Craving fried snacks during monsoons? Here are some recipes you can try

These delicious recipes will leave you licking your fingers and asking for more. Let’s see how to make them.

Pyaaz Kachori by Laxmi Narayan Mahto, Senior chef, Samosa Singh

Serve the delicious pyaaz kachoris hot, with a chutney or sauce of your choice. (Source: Unsplash)

Ingredients

• Maida 25 grams (gm)
• Onions 1
• Garlic 2 cloves
• Ginger paste 1 teaspoon (tsp)
• Boiled potatoes 3
• Coriander seeds 1 tablespoon (tbp)
• Cumin seeds 1/2 tsp
• Fennel seeds 1/2 tsp
• Salt to taste
• Turmeric 1 tbsp
• Red chilli powder 1 tsp
• Kashmiri mirch 1tsp
• Amchoor 1 tsp
• A pinch of asafoetida
• Water 1/2 a cup

Instructions

For the filling:

• Finely chop the onions, ginger and raw garlic.
• Heat a pan on medium heat and oil.
• Once the oil is hot, add fennel seeds, coriander seeds and cumin seeds. Sauté for a minute until they release their aroma.
• Add the chopped onions, ginger and raw garlic to the pan. Cook until the onions turn golden brown.
• Now, add the salt, turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, amchoor powder and asafoetida. Mix everything well and cook for another 2 minutes.
• Add the boiled and mashed potatoes to the pan and mix the filling thoroughly. Cook for a few minutes until the spices are well incorporated into the potato mixture.
• Remove the pan from heat and let the filling cool down.

For the outer covering:

• In a mixing bowl, take 25 grams of maida (all-purpose flour) and add a pinch of salt.
• Slowly add water and knead the flour to form a soft and smooth dough.
• Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Method

• After resting, divide the dough into small lemon-sized balls.
• Take one dough ball and roll it out into a small circular disc using a rolling pin.
• Place a spoonful of the prepared filling in the center of the disc.
• Gather the edges of the disc to the center, covering the filling completely. Pinch the edges to seal the kachori.
• Gently flatten the filled ball with your hands.
• Repeat the process with the rest of the dough and filling to make more kachoris.
• Heat enough oil in a deep-frying pan on medium heat for frying.
• Once the oil is hot, carefully slide the prepared kachoris into the oil.
• Fry the kachoris until they turn golden brown and crispy on both sides.
• Remove the fried kachoris from the oil and place them on a paper towel to remove excess oil.

Serve the delicious pyaaz kachoris hot with a chutney or sauce of your choice.

Samosa rolls by Chef Ajay Chopra, Plaka, Cyberhub, Gurugram

Ingredients

For Samosa stuffing:

• Oil 3 tbsp
• Cumin 1tsp
• Green Chilli (chopped) 2
• Onion (chopped) 2
• Ginger-Garlic paste 1 1/2 tsp
• Salt 1 tsp
• Red Chilli Powder 1 tsp
• Turmeric Powder 1 tsp
• Coriander Powder 1 tsp
• Roasted Cumin Powder 1 tsp
• Garam Masala powder 1 tsp
• Tomato(chopped) 1
• Water 1/2 tbsp
• Tomato Puree 1 cup
• Soyabean Keema 1 cup
• Kasuri Methi 1 tsp
• Coriander 2 tsp
• Cheese(grated) 4 cubes

For Samosa dough:

• Maida 1 cup
• Ajwain 1 tsp
• Salt 2 tsp
• Oil 1 tbsp
• Water

For Frying:

Oil 2-3 cups

Method

For stuffing:

• Heat oil in a pan, add cumin and allow it to crackle, add chopped green chillies and chopped onion and cook it for a while.
• Add 1 1/2 tsp of ginger-garlic paste, 1 tsp of salt, 1 tsp of red chili powder, 1 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of roasted cumin powder, 1t sp of garam masala and cook for a while.
• Add 1 chopped tomato, 1 cup tomato puree. Add 1 cup of hydrated soyabean keema and sauté it on slow flame for 10 min. Add 1 tsp of kasuri methi and 2 tsp of chopped coriander. Then keep on stirring the mixture and cook further. Once it is cooked, transfer it on a clean plate and allow it to cool. Add some grated cheese.

For the dough

• Taking 1 cup of maida, 1 tsp of ajwain, 2 tsp of salt and mix
• Take 1 tbsp of oil and rub in maida for moin. Add water to knead the dough.
• Allow the dough to rest for a while.
• For Samosa Roll, roll the dough ball and cut into square. Fill the stuffing in the centre of the square and roll it into a cylindrical shape and close the borders.
• Deep fry samosa in medium hot oil till crisp. Serve hot.

Chole chaat gravy by Laxmi Narayan Mahto, Senior chef, Samosa Singh

Mahto noted that the quantities of ingredients can be adjusted according to personal preference. (Source: Unsplash)

Ingredients

• Chana 1 cup
• Oil 2 tbsp
• Salt to taste
• Onion 1
• Ginger paste 1 tsp
• Garlic 2 cloves
• Chat masala 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp

Instructions

• Heat oil in a pan over medium heat. Add the finely chopped ginger and minced garlic. Sauté for a minute or until they release their aroma.
• Add the finely chopped onion and cook until it becomes translucent and lightly golden.
• Stir in the chopped tomatoes and cook until they turn soft, and the oil starts to separate.
• Add the red chilli powder, salt, garam masala and coriander powder. Mix well and cook for another 2-3 minutes to allow the spices to meld.
• Take the pan off the heat and let the mixture cool down a bit.
• Transfer the cooled mixture to a blender or food processor and blend until you get a smooth gravy. You can add a little water if needed to achieve the desired consistency.
• Pour the blended gravy.
• Boil your chana for 15 minutes. And then lightly roast it on a pan with oil.
• Mix the chana with your gravy. Your chaat is ready to serve.

Mahto noted that the quantities of ingredients can be adjusted according to personal preference.

Bread kachori by Chef Ajay Chopra, Plaka, Cyberhub, Gurugram

Ingredients

• Oil 1 tbsp
• Jeera ½ tbsp
• Coriander seeds 1 tbsp
• Black Pepper ½ tsp
• Hing ½ tsp
• Ginger chopped 1 tbsp
• Green chilli chopped 1 tsp
• Urad dal soaked 1 cup
• Salt ½ tbsp
• Turmeric powder 1 tsp
• Red chilli powder ½ tbsp
• Coriander powder 1 tbsp
• Garam masala powder 1 tsp
• Potato boiled 1 pc
• Cheese ½ cup
• Bread slices 6-8 pcs
• Water as required
• Coriander chopped 1 tbsp
• Tartaric powder a pinch

Method

• In a mortar and pestle, add jeera, coriander seeds, saunf, black pepper and pound them. Heat a pan, add oil, pound masala and let it crackle. Then add hing, chopped ginger, chopped green chilli and sauté.
• Add soaked urad dal and sauté for a minute. Then add salt, red chilli powder, turmeric powder, coriander powder, garam masala and cook them for 2-3 mins.
• Later add grated boiled potatoes and mix them. Add some water and cook the mixture. Then add chopped coriander, citric powder and sauté them. Lastly, add grated cheese and mix it. Stuffing for bread kachori is ready.
• Now take bread slices, roll it with a rolling pin and make it like a thin sheet. Apply some water and put some filling in the centre. Place the other rolled bread slice and press the edges. Cut the excess bread with a cutter and make sure the edges are sealed properly.
• Heat oil and deep fry them until they get crispy from outside. Remove it on kitchen tissue and drain excess oil.
• Sprinkle some chaat masala, red chilli powder and serve hot with green chutney.

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