Samosa

Ingredients

For cover :

2 Cups maida
1/2 Tea spoon mangrel
Salt to taste
3 Table spoon ghee

For filling :

4-5 Boiled potatoes
1/4 Cup boiled peas (optional)
1 Tea spoon dhania powder
1 Teaspoon garam masala
1/2 Tea spoon lal mirch
1/2 Tea spoon amchur
1 Hari mirch finely chopped
1 Inch adrak grated
3-4 kaju broken into small pieces
Salt to taste

Oil for frying

Process

Mix maida, ghee, salt and mangrel and the knead a hard dough adding warm water
Allow it to set for 15-20 min

In a bowl peel and mash the potatoes
Heat 1 Tea spoon oil and add adrak,  hari mirch and matar
Cover and cook for a min
Add the potatoes, garam masala, dhania powder, lal mirch, kaju, amchur and salt.
Sprinkle finely chopped hara dhania
Fry on low flame for 3-4 mins
Make 5-6 balls of the dough
Roll out an oblong puri and cut it into half
With a finger apply water on the straight portion fold and seal it to make a cone
Fill sufficient aloo masala and again apply little water on the inner side of cone
Press to make a pleat on the broader side and then press the ends to make a samosa
After all samosas are ready keep them aside for 10 mins
Initially fry them on low flame for 2-3 mins
Then increase to low medium flame till golden in colour
Serve hot with green chutney , Imli ki meethi chutney
Can also make samosa chat by adding chat wale matar, dahi and chutneys

 

Nimki

Ingredients

3 Cups of maida
2 Tea spoons of mangrel
Oil for frying
1/2 tea spoon salt

Process

In a bowl mix maida, salt, mangrel and two table spoons of oil.
Knead a hard  dough using water.
Heat oil for frying.
Divide the dough into 5 parts and make balls.
Roll the ball into a big roti and cut longitudinally at 1cm distance and vertically at 1.5 inches to make the nimki.
Deep fry till light golden in colour.
Serve it with tea as evening snack.

Stuffed Naan

Ingredients

For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour
Butter

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel

Process

Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.

PS: This naan can also be cooked on gas tandoor.