Chicken Pakoda / Chicken Pakora

Pakoda or Pakora is originally originated from the North India like Uttar Pradesh and Bihar, pakoda is specially taken as Snacks. Pakoda / Pakora is also called as Bajji in south India.

Pakoda or Pakora is made in many varieties like palak (spinach), panner, Pyaz (Onion), aloo (Potato) and chicken.  Pakoda or Pakora are usually served as snacks or appetizers in Britian as fast food snack basically this is available restaurants to take out as alternative to French fries or kebabs.

Now we will see making of  Chicken Pakoda or Chicken Pakora

Chicken Pakoda / Chicken Pakora

Ingredients 

For the marinade:

• 250 gm boneless chicken-cut into 3 cm cubes
• 6-7 garlic cloves
• 2.5 cm ginger piece
• 1/4 tsp white pepper powder
• 1/4 tsp red chilli powder
• 1/4 tsp salt
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 2 tsp lemon juice

For the batter:

• 1 egg
• 2 tbsp gram flour
• 2 tbsp refined flour
• 2 tsp lemon juice
• 1/2 tsp red chilli powder
• 1/4 tsp salt
• 1/2 tsp garam masala

• oil to deep fry

Method 

• Make a paste of the ginger and garlic. Marinate the chicken with the paste and the remaining ingredients. Keep aside for at least an hour.

• Mix together all the ingredients for the batter and beat thoroughly. Heat the oil in a Pan. 

• Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown. 

• Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.

• Serve with Pudina chutney or Tomato Sauce.

Related Recipes 

• Pyaz Pakoda / Onion Pakoda

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Sabudana vada

Sabudana vada also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney and along with Hot chai and is best eaten fresh. In other parts of country, Sabudana vada are the best option to have when fasting. Therefore, this filling and nutritious snack is served usually during religious festivals and during fast/vrat/upvaas especially in Navratri vrats. Like all vadas, these are best eaten fresh. Sabudana vadas are crunchy and simply melt in the mouth leaving the stomach full and the tongue craving for more.

Sabudana vada

Ingredient

• 1 cup Saboodana
• 1/2 cup Peanuts (roasted & crushed coarsely)
• 1 Potato (boiled, peeled & mashed)
• 7-8 Green Chilies (crushed)
• Salt to taste
• Oil to deep fry

Method

• Wash sago thoroughly, draining out the excess water. Soak sago in water for 2-3 hours and then drain out the water properly.
• Heat the oil in a frying pan.
• Mix sago, potato, green chilies, and salt in a bowl to form a paste, and make small, flat and round vadas with moist hands from it.
• Slide the rounds in the heated oil on medium flame. Deep fry the vadas until they turn crisp and light brown in color.
• Take out the vadas and drain their excess oil on a kitchen towel.
• Sabodana Vada is ready to eat. Serve it hot with green chutney.

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Mirchi Vada / Mirchi Bajji

Mirchi Vada (chili cutlet) is a spicy Indian snack consisting of chili (Mirchi) and potato stuffing, served hot with tomato sauce or occasionally with mint and tamarind chutney. It is very filling for its size.

The Mirchi Vada of Jodhpur, Rajasthan is very famous, as the water in that region lends it a unique taste. It combines well with another Jodhpur speciality. These Mirichi Vada are eaten like a Sandwich and these are mostly used during rains or drizzle in South Inida this is called Mirchi Bajji but stuffing can vary from place to place. The ingredients vary among different areas of the country and among different cultures.

Mirchi Vada / Mirchi Bajji

Ingredients 

• Large green chili – 16 nos.
• Boiled potatoes – 500 gms.
• Red chili powder – 1 tbsp.
• Garam masala powder – 1 tsp.
• Chaat masala – 1 tsp.
• Chopped green coriander – 1 tbsp.
• Salt As per taste

Batter

• Gram flour – 200 gms.
• Baking powder – 1 tsp.
• Red chili powder – 1 tsp.
• Oil for deep frying
• Salt To taste

Method 

• Slit green chilies and remove the seeds.

• Peel and grate the boiled potatoes and add red chilli powder, chaat masala, green coriander, Garam Masala Powder and salt. Now mash all together and mix well. Divide this to 16-17 equal portions.

• Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture.

• Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water. Keep the batter for about 10 minutes.

• Heat oil in a Kadhai to a moderate temperature. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.

• Mirchi vada is ready. Serve hot with coconut chutney or Tomato Sauce.

Tip: Select large sized green chilies for this recipe. It will not only give it a nice definite shape but also would not be very hot.

Nutritional Facts 

 

• Many people avoid chillies but it has Vitamins A, C and E
• potato is rich in potassium
• Potatoes are rich in Vitamin C. Typically, 100 gm of potato will contain about 17 mg of Vitamin C.
• Potato contains about 17% starch and it is one of the best natural sources of starch

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Masala Vada

Vada also known as wada or vade or vadai or Bara (pronounced "vah-daa", "vah-dey", or "vah-die"), is a savoury fritter-type snack from South India.

History
 
Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.
Vada is a traditional South Indian food known from antiquity. Although they are commonly prepared at home, vadas are as well a typical street food in the Indian Subcontinent and Sri Lanka. They are usually a morning food, but in street stalls and in railway stations, as well as inside the Indian Railways, they are available as a snack all day.

Masala Vada

Ingredients

• Channa Dal/Bengal Gram – 1 1/2 Cups
• Onion – 1 Large
• Green Chillies – 3
• Dry Red Chillies – 2
• Fennel Seeds – 1/2 tsp
• Ginger – 1/2 piece (optional)
• Salt – to taste
• Curry Leaves – 1 sprig
• Cilantro Leaves – 4-5 sprigs
• Asafoetida/ Hing – 1/2 tsp
• Cooking Soda – a pinch
• Oil – To deep fry

Method

• Wash and soak channa dal in water for 2 hours or more, drain water, rinse dal 1-2 times.
• Keep aside 1tbsp of soaked dal and grind remaining dal with green, red chillies,  fennel seeds, ginger into coarse paste.  Add 1-2 tbsp of water only if required.
• Finely chop onion, curry leaves and cilantro, add with grinded dal, mix everything well with salt, soda, asafoetida and reserve 1tbsp whole channa dal. 
• Make small lemon size ball from dal mixture and flatten between both palms to shape it like cutlet/tikki.
• In a deep pan/wok heat oil for deep frying, drop carefully 4-5 vada in oil and cook in medium heat until both sides becomes nice golden brown.
• Serve hot/warm with tea/coffee or with meal.

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Paneer Pakoda

Pakoda is originally originated from the North India like Uttar Pradesh and Bihar, pakoda is specially taken as Snacks. Pakoda is also called as Bajji in south India.

Pakoda is made in many varieties like palak (spinach), Panner, Pyaz (Onion), aloo (Potato) and chicken.  Pakoda are usually served as snacks or appetizers in Britian as fast food snack basically this is available restaurants to take out as alternative to French fries or kebabs.

Paneer Pakoda

Ingredients

• 250 gms Paneer
• 8 tbsp Gram flour
• 2-1/2 tsp Red chilli powder
• 1-1/4 tsp Mango powder
• 1/4 tsp Cooking soda
• Water as requirement
• Salt to taste
• Oil to fry

Method

• Firstly cut the Paneer into thick square pieces.
• Sprinkle mango powder and red chilli powder on these pieces.
• Mix the gram flour, red chilli powder, soda and salt in a bowl.
• Add some water to the mixture to make it thick batter.
• Dip each piece of the Paneer in this batter.
• Heat the oil in a frying pan.
• Now put the pieces of Paneer in the heated oil.
• Fry them till they become golden brown.
• Paneer Pakoda are ready.
• Serve the Paneer Pakoda with green chutney.

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Aloo tikki

Aloo tikki is a North Indian snack made of boiled potatoes and various spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette. It is found in almost every chaat shop or stall all over Delhi majorly and even other parts of India. It is served hot along with Saunth, tamarind and coriander-mint chutney (sauce), known as Hari chutney, and sometimes yogurt or chick peas.
 

In Mumbai, a popular version is aloo tikki served with a spicy curry and various chutneys. It is called "Ragda pattice" and is sold on the various chaat stalls throughout the city and especially the Chowpatti Beach.
Aloo tikki is basically mashed potato patties mixed with various herbs, like coriander and spices, deep-fried in oil/vanaspati, and some North Indian dhabas or café-style eateries will sandwich the aloo with bread.

Aloo tikki

Ingredients

• 1/2 kg(6 medium potatoes)
• 1/2 cup boiled or frozen peas
• 1tbsp oil,1tbsp salt
• 1 and half tbsp ground cumin
• 2tbsp finely chopped ginger
• 2tbsp chopped green chillies
• 2tbsp chopped coriander leaves
• 1/2tbsp red chilli powder
• 1tbsp chaat masala
• 1/4tbsp garam masala

Method

• Wash and put wet potatoes in a micro safe steamer bowl.Microwave for 5 minutes,let it Cool.
• Peel and mash potatoes.Add oil,peas,salt,jeera,chopped green chillies,ginger,coriander,red chilli powder,chaat masala and garam masala.Make tikkis of 3" diameter.
• Brush the non stick tawa of the microwave with some oil.Arrange tikkis on it.Brush the tikkis with oil.Place the tawa on a high rack.Grill for 10 minutes.Turn side and grill for 4 minutes.

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Pohay / Pohe

Pohay or Pohe is an Indian fast food prepared in Maharashtra. Its origins are unknown. Northern variants of this dish tend to be sweet, while Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called 'tarri'. Pohay with tarri is a relished snack in the Vidharbha region of Maharashtra state. Pohay is made of flattened, processed rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-fatatas). It is a high carbohydrate, low fat, quick meal that can be made in minutes.

Pohay / Pohe

Ingredients

• 2 cups poha (flattened rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 2 green chillies slit lengthwise (optional)
• 1 medium onion chopped fine
• 1 large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Method

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

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Litti Chokha

Litti Chokha recipe is mainly regional recipe. It is most famous recipe in Bihar for breakfast. Powdered baked gram is mixed with chopped onions,green chillies,lemon juice,coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep fried with oil. Best accompanied with Ghee,Curd and Chokha and baigan bharta.

Litti Chokha

Ingredients

• Wheat Flour (Atta)
• Roasted Gram Flour (Sattu)
• Dry Mango Powder (Amchoor)
• Thyme seeds (Aazwain)
• Nigella seeds (Mangrella)
• Mustard Oil (Sarson ka Teil)
• Green Chilli (Hari Mirch)
• Salt (Namak)
• Crushed Ginger (Adrakh)
• Lemon juice
• Onion (Pyaj)
• Garlic (Lahsun)

Method

• Make dough from atta using yogurt and hot water. The dough should be soft and fully kneaded. Keep aside covered.
• Make a stuffing or filling of sattu by mixing all the ingredients required, namely, chopped onions, garlic, and chillies.
• Chop onion, garlic, and chillies into small pieces
• Add it to Sattu
• Add salt, azwain, amchoor and mustard oil, and lemon juice
• Mix it well using spoon or hand to make the stuffing
• Now make a cup out of the flour dough
• Now put the stuffing into this and close the openings
• Now press the ball gently to flatten it a bit
• Now put this into the oven till it is baked

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Aloo Bhujia

History

Bhujia also called as  Bikaneri bhujia .  This is snack is prepared by using besan (gram flour) and spices, originating from Binaker a town in the western state of Rajasthan in India.  This snack consumed throughout the world.  It is famously known to be born in Bikaneri.

Bikaneri bhujia has essentially been a cottage industry in Bikaner, Rajasthan, and provides employment to around 2.5 million people in villages of the region, especially women and recently it has faced competition with multinational companies like Pepsi as well as Indian snack companies, which have used the name bhujia with smart packaging. After struggling with numerous copycats over the years, in Sept 2010 Indian Patent Office confirmed the rights and patent was issued for brand name Bikaneri Bhujia to local manufactures of Bikaner.

Aloo Bhujia

Ingredients

• 2 Big potatoes

For Paste  

• 1-1/2 tsp Cumin seeds • 1 tsp Mustard • 1/4 Turmeric • 2 Dry red chilles • Water as required • Salt to taste • Oil for frying

Method

• Peel the potato and cut them into round pieces. 
• Add a pinch of salt and half cook them in hot water. 
• Soak mustard, cuminseeds, chilles, turmeric and salt in water for about 30 minutes and grind them to make a fine paste by adding water. 
• Dip the potatoes in the ground paste. 
• Take pan and heat oil in it and shallow fry the potatoes on both sides till light brown. 
• Potato Bhujia is ready to serve.

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Pyaz Pakoda / Onion Pakoda

History

Pakoda is originally originated from the North India like Uttar Pradesh and Bihar, pakoda is specially taken as Snacks. Pakoda is also called as Bajji in south India.

Pakoda is made in many varieties like palak (spinach), panner, Pyaz (Onion), aloo (Potato) and chicken.  Pakoda are usually served as snacks or appetizers in Britian as fast food snack basically this is available restaurants to take out as alternative to French fries or kebabs.

Pyaz Pakoda / Onion Pakoda

Ingredients

• 6 Onions
• 1 tsp Chilli powder
• 4 Green chillies
• 2 Cups besan
• 1/2 Cup rice flour
• A pinch baking soda
• Salt to taste
• Oil for frying

Method

• Thinly slice the onions.
• Rub the onions with salt.
• Add the chilli powder, besan, green-chilli paste.
• Mix well to make batter. Avoid using excess water.
• Take a small portion of the mix at a time and drop it in hot oil.
• Fry till golden brown.
• Serve with chutney or ketchup.

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Kasta Kachori / Raj Kachori

History

Kachoris of Uttar Pradesh and Rajasthan are extermely well know and very popular.  It is supposed to have originated in of these States. 

In Rajastan and Uttar Prades it is ususally as round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chilli powder, salt and other speices.

Additionally in Rajasthan, the Pyaaz ki Kachori (Onion Kachori) is very famous.  In Gujarat, it is usually a round ball made of flour and dough filled with stuffing of yellow moong dal, black peopper, red chilli powder and ginger paste.

In Delhi it is often served as a chaat.  Also Delhi has another kindo fo Kachori called Kasta Kachori or Raj Kachori.

Kachories are also popular Ramazan meal food item in Pakistan, where variants include vegetarian as well as meat stuffing served with sweet chutney.

Kasta Kachori

 

Ingredients

 

• For the dough (crust)
• 2 cups plain flour (maida)
• 1/4 cup melted ghee
• 1/2 tsp salt

For the filling

• 1/2 cup yellow moong dal (split yellow gram)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 tsp ginger-green chilli paste
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tbsp dried mango powder (amchur)
• 2 tbsp besan (Bengal gram flour)
• 3 tbsp oil
• salt to taste

Other ingredients

oil for deep-frying

Method

For the dough (crust)

• Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
• Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

• Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
• When the seeds crackle, add the drained moong dal and sauté for a few seconds.
• Add the ginger-green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.
• Cool and divide into 12 equal portions. Shape each portion into an even sized round and keeps aside.

Making

• Roll out each portion of the dough into a 50 mm. (2") diameter circle.
• Place one portion of the filling mixture in the centre of the rolled dough circle.
• Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
• Seal the ends tightly and remove any excess dough.
• Roll each filled portion into a 62 mm. (2½") diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat with the remaining dough and filling to make 11 more kachoris.
• Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
• Cool and keep aside or store in an air-tight container.

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Dal Kachori

History

Kachoris of Uttar Pradesh and Rajasthan are extermely well know and very popular.  It is supposed to have originated in of these States. 

In Rajastan and Uttar Prades it is ususally as round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chilli powder, salt and other speices.

Additionally in Rajasthan, the Pyaaz ki Kachori (Onion Kachori) is very famous.  In Gujarat, it is usually a round ball made of flour and dough filled with stuffing of yellow moong dal, black peopper, red chilli powder and ginger paste.

In Delhi it is often served as a chaat.  Also Delhi has another kindo fo Kachori called Kasta Kachori or Raj Kachori.

Kachories are also popular Ramazan meal food item in Pakistan, where variants include vegetarian as well as meat stuffing served with sweet chutney.

Dal Kachori

Ingredients

• 3/4th cup skinless dried black beans (urad)
• 4 cups Flour (atta)
• 1 green chili chopped
• 1/2tsp Salt
• Oil for deep frying
• 1tbsp anise seeds (Saunf)
• 1tsp coriander seeds
• 1tsp white cumin seeds
• 1/2tsp red chili powder
• 1/4th tsp asafoetida powder

Method

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
• Divide the dough into 16, using wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

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Dhokla

History

Dhokla is originally originated from Gujarat state.  It is common house hold snack for every Gujarati.

Dhokla is very light high protein snack. it is mainly Prepared with Rice, Chickpeas or besan in some side and adding some mustard cracks to it served with chillies and any other chutney.

We will see how to prepare this Dhokla.

Dhokla

Ingredients

• 1 cup Cholar Dal (Chana Dal/Bengal Gram)
• 2 Tomatoes (medium sized)
• 1 tsp Ginger (grated)
• 2 Green Chilies
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1 tsp Cumin Seed Powder
• A pinch Asafoetida (Hing)
• 1/2 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 1/2 tsp Ghee
• 2-3 tbsp Oil
• Salt to taste

Method

• Wash and soak Bengal Gram Dal in water for 4-6 hours. Drain water and grind the dal to a paste.
• Now heat 1 tsp oil in a pan and add cumin seeds, asafoetida, ginger paste, turmeric powder and salt to it.
• Now add the grounded dal and cook till the mixture is soft and sticky, but not completely dry.
• Smear little oil in a dish. Pour the cooked dal and spread it evenly on the dish. Press lightly with a spatula to set it. Allow it to cool and cut into square or diamond shapes.
• Again heat the oil in a pan and fry the above-made dhokas to light brown. Keep them aside.
• To make tomato puree, grind tomatoes, ginger, green chillies, turmeric powder, red chili powder, coriander powder, cumin seeds powder and keep it aside.
• Now heat oil in a deep, heavy bottomed pan and add remaining cumin seeds. Add tomato puree and sauce.
• When the puree starts to dry, add two cups of water and salt according to taste. Simmer for 4-5 minutes.
• Add the fried dhokas and bring the curry to a boil. Now lower the flame and cook till the dhoka starts to soak up part of the curry.
• Add some ghee and garam masala to the curry. Turn off the flame.
• Dhoka Dalna is ready to eat. Serve hot with rice.

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Samosa

History

Samosa has been a popular snack in South Asia for centuries.  It is believed that it is originated in Central Asia where they are known as Samsa prior to the 10th century.  Abolafazl Beyhaqi (995-1077), an Iranian historian has mentioned it in his history, it was introduce to the Indian Subcontinents in the 13th or 14th century by traders from the Iran region.

Amir Khusro (1253-1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 that the princes and nobles enjoyed the Samosa prepared from meat, ghee, onion and so on.

Ibn Battuta, the 14th Century travelers and explorer, describes a meal at the court of Muhammad bin Tughuluq where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachio, walnuts and spices, was served before the third course of Pulao.

The Ain-i-Akbari, a 16th century Mughal document, mentions the recipe for Qutab which it says, the people of Hindustan call Sanbusah.

Samosa was brought to India, where it is so famous, by Muslim traders and solders.  Small, crisp mince-filled Samosas were easy to make around campfires during night halts, then conveniently packed into saddle-bags and snacks for the next days' journey.

Samosa

Ingredients

For Cover

• 1 cup all purpose flour (Maida)
• Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

For Stuffing

• 3-4 Potatoes (boiled, peeled & mashed)
• 1/2 cup Green Peas (boiled)
• 1-2 Green Chilies (finely chopped)
• 1/2tsp Ginger (crushed)
• 1tbsp coriander finely chopped
• Few chopped Cashews (optional)
• Few Raisins (optional)
• 1/2tsp Garam masala
• Salt to taste
• Red chili powder to taste
• 1/2 tsp. Dry Mango powder ( Amchur) (optional)

Method

For Cover

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

Making

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil into kadhai and deep fry till it get golden brown (fry on a medium flame).
• Serve Samosa hot with Hari (Green) chutney, tamarind chutney.

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