Bhaturas are Indian fried puffy breads. They actually puff up as you deep fry them, which is why they are a lot of fun to make. This is a lovely recipe I learned from my grandmother. (If you want more ideas, try this cheese and onion bread recipe.)
Since they are neither sweet nor salty, Bhaturas are very versatile. You can drizzle your favourite chutney on them. Check out my chutney recipes on my homepage.
Many Indians serve these tasty breads with Channa Masala.
Ingredients:
Preparation Method:
Makes: 5 Bhaturas
Takes: 30 minutes (plus 5 hours for the dough to sit)
I absolutely love this Rava Ladoo recipe. Rava Ladoo is a tasty dessert that is easy to make. Ladoos are small ball-shaped treats made with plenty of sugar and other spices such as cardamom, a typical spice that we Indians love to add to dessert (try these Pistachio and Cardamom Bicuits). Ladoos are excellent for parties because they are a nice, small snackable size. This is why in India they are served during holidays and festivals. Once made, ladoos can be stored and last up to a week, so you can prepare this dessert well ahead of any party you’re planning on throwing. That way you don’t have to leave them until the last minute.
Ingredients:
Preparation Method:
Makes:Â 35-40 ladoos
Takes:Â 30 minutes
Continue readingVegetable Samosas make a delicious snack at a party. They also work well as an accompaniment to a curry dish such as this Mussel Rassam recipe or as a starter. Eat them hot just after you’ve cooked them, or keep them in the fridge for up to 3 days and eat them cold. I like them with a big dollop of mango chutney, but if you don’t want the fuss of spoons and forks, just enjoy them as a finger food.
Ingredients
To make the pastry
• 380g plain white flour
• 155g white self-raising flour
• 130g butter
To make the samosa filling
• 4 tablespoons vegetable oil
• 1 pinch of panch phoron (Bengali five-spice)
• 2 onions, chopped finely
• 3 large potatoes, cut into small cubes
• 100g peas
• 1 green chilli, chopped finely (add another if you like your samosas hot!)
• 1 teaspoon ground turmeric
• Salt
• Vegetable oil in which to deep fry
Preparation Method
To make the pastry:
1. Put the 2 types of flour along with the butter into a mixing bowl and work the contents together. Drop in a dash of warm water and knead the mixture into a dough that should be elastic in consistency.
2. Make 12 dough balls and with a rolling pin, roll each ball into a circle. Then cut each circle in half.
To make the samosa filling:
3. Heat the vegetable oil in a frying pan; add the panch phoron and the onions; and fry until the onions turn a lovely golden brown. Add the chillies, turmeric, potatoes and peas; then season with salt. Cook the vegetables on a low heat until they are soft, stirring the contents of the pan frequently.
4. Make little islands with the filling on the half-circles of dough, using a teaspoon. 1 teaspoon on each piece of dough should be enough. Fold the dough into triangle shapes.
5. Take a heavy-based pan, fill it halfway with vegetable oil, and heat on high. You’ll know when the oil is ready to use if you drop a tiny piece of onion or other small piece of leftover veg into the oil and it sizzles immediately. Lower a few of the dough parcels into the hot oil and deep fry for 4-5 minutes or until crisp-looking and golden brown in colour.
6. Using a slotted spoon to drain the oil, carefully scoop the samosas out onto a plate covered with a piece of kitchen roll which will remove some of the excess oil. Repeat the process with the remaining parcels, cooking a few at a time. When all of the samosas are cooked and drained, they are ready to serve.
Note: Hot oil can be dangerous and should never be left unattended.
Takes: 65 minutes
Makes: 24 Vegetable Samosas
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