SAWAN PHOTAN JA SAMOSA | GREEN GARBANZO BEANS SAMOSA

Sawan Photan Ja Samosa

Happy Holi to All of You, This is my Mom's recipe, she cooks it on every Holi, it is must in her Holi menu, apart from all dishes, on the proper holi day I hardly get time to go at my parent's place, though we prepare Gujias togather on a day before holika dahan, so  this year I decided to make boot chaney key samosey this name is popular in local language.Recipe is easy , hope you will like this.

Ingredients required and detail instructions for the recipe are shown below:

Pictorial Instructions for preparing samosa:

Ingredients:For covering:
Refined Flour Maida: 1 and ½ cup
Ajwain- ¼ teaspoon
Salt- to taste
Refined oil- 1 tablespoon
Oil extra- for frying
For stuffing:
Boiled potatoes: 4-5
sawa phota or Green garbanzo beans: 1 cup (one kg will extract 1 cup beans)
Saunf- 1teaspoon
Coriander leaves- 1 tablespoon
Garam masala powder: ½ teaspoon
Amchur powder – 1 teaspoon
chilli> powder ¼ teaspoon
Green chillies- 2 chopped
Ginger grated- 1 teaspoon
Method :
Mix salt one tablespoon flour and ajwainto maidarub properly as it attains the crumb like with the help of water knead stiff dough. Cover it with wet muslin cloth for 10 minutes. Boil , peel and finely chop potatoes, add ginger, green
chillies coriander leaves, salt amchur powder, garam masala and redchilli
powder to it, mix well slightly mash few potatoes.
Heatone teaspoon oil in a pan, add as it crackles add sawan photan and salt mix well simmer the flame , cover the lid and cook for 4-5 minutes, check beans if they are tender hence cook them for a minute or two, now add potato mixture to it. Mix well and on a high flame, stirring continuously cook till they are roasted properly and light pinkish in color.
Remove it from the pan and let it cool completely.Add garam masala powder to it
Take one ball of maida roll out thin chapatti, make cut marks in half chapati as shown in the pic with the help of knife.
Gently cover the cut marked pattern with flat portion of chapatti, this will make ½ chappati. Press the edges with your fingers, so that both parts are sticked properly.
Deep fry them on medium to low heat till golden brown in color

Read more

Masala Kaju(Maida)

Masala Kaju: as a name suggests they are not fried cashewnuts, but they are cashew shaped made from maida. Basically they are similar to namakparey, spice powder coating to this change the taste .

Ingredients

For Kaju
Maida(all purpose flour): 250 gms
Oil 2 tablespoon for kneading and extra for frying
Salt: ½ teaspoon or less( as it is also added in spice powder)
Ajwain: 1 teaspoon
Water: as required for kneading the dough.
For Spice Powder:
Black salt: ¼ teaspoon
Chat masala: ½ teaspoon
Pepper powder: ½ teaspoon
Dried mint leaves powder: 2 teaspoon
Roasted cumin powder: 1 tablespoon
Method:
Sieve maida, add salt, ajwain & 2 tablespoon of oil, mix well till it becomes crumbs like consistency, if it appears that mixture is very dry you can add some more oil, with the help of water knead stiff dough, cover it with wet muslin cloth, keep aside for 5 minutes.
Grease your palms with oil, knead the dough thoroughly for 2 minutes. Now divide the dough in 4-5 portions of equal size. Take one ball of dough, roll out thick roti as big as you can, with the help of sharp lid of any small container or bowl, cut the half moon shaped pieces of maida, as seen in pic.

Repeat the same process with the remaining dough and spread kaju pieces on thali or tray.

Heat oil in kadhai, check if oil is properly hot or not by frying one piece of kaju in it, as it floats upwards, this mean oil is ready, fry some kaju pieces on high flame as they start changing color to pinkish, set the flame to medium to low and let them fry( this way they are properly cooked from inside, on high flame they quickly change the color but remain uncooked from inside) this will take approx 7-8 minutes. When they are golden in color and crisp, remove them on a plate. As you remove one batch of fried kajus from kadhai, sprinkle spice powder and mix well, as they are hot powder will stick to them properly.
Repeat the same process with the remaining dough.
Let them cool completely and store them in an airtight container. An ideal snack for evening tea.
For a variation you can also add few fried cashewnuts( real one) to this in order to make them rich.

Read more