What is common to Momos, Samosas, Paranthas and Kachoris? It is the delicious, spicy Filling inside. Getting the fillings right is what makes these amazing preparations super delicious. I give my full focus and efforts when making these yummy snacks.
Samosa:
Going by the shape, the Samosa is possibly a geometry lover’s favourite! But just once, give your usual tea-time favourites a twist and make this. The way to achieve this is by adding peas. Make the delicious filling and roll out the Samosa dough balls. Follow the process like you do for your usual samosa and deep fry. Serve hot with tamarind chutney. Alternatively, youcan add chicken/mutton keema or any left over vegetable and pack it in tiffin.
Momo:
Isn’t it a delight to be having a steamed vegetarian delight ? We mean Momo. Of course! When it comes to street food, it is usually Momo. Getting the dough right is the important part. Now comes the filling! Saute the vegetables in oil with the seasonings. To make the filling thick, mix cornflour in ¼ cup water then add it to the sauteing mixture and cook. Put the stuffing in the centre of the rolled dough. Make pleats, gather them and seal them together. Apply sesame oil to the momo and steam them in the bamboo steamer. Cover and steam for 8-10 minutes. Uncover and serve hot.
Paratha:
Be it breakfast, lunch or dinner, Paranthas always cheer me up. It could be the simple cauliflower paratha or the paneer paratha. There is something about this simple yet filling flatbread. To make the Mixed Vegetable Parantha, make a coarse spice mix from cumin, pomegranate and black peppercorn after dry roasting them. Next, saute the vegetables with the dry spices and when off the flame, add the boiled potatoes and the masala. Roast asafoetida and add water to it. Put this mixture into the wheat flour and knead a dough. Make a bowl shape of the dough and fill thstuffing into it. Seal, roll paranthas and cook!
Kachori:
So what if you can’t go to Rajasthan? You can definitely get a taste of Rajasthan with the famous Pyaaz ki Kachori. Saute cumin and the dry/fresh spices. Add the onions, chilli powder, amchoor and seasoning. Up the fieriness quotient with some black pepper and add some freshness with coriander. Start with rolling the dough and make katoris. Put the filling, bring the edges together and seal it. Lightly flatten each kachori and deep fry. Serve hot with sweet chutney.
Same spices, same vegetables, just the proportion and the method that makes a difference to the fillings and each snack becomes unique! Hope you will try these with the recipe with the links given.
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