Chicken Samosa

All-Purpose Flour - 1 cup + 2 tbsp.

Ajwain - 1 tsp

Shortening - 1 tbsp.

Oil - 1 tbsp.

Salt

Chicken - ½ lb., cooked and minced in a food processor

Fennel - 1 tsp

Onion - 1, diced

Green Chilli - 2, minced

Ginger Garlic paste - 2 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - 1 tsp

Salt

Curry Leaves

Cilantro

In a large bowl, add Flour, Ajwain, Shortening, and required Salt. Adding a little Water at a time, knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min.

Prepare a paste of the Flour by mixing 2 tbsp. of Flour with a little Water.

Heat Oil in a medium pan. Add Fennel seeds and sauté for 30 sec.

Add Onion and Green Chilli and cook until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Season the mixture with Turmeric, Chilli Powder, Coriander Powder, and Garam Masala.

Now add the Chicken and season with required Salt. When the mixture is warmed through, add minced Cilantro and Curry Leaves.

Make small balls with the Dough and spread into small circles. Using a knife, slice the Dough circle into 2 semicircles. Fold the Dough into a cone and seal the sides with Flour paste. Fill the cone with the Chicken mixture and close the Samosa, sealing all open edges with Flour paste. Deep fry the prepared Samosas in Oil until golden. Serve with Tamarind and Green Chutney.

Falafel

Chickpea - 1½ cups, dried, soaked in cold water overnight

Onion - 1, chopped

Garlic - 3 cloves, chopped

Cilantro - ½ cup, chopped

Parsley - ½ cup, chopped

Mint - ¼ cup, chopped

Salt & Pepper

Chilli powder - 1 tsp

Coriander powder - 1 tbsp.

Cumin powder - ½ tsp

Baking soda - 1 tsp

Green chillies - 2

Lemon juice

Besan - 2 tbsp.

Oil for deep frying

Drain the soaked chickpeas very well. Do not use cooked chickpeas for traditional falafel.

Add chickpeas, onion, garlic, cilantro, parsley and mint to a food processor. Pulse until finely ground but not smooth.

Transfer to a bowl and mix in cumin, coriander, chili powder, baking soda, green chilli, lemon juice, salt, pepper, and besan flour. Refrigerate the mixture for 30–60 minutes.

Shape into small balls or slightly flattened patties.

Heat oil over medium-high heat.

Fry falafel in batches for 3–4 minutes per side, until crisp and deep golden brown.

Drain on paper towels.

Serve With Tahini sauce and hummus.

Chole Tikki

Chickpea - 1 cup, cooked and mashed

Potato - 3, boiled and mashed

Breadcrumbs - 1/2 cup

Chilli powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat masala - 1/2 tsp

Ginger - 1 tbsp, grated

Cilantro - 1 tbsp, chopped

Green Chillies - 2, chopped

Salt & Pepper

Lemon juice - 1 tsp

Oil

In a bowl, combine all the ingredients. With oiled hands, divide the mixture into 8 to 10 equal portions and shape them into patties about half an inch thick.

Heat oil in a flat-bottomed pan over medium-high heat. Place the patties in the pan and shallow fry on both sides until golden brown.