Ingredients:
- Pyaz (Onion) 500g
- Hari mirch (Green chilli) chopped 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hara dhania (Fresh coriander) chopped ¼ Cup
- Sabut dhania (Coriander seeds) roasted & crushed 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Garam masala powder 1 tsp
- Chicken powder 1 tsp (optional)
- Zeera powder (Cumin powder) 1 & ½ tsp
- Chaat masala 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Lemon juice 1 tbs
- Maida (All-purpose flour) 2-3 tbs
- Water 2-3 tbs or as required
- Samosa sheet/Manda patti as required
- Cooking oil for frying
Imli Aalo Bukhara Chutney:
- Aloo bukhara (Dried plums) soaked & deseeded 1 & ½ Cup
- Imli pulp (Tamarind pulp) 1 Cup
- Lal mirch (Red chilli) crushed ½ tsp
- Saunf (Fennel seeds) powder 1 tsp
- Ajwain (Carom seeds) ¼ tsp
- Kala namak (Black salt) ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Water 1 & ½ Cup or as required
- Sugar 3 tbs
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Adrak powder (Ginger powder) ¼ tsp
- Cooking oil 1 tbs
- Cornflour 1 tbs or as required
- Water 2-3 tbs
Directions:
Onion Samosa:
Finely chop onion with the help of knife.
In a bowl,add onion,green chilli,ginger garlic paste,fresh coriander,coriander seeds,salt,garam masala, chicken powder,cumin powder,chaat masala,red chilli powder,lemon juice,mix well & set aside.
In a small bowl,add all-purpose flour,gradually add water & whisk well.Flour slurry is ready!
Take samosa sheet/manda patti and make pocket,add onion filling in the center (1 tbs) and roll into the shape of samosa and seal corners with all-purpose flour slurry.
Similarly make other samosas (makes 20-25).
In wok,heat cooking oil and fry on medium flame until golden brown.
Imli Aalo Bukhara Chutney:
In a pot,add dried plums,tamarind pulp,red chilli crushed,fennel seeds,carom seeds,black salt,salt and water,mix well & bring it to boil,cover & cook on medium flame for 2-3 minutes.
Turn off the flame and blend well with the help of blender.
Turn on the flame,add sugar,red chilli powder,ginger powder,cooking oil,mix well & cook for a minute.
In cornflour,add water and whisk well.
Gradually add dissolved cornflour,mix well & cook on medium flame until thickens (1-2 minutes).
Let it cool.
Store in clean & sterilized jar.
Storable for up to 1 month.
Ajza:
- Pyaz (Onion) 500g
- Hari mirch (Green chilli) chopped 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Hara dhania (Fresh coriander) chopped ¼ Cup
- Sabut dhania (Coriander seeds) roasted & crushed 1 & ½ tbs
- Namak (Salt) 1 tsp or to taste
- Garam masala powder 1 tsp
- Chicken powder 1 tsp (optional)
- Zeera powder (Cumin powder) 1 & ½ tsp
- Chaat masala 1 tsp
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Lemon juice 1 tbs
- Maida (All-purpose flour) 2-3 tbs
- Water 2-3 tbs or as required
- Samosa sheet/Manda patti as required
- Cooking oil for frying
Imli Aalo Bukhara Chutney:
- Aloo bukhara (Dried plums) soaked & deseeded 1 & ½ Cup
- Imli pulp (Tamarind pulp) 1 Cup
- Lal mirch (Red chilli) crushed ½ tsp
- Saunf (Fennel seeds) powder 1 tsp
- Ajwain (Carom seeds) ¼ tsp
- Kala namak (Black salt) ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Water 1 & ½ Cup or as required
- Sugar 3 tbs
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Adrak powder (Ginger powder) ¼ tsp
- Cooking oil 1 tbs
- Cornflour 1 tbs or as required
- Water 2-3 tbs
Directions:
Onion Samosa:
Knife ki madad sa pyaz ko finely chop ker lein.
Bowl mein pyaz,hari mirch,adrak lehsan paste,hara dhania,sabut dhania,namak,garam masala powder, chicken powder,zeera powder,chaat masala,lal mirch powder aur lemon juice dal ker ache tarhan mix ket lein & side per rakh dein.
Chotay bowl mein maida aur thora thora ker ka pani dal ker ache tarhan whisk ker lein.Flour slurry tayyar hai.
Samosa sheet/manda patti la ker pocket bana lein aur pyaz filling filling (1 tbs) ko center mein bhar dein aur samosa ki shape bana lein aur corners ko maida ki slurry sa seal ker lein.
Is he tarhan baqi samosa bhi bana lein (makes 20-25).
Karahai mein cooking oil garam karein aur darmiyani ancch per golden brown hunay tak fry ker lein.
Imli Aalo Bukhara Chutney:
Pot mein aloo bukhara,imli pulp,lal mirch crushed,saunf,ajwain,kala namak,namak aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per 2-3 minutes kliya paka lein.
Chulha bund ker dein aur blender ki madad sa ache tarhan blend ker lein.
Chulha on karein,cheeni,lal mirch crushed,adrak powder aur cooking oil dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Cornflour mein pani dal ker ache tarhan whisk ker lein.
Thora thora ker ka dissolved conflour shamil karein aur darmiyani ancch per garha ho janay tak paka lein (1-2 minutes).
Thanda ker lein.
Clean & sterilized jar mein store ker lein.
Storage:
1 month in fridge.
1 month kliya store ker saktay han.
