CHEESY CHICKEN PATTIES

IMG_8311This recipe is super dooper simple and easy, if you have puff pastry at home then just take it out and make these Cheesy creamy chicken patties today..:)

You will like the cheesy flavor combined with creamy sauce and chicken.

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INGREDIENTS:

Puff pastry2 sheets
Boiled chicken 1 cup
Plain flour 2 tbsp
Onion1 small
Butter1 tbsp
Saltto taste
Black pepper1 tsp
Chicken stock1/2 cup
Cheddar cheeseas needed
Egg wash1 nos

METHOD:

  • Boil chicken and shred. In a pan add butter and onion (chopped ) saute it.
  • Add flour and stir it for 5 minutes. Add chicken and fry it for few seconds.
  • Add salt and black pepper, stir and then add stock.
  • Stir constantly to avoid lumps. When become thick remove from stove and set aside.
  • Shred cheddar cheese and keep in fridge.
  • Thaw puff pastry. Dust flour on working place.
  • Unfold pastry sheet and roll it. Now cut it in desired shapes and size.
  • Fill it with chicken and sprinkle cheese and cover with other part and seal with egg wash.
  • Brush egg and water  (1 egg beaten with 1 tsp water) on pastry.
  • Bake it at 180c for 20 minutes or till puff up completely with a beautiful golden color.
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TIPS TO USE PUFF PASTRY:

  •  Puff Pastry can be stored in the freezer in the original packaging for up to 6 months to an year.
  • Remove only as many pastry sheets as you need.
  • Wrap unused sheets in plastic wrap or foil and return to the freezer.
  • Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inche.
  • If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.
  • Puff Pastry should be eaten within a few hours of baking. Keep filled and prepared pastry in the fridge, covered in plastic wrap, until you’re ready to bake and serve.
  • Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.
  • If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.
  • For a flatter pastry without much puff—like a Napoleon—prick the dough all over with a fork, place parchment paper on top, then place 1-2 cookie sheets on top of that to weigh it down.
  • If you’re making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.
  • For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.
  • To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
  • Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.
  • The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.
  • When baking Puff Pastry, note that it’s done when it’s golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.
  • You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.
  • How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.
  • Always use a preheated conventional oven to bake Puff Pastry, never a microwave or toaster oven, as they can’t achieve the right golden puffy effect.
  • If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.
  • Always flip and place the cut side of the Puff Pastry down on the baking sheet

PIZZA WONTON CUPS.

IMG_5310Sounds different..???
Pizza and wonton what a combination…lolz. But these cute Appetizers are not only easy to make but also delicious in taste.
Just make a filling of your choice and bake in Wonton Wraps.I have used CHICKEN TIKKA filling and named it as “CHICKEN TIKKA PIZZA WONTON CUPS”.

INGREDIENTS:

Chicken tikka fillingas needed
Wonton/ samosa/ roll Wrapsas needed
Tomatoes, capsicum, onionas needed
Cheeseas needed
Oil for greasing tray.

METHOD:

  • Marinate chicken(cut in very small cubes) with chicken tikka spices.For recipe click here…. CHICKEN TIKKA FILLING.
  • In a pan saute chicken in 1 tbsp oil. Cook till well cooked.
  • In a greased cupcakes tray place wonton wraps and place a spoon full of filling then you can add capsicum ,mushrooms,tomatoes or onions chopped.
  • Sprinkle cheese and bake for 15 mins.
  • Serve with any dip or sauce.
  • I am sure you and your family will love these crispy mini wonton pizzas.
  • Last year i have introduced (click for the recipe here) POTATO PIZZETTE BITES ,they were also liked by you and hopefully you will love these too.
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PEPPERONI BREAD STARS.

IMG_8821This recipe is an inspirational  recipe ,i saw this idea on Google but it was with tomato and cheese i think…:D I have given this recipe my own twist. Hope you will like Ainy’s Variation….lolzzz

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INGREDIENTS:

Bread doughas needed
Chicken fillingas needed
Pepperonias needed
Pizza sauceas needed
Egg wash 1 nos
Sesame seedsas needed

METHOD:

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  • Roll dough and cut shapes of your own choice with cookie cutter or can cut circles as mentioned in picture.
  • Spread pizza sauce a thin layer and then pepperoni and then” chicken filling. “
  • Brush egg wash on the corners of the bread and cover with other bread star.
  • Brush egg on top and sprinkle sesame seeds.
  • Bake for 20 minutes at 180c.
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CHICKEN TIKKA SHASHLIK

10006206_553444024753209_1739294158_nmain mainChciken tikka is always a favorite BBQ food.This recipe is an inspiration  from Shireen Appa’s recipe with a little bit of my own twist .Very easy and very tasty.This can be a lunch box, Hi tea, side dish or brunch item.

INGREDIENTS:

Chicken breast fillets1/2 kg
Yogurt1/2 cup
Saltto taste
Red chilli powder1 tsp
All spice powder1/2 tsp
Egg1
Corn flour1 tbsp
Ginger garlic paste1 tbsp
Lemon juice2 tbsp
Capsicum, onion and tomatoesas needed
Vinegar1 tbsp
Cream (optional)2tbsp

METHOD:

  • Hang yogurt in a muslin cloth to remove excess water.
  • Cut chicken breasts in cubes and marinate with Vinegar,Salt, Ginger garlic paste, Lemon juice, All spice powder, Chilli powder, hung curd, egg, corn flour.
  • Leave this for 1 hour .
  • Now make capsicum ,onion and tomato cubes. Arrange chicken cubes ,all veggie cubes in alternate manner on wooden skewers.
  • Fry them in oil and serve with any sauce.
  • You can keep this marinated chicken in freezer for 1 months.When needed thaw and arrange on skewer then fry.
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Sending this here:http://haffaskitchen.blogspot.com/2014/08/my-1st-event-announcement-back-to-school.html

 

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Potato Samosas are all time and all age favorite tea time snake in Pakistan. These triangle shaped potato filled turnovers seasoned with spices are irresistible and tasty  choice in my opinion.

I still remember those small size potato filled samosas of zoology dept, which were my hot favorite in university, those who studied in Karachi University will agree with me…:)

INGREDIENTS:

Potatoes2 large
Salt to taste
Red chilli flakes1 tbsp or can adjust to taste
Turmeric powder1/2 tsp
Whole coriander seeds crushed1/2 tsp
Kasuri methi1/4 tsp
Green coriander2tbsp
Green Chillies1 tbsp chopped
Whole spice powder -optional1/2 tsp

METHOD:

  • Boil potatoes and after peeling skin mash them.
  • In a bowl mix all spices and green chillies and coriander in it.
  • Mix well and fill them in shop brought flour sheets or samosa patti.
  • If you want to make them at home then you can check my recipe of CHICKEN TIKKA SAMOSA .You can get the recipe of Samosa dough making.
  • Serve with Ketchup,Green chutney or a new recipe of Samosa Chutney /sauce i have added check it  here , and for Chicken Tikka samosa recipe Click on this link…http://www.ainycooks.com/chicken-tikka-samosa/
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In our language we can call it as” NUTELLA KE LACHE DAR NAAN”….LOL. This is my own successful creation.This can be you breakfast, brunch, hi tea snack, kids lunch box snack or you can give this as a gift to your sweet friends…:)

INGREDIENTS:

Plain Flour2 cups
Sugar 4 tbsp
Salt1/2 tsp
Butter2 tbsp
instant Yeast2 tsp
Nutella spread/ any other chocolate spreadas needed
Granulated sugaras needed
Egg wash1 no.
Milk1 cup (for kneading)

METHOD:

  • Add all ingredients except Nutella  and knead well with warm milk.
  • Set aside for 2-3 hours and then divide dough in 4 portions, dust plain flour on working surface and roll the dough.
  • On the rolled dough spread nutella and then roll one portion and make a long roll.
  • Now make a coil shape of this roll and with light hands roll it again to make a flat bread.
  • Brush egg wash on top and sprinkle granulated sugar.
  • In the same way make all four breads.
  • Bake it at 180c till bread become brown from top.
  • Serve hot with Chocolate or Caramel topping.
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I can’t tell you how excited I am to be hosting my first-ever guest-post, from my friend Mahira Asif. She is a dear darling friend now living in London working as Specialist learning support assistant for SpLd at Quintin Kynaston School.She is an expert in baking and i requested her to give some thing special for my readers.
This is my last post of the year 2013,an amazing year filled with excitement and fun! Before we all launch ourselves into goals for the coming year I think it’s a good exercise to look back and remember to feel thankful and proud of everything that happened in 2013. There is nothing I could say that could adequately reflect what this year, and its ending, mean to me. So I can only hope I’ve done a good enough job over the past 364 days.Lol….
This post is near and dear to my heart. I hope you’ll take a moment to read through it. My friend Mahira wrote up a totally extensive, fabulous and tempting post for everyone.Over to You Mahira Asif:

“My love with food goes a long way back. To be able to cook something and to share with my loved ones gives me a sense of satisfaction and has become my salvation. There was a time when recipes scribbled in a green diary was one of my most cherished possessions, jotting all the recipes down as those cooking experts tell their recipes on the television. I still remember the day when I was in year 10 and I made cookies in a tin oven, something that I borrowed from my neighbor. I started exploring food and my curiosity led me from one thing to another. Not to mention my supportive family a ‘greedy and hungry bunch of people’ Discovering recipes and different cuisines has always excited me. People with love for food instantly use to become my friend and Ainy is one of them, a dear friend and a sweet heart. She took me by surprise when she asked me to do a guest post on her website. It is indeed a cherishing opportunity for me. “THANK YOU AINY!! I find it very exciting to be able to share my recipes and my method of cooking with other people. My journey with food now has a sweet little legacy; my daughter Zoya has a knack of cooking. Maybe I will inspire her way my elders, my nani and my mom has inspired me. Here I am sharing two really simple recipes; hope you will enjoy them as I do. Bon appetite!

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POTATO PATTIES

It is not a very famous snack in Pakistan but since I have indulge myself with this delicacy ever since I started going to school and had it almost every school lunch time instead of having a packed lunch, my taste buds have a special place for these patties. It comprises of puff pastry encasing a mild spicy filling. People sometimes have it as a tea time snack.
Few years back when I moved to London, I realised that this snack is not available here at all ( at least I have not find it anywhere),so I started experimenting with various potato fillings and after few trials and errors I believe I have come close enough to satisfy my savoury tooth. If you guys are meat lover like my husband then instead of potato you could go for mince meat.

INGREDIENTS:
Puff pastry 320 gms
Potatoes 200 gms boil and mashed
Coriander leaves finely chopped 2tbsp
Onion 1 small finely chopped
Green chilly 1 finely chopped
Cumin seeds 1 tsp coarsely grounded
Coriander seeds 1 tsp coarsely grounded
Button red chillies 2-3 coarsely grounded
Garam masala (all spice powder) ½ tsp
Salt according to taste
Gram flour 1 tbsp
Oil 2-3 tbsp
Egg 1 for brushing

METHOD:
Fry onion in oil till brown. Add all the spices, green chilli and corianders leaves (except gram flour) and stir fry on low flame for a minute or two and then add the mashed potatoes and mix well. In the end, add gram flour, mix and cook for two minutes. Let the mixture cool completely before compiling the patties.
Roll the puff pastry in a big narrow rectangle and place the filling lengthwise in the middle. Brush one long side with the egg and lift the opposing side and place it on the brushed side, making a long roll like structure. Cut into desired size and place them on a baking tray/dish. Brush all the patties with egg and bake them till brown (15-20 min) at 180 in a pre heated oven.
Serve with your favourite chutney or ketchup.

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CHOCOLATE ALMOND FUDGE

A little something for chocolate lovers! This is by far the easiest fudge recipe I have come across. The original recipe is by Nigella Lawson, who made pistachio chocolate fudge for the edible Christmas give away present. Since I like almonds better then pistachios, so my recipe is with almonds .you can use any nuts of your choice or dried fruits like dried apricots, cranberries or figs or just plain, the choice is your;)

INGREDIENTS:

Dark Chocolate 350 gms
Condensed milk 1 can 397 ml
Roasted almonds (or nuts of your choice) 150 gms
Butter 15 gms (2 tbsp)

Method:

First of all put chopped chocolate, butter and condensed milk in a pan and cook on low to medium flame till well combined. Add in roasted almonds to the mixture .Its up to your choice if you want the nuts to be chopped or whole. Cook till the mixture is well combined (thicker than the pouring consistency). Pour in a 9 inch square aluminum dish and let it cool for at least 4-5 hours. chill till firm. Cut into pieces and serve.
This fudge can be stored for several days in an air tight container.
Hope you guys enjoy both the recipes and once again Thanks to wonderful Ainy and I truly look forward for another such opportunity …:)

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MASALA DOSA

IMG_4910MAINFamous Masala dosa is a South Indian dish with a pancake made from white lentil and rice paste and served with a vegetable filling specially potato filling. You can do a number of variations .The recipe i am following i am sharing with you…:). Can be your evening snack also…

INGREDIENTS FOR DOSA BATTER:

White /mash/urad lentil1/2 cup
White rice1 cup
Fattened rice/murmure1/4 cup
Saltto taste
Fenugreek seeds/methi 1/4 tsp

INGREDIENTS FOR POTATO FILLING:

Boiled potatoes3-4
Onion1 medium
Mustard seeds1/4tsp
Cumin seeds1/2 tsp
Crushed red chillies1 tsp
Haldi/turmeric powder1/2 tsp
Saltto taste
Curry leaves4-6
Green chilliesas needed
Green corianderas needed
Oil2 tbsp

METHOD:

PREPARING DOSA BATTER:

  • Soak mash /urad dal and fenugreek seeds in water for 5 hours and rice and flattened rice in a separate bowl .
  • Drain lentil and add in processor ,now grind it to make a fine paste.Transfer in a bowl and then in the same processor add drained rice with 2 tbsp water and make a paste , now transfer this rice paste in lentil paste add salt.
  • Mix well if required then add water also but the batter should not be very thin or very thick.Consistency is very important in dosa making…
  • Set aside for 20-25 minutes for fermentation.
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PREPARING POTATO FILLING:

  • Heat oil in a pan and add mustard seeds and cumin seeds, let them crackle and then add Onion. Cook till soft then add curry leaves.
  • Now add crushed red chillies , haldi powder, salt and boiled potatoes.Mix well in the end add green chili and coriander leaves.
  • Set aside.
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PREPARING DOSAS:

  • Take a flat pan now take a onion half and spread it on pan in circular motion,dosas will not stick with pan with this tip.
  • Now pour 1 tbsp oil on pan and spread batter in a thin layer , cover with a lid till dosa cook properly. Pour 1 tbsp oil on dasa and turn its side.
  • When done spread potato filling on half side of dosa and turn its other side on it.remove from pan and spread onion first on pan then make next dosa.
  • Serve with Chutney and enjoy delicious dosas…:)
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SPICY BAKED PEANUTS

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Peanuts pack a serious nutritional punch and offer a variety of health benefits. You will go NUTS for BAKED PEANUTS and will try this recipes every day. Super easy and delicious snack.

INGREDIENTS:

Raw peanuts1 cup
Lemon juice1 tbsp
Saltto taste
Red chilli/ paprika1/2 tsp
Chat masala powder (optional)1 tsp
Olive/ vegetable Oil1 tbsp

METHOD:

  • In a small bowl add all ingredients and toss peanuts in this mixture.
  • Spread on baking tray and bake it for 15 minutes at 180c.
  • Take it out and serve hot.

PEANUT CHEERIO’S BARS

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A preferably healthy choice for kids…you can layer it with chocolate to make it irresistible…..You can put these in your kids lunch box daily , a lot of variations you can do with this recipe …:)

INGREDIENTS:

Cheerio's Cereal /honey loops3 cups
Peanut butter1/4 cup
Brown sugar3/4cup
Butter1 tbsp
Honey3tbsp
Peanuts1/2 cup

METHOD:

  • In a pan add sugar and butter ,mix well and stir constantly till sugar melts.Flame should be low.
  • Now add honey and peanut butter and mix it fast.
  • Add cheerios and peanuts mix well and pour in greased dish.
  • Press down with wooden spoon ,let it cool down completely then cut bars with sharp knife.
  • You can pour melted chocolate on top then cut in desired shape.Even you can add chocolate chips while mixing cheerios.
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Nutella chocolate and nuts…wow mouthwatering combination and Of course the flavors of both with this bread is endless…:). Those who love Nutella will surely like this recipe.

INGREDIENTS:

Flour3 1/2 cups
Yeast2 tbsp
Luke warm milk3/4 cup
Butter6 tbsp
Sugartbsp
Salt1 tsp
Egg yolks4
Nutella/ chocolate sauceas needed
Mixed Nutsas needed
Vanilla essencefew drops

METHOD:

  • Cream together butter and sugar and start adding egg yolks one by one then add vanilla essence and beat till light and fluffy.
  • Add flour,yeast and salt.Add milk and knead with hand.
  • Set aside for rising for 2-3 hours.
  • Now divide the dough in equal portions and roll two circles and spread Nutella on one circle and spread mix nuts on top of Nutella. Cover this with other circle and cut into triangles.
  • Keeping top end attached, twist the both circles and brush with egg wash, sprinkle sesame seeds and bake.
  • Bake them on 180c for 20-25 minutes.
  • Let them cool down and eat delightfully with tea or give your kids in his lunch box…:)

CHOCOLATE SAUCE:

  • If you are not using Nutella then in a pan mix together chocolate  1 cup, butter 1/4 cup and pinch of cinnamon powder ,cook till chocolate melts.

CHICKEN PIZZA NAAN.

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When i first time experienced these delicious naans i was so happy to get a very good recipe which we can enjoy as an evening snack or can give our kids in lunch boxes.

INGREDIENTS:

Pizza doughfor 1 large pizza
Chicken bone less1 cup
Capsicum1 medium
Onion1 small
Crushed black pepper1/tbsp
Crushed red chilli1 tsp
Saltto taste
Whole coriander seeds1/2 tsp crushed
Gram masala /whole spice powder1/4 tsp
Olive/ vegetable Oil 2 tbsp
Cheeseas needed
Olivesfew

METHOD:

  • In a pan heat oil and add onion,saute it and add chicken and all other spices.
  • Cook chicken till properly cook then add capsicum and olives finely chopped.You can add chopped coriander also.Let it cool down completely.
  • For dough recipe you can see the link:      http://www.ainycooks.com/pizza-dough-recipe/
  • Transfer dough on a flat surface and mix all cooked ingredients.
  • Knead it well.Roll it with rolling pin and cut small circles or any shape of your choice.
  • On the surface spread cheese and olives and bake it .
  • Enjoy with any sauce or ketchup.
  • You can make naans and freeze them in zip lock bags ,when needed just thaw them and bake…:)
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An interesting and quick recipe …I was so much glad to try this first time. I hope you will try it today and enjoy with your kids.

INGREDIENTS:

Potatoesas required
Saltto taste
Black pepperas needed
Chinese salt as needed (optional)
Oilas needed
Chat masalaas needed

METHOD:

  • Peel potatoes or wash them with skin and cut as thin as a match stick.
  • Now absorb excess water with a paper towel.
  • In a bowl mix oil,salt,chinese salt and pepper toss sticks in this mixture.
  • On a microwave save dish brush oil (can use olive oil too) spread sticks, do not dump all at a time do in two or three batches.
  • Microwave them for 1 minutes on high then again microwave them for 1 minute.
  • Now check if they are of brown color then take them out else give 1 more minute.
  • Now take them out and let them cool for few minutes.
  • Sprinkle with Chat masala powder (if you like) and serve.
  • You can bake with the same method and can enjoy Crispy sticks with tea.
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HARD NUTTY NUGGETS /BRITTLE

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Winter season presents us with nutritious treats in the form of Nuts which help to ease our discomfort.

Almost all nuts are a good source of selenium which is thought to be good for mental health and prevent depression.Buy some delicious treats and make your winter more fun….:)

Here i am with a very easy and tasty treat for kids.

 

INGREDIENTS:

Sugar2 cups
Mix Nuts2 1/2 cups
Butter7 tbsp
Salt 1/4 tsp

METHOD:

  • Place the sugar in heavy bottom pan and let it melt, keep on stirring till sugar melts.
  • Add all nuts,salt and butter and mix well with wooden spoon.
  • Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula or a greased rolling pin.
  • While the mixture is hot run through the knife and make shapes of your choice.
  • Let them cool completely and then store in a air tight container.
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A HAPPY EID MUBARAK….

Wishing A Very Happy Eid Mubarak
To You And All The Muslim Brothers
Around The World
Both Here And In Far Flung Places.
The Peace And Grace Of Allah Rest
Upon Your Shoulders And Bring You A Contended And Very Happy Eid.
Eid Is A Time To Think About
Our Good Fortune And Prosperity
And To Spare A Thought For Those
Less Fortunate Than Ourselves
And To Pray That Once Again,
Allah Will Provide For All Our Needs In The Days And Weeks Ahead.
May Allah Bless All Of Us With His Peace,
And May He Watch Over Those Less Fortunate,
Those Who Suffer And Are In Pain Or Distress, And May He Bring Comfort
To Those Who Mourn,
And To All My Muslim
Brothers And Sisters Around The World,
A Very Happy Eid.
I wish A Very Peaceful, Joyous And Happy Eid

With this wish i have bought a very different style doughnuts for you, i made doughnuts with my basic recipe and then make patterns of mehndi with chocolate (just melt cooking chocolate fill it in a cone made from butter paper and start making beautiful patterns). Isn’t it easy and interesting…:)
you can check the recipe of doughnuts here:
http://www.ainycooks.com/doughnuts-in-style/
And yes, you can make these hands with cookie dough or gingerbread dough
also.I am sure your kids will love these.As my Son Ali asked me to trace his hand on dough..lolz

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CHICKPEAS SAMOSA

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I had these chickpeas samosas at one of my friend’s house, she called these samosas “SAMOSIAN” ….lol, I think because of the small size she gave them this name. Very simple and easy recipe, I hope you will find it interesting too….:)

 

INGREDIENTS:

Chick peas1 cup
Onion (thinly sliced)1 small
Chicken cube1 piece
saltto taste
Crushed red chilli1/2 tsp
Chat masala powder1/2 tsp
Green coriander2 tbsp
Green chillies1 tbsp
Oil2 tbsp
Samosa wraps/pattias needed

METHOD:

  • In a pan add oil and onion, saute it for few minutes then add chickpeas and all other ingredients.
  • Mix well ,add 2-3 tbsp water to dissolve chicken cube.
  • When water dries ,remove from flame and add green coriander and chilli.
  • Make samosas and fry.
  • Serve with any sauce or yogurt chutney.
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