Street Style Chicken Koththu Parotta

Street Style Chicken Koththu Parotta

Ingredients 

1. Parotta 4

2. Cumin seeds/jeera 1/2 tsp

3. Chopped onions 1 cup

4. Chopped tomatoes 1 cup

5. Curry leaves 2 sprigs plus 1 sprig 

6. Ginger garlic paste 1 tsp 

7. Green chillies slit 3

8. Turmeric powder 1/4 tsp

9. Chilli powder 1 tsp

10. Salt to taste

11. Chicken salna 11/2 - 2 cups

12. Chopped coriander leaves a handful 

13. Oil 1 tbsp

Method Of Preparation

1. Tear the Parotta into bite sized pieces & set it aside.

2. Heat oil in a pan & add cumin seeds. When the seeds splutter, add the curry leaves followed by onions. 

3. When they turn translucent, add the ginger garlic paste & green chillies & sauté for 30 seconds.

4. Now add the chopped tomatoes & cook until it turns mushy. 

5. Add the turmeric powder, red Chilli powder & sauté for a minute. 

6. Add the bite sized Parotta pieces to the base & mix it well until the masala gets coated on the parotta . 

7. Add the chicken salna & mix it well with the parotta & cook for a minute.

8. Garnish with a sprig of curry leaves & a handful of coriander leaves & turn off the gas stove. 

9. Serve hot with onion raita. 

Punjabi Samosas

Punjabi Samosas

Makes 8 Samosas

Ingredients 

A. Ingredients For The Dough

1. All purpose flour/maida 2 cups 

2. Ajwain/carom seeds 1 tsp

3. Ice cold water 1/2 cup plus 1 tbsp

4. Oil 5 tbsp for kneading the dough 

5. Salt to taste 

6. Oil for deep frying 

B. Ingredients For The stuffing 

1. Potatoes 3 medium sized 

2. Peas 1/2 cup

3. Ginger crushed 1 tsp

4. Green chillies finely chopped 2 small

5. Chilli powder 1/2 tsp

6. Cashews 5 chopped

7. Raisins 10 chopped

8. Coriander leaves for garnish 2-3 sprigs 

9. Coriander powder 1 tsp

10. Hing/asafoetida a pinch

11. Cumin seeds 1/2 tsp

12. Fennel seeds 1 tsp

13. Aamchur powder 1/2 - 3/4 tsp

14. Garam masala 1/2 tsp

15. Salt to taste 

16. Oil 2 tbsp

Method Of Preparation

A. Method Of Preparation Of Dough

1. In a bowl, add maida, salt & oil. You need to add enough oil to coat the flour & you should be able to hold the flour together & at the same time it should crumble easily when broken. If your not able to hold the flour together, then add more oil.

2. Now add cold water(little at a time) & keep kneading to bring the dough together each time you add water.

3. After you finish adding all the water, knead the dough for about 5 minutes to form a firm dough. The dough is not going to be elastic or soft.

4. Cover the dough with a damp cloth & let the dough rest for 40 minutes.

B. Method Of Preparation Of The Stuffing

1. Boil the potatoes using a pressure cooker. The potatoes need to be boiled well, at the same time they need to remain firm. When the potatoes are cooled, mash them. Do not mash them fine. There needs to be a few bite size pieces.

2. Boil the peas & keep it aside in a bowl.

3. Add oil in a pan. When the oil gets hot, add hing, cumin seeds & fennel seeds. Now add the ginger paste & finely chopped green chillies.

4. After sautéing the above ingredients well add the potatoes & mix well. Add chilli powder, coriander powder & salt. Mix thoroughly & then add the green peas. Mix everything together & turn off the gas. Now add the cashews & raisins & coriander leaves & mix well. Let the mixture cool.

How To Make Perfect Samosas

1. Take the dough & divide it into balls of equal size.

2. Take a ball & flatten it & roll it into a disc that is neither too thick nor too thin.

3. Using a knife, cut the disc in the center into two.

4. Now u have a semi-circle. On the straight end of the semi-circle, apply some water using your finger tips.

5. Now bring the two ends of the straight side together(one side overlapping the other) & seal the edges tight. Pinch the tip (top) in order to seal it well.

6. Now it forms a cone. Take some stuffing & fill in the cone. Press it well so that it stays in.

7. Now again apply water on the edges of the cone(all around the cone) in order to seal the samosas well. 

8. Bring the two sides together(bring the side without seam over the side with the seam & close the cone) & starting from one end, seal the cone nicely. 

9. Now, using ur hand, make a bend at the bottom(see the picture) & bend the samosas a little. This helps to make your samosa stand in upright position.

10. Let the samosas rest for 15 minutes before frying.

11. Heat a pan with oil. When the oil is nice & hot, drop a samosa gently into the oil & immediately lower the flame. 

12. Fry the samosas on a medium-low flame for a long time or till it becomes golden brown in color.

13. Drain them onto paper towels.

14. Serve hot with tamarind-dates chutney/green chutney/tomato ketchup.

Notes

1. If you don't want to deep fry the samosas, you may bake them at 350 F for 35 minutes. 

2. Do not add a lot of water to the dough. Adding a lot of water does not give you crumbly & flaky samosa. There will be a lot of air bubbles on the samosa & will not be flaky when you add a lot of water to the dough.

3. Fry the samosas in deep bottomed kadai/pan. If your kadai is big enough, then you can get all the samosas at a time. Always fry them on a medium-low flame & never on a high flame. Again if you get on a very low flame, your samosas will become soggy & soft.

4. You can adjust the quantity of spices as per your liking.

5. The dough shouldn't be soft like chappati dough. It needs to be firm. Before letting the dough rest it will not be stretchy but after 40 minutes, you will find the dough stretchy.

6. Follow the above steps & I'm sure you will be able to make the best samosas with a very yummy stuffing :-)

Aloo Tikki Chole Chaat/Ragda Patties

Aloo Tikki Chole Chaat/Ragda Patties

Ingredients

1. For The Tikkis

A. Potatoes 3 medium sized

B. Coriander leaves handful for garnish

C. Red chilli powder 1/2 tsp

D. Turmeric powder 2 pinches

E. Coriander powder 1/2 tsp 

F. Garam masala 1/4 tsp 

G. Chaat masala 1/2 tsp 

H. Black salt 1/4 tsp

I. Salt 

2. For The Chole

A. Kabuli(White) Chana 1 cup

B. Tea bags 1

C. Pomegranate seeds 4-5

D. Salt 

E. Turmeric powder 1/2 tsp 

F. Chilli powder 2 tsp 

G. Coriander powder 3 tsp 

H. Garam masala 1/2 tsp

I. Juice of tamarind/aamchur powder lemon sized tamarind

J. Coriander leaves a handful 

K. Onions 1/2 cup 

L. Tomatoes 11/2 cups

M. Oil 1 tbsp

N. Ginger garlic green chilli paste 1/2 tbsps 

O. Cumin seeds 1 tsp 

3. For The Dates-Tamarind Chutney

A. Dates 8 deseeded 

B. Tamarind lemon sized

C. Red chilli powder 1/2 tsp

D. Jaggery 1 small cube 

E. Black salt or Salt a pinch.

4. For The Spicy Red Chutney 

A. Dry red chillies 8 dry chilli flakes

B. Garlic 4

C. Tamarind 1/2 tsp

D. Cumin seeds 2 tsp

E. Salt 

F. Lemon juice 1 tsp

G. Ginger a small piece 

5. For The Yogurt

A. Yogurt 3 cups

B. Roasted jeera 2 tsp

C. Black Salt a pinch

D. Sugar 1 tbsp or more

6. Mint-Coriander Chutney

A. Mint leaves 1 cup

B. Coriander leaves 1/2 cup

C. Garlic 2

D. Jeera/cumin 1 tsp 

E. Tamarind 1/2 tsp

F. Urad dal 1/2 tsp

G. Salt 

7. For Garnish

A. Chopped onions

B. Chopped coriander leaves

C. Sliced tomatoes

D. Plain sev

Method Of Preparation 

1. For Making The Tikkis

A. Boil three potatoes. When it's cooled, peep the skin & mash them & add salt, chilli powder, garam masala, chaat masala, turmeric powder, coriander powder & black salt. Mix well. Add coriander leaves & again mix everything together.

B. Take lemon sized balls & shape them into cutlets. 

C. Grease a non stick pan with oil & place the Tikkis on the pan. Drizzle a few drops of oil on them & fry both the sides until golden brown.

 

2. For the Chole

A. Soak the chana for 6-8 hours in water.

B. Discard the water & pressure cook the dal with salt, tea bags & pomegranate seeds upto 5 whistles or until soft.

C. Add water in the cooker only a little above the chana. Do not add too much water.

D. Add oil in a skillet. Add jeera/cumin seeds.

E. When it splutters add the onions.

F. When the onions turn translucent add the ginger garlic green chilli paste & sauté well.

G. Add the tomatoes & salt & cook until the tomatoes become soft & cooked well.

H. Add the boiled chana to this & and mix well.

I. Add turmeric powder, chilli powder, coriander powder, garam masala & mix well & sauté for a minute or two or till the raw smell goes away.

J. Now add 1.5 cups of water & let the chana boil on medium flame. 

K. When the Chana starts boiling add the juice of tamarind & give it a stir.

L. Let this cook & simmer on medium-low flame for 10-15 minutes stirring in between.

M. You can add more water, if needed.

N. Do not make the chana too thick or too watery. 

3. For the Dates-Tamarind Chutney

A. Soak dates & tamarind in a little warm water for 30 minutes.

B. After 30 minutes, grind the mixture along with chilli powder & jaggery adding very little water(the little water that was used to soak tamarind & dates)

C. The chutney should be a little thick & not watery.

D. Transfer from the blender into a bowl & add black salt & mix well. 

4. For Spicy Red Chutney

A. Deseed & soak dry red chillies in warm water for 30 minutes.

B. Drain the water & add the red chillies along with salt, ginger, garlic & cumin seeds to a blender & grind to a smooth mixture adding a little water. 

5. For The Yogurt 

A. Beat the yogurt to make it lump free & then add roasted jeera or roasted jeera powder, sugar & black salt & mix well.

B. For roasted jeera/jeera powder, dry roast the jeera.

6. For The Mint-Coriander Chutney 

A. Heat oil in a pan. Add cumin seeds, when it starts spluttering add urad dal.

B. When it becomes golden in color, add the garlic, when the garlic starts to brown, add the greenchillies & sauté well. 

C. Then add the mint & coriander leaves & sauté till they wilt & shrink in size.

D. Add tamarind & sauté for a few seconds.

E. Turn off the gas & let it cool. Add water & grind to a smooth mixture.

F. Again this chutney should not be too watery.

G. Remove the chutney from the blender into a bowl & add salt & mix well.

Assembling & Serving

1. Place 2-3 Tikkis on a plate & pour 1-2 ladleful of chole. On top of it drizzle teaspoon full of spicy red chutney, 3 tsps full of dates-tamarind chutney, 3 tsps full of mint coriander chutney, 3 tbsp of yogurt. Then add a handful of chopped red onions, followed by plain sev, followed by chopped coriander leaves.

2. Serve hot.

Notes:

1. To make tamarind juice, add tamarind to a little warm water & let it soak for 20-30 minutes. After 30 minutes squeeze the tamarind & throw it away & add use only the water in which you soaked the tamarind & squeezed the tamarind into.

2. I missed to take pictures of the red chutney but I have added the procedure above, so do not miss to make this chutney. It is as important as the other chutneys.

3. Use hung yogurt for the Yogurt Mixture.

4. Adjust the quantity of spices as per your spice level tolerance. 

5, I have added the juice of tamarind to chana. You may add tht or if you do not want to, then you can add 1/4 or 1/2 tsp aamchur powder.