Belgian Endive Pakora

Belgian Endive pakora is a yummy and easy and simple to make.

Ingredients:

•          2-3 Belgian endive

•          1 cup Gram Flour 

•          2 tbsp corn flour 

•          1 tsp Red Chili powder

•          ¼ tsp Coriander powder

•          ¼ tsp Turmeric powder

•          1tsp poppy seeds

•          1 tsp Chaat Masala (optional)

•          Salt to taste

•          Oil for deep fry

Method:

•          Take a mixing bowl, add Gram flour, poppy seeds, Corn flour, Red Chili powder, Coriander powder, Turmeric powder, Chaat Masala and Salt. Mix all the ingredients well and with the help of little water to make a thick batter. 

•          Wash the Belgian endive and cut the Belgian endive into four pieces and sprinkle some salt, chili powder and chaat masala. 

•          Now coat the Belgian endive pieces with Gram flour batter (it should be well coated with the batter on both sides.).

•          Drop gently into the hot oil and fry till the pakoras turn golden around the edges. Take them out on a kitchen towel.

•           Serve hot with any chutney.

Recipe Credit:

Cook Tip:

Samosa

A samosa is a fried or baked pastry shell stuffed with fillings like vegetables, meat or fruits.

Makes/Serves:  10 to 12 pieces

Ingredients:

For samosa wrap:

•          1cup all purpose flour

•          2 tbsp Oil

•          ½ cup water (or as required)

•          Salt to taste

For the stuffing:

•          3 medium Potatoes (boiled and mashed)

•          ¼ cup green Peas (boiled)

•          1 Onion (finely chopped)

•          ¼ tsp Turmeric powder

•          ¼ tsp Cumin seeds

•          ¼ tsp Hing (Asafetida)

•          ¼ tsp Ginger-Garlic paste

•          ¼ tsp Red Chili powder

•          ¼ tsp Garam Masala

•          Oil for  deep fry

•          Salt to taste

Method:

For the dough:

•          In a bowl add flour, oil, and salt and mix them well. Then add water to knead the dough. (Add water little by little) Cover with a wet cloth and set aside for 30 min.

For the stuffing:

•          Now make the filling, in a pan add oil, and add mustard seeds, cumin seeds. Lets splutter them.

•          Now add onion and ginger -garlic paste, stir them for about 2min.Then add chill powder, turmeric powder, hing and garam masala powder and sauté them for few min then add potato and peas and add salt, fry them for about 2 to 3 min.

•          Now divide the dough into 5 to 6 equal portion and roll out each portion to circles .Now cut each round into half.

•          Now take one-half circle, and then brush the straight edges with a little water or oil, roll into a cone shape, (bringing the straight edges together) and press tightly to seal it. 

•          Now with a small spoon stuff the filling, into the cone. Again brush the exposed dough with a little water or oil, then fold over and press to seal.

•          Now repeat this process to make other samosas.

•          Now in a karai heat the oil and gently drop the samosa into the hot oil and fry till turn golden. Take them out on a kitchen towel.

•         Serve hot with any chutney.

Recipe Credit: From my Ma’s Rasoi

Cook Tip:

Sweet chutney

Sweet chutney can be added in chaat varieties or can be enjoyed with samosas, cutlet etc.

Ingredients:

·      10 to 15 Dates

·      2tbsp Tamarind paste

·      1/2 tsp Chili powder

·      1/2 tsp Cumin seeds

·      1/4 tsp Black salt

·      Salt to taste

Method:

·      Remove seeds from the dates and soak them for about 1hr

·      Cook the entire ingredient with little water for 5 to 8 minutes. 

·      Now blend everything well till smooth.

·      Serve the sweet chutney with Indian snacks like samosa, pakora etc.

Recipe Credit:

Cook Tip: