, or fritters.

These potato fritters are made with potato slices dipped in a mixture of gram flour with a few spices and herbs,s then deep-fried in oil. Crispy on the outside and soft on the inside, Aloo Pakora is mostly served with chili garlic tomato ketchup, tamarind sauce, or green sauce that enhances its taste more. Very delicious, crispy, and a simple snack.

There are several types of Pakoras, but the Aloo Pakora recipe is considered one of the tastiest fritters. Food vendors sell it on the streets, but we are not sure about how healthy they are. Here I will tell you the information about all the ingredients used in making the Aloo Pakora recipe.

And explain all the steps of making the Aloo Pakora recipe so you can make it at your cleanliness and enjoy the healthy Aloo Pakora recipe at your home with your family. Let’s try to make Aloo Pakora with our recipe because it’s one of the simplest snacks to prepare

Recipe notes:
Use red potatoes instead of regular potatoes, as seasonal sweet potatoes are not ideal for making pakoda.

Slice the potatoes very thinly, no thicker than ¼ inch. Ensure that the gram flour mixture is neither too thick nor too thin.

The oil temperature should be moderate, and you don’t need to use a lot of oil since the potato slices are quite thin.

For a more similar recipe:
Mixed veggie pakora
Egg pakora
Chana dal pakoda
Masoor dal pakoda
Palak pakoda
Cheese stuffed chili pakora
Aloo matar pakoda

If you have tried this Aloo Pakora 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!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To make this recipe,e firstly peel the potato and cut it into slices. Put the potato slices in the chilled salty water. Keep aside.

Put the cumin and coriander seeds in the skillet and dry roast them for a minute on low-medium flame.

And coarsely crushed in the mortar.

Chop the coriander leaves.

Take the mixing bowl to add gram flour.

Add the crushed red chili, salt, baking soda, roasted crushed masala, black pepper, and ginger garlic paste. Mix up till everything is incorporated,d just a few tbsp water at a time.

To keep the batter smooth

Gram flour consistency should be like the picture below.

Add chopped coriander and stir to combine well. Cover the batter and leave it to rest for about 10-15 minutes.

Keep aside some potato slices in the gram batter and mix very well with the gram batter.

Heat the oil in the wok. Use a larger frying pan/wok so that you have more surface area.

Take out the coated potato slices one by one in the batter.

Drop them into the moderately heated oil. Fry 7-9 potato fritters in one batch,h or according to your frying pan/wok capacity, on medium flame. Once they start floating in the oil,l flip them with the help of the knife.

Keep frying from both sides until they get a golden brown color
Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.

Transfer the potato fritters onto the serving plate.

transfer-the-pakoda-to-the-serving-plate

Serve hot aloo pakora with ketchup and tea.

Let's have a taste of it.

Box Patties Recipe

Dal Kachori Recipe

Aloo Pakora Recipe

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