- Samosa
- Cheese Parotta
- Malai Kofta
Before preparing complex dishes, we prepare the ingredients
Dough for samosas and parota
- 0.5 kg of flour
- water
- salt
- sugar 1 tsp
- Add to the flour salt, sugar, water. Knead the dough.
SAMOSA
Ingredients:
coconut oil
cumin
garlic
ginger a piece (or 1/2 teaspoon ground ginger)
onion
curry leaves
salt
potatoes
carrots
cauliflower
coriander 1 tsp
ground chili 1/2 tsp
garam- masala 1/2 tsp
ground cumin 1/2 tsp
cilantro
fresh chili pepper 1/2
prepared dough
flour
- Heat the pan, pour oil into it.
- Add cumin, finely chopped garlic, onion and fresh ginger (or dry ground), salt, previously boiled and finely chopped potatoes, carrots, cauliflower.
- Stir, now add coriander, garam masala, ground chili, ground cumin, cilantro, finely chopped chili.
- Fry over high heat, stirring constantly.
- Roll out the dough thinly, cut a circle with a plate and lightly fry in a dry, heated pan
- Cut the circles in half, make cones and grease the edges with flour diluted in water.
- Put the filling in the cones and stick them in the envelope
- Heat coconut oil in a saucepan or deep frying pan (calculate the amount so that the oil covers half of the envelopes), put samosas in it and cook, turning occasionally, until golden:
CHEESE PAROTTA
Making this Indian bread takes a lot of skill and practice!
Ingredients:
prepared dough (read above)
coconut oil
cheese (any to your taste)
Preparation:
- Make balls of the dough the size of a chicken egg, grease them generously with oil and roll them into small circles and fry them in a dry frying pan
- Next you need to see VIDEO because it is difficult to fall asleep
- Put on a plate and sprinkle with cheese
MALAI KOFTA
Ingredients:
boiled potatoes
white bread pulp
cilantro
fenugreek
garam masala 1 tsp
salt
tandoori masala 1 tsp
finely chopped ginger or 1/2 tsp. ground ginger
finely chopped garlic
brynza or Adyghe or feta cheese
tomatoes
onion
ghee
sunflower oil
chili pepper
coriander
cumin
black mustard
turmeric
milk
water
cashew milk (in in a blender, beat cashew nuts with water to a kefir consistency)
- Mash the potatoes, add white bread pulp, cilantro, fenugreek, garam masala, salt, tandoori masala, ginger and a pinch of garlic.
- Roll balls the size of tennis ball and make an indentation in them on one side. Put a piece of cheese in the recess and stick it inside.
- Make cones from the balls
Now prepare the sauce:
Fry finely chopped tomatoes and onions in oil. Put in a blender, add 1/2 cup of water and grind.
Fry cumin and black mustard in a pan, add ghee, ginger, garlic, add the contents of the blender, garam masala 1/2 tsp, tandoori masala 1 /2 tsp, coriander, chili, fenugreek 1/2 tsp, ground cumin 1/2 tsp, turmeric, cilantro, 1 tbsp. cashew milk, 1 tbsp. milk, 1/3 tbsp. water, salt.
- Fry the cones in oil (there should be enough oil to cover half of the cones) until golden.
- Throw the cones into the sauce and keep them on the fire for a few minutes.
Bon appetit and stay tuned