Tag Archives: vada pav

Aloo Bonda | Perfect Restaurant Style Aloo Pakora – Recipe by bharatzkitchen

Aloo Bonda | Perfect Restaurant Style Aloo Pakora – Recipe by bharatzkitchen

this is my spicy Haldiram’s Aloo Bonda recipe I have already posted a chicken pakora recipe in which I already told you about the batter in future I will post bread pakora, paneer pakora or any other you like hope you like it.. 🙂

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हलवाई जैसे खस्तेदार समोसा बनाने के सरे राज़ और ट्रिक्स | Samosa Recipe with IMP Tips | Aloo Samosa

हलवाई जैसे खस्तेदार समोसा बनाने के सरे राज़ और ट्रिक्स | Samosa Recipe with IMP Tips | Aloo Samosa

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Punjabi Samosa | पंजाबी समोसा | Cricket World Cup 2019 | Sanjeev Kapoor Khazana

Punjabi Samosa | पंजाबी समोसा | Cricket World Cup 2019 | Sanjeev Kapoor Khazana

Indian snack menu is incomplete without samosa! Besides, are you ready to cheer for our team today? #IndVsNz

PUNJABI SAMOSA

Ingredients

1½ cups refined flour
4 medium potatoes, boiled and peeled
¼ tsp carom seeds (ajwain)
Salt to taste
4 tbsps ghee
3 tbsps coriander seeds
2 tbsps cumin seeds
1 tbsp chopped ginger
2-3 green chillies, chopped
½ cup boiled green peas
½ tsp garam masala powder
2 tsps dried and crushed pomegranate seeds
2 tsps dried mango powder (amchur)
2 tbsps chopped fresh coriander leaves
Oil for drizzling + for deep frying
Green chutney to serve
Date and tamarind chutney to serve
Fried green chillies to serve

Method

1. Take refined flour in a parat. Add carom seeds, salt and mix well.
2. Add 2 tbsps ghee and mix well. Add 1 cup water and knead to stiff dough.
3. Cover with a moist muslin cloth and set aside for 10 minutes.
4. Dry roast coriander seeds on medium heat for 2-3 minutes. Transfer to a mortar pestle.
5. Dry roast the cumin seeds in the same pan for 2 minutes on medium heat. Transfer in the mortar pestle and crush coarsely.
6. For the stuffing, heat remaining ghee in a kadai. Add 1½ tbsps of ground spice mix and sauté for a few seconds.
7. Add ginger, green chillies and sauté for 30 seconds.
8. Crush the potatoes and add to the kadai. Add the green peas and mix well. Add salt, garam masala powder, dried pomegranate seeds, dried mango powder and mix well.
9. Add coriander leaves and mix well. Take the pan off the heat.
10. Drizzle a little oil on a worktop and spread it evenly. Divide the dough into equal portions and shape each into a ball.
11. For making samosa, roll the prepared balls in an oblong and cut in half to make a semi-circle. Take a semi-circle and apply water on the edges, shape into a cone. Stuff with a portion of the prepared stuffing and press the edges to seal.
12. Heat sufficient oil in a kadai, deep fry the prepared samosas on medium heat till golden brown and crisp. Drain on an absorbent paper.
13. Serve hot with green chutney, date and tamarind chutney and fried green chillies.

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Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

Missal Pav | Cooksmart | Sanjeev Kapoor Khazana

A spicy preparation of sprouted brown and green gram served with pav

MISSAL PAV

Ingredients

1 cup sprouted brown gram (matki)
1 cup sprouted green gram (moong)
Pav for serving
3 tbsps oil
1 medium onion
¼ tsp asafoetida
½ tsp mustard seeds
¼ tsp turmeric powder
10-12 curry leaves
1 tsp coriander powder
1 tsp cumin powder
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
Salt to taste
3 green chillies
8-10 fresh coriander sprigs + for garnishing
½ cup farsan
2 tbsps finely chopped onion
Juice of ½ lemon

Method

1. Heat oil in a non-stick pan. Finely chop onion.
2. Add asafoetida and mustard seeds to the pan and let the seeds splutter. Add onion, mix and sauté for 1 minute.
3. Add turmeric powder, curry leaves, sprouted brown gram and sprouted green gram and mix well.
4. Add coriander powder, cumin powder and ginger-garlic paste, mix well and cook for 1 minute.
5. Add red chilli powder and mix well. Add 3 cups water and salt, mix, cover and cook for 2 minutes.
6. Finely chop green chillies and add. Mix well, cover and cook for 5-7 minutes.
7. Roughly chop coriander sprigs and add. Mix well, cover and cook for 5-7 minutes.
8. Transfer missal into a serving bowl, top with farsan and chopped onion. Drizzle lemon juice, garnish with a coriander sprig and serve hot with pav.

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Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

Dahi Bhalle | Cooksmart | Sanjeev Kapoor Khazana

An extremely popular Delhi street food, it is also included in every special occasion menu

DAHI BHALLE

Ingredient

1 cup split skinless black gram (dhuli urad dal), soaked overnight and drained
500 gms yogurt
Oil to deep fry
Salt to taste
½ tsp cumin seeds
1 tbsp raisins
1 tbsp gram flour (besan)
¼ tsp asafoetida (hing)
2 tsps sugar
Black salt as required
Roasted cumin powder, as required
Red chilli powder, as required
Green chutney, as required
Sweet tamarind chutney, as required

Method

1. Heat sufficient oil in a kadai.
2. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter.
3. Add cumin seeds and raisins and mix well. Add gram flour and mix well.
4. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden.
5. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while.
6. Put the yogurt in a muslin cloth, gather the edges together and squeeze out yogurt into another big bowl. This way it will be absolutely smooth.
7. Add sugar and salt to the yogurt and mix well.
8. Squeeze out excess water from the bhalle and put into the yogurt mixture and let them soak for a while.
9. While serving break the bhalle slightly and put equally into 4 serving bowls. Sprinkle a little black salt, little roasted cumin powder and little red chilli powder. Drizzle green chutney and sweet tamarind chutney and some of the yogurt remaining in the big bowl. Sprinkle some more red chilli powder and serve immediately.

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