Manda Patti / Samosa Sheet Recipe

Manda Patti | Samosa Patti | How to Make Manda Patti with step-by-step photos and Video...

The Samosa Roll Sheet is the base of every frying item that works in making samosa, rolls, box patties, etc most areas in Pakistan is easily available at any sweet shop or vendor,

Typically is considered needed for manda patti or samosa sheet only in Ramadan for making fried items while isn’t necessary at all throughout the year samosa rolls are being sold by the vendors and sweet shops, People buy from there, and some people are quite hygienic conscious, 

They like to make at home this fried stuff and for that need, Manda Patti and have to go there to buy Manda 

I have noticed several times whenever bought Manda Patti from there whether, during Ramadan or normal days, they aren’t as good as we want, so a better solution is that why we can’t make it at home whereas is a very easy recipe on the other hand advantages, We do not have to needy to others while we can make at home every those thing which is related in our cooking    

                               

So readers by thinking about all those things I decided sharing the Manda Patti recipe with all this is as easy as Roti pakana, it just some needed of a rush to separate the rotis otherwise, they may stick with each other, So Now you can make the best roll and samosa Patti at home with this simple method

So let's start 

Tips:

1. Manda rotis can be cooked on the upside-down tawa as well
2. Always roll roti according to your tawa size
3. The consistency of the dough is very important while making this roti. it should be as tight as a kachori dough
4. Don’t keep the manda Patti in the open area they may turn to stiff
5. Once manda Patti is prepared then
6. Immediately fold them and keep them in a plastic bag to prevent dry 
7. I made 8 balls of the 500g dough and divided them into 2 portions, one portion contains 4 dough balls 
8. You can less or more weight and sizes of dough balls and Rotis 

If you have tried this Samosa Sheet 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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Sift the all-purpose flour into the large capacity bowl or along with salt, mix them well with fingers, and start kneading with very little water, gradually pour water at the time of kneading, if the dough gets sticky add some flour to make it thick 

            

Once the dough is formed transfer it to the working surface, now tricky steps have started to stretch and fold again and again until the dough turns to a smooth texture, Don’t use water  use your palm until the dough  

                                 

Cover the dough with a wet napkin, and leave it to rest for 30 minutes

                            

You can see the dough is ready to make Rotis

                             

Take the dough from the bowl

                        

Divide the equal portions of the dough, each dough ball should be approx 50-100 g

                           

Flatten each ball between your palm and place on the thaal cover with a napkin, leave them to rest for 15 minutes

                                      

Take 4 dough balls at one time and slightly roll them in equal sizes, Apply ghee to all three dough balls except one and sprinkle some flour dust           

Place each flattened dough ball on top of the other

                                                         

Press them slightly and make sure all flattened dough ball is equal in size, Place the prepared dough In thaal meantime prepare the second roti as before, roll the flattened dough approx 10 to 12 inches in a round shape

                                 

Put the roti on medium hot tawa and cook each side for just around 20-30 seconds on medium flame, Flip the roti and cook on another side as before, And reduce the heat to very low and quickly separate the roti from each other... 

                      

You can separate by taking off the Rotis from tawa as well      

                        

                     

Once rotis are separated from each other just fold and cover them with cling wrap to prevent dry  

                 

First, take 2-3 Rotis together and separate the edges from all four sides you can get a square sheet which is best for making rolls, keep in plastic bags or shopper

                              

Take another 3 Rotis together and cut them into four pieces, you get the triangle shape which is best for making small size samosas and roll keep in the plastic shopper

                            

Take another 2 rotis and cut them into 3 broad strips

               

Give it to rectangle shape, these sheets are best for making box patties and samosa, keep them in a plastic bag or shopper

               

Now Manda Patti or samosa sheets are ready to use in frying stuff

                 

You can store them by keeping them in the freezer for up to a week

                   

                                   

Chapli Kabab Masala Powder Recipe

Chapli kabab masala powder | Homemade Spice || How to Make Chapli Kabab Masala with step-by-step photos

Chapli Kabab Masala Powder blends flavoured spices and is easy to make the most important thing is that it works in many dishes Especially when you are going to prepare mince paratha, mince samosa baked mince potato cutlets or any related recipes. I will share those recipes soon in which is added chapli kabab masala powder.

So that you can better understand any particular spice doesn’t work only in 1 recipe rather it can also help to enhance the taste of other cooking So if you add a small amount of spice in your other cooking is called in simple language “Cooking Tips          

                                          

That makes you perfect in cooking and perfection only comes from experiments. and experiment teaches you about your imperfections. This homemade spice is better than store-bought I always prefer using and making homemade spices whether you are preparing any type of meal. 

The main ingredients in this recipe are dry roasted coriander, cumin, pomegranate seeds and fennel so let’s come to know how to make homemade Chapli kabab Masala Powder at Home

If you have tried this Chapli Kabab Masala Recipe, 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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Preheat the pan on medium flame then put all whole spices, and dry roast them together for 2 minutes on low-medium flame, remove from the flame and place on the plate 

Take a grinding jar then put roasted spices, grind them coarsely for a minute, and transfer to the medium mixing bowl

Now add powdered spices, mix them well and fill in a jar to preserve for a month

Place chapli kabab masala in a cold place_The prepared chapli kabab masala is enough for 2kg chapli kabab

                

Instant Green Chilli Pickle Recipe

                                                                        

Green Chilli Pickle || Hari Michon ka achar || How to make green Chilli Pickle with step-by-step photos

Green chilli pickle is a spicy, tangy and delicious vegan pickle, which is prepared with raw mustard oil along with some essential pickle spices, An important part of Indian/Pakistani cuisine people love to eat with their meal special dal, plain rice and khichdi. Green chilli pickle  enhances the taste of your meal and increases your appetite 

There is no comparison between homemade pickles with the ones you buy from the market. But making a pickle at times could be a very lengthy process especially when you are making Sun pickles. I remember my grandmother used to prepare she mixed all the spices and then keep them for long hours on the terrace to get the proper sunlight.
                         
                              

Sun pickles are usually fermented and can take 3 days to a week to a month. But what if you don’t have any pickles at your home and want something instantly? The dish which I am going to explain here is known as Hot Chilli Pickle or Mirch Ka Achar which you can make in almost 15 to 20 mins and can have once cooked.

So let’s come to know how to make instant homemade chilli pickles at home 

                  
                                                                             

Recipe Tips:

1. You can keep the pickle also under the sun-light for 2-3 days 
2. Don't cook if you are keeping pickle under the sun-light for 3 days
3. Don't keep pickles in any moist place it may be spoiled/rotten 
4. Using a glass jar/container for pickles is better than metal pots or spoon

If you have tried this Instant Green Chilli, 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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Rinse the chillies and pat dry

Start by cutting the chillies into small chunks or bite-size pieces, and remove the stalk. Try using the scissor for chopping the chillies as it is more convenient and also doesn’t come on your hands. Similarly, chop down all the chillies

  

Place pan on the stove and heat it well first then put all whole spices and dry roast them together very low. We need to just remove the moisture from the spices not roast them, that is why we just hardly dry roast all spices about ½ minute is enough

                 

Grind them a little coarsely        

 

Now in a green chilli bowl add mustard oil
Note: if you don’t like the spicy and sharp taste of mustard oil then heat the oil in a pan and put 1 piece of onion, let it burn for removing the sharp taste of the oil
When it gets completely cool down then pour it into the chilli bowl 
But the sharp taste of mustard oil is good in this chilli pickle because here am not heating the oil but rather adding it directly to the pickle

Now add further vinegar, all remaining spices, salt, turmeric powder, lemon juice and mango powder, mix them together very well

Place a pan on the stove and put all the pickle mixture in the pan. Allow to cook it for around 5-10 minutes on low-medium flame, stirring constantly until the chillies are soft
              

Transfer to another bowl/bottle or jar 

Instant pickle is now done and ready to serve with plain rice and dal and khichdi 

    

Kulfa Ice-cream Recipe

                           

Kulfa ice cream || Homemade ice cream Recipe || How to make kulfa ice cream at home with step-by-step photos

Kulfa ice cream is the most popular and delicious frozen ice cream flavor it is with filled nuts that are found eaten by all age groups people, especially during the summer weather I also love to eat it due to its creamy and nutty taste

Since I came to this cooking field I always used to think that making kulfi and ice cream at home probably is an art and can make only these items just chefs but my perception was wrong as time went on I learned nothing is difficult to make at home like a market or restaurant just should be the courage to face challenges and achieve a goal                             

After trying a few different flavors at home I decided to make kulfa ice-cream are buttery in texture with a nutty flavor

A combination of pistachio with almonds, and cardamom along with homemade khoya flavor is superb especially when the mixture is folded with whipped cream

This delightful Desserts recipe of Kulfa Ice Cream can be ready in approximately an hour and frozen in around 8-10 hours

                               

Recipe notes:

You will need a handful of simple, yet fragrant, ingredients to make kulfi ice cream, The sweetened condensed milk, heavy whipping cream, and chopped nuts are easily available at supermarkets

1. Green cardamom: is an aromatic spice with a wide range of uses adding in kulfi ice-cream mixture makes it flavorful
2. But it is optional you can skip it
3. Condensed milk: using condensed milk in making ice cream gives it a thick and soft texture and is used as a substitute for sugar-I have already shared my condensed milk recipe on the blog, either you can get the recipe on my blog or can buy it from the market, but you can add powdered sugar as well instead of condensed milk, using grainy sugar will increase the iciness 
4. Heavy whipping cream: choose the good quality heavy cream and before the whipping cream should be chilled and frozen
5. Homemade ice cream is fresh, delicious, and fun to make. What's more, you can customize your flavors or use the best-quality ingredients you can find. But it can be tricky to get ice cream to have that perfect firm, yet creamy consistency that is the trademark of good ice cream. Follow these tips to improve your own ice cream-making technique

                                   

Tips:

1. Freeze the freezing container for a good 24 hours. It needs to be frozen solid!
2. Use more cream and less milk. 
3. Use a solid sweetener. Whereas a liquid sweetener such as sugar syrup or honey will increase iciness with its water content
4. Fill your ice cream maker 1/2 to 2/3 full. This is important. The frozen tub in which the filling gets churned has only so much freeze to give before it is no longer cold. If there's too much filling, there's not enough chilling And you don't want soupy ice cream!
5. Keep It Creamy
6. A common complaint about homemade ice cream is that it gets hard and icy when it's stored in the freezer. There are several ways to keep your ice cream from freezing solid in the freezer. Condensed milk or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
7. With a little practice and some good recipes (whether it's classic Vanilla or an adventurous flavor like chocolate ice cream, you'll be well on your way to making delicious homemade ice cream that will delight your friends and family.

For the best result follow my detailed step-by-step photo instructions and tips

For more Similar Recipes:

Mango ice-cream

Pista kulfi

kulfi falooda

Khoya kulfi

If you have tried this Kulfa Ice Cream 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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Chop the almonds and pistachio 

                 

Boil the milk in the pan. Once it starts boiling add cardamom powder, Stir to mix once, and then add condensed milk

                    

Next, add khoya to the milk, Constantly keep mixing on medium flame until khoya is dissolved with the milk_Make sure no lumps are present in the milk

                           

Next, add nuts to the mixture, Keep on stirring until the mixture turns thickened

                        

The mixture is ready, turn off the flame

                 

Leave it aside for a completely cool   

                       

Once they get cool whisk them again 

                    

Take out the cream bowl from the freezer and start whipping using an electric beater 

                            

Whip the cream till it forms a soft peak

                             

Combine the cream with a spatula 

                    

Pour the all mixture into the whipped cream 

                       

Mix to combine very well using a spatula (not a whisk) gently fold them together
                    

Till you reach a silky-smooth consistency 

                             

Pour the ice cream mixture into the air-tight container. Sprinkle some crushed nuts over the mixture

Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer_Chill for at least 8-10 hours for the ice cream to set properly

              

Once the ice cream gets set take it out of the freezer. Wet the scoop with room temperature water, And scoop out the ice cream into the serving ice cream glass or bowl

                   

Serve immediately

                                             

Share and enjoy!