Ingrediants Needed:
Steps to Follow: Boil potatoes until tender, then use a fork to roughly mash. It’s nice to have bits of chunks in the potato for interest, rather than a soft,creamy and uniform mash.Add a healthy dose of spices are fried up with fresh ginger and chilli which is then tossed through along the peas. Add the mashed potato and gently but thoroughly mix through, so the flavouring fully permeates the potato. Lastly, mix through fresh coriander, then let the filling cool completely before using. Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in; then use your fingers to rub the ghee in until it resembles coarse breadcrumbs. This is the step that gives the Samosa pastry the signature flakiness we know and love so much! We then add water until it is wet enough to form a dough. The dough should be soft and pliable, but not so sticky that it sticks to your hands. Form a ball and let it rest for 30 minutes. Once done, form a log, then cut into 6 equal pieces and shape the dough into balls. Roll the dough balls into discs 2mm thick. They should be about 16cm /6.5” in diameter. Use a small knife to cut a circle in half. Work with one disc of dough at a time. Keep the others covered under cling wrap so they don’t dry out along half the straight edge you just cut. Then fold the other side in, overlapping by about 1cm / 2/5″, to form a cone shape. Press joined edges together to secure and then form an “O” with your thumb and forefinger, then place the cone inside (like at the holders at the ice cream shop). Fill with the spiced potato filling. Finally, brush the edges along with water. Heat the oil to 160°C/320°F, then fry 3 or 4 samosas for 3 minutes, turning occasionally. The pastry should be cooked but pale and then repeat this first fry with remaining samosas. Once you’ve done the first fry with all the Samosas, increase the oil heat to 190°C/375°F. Then fry the Samosas in batches of 3 or 4 for around 1 1/2 to 2 minutes until golden. The Samosas are already cooked through, this step is just to colour and really crisp up that pastry and serve piping hot for optimum eating experience!
Steps to Follow: To make the first mix, mix together all-purpose flour, cornflour, and baking soda in a bowl. Then add ghee and food color to the mixture and give it a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. This will be used to soak the jalebis and give them their signature sweetness.Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle (ketchup bottles with a small nozzle on top) to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour.Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Don't soak the jalebis for too long if you wish to retain their crispiness. Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.