Stuffed Mince Burger Recipe

Stuffed Mince Burgers || Stuffed Mince Bun || How to Make Stuffed Mince Burger with Step-by-Step photos 

Stuffed Mince Burgers make a wonderful snack and go

Well, with a cup of coffee/tea, try them, you would love them. Mince stuffed bun is also the most popular snack/breakfast all over the world. Homemade mince stuffed buns are very soft and tasty, and can be given in kids' tiffin boxes, a healthy and delicious lunch for kids. 
                            

I am using in this bun beef keema/mince. You can use lamb, chicken, or mutton mince as desired. The filling of the bun is quite similar to samosa stuffing, but in this post, I will tell you again the recipe of filling because I brought some changes in the bun filling by using another seasoning, so let’s begin. 

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Firstly, in a large bowl, sieve the maida/plain flour
Make 2 wells in the center of the flour, then add all ingredients
Mix and rub them with both palms till turn to crumble
Start kneading the soft dough by adding lukewarm water little by little till the dough is formed

Now add oil/butter and keep kneading for 5-10 minutes
The dough should be soft and smooth. Cover it with the cling wrap, keep it in a warm place, and let it double in size. It may take around 2-3 hours maximum. Meanwhile, you prepare the mince filling for stuffing.

In a frying pan, add cumin seeds and dry roast them slightly on a low flame, then add pomegranate seeds and dry roast both of them together for 10 seconds. Then add coriander seeds and fennel.

Now, dry roast them all together for about 2 minutes on a low flame

Turn off the flame, take them out into the plate, and grind all dry roasted whole spices coarsely. Then add powdered spices.
Grind them once again for a minute, don’t need to grind them too much. Mix them together, and keep them aside.

  

On the other hand, take a separate pan and pour oil to heat it
Then add chopped onion and fry them for 2 minutes, then add the mince, stir to mix them, and keep on stirring until the keema water dries out. Now add ground spices and yogurt to it, stir to combine well on low flame until water dries out, meanwhile heat the charcoal on the high flame. Then add coriander, mint, green chilies, and grated ginger. Mix it well

Place the small steel/aluminum bowl in the middle of the keema mixture, then drop some ghee/butter over the charcoal and cover it for a while. Charcoal smoke gives it the smoky flavor.

Take them out into a bowl, let them cool down completely, and set them aside.

After 2-3 hours, once the dough has risen well, punch down the air and knead for 2-3 min, divide into equal balls.

Flatten each ball on your palm and place the mince stuffing. Cover to form a ball, and pinch the seam side down.

Cover with a damp cloth and let it rise for 30 minutes or till it's doubled in volume. Meanwhile, turn on the oven and preheat it to 230 C for 30 minutes.

Brush the top with egg and milk wash and sprinkle sesame seeds.

Grease the baking tray or line it with butter paper and transfer all buns to the baking tray. Bake buns in the preheated oven at 200 C for 20-25 minutes or until nicely golden brown color.

Right after taking it out of the oven, apply butter well on the whole buns and let them rest covered with a cloth for 2-3 min to soften the buns completely.

Serve hot with coffee/tea.

Crispy Khajoor Recipe

Crispy Khajoor | Fried Nemki || How to make Khajoor With step-by-step photos 

These are quite a flaky, buttery, and mouth-watering snack. Today, I am gonna share an interesting snack with you that you have never heard of before. That amazing snack is known as a“Khajoor.

Confucius probably immediately comes to your mind, khajoor means dates, and palms. I am calling khajoor, not at all, my dear readers, it's a flaky and buttery snack in taste, as you take it in your mouth, it definitely will melt easily within a few seconds.

But to prepare this recipe will have to care for accurate measurements, which will be told to you next with step-by-step photos, so that you can clearly get it and make it at home. Keep in mind that always introducing a new experiment requires some effort for them, 

Certainly, that may be a bit hard, but gradually you will be able to do something new in your life; it doesn't matter if they belong to any field of life; however, this will be a new experience for you, but assure you that everyone will love to have it with tea or coffee.

                    

Khjoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt, then kept rubbing on the palm for 10 minutes till it turns to a crumbly texture right after kneading into a hard dough with very little water. Because if you knead soft, you will never be able to make crispy khajoor.

It's my family's version that used to be made by my grandmother and mother. It's not easy to make it is a bit hard but this snack can be kept in an airtight jar or container for a month. It's a great snack for tea, as it can remove even your interpretive hunger, so let’s begin. 

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Sift the flour into the bowl.

Add semolina, ghee, nigella, and sugar, and mix them together very well.

Till turns to crumble texture

Start kneading the dough with a little water, and keep kneading until the dough forms. 

Transfer the dough to the working surface, Knead it with the help of both palms.

Should be a bit hard to avoid kneading a soft dough. 

Wrap it with the plastic cling, and leave it to rest for an hour. 

Divide the dough into 3 equal-sized portions.

Roll out the one ball into a 1-cm-thick flat disc.

Make equal gashes at a distance of 1/2 inch.

Do separate each strip 

Line up the strips

  
Then set all strips according to the picture below.

Now cut into a diamond shape with a sharp knife or pizza cutter.

Place them on the plate/tray.

Heat the oil in the wok.

Put in the oil equal to 1 quarter plate at a time

Put khajoor in the medium-low heat oil.

Don't stir for a few minutes after adding khajoor to the oil; let it cook over medium flame for 2-3 minutes.

After 2 minutes, stir the khajoor around slowly, so that it can evenly cook from all sides.

Now you can see appearing nicely brown color on the khajoor crust. Once it gets golden brown, drain it from the oil.
Place them on a kitchen paper towel to remove excess oil

.

Now transfer them to the serving dish. Khajoor Nemki snack is ready to serve with coffee and tea.

Egg Potato Chips Recipe ( Egg Fries )

               

Egg Potato Chips Recipe || Egg Fries || Crispy Potato Fries with step-by-step photos and videos

 

Egg potato chips, commonly referred to as egg French fries, are a widely favored deep-fried snack enjoyed by individuals of various demographics around the globe. These delightful potato preparations are often served alongside chicken fry, chicken broast, or as part of a fish and chips meal. Additionally, they serve as a popular snack option paired with coffee or tea.

 

Previously, I shared a recipe for egg potato fries; however, I would like to present an alternative version of egg potato chips. Different preparations may involve the addition of gram flour, all-purpose flour, or solely cornstarch, with some recipes employing a combination of both flours. In this iteration, I have chosen to utilize all-purpose flour to thoroughly coat each potato stick.

                                     

Incorporating all-purpose flour with eggs contributes to a distinctly crisp and crunchy texture in the potato chips. The blend of spices enhances the flavor profile, offering a mildly spiced taste accompanied by a satisfying crunch, thus elevating the overall culinary experience.

 

I frequently prepare this dish as an evening snack or during social gatherings, and consider it an excellent component for high tea. Additionally, these potato chips are ideally served alongside fried chicken and fish fry as part of a dinner menu.

 

For a detailed recipe, watch my video where I explain the steps one by one.

                                        

My Latest Egg Potato chips Video:

Recipe Notes:

When selecting potatoes for cooking, particularly during the summer season, it's advisable to choose good-quality red potatoes. They are ideal for making chips and various potato recipes, as their flavor tends to hold up better than other varieties. 

 

To prepare the potato fries, begin by washing them thoroughly to remove excess starch. This step is essential, as any remaining starch can result in soggy French fries, regardless of whether you use flour or egg for coating. 

 

For added crunchiness, consider soaking the potatoes in chilled water for a short period. This technique helps to improve their texture when frying. 

 

Once the potatoes are clean, pat them dry; this is crucial for achieving crispy potato chips. 

                              

Next, combine the potatoes with flour, egg, and your choice of spices. However, it's essential to avoid adding salt at this stage, as it can draw out moisture and result in soggy chips. Instead, add salt after frying for the best results. 

 

Maintaining the right oil temperature is vital during frying. Cooking on high heat can cause the fries to darken quickly without becoming crisp, while low heat can result in soft, soggy chips. Aim for a moderate level of heat to achieve the perfect fry.

 

You might like these:

Chicken macaroni samosa

Mini Veggies Pizza

pizza burger 

Calzone pizza

Lahori laddu peethi 

                                                              

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How to Make Egg Potato Chips:

Step 1:

Start by selecting firm, starchy potatoes such as Russets or Yukon Golds. Wash the potatoes well to remove any dirt, then cut them into uniform one-inch thick strips. Uniformity will ensure even cooking.

                                          

Place the cut potato strips in a colander and rinse them thoroughly under cold running water. This process removes excess surface starch, 

This can cause the chips to stick together, preventing them from becoming crispy. Continue rinsing until the water runs clear.

                                 

Once rinsed, immerse the potato strips in a bowl of chilled water. Allow them to soak for approximately 30 minutes. This soaking step helps to further remove starch and enhances the texture of the final product.

                       

 2nd step:

After soaking, drain the potatoes well and spread them out on a clean kitchen cloth. Gently pat them dry with another cloth, ensuring they are as dry as possible. Excess water can cause oil splatter during frying, and dry potatoes will yield crispier chips. Transfer the dried strips back into a bowl. 

                       

3rd steps:

In the bowl with the dry potato strips, add one beaten egg, a teaspoon of garlic powder, a pinch of lemon salt, freshly ground black pepper to taste, and approximately half a cup of all-purpose flour (maida).

                         

Toss the potatoes gently to ensure they are evenly coated with the egg and seasoning mixture. Be thorough but gentle to avoid breaking the potato strips. 

Cover the bowl with plastic wrap or a lid and let it sit for about 10 minutes, allowing the flavors to meld. (Note: Refrain from adding regular salt at this stage; it will be mixed in just before frying.) 

                      

4th Steps:

In a deep wok or frying pan, pour in a generous amount of cooking oil—enough to allow the chips to float freely. Heat the oil over medium flame until it reaches around 350°F (175°C). You can test the oil temperature by dropping in a small piece of potato; if it sizzles immediately, the oil is ready. 

                                                                             

Just before frying, sprinkle a teaspoon of salt over the coated potatoes and toss gently to ensure an even layer of seasoning. 

Carefully add the potato strips into the hot oil one by one, ensuring not to overcrowd the pan, as this can lower the oil temperature and lead to soggy chips. It’s best to work in batches.

Allow the potatoes to cook undisturbed for a couple of minutes. You’ll notice they will start to float as they cook. Once they begin to float.

                                           

                                                                       

Gently stir the chips continuously to promote even browning and prevent them from sticking to the bottom of the wok.

                                                               

Fry until they achieve a beautiful golden brown color, which usually takes about 5-7 minutes per batch.

                   

Once golden, use a slotted spoon to remove the fried potato chips from the oil, letting any excess oil drip off. Transfer them onto a wire rack or a plate lined with paper towels to absorb additional oil. 

                     

Serve the hot, crispy egg potato chips immediately for the best texture and flavor. 

These can be accompanied by a variety of dipping sauces; classic choices include tangy ketchup and creamy mayonnaise. Enjoy your delightful homemade snack!