Egg Maggi

https://www.youtube.com/watch?v=62CC_uyFQQ8

Pinwheel Samosa

Filling

• 4 medium potatoes, boiled, peeled and roughly mashed will be about 2-1/2 cup mashed potatoes

• 1/2 cup green peas boiled and drain using frozen green peas

• 1 tsp cumis seeds jeera

• 1 tbsp green chili finely chopped

• 2 tsps coriander powder dhania

• 1/2 tsp red chili powder lal mirch

• 1/2 tsp garam masala

• 1 tsp mango powder amchoor

• 1-1/4 tspa salt

• 2 tbsps cilantro finely chopped hara dhania

Dough

• 1 cup all-purpose flour maida, plain flour

• 2 tbsps fine sooji samolina

• 1/2 tsp salt

• 3 tbsps oil canola, vegetable

• 1/3 cup cold water, approx.

Also Need

• 3 tbspa all-purpose flour maida, plain flour

• 1/4 cup water

• oil to fry

INSTRUCTIONS

Dough

• Mix flour, sooji, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

Filling

• Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.

  Divide the filling in 2 parts and set aside

Making Pinwheels

• Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.

• Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.

• Spread one part of the filling evenly over one of the rolled dough, slightly pressing.

• Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.

• With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly. Do the same with second sheet, you will have about 30 pinwheels.

• Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color.

• Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.

• The crisp, delicious pinwheels are now ready to serve.

NOTES

Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed paper. When ready to use, re-fry them or heat them in the oven at 350° F until golden brown.

You can also refrigerate them three to four days.

Serving Suggestions

Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.

Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.

Also can be served with chola .

Chicken Bread Pockets

For the Chicken Filling:

• 1 lb boneless chicken, cut into small pieces

• 1 tbsp ginger-garlic paste

• 1/2 tsp turmeric powder

• 1 tsp red chili powder, or to taste

• 1 tsp garam masala powder

• 1 tbsp oil

• Salt to taste

• Optional: 1/4 cup chopped onions and green peas 

For the Pockets & Frying:

• 8 slices of white or brown bread

• 2 eggs, beaten

• 1 cup breadcrumbs

• Oil for deep frying 

1. Prepare the chicken: Marinate the chicken pieces with ginger-garlic paste, turmeric, chili powder, garam masala, and salt for at least 30 minutes.

2. Cook the filling: Heat oil in a pan and shallow-fry the chicken until cooked through. If using, sauté onions and peas until soft. Cut the cooked chicken into smaller pieces and mix well. Set aside to cool.

3. Prepare the bread: Cut the crusts off the bread slices. Take two slices of bread, stack them together, and flatten them using a rolling pin.

4. Cut the pockets: Use a round cookie cutter or a large lid to cut circles from the flattened bread. Press the edges of the bread circles firmly to seal them.

5. Coat the pockets: Dip each sealed bread circle into the beaten egg mixture, then coat it completely with the breadcrumbs.

6. Deep fry: Heat oil in a deep pan or wok. Deep-fry the coated bread circles until they puff up and turn golden brown. Remove and place them on paper towels to drain excess oil.

7. Stuff and serve: Once cooled slightly, cut each fried bread disc in half to form a pocket. Fill the pockets with the chicken mixture and serve immediately with a dipping sauce or chutney.