Samosas are a perennial favorite in every Indian household. (Image: Shutterstock)
Not only are these snacks incredibly delicious, but the recipes are very easy to follow and don’t take much time to make
The monsoon months have arrived and while many people appreciate the rain, it should be noted that it gets monotonous at times. Sitting at home and not being able to go anywhere because of the rain is an absolute pain. Nobody wants to be bored at home and nowhere to go, nothing tasty to eat. What if we told you that we have the perfect solution for that last problem?
You don’t have to get out of the insane rain, you can certainly enjoy tasty snacks in the comfort of your home. It is a tradition to drink hot tea every time it rains and enjoy a delicious snack or two and you should stick to it. Here are 2 snack recipes you will love-
Delhi Chaat Chutney by Moj Creator Jyoti
Ingredients:-
- 2-3 boiled potatoes
- Puri
- 2 tomatoes finely chopped
- 1 onion, chopped
- Coriander for garnish
- Cheese for garnish
- 1/2 cup tomato sauce
- 1/2 cup green chutney 1/2 cup cottage cheese
- 4-5 tsp tamarind chutney
- 1/2 cup sev bhujia
Method:-
- Start by arranging the puris neatly on a plate.
- Then generously stuff each puri with ingredients like potatoes, onions, and tomatoes.
- Then add a dollop of green chutney, tomato sauce, cottage cheese and the special Delhi chaat chutney made according to mom’s recipe.
- Make sure to sprinkle some chaat masala evenly over the puris.
- Garnish the chaat with sev, fresh coriander leaves and a pinch of cheese.
Moong Daal Samosa by Moj Creator Ria Arora
Ingredients:-
For pastries:
- 2 cups of refined flour
- 1 teaspoon of salt
- 2 tbsp oil
- Water
Before filling:
- 3 cups of green gram
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/8 tsp asafoetida
- 3 tsp garam masala
- 3 tsp chili powder
- 2 tablespoons fennel seeds, powdered.
- 2 tsp coriander powder
- Salt to taste
- 1 1/2 tsp mango powder
Method:
- You need to start by adding salt to the flour and applying the oil, mix well.
- Gradually start pouring in water and knead the mixture into a firm dough. Let the dough rest for about 15 minutes.
- Shape the dough into small balls and then roll them out into thin circles. Cut the rounds in half.
- Then coarsely grind the lentils. Heat 2 tablespoons of oil in a pan and add the cumin seeds and asafoetida.
- As soon as they start sputtering, add the lentils and the other ingredients that make up the filling.
- Fry the mixture over low heat until well baked. Remove the pan from the heat and let the mixture cool.
- Now take half of the dough and moisten the edges. Fold the straight edge in the middle and overlap one half with the other to create a cone shape.
- Press the overlapping part, fill the cone with the delicious mixture and seal the edges tightly.
- Make sure the oil is hot, then carefully add the samosas and fry until golden brown.
Remark:- Serve the moong dal samosas piping hot, accompanied by some tamarind chutney, and enjoy while enjoying the rain!