Chinese Bhajiya roll


Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll

Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.

Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.

A best lunch box idea or snack

Do check my You Tube channel for detailed video Purvanchal’s Tadka

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Let’s get the recipe quick

#purvanchalstadka#kathiroll#chinesekathiroll#roti#lunchboxideas#foodbloggers#indianfoodblogger

Chinese Bhajiya Roll

Chinese bhajiya roll

Ingredients:

  • 1/2 cup butter
  • Tomato sauce
  • Green chilli sauce
  • Wheat flour rotis
  • 5 tablespoon besan/chickpea flour
  • 2 green chillies
  • 1/2 tablespoon red chilli flakes
  • 1 cup chopped cabbage/patta gobi
  • 1 cup chopped capsicum
  • 1 tablespoon ginger-garlic paste
  • 1 onion chopped long
  • 1 tablespoon salt or as per taste
  • Oil for deep frying
  • 1/2 tablespoon veniger /lemon juice
  • water for making batter

Method:

  • Take a bowl and add in chopped cabbage, capsicum with green chillies ,red chilli flakes and ginger-garlic
  • Mix them with your hands
  • Now,add in besan and salt
  • Make a thick batter by adding water
  • Heat a kadhai with oil,start deep frying these bhajiyas with the help of spoon.
  • Keep it light brown in colour .
  • Remove it on a kitchen towel.
  • Now take chopped onions and add vinegar,mix it keep aside
  • Spread rotis on a plate apply butter
  • Apply tomato sauce with green chilli sauce
  • Keep the bhajiyas in between
  • Spread vinegar mixed onions on top
  • Squeeze more tomato sauce and green chutney sauce over the onions
  • Roll the rotis
  • Cover one side with aluminium foil
  • Serve them
  • Chinese bhajiya roll is ready for your kids lunch box or just have them in snacks
  • Hope you enjoyed the recipe
  • Until then keep exploring……

Samosa recipe/ How to make samosa


This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.

And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.

Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.

This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.

Now,lets get the recipe

#purvanchalstadka #foodbloggers #indiancooking#samosa#snack

Look at the picture aren’t they tempting.

Samosa

Makes around for ten people.

Ingredients

  • Half kg maida/All purpose flour
  • 1 kg potato/boiled and mashed
  • Oil for deep frying, shortening and frying masala
  • 1 tablespoon kalonji n ajwain
  • Salt for the dough and stuffing
  • Water
  • 200 grams coriander leaves
  • 10 green chillies or as per taste
  • 1 tablespoon coriander seeds
  • 10 cloves of garlic
  • 1 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • 1 tablespoon saunf/fennel seed
  • 1/2 tablespoon rai/mustard seed
  • 1/4 tablespoon hing/asofetida
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon Haldi powder
  • 5 to 6 curry leaves

Method

  • Now that you have boiled and mashed potatoes keep it aside
  • Take a blender jar and blend all this ingredients- green chillies, coriander leaves, haldi powder, coriander seeds,garlic, curry leaves and coriander powder with little water
  • Keep the paste aside

  • Heat kadhai with oil add rai let it crackle
  • Add saunf/fennel seeds,saute
  • Pour in the paste and fry till oil leaves the sides
  • Now add in salt,amchur powder and hing
  • Cook for a second
  • Add in the mashed potatoes
  • Give it a nice mix,here you need some muscle power😀
  • Let them cool
  • Meanwhile knead the dough with salt,oil,kalonji,ajwain and water

  • Start rolling into disc shape and cut into half
  • Make triangular shape

  • And stuff the potato mixture
  • And seal the ends by pressing well or applying water at the edges
  • Stuff all the samosas in that shape and keep ready

  • Heat oil for deep frying
  • Start frying all the samosas till light brown in colour
  • Serve them with dahi or chutney
  • Have a party then do try this samosas make them before and stock,just microwave them before the party starts and serve hot
  • You can even have samosas with gujarti kadhi they really taste yum check the link here http://Gujarathi kadhi
  • Until then keep exploring….
  • Thank you for stopping by

How to make Methi Papdi/Recipe of Papdi


Indian street food can never ever be complete without papdi,now papdi chaat is all time favorite in and around the world .And did you know it can be made in the house and much better and healthier.

So today’s recipe is papdi perfect for summer vacations as kids keep craving for some thing or the other whole day,just make these papadis and let them decide what topping they love on it.make them in bulk and store😊trust me they’ll be vanished in days.

The store one’s are made of maida/refined flour,but I have used wheat flour with maida as well,but the ratio is 1:1 as my twins eat them in every alternate days so i have to be cautious in what they eat and eating maida/refined flour on daily basis is just a No No for me.

This papdi can be used for dahi puris,bhel , papadi chaat and sev puri.

Ingredients

  • 1 cup wheat flour
  • 1 cup maida/refined flour
  • 1 tablespoon kasuri methi
  • 1 tablespoon ajwain
  • 1 1/2 tablespoon salt
  • Oil for deep frying
  • Round cutter for shape
  • 5 tablespoon oil
  • Water for kneading the dough
  • Fork for pricking holes

Method

  • Take Maida and wheat flour in a large bowl in which mixing can be done
  • Add salt,kasuri methi and 5 tablespoon oil
  • Mix it well with your hands
  • Add water if required and knead a soft dough
  • Let it rest for half an hour
  • Take small portions of the dough and roll into large round shape just like roti
  • Using round cutter,cut them into shape
  • Using the fork prick holes on the rolled papdi
  • Spread them on sheet or newspaper
  • In same manner make all the papdi
  • Remember while spreading on the paper keep it covered with a wet cloth
  • Otherwise it will dry up
  • Now,deep fry them till light brown
  • Store them in air tight container
  • This can be used for one month.
  • Your delicious papdi are ready
  • Serve them a quick snack to your guests.
  • Adding oil to the dough makes it crispy don’t skip this.

Masala Pav/How to make Masala pav


Masala pav is a street food and loved by many.Till few days i had never tasted Masala pav only heard about it,thanks to my devar (brother in law) who made me taste this at famous outlet near Wardhaman nagar in Nagpur.Taste was exactly like pav-bhaji but no mashed potatoes were there,i wanted to ask the recipe from the stall owner but a little hesitant (though i could Google the recipe) thought these people make the real taste and their recipes are the best one’s if stall owners are willing to share.After the stall was a bit less crowded i asked the guy who was making the masala on a huge tawa..

Bhaiya isme kya dala h (how is it made)

Oh God!!! That guy went so fast and thank God i was recording his voice😂went home and repeatedly heard his voice and got the recipe…finally

Masala Pav is quick recipe,perfect for kids lunch box or evening snack.This can be served as party snack or finger food.

Without saying much lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #masalapav#snacks#fingerfood#lunchbox

Ingredients

  • 12 pavs
  • 4 onions medium finely chopped
  • 1 tablespoon ginger-garlic paste
  • 3 tomatoes finely chopped
  • 2 capsicum finely chopped
  • 1/2 tablespoon salt
  • 1/4 tablespoon haldi powder/ turmeric
  • 1 1/2 tablespoon kashmiri lal mirch powder
  • 1 1/2 tablespoon coriander powder
  • 2 tablespoon Pav bhaji masala
  • 1 tablespoon lemon juice
  • Coriander leaves for garnish
  • Oil n butter for frying and applying on pav
  • Cheese for garnish/ optional
  • Onions for garnish/ optional

Method

  • Heat oil and butter in a kadhai
  • Add in onions,ginger-garlic paste and cook till transparent
  • Now add in chopped tomatoes and capsicum
  • Mix well
  • Add salt give it a mix and close the lid and cook for few seconds or till tomatoes and capsicum turn soft
  • Open the lid
  • Add all the given spices above
  • Mix it well
  • Your masala is ready

  • Now heat tawa apply butter in the slit pav and roast pav on them
  • Then,fill each pav with the masala again cook them on the tawa
  • Garnish with cheese i have skipped this
  • Your favourite street food Masala Pav is ready to be finished.

Potato chips Bhel/How to make chips bhel


It is said that necessity is the mother of invention 😀this works well with this recipe as one morning i was damm hungry and i literally wanted to eat something chatpata and spicy,n everyone in the house was feasting on Chai and home made potato chips…i was in no mood of this chips,so just crumbled the chips and had chopped tomatoes and onion ready for my sabzi which i thought of using in the chips and with some more spices my bhel was ready…

Here it goes

#foodbloggers #purvanchalstadka #bhel#chipsbhel

Ingredients

  • 2 cups potato chips
  • 1 tomato cut into cubes
  • 1 onion finely chopped
  • 2 green chillies finely chopped
  • 1/4 tablespoon chaat masala
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon kala namak
  • 2 tablespoon roasted peanuts
  • 1 tablespoon oil
  • Salt as per taste
  • 1 tablespoon green chutney
  • 1/2 tablespoon imli chutney or tomato sauce
  • Nylon sev for garnish (optional)

Method

  • First crumbled the chips and keep aside
  • Take a large bowl add in oil roasted peanuts ,onion ,tomato, green chillies and all the spices given
  • Add in the green chutney and imli chutney(tomato sauce) with salt
  • Give it a nice toss
  • Garnish with coriander leaves and sev
  • Your Potato chips Bhel is ready for quick bite
  • Eat it instantly as keeping it for long time will make the bhel soft

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