Yummy Traditional : Ramadan Special

Ramadan Special

Showing posts with label Ramadan Special. Show all posts

Dahi Boondi Chaat Recipe

masala-bondi-chaat-recipe-with-step-by-step-photos

Boondi Chaat | Dahi Boondi Chaat || How to Make Boondi Chaat Recipe with step-by-step photos and video

Boondi Chaat is a quite tasty, tangy, spiced chaat snack, which is made up of soaked Boondi, boiled chickpeas, and potato, along with basic spices. Traditionally, this chaat is served at iftar; the rest of the Boondi chaat is easily available to the vendors throughout the year.

Most people add sugar to this chaat, but I don’t like the sweet one. That's I didn’t use sugar in it, but you can add it if you like. This Boondi chaat is very easy to make, and simple-a few ingredients can make this snack so flavorful.

My Latest Dahi Boondi Chaat Video:

As I grew up, I always used to see my mother preparing Dahi Boondi without adding additional ingredients. Sometimes she had been using ground coriander, green chilies, and garlic in yogurt. I also followed her cooking style as time passed, and I observed and learned to make variations in it.

Since then, I started to create this chaat by adding additional ingredients_ this wholesome and delicious masala Boondi chaat is loaded full of nutrition, and I think it’s best for iftar. It will give you energy and satisfaction after fasting

I used homemade spicy Bondi. Soon, I will share this with all, but you can use store-bought Boondi.

If you have tried this Dahi Boondi Chaat 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 follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Recipe tips:

Boondi – Use spicy masala boondi (not plain). I have used a store-bought Boondi Masala packet. It is already seasoned with salt and some spices. Please, if you find that, then use it. Otherwise, you can use plain boondi, but add some spices like red chili powder, roasted cumin powder, black salt, and salt.
If raw or green mangoes are in season, add a couple of tablespoons of finely chopped raw mangoes, or mango powder can be used. This gives a unique and different taste to the dish.

For more Similar Snack Recipes:

Samosa chaat

Chatpata aloo

Homemade papdi

Chana chole chaat

Dahi baray

Kathiawari Cholay

gol gappy

Kala chana masala

Mixed chana chaat

To prepare this recipe, firstly boil the soaked chickpeas with a few pinches of baking soda and salt.t

Take all ingredients and prepare them all.

Soak the boondi in plain water for 5-10 minutes.

Dry roast the cumin and coriander seeds along with dry chilies in the frying pan on a low flame for a minute. Coarsely crush them together in the mortar.

In-depth, bowl add yogurt, beat the yogurt with the help of a whisk, then pour the milk.

Keep whisking both together until it gets a smooth texture.

Then add the roasted ground masala and powder spices. Whisk them together until everything is incorporated.

Now add boiled chickpeas to the spiced yogurt.

Then add boiled and chopped veggies to the yogurt.

Stir to mix them very well.

Lastly, put the soaked boondi

And mix again very well.

At this stage,e adjust the spices and salt. If the chaat gets too thick, pour some milk instead of water.

Transfer all boondi chaat to the serving bowl, then add onion slices.

Then put tomato cubes.

Then add green chilies and coriander leaves.

Add fried boondi

Sprinkle some roasted masala.

Then, drizzle some sweet tamarind chutney.

Lastly, sprinkle some red crushed chili flakes, paprika, and onion.

This delicious boondi chaat is ready.

Serve this boondi chaat with papdi and chaat masala. Enjoy and spread!

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Sana Rasheed Add Comment

Anar Dana Pudina Chutney Recipe || Hari Chutney || How to Make Anar Dana Pudina Chutney with Step-by-Step Photos and Video**

Anar Dana Pudina Chutney is a flavorful, tangy, and mildly spicy accompaniment for various snacks. The main ingredients include pomegranate seeds, mint, green chilies, and tomatoes, creating a delicious and tempting chutney.

I recommend using ice cubes instead of water to maintain a thick consistency and keep it fresh for a longer period.

Making Anar Dana Pudina Chutney is simple and can be done in just 10 minutes. You can also customize it by adding yogurt for a different twist.

"For detailed step-by-step recipes, please watch my video."

My Latest Video Hari Chutney:

Chutney Ingredients:

**Mint Leaves:** The primary ingredient in this recipe, mint leaves, is essential for enhancing the flavor of the chutney. It’s best to use fresh mint instead of dried or stale mint, as fresh mint works much better.

**Pomegranate Seeds:** Another key ingredient in this chutney, pomegranate seeds add tanginess and thickness to the mix. If dried pomegranate seeds aren't available in your area, you can use fresh ones instead.

** Tomato: ** Adding tomatoes takes the flavor of any chutney to the next level. Try to use green tomatoes; if you only have red ones like I do, that works as well. However, if you plan to store this chutney for more than a week, it's best to skip the tomatoes, as they can change in taste quickly.

**Garlic and Green Chilies:** Fresh garlic cloves and green chilies are vital components of any chutney or sauce; without them, it doesn't quite feel like a chutney. You can also substitute with garlic powder and chili paste if needed.

**Ice Cubes:** I highly recommend using ice cubes to make chutney instead of water. I used to add just regular water, but once I learned about the benefits of using ice,

I switched to it. Using ice helps the chutney maintain its fresh color, and it also makes the consistency thick and pourable, which is ideal for any sauce or chutney.

Smoky Qeema Samosa Recipe With Folding Techniques

Sana Rasheed Add Comment

Qeema Samosa Recipe With Folding Techniques with step by step photos and video

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious, smoky BBQ-flavoured deep-fried snack prepared with a maida dough wrapper and smoky, spiced mince, then fried. I am a huge fan of Qeema samosa, though I have earlier posted the KEEMA SAMOSA recipe on my blog. Now, I have made another version of Keema Samosa.

Here, I’ll even tell 5 folding techniques of samosa. This will make you special before your family and friends due to your expertise in cooking.

Across the world, Muslims use them as a great recipe for keema samosa for their iftar and iftar parties. This smoky qeema samosa is an extremely mouthwatering samosa recipe that you will not be able to control yourself and eat again and again.

My Latest Video Qeema Samosa Recipe:

Here, I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: To make a samosa, first, you need to use a samosa sheet. Which is available in stores easily. You can also make a homemade SAMOSA SHEET on my blog. But here, I prepared a samosa with an all-purpose dough sheet. Either you can make a samosa sheet (manda sheet) or a dough sheet.

Kneading Dough: Kneading samosa dough is tricky; it is neither too soft nor too hard. The dough should be firm and elastic.c

Mince filling: I prepared mince filling with beef ground meat; you can use it as per your preference, but I would recommend not skipping charcoal smoke from this recipe.

Folding techniques: here I use 5 folding techniques for samosa. You don't have to follow all my folding methods; whatever you like, you can pick it up.

Frying Samosa: To fry a samosa, heat the flame to make it crispy and nicely golden brown. If you keep the flame too low, the samosa will be soggy, and if you flame it too high, then the samosa gets burnt on the outer crust.

CAN SAMOSA BE FROZEN FOR A LONG TIME?

Yes, prepared raw samosa can be stored by keeping it in an air-tight container for a maximum of 15 days, taking out frozen samosa just before frying, and not leaving it outside before the time; otherwise, it can tear after being soft

You Might Like These:

If you have tried this Smoky Keema Samosa, 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, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, watch my video!

How to Make Smoky Qeema Samosa?

Cut and chop the onion, green chillies, mint, and coriander leaves.

In a pan, add water along with minced meat to the pan, and combine with water.

Next, add ginger garlic paste and homemade chapli kabab masala and then stir to mix well. Add more salt if required, stir well, and cook.

Note: The chapli kabab masala link is available in the ingredient list

Once the water has evaporated, add chopped onion, green chilli,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well.

Add lemon juice and keep stirring until all the moisturiser dries. Next, give it a coal smoke in keema to bring BBQ flavour.

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well until it gets gathered form. Start kneading the dough by adding water little by little.

Samosa dough should be tight and smooth. Once the dough is formed, transfer it onto the slab and knead it with your palm to make the dough smooth and elastic. Don’t use water at all. Once the dough is kneaded, rest it for around 15 minutes.

(In a video, you can better understand the recipe, so you must watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

Work with one flattened ball at a time. Roll into an 8 to 9-inch diameter circle. The thickness of it should be medium, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.

Potli samosa: Take a wrapper, place 1.5 tbsp of filling in the centre, and apply some flour paste to the edges of the wrapper. Gather the edges from all sides and tie firmly from the top.

Wonton shape samosa: Scoop about 1 tsp of the chicken mixture and place close to the corner of the wonton wrapper. Startup folding and pinching the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Triangle-shaped samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape.

Cut in half. Now, work with a half circle at a time and apply the flour batter around the edges using a brush or fingertips. Fold it in half as shown, and make the cone shape by folding the remaining half, overlapping it slightly and pressing it, nd seal that part properly.

You can see the cone shape is ready with 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.

Striped triangle samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. Make slits towards the edges, then overlap the slit sides with another side. Place filling in the centre and apply some flour paste around the wrapper, then fold from both sides and seal properly.

Ring Samosa: Take one ball and roll it with the rolling pin into a medium-thickness square of around 6 inches. Place the filling close to the edges of the rolled roti. It might take two tablespoons or a little less.

Start rolling it tightly up to half. Use a knife and make cuts all over. Roll it and join the ends. Apply some flour batter to both edges of ththeing seal it with the help of a strip.

Half-moon shape samosa: Take one ball and roll it around 5 inches thick and 3-4 inches in a round shape. Place some filling in the centre, cover the filling with another side, press it slightly, and seal the edges with a fork.

Frozen samosa for use later: At this stage, you can preserve the prepared raw samosa in an air-tight container for a week.

Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting the tiny dough ball. If it comes up quickly on top, your oil is too hot,t and samosas require just medium-hot oil while frying. Lower the flame and wait for the oil to be medium hot.

Slide the 2-3 samosas in one batch. Don’t overcrowd the pan, and fry them on medium heat until the samosas are evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil.

Serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea.

Dahi Boondi Chaat Recipe

Anar Dana Pudina Chutney Recipe ( Hari Chutney )

Smoky Qeema Samosa Recipe With Folding Techniques

Followers