Yummy Traditional : Hi-Tea

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 knead 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.

slowly-add-water-to-knead-dough-and-leave-it-for-rest

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, probably heard the name 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.

Chana Chaat Recipe

Sana Rasheed Add Comment

Chana Chaat || Cholay Recipe || How to Make Aloo Chana Chaat Recipe with step-by-step photos

Cholay is the Desi version of a salad. The base is chickpeas or chana with onions, tomatoes, green chilies, and coriander as the supporting characters, finished off with chaat masala for that necessary spic. Khataaz, a traditional spicy street food snack, is made of a lot of ingredients to make it tasty.

One bowl of cholay chat is enough for a 1-time meal and can be placed instead of lunch/dinner, can be considered a complete food, and is a good choice for dieting purposes.

It contains low calories and less fat. They are a purely healthy meal with added yogurt, green chutney, tomato, potato, coriander leaves, green chilies, and tamarind sweet and sour sauce, along with boiled chickpeas, potatoes, and papri, which enhances the taste of Chola chat.

You will get the link to papri and green chutney raita and tamarind sweet sauce recipes below

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Firstly, in a pressure cooker, add chickpeas, baking soda, salt, and water. Bring to a boil, and then close the pressure cooker after whistling. Note the time for 20 to 30 minutes.

Meanwhile, prepare all veggie dishes.

In a sauce, boil potatoes and peel them, then cut them into cube shapes and keep them aside.

Green raita chutney is so simple to make. If you have mint coriander leaves, the sauce is present in your fridge, then just add yogurt with a little salt and green sauce.

Mix them well, and the green raita chutney is ready. Note, don’t use water in green raita chutney. You can get the link to green raita on the recipe card given below.

Take another small, separate bowl, add yogurt and salt, and whisk well until a smooth texture. Keep in the fridge.

In a mixing bowl, we will add boiled chickpeas along with all ingredients and mix them together.

Then put all the remaining spices into the chana chaat, mix them well, then at the end add paprika and sprinkle some spices.

Now ready to eat and serve

Dahi Baray Recipe (Dahi Bhala)

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Dahi Baray |Dahi Bhalla || How to Make Dahi Baray Recipe with step-by-step photos....

Dahi Baray is the most popular street food snack in Pakistan. This lentil/gram dumpling is flooded with seasoned yogurt. It is prepared by soaking baray in thick yogurt. Dahi Baray, which is adored by almost everyone. In the method below, I have clearly mentioned each and every step in detail. One of the most important things here is gram batter, which needs correct consistency, and then frying the baray.

I am not a very big fan of Dahi vadas dressed with lots of green chutney and imli chutney or a sweet version of Dahi Baray, but if you prefer it, you can go ahead with drizzling them over the Dahi vadas or making them sweet.

But whichever way you like to have them, sprinkling some chaat masala and red chili flakes is enough to make them delicious. You can also sprinkle Dahi baray masala over it. Dahi baray masala is made of only 3 spices: whole red chilies, cumin seeds, and coriander seeds.

Slightly dry roast on a skillet/tawa and grind them together to a fine powder. At the time of serving, sprinkle masala over Dahi baray. I haven’t posted the Dahi Baray masala recipe yet, but I have mentioned above the line on how to make Dahi Baray masala at home, which I am sharing with you all. This recipe is mostly used at iftar time in Ramadan, and people enjoy having this in the rainy season.n

It wasn't a long process to make, very short takes time than other Baray like mong baray or mash, so let's begin with step-by-step photos...

Tips:

At the time of serving, you can vary by adding boiled chickpeas and papri as we.ll.
Can be drizzled with green mint chutney and tamarind sauce over Dahi Baray

If you have tried this Dahi Baray, 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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In a mixing bowl, add yogurt and spices and mix them well with a whisk till turn a smooth and creamy texture is achieved.

In a mixing bowl, add gram flour and spices. Stir to mix well and rest it for 30 minutes. Then add all remaining spices and stir to mix well until a smooth batter is formed.

Take a bowl filled with water and put a small drop of batter in it. If the batter immediately starts to float on top of the water, the batter is ready. If not, then whisk it some more.

Heat the oil in a wok on medium flame. Once hot oil, add a spoonful of batter using your hand or two spoons. Fry a few baray (dumplings) at a time. After a few times, flip them and move them around to get even cooking and brown until a nice golden color, remove them to a plate using a slotted spatula.

Now, in a separate bowl, add lukewarm water and salt and mix well. Put fried baray into the water, let them soak for 5 minutes, take them out, and squeeze carefully between palms to remove excess water from them.

Place the muesli in a serving dish and pour spiced yogurt over it. Sprinkle some chaat masala, red chili flakes, and coriander leaves.

Now, the tasty and spicy Dahi Baray is ready.

Veggie Samosa Recipe

Chana Chaat Recipe

Dahi Baray Recipe (Dahi Bhala)

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