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.
If you have tried this Crispy Khajoor, then don’t forget to rate the recipe. You can also follow me on social media.
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, 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.
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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!
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.
If you have tried this Veggie Samosa 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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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.
