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Adding a Unique Taste with Karachi Haleem on the Table

BySaqib Javed

Karachi Haleem holds a special place in the hearts and taste buds of Pakistanis, and its popularity is not without reason. Whether you are a Karachi resident or miles away, the distinctive taste of Karachi Haleem can now grace your table with just a few clicks.

Karachi Haleem Varieties

Karachi Haleem Burns Road

If you’re a fan of authenticity, then Karachi Haleem Burns Road is a must-try. The rich flavors and traditional preparation methods make it a favorite among locals and visitors alike.

Karachi Haleem Hussainabad

Maintaining its unique taste over the years, Karachi Haleem Hussainabad is another gem in the city’s culinary offerings. The blend of spices and the perfect consistency of the dish set it apart.

Karachi Haleem

Convenience of Online Ordering

Thanks to platforms like Pakistani Soghat, you can now enjoy Karachi Haleem without leaving the comfort of your home. This is especially beneficial for those who are not residents of Karachi but crave the authentic taste.

The Distinctive Taste of Karachi Haleem

What sets Karachi Haleem apart is its distinctive taste, carefully preserved through generations. The combination of traditional ingredients and expert craftsmanship results in a culinary experience like no other.

Serving Karachi Haleem

To enhance the culinary experience, prepare crispy fried onions separately and sprinkle them generously over the Haleem. The combination of garam masala, green chilies, lemon, coriander, mint leaves, and ginger provides the perfect finishing touch.

Contact Information for Online Orders

Karachi Haleem

For those eager to savor the flavors of Karachi Haleem from the comfort of their homes, the contact number for Karachi Haleem Burns Road is (+92 333 6362124).

Unique Taste Preservation

What makes Karachi Haleem stand out is its commitment to preserving its unique taste over the years. The meticulous choice of ingredients and adherence to traditional methods contribute to maintaining the authenticity that customers crave.

Adding a Unique Taste with Karachi Haleem on the Table
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Adding a Unique Taste with Karachi Haleem on the Table

Recipe by Saqib JavedCourse: MainCuisine: PakistaniDifficulty: Medium
Servings

6-8

servings
Prep time

2

hours 
Cooking time

2

hours 
Calories

400-500

kcal

Ingredients

  • Skinless chicken (350 g)

  • Whole wheat (200 g, crushed and then soaked in water for 1.5 hours)

  • Boiled yellow split lentils (1/3 cup)

  • Thinly sliced onions (3 medium ones)

  • Garlic paste (1 tbsp.)

  • Ginger paste (1 tbsp.)

  • Garam masala powder (1 tsp.)

  • Red chili powder (2 tbsp.)

  • Coriander powder (1 ½ tbsp.)

  • Soda (one pinch)

  • Turmeric powder (1 tsp.)

  • Salt (to taste)

  • Oil (5 tbsp.)

  • Chopped fresh mint leaves (one bunch)

  • Finely chopped green chilies (8 or to taste)

  • Roasted cumin seeds (1 tsp.)

  • Thinly sliced ginger root (2 medium)

  • Onion (1 large)

  • Lemons (4, cut in quarters)

Directions

  • Heating the Pan:
  • Heat 5 tbsp. of oil in a pan.
  • Cooking the Chicken:
  • Add skinless chicken to the pan.
  • Flavor Infusion:
  • Add garam masala powder, garlic paste, red chili powder, coriander powder, salt, and turmeric powder to the pan. Cook on medium heat.
  • Boiling Wheat Grains:
  • In another pan, boil whole wheat grains in a good amount of water with added salt. Add a pinch of soda during boiling.
  • Mixing Wheat and Chicken:
  • When the wheat grains are mushy and tender, mix them with the chicken in the first pan. Stir well to combine.
  • Lentil Paste Preparation:
  • Grind the boiled yellow split lentils in a food processor, adding 2 cups of water during processing to make a thick paste.
  • Incorporating Lentil Paste:
  • Pour the lentil paste into the pan with the wheat and chicken mixture. Stir to ensure even distribution of all components.
  • Griddling the Mixture:
  • Place the pan on a hot tava (griddle) and let it griddle on low heat for about 30 to 45 minutes.
  • Frying Onions:
  • In a separate pan, fry the thinly sliced onion until golden brown. Drain the fried onions on absorbent paper to make them crispy.
  • Garnishing the Haleem:
  • Sprinkle the fried onions, a pinch of garam masala, green chilies, lemon quarters, coriander leaves, fresh mint leaves, and sliced ginger over the Haleem.
  • Slow Cooking:
  • Allow the Karachi Haleem to cook and meld flavors for approximately 2 hours.
  • Serving Time:
  • Serve the Karachi Haleem hot with naan or Kulcha.

Authentic Pakistani Recipes Blog With Mouthwatering Recipes

BySaqib Javed

In the world of culinary delights, the Authentic Pakistani Recipes blog stands as a beacon, offering a treasure trove of mouthwatering recipes that capture the essence of Pakistan’s rich and diverse food culture. Whether you are an avid cook or simply someone who appreciates good food, this blog is your gateway to the flavorful world of Pakistani cuisine.

Pakistani Soghat: Journey Across Cities

Pakistani Soghat

At the heart of this culinary adventure is the renowned Pakistani Soghat, a platform that showcases the famed products of Pakistan, each hailing from different cities and boasting its unique culinary specialties. The Authentic Pakistani Recipes blog proudly features a curated selection of recipes, allowing you to recreate iconic dishes like Sohan Halwa, Dhoda, Karachi Haleem, and Khalifa’s Nan Khatai in the comfort of your kitchen. The best part? These delectable products can be delivered straight to your doorstep, bridging the gap between traditional recipes and modern convenience.

My Tamarind Kitchen:

Tamarind Kitchen

Steeped in the cultural traditions of Pakistan, My Tamarind Kitchen is a culinary haven that blends the old and the new. This Authentic Pakistani Recipe blog draws inspiration from the blogger’s memories of homeland cuisine, creating a platform that celebrates the joy of cooking, sharing, and eating in the true customs of Pakistan. The blog’s mission goes beyond recipes, aiming to educate a diverse audience about the authentic customs of Pakistani food, making it a true cultural ambassador.

The Muslim Girl Bakes:

The Muslim Girl Bakes

Delving into the world of Pakistani food blogs, The Muslim Girl Bakes takes center stage with its tantalizing display of halal savory and sweet dishes. This Authentic Pakistani Recipe blog offers a step-by-step visual journey into the creation of both traditional and contemporary delights. If you yearn to recreate the comforting flavors of your mother’s kitchen, this blog is your go-to resource. It goes beyond Desi cuisine, featuring a tempting array of baked goods that will surely tempt you with their mouthwatering images.

Flour & Spice:

Flour & Spice

Dive into the world of Flour and spices, where the Authentic Pakistani Recipe blog skillfully combines flavors to create a harmonious blend that caters to diverse taste buds. For baking enthusiasts seeking healthy and delightful recipes, Pakistani cooking sites often become a haven. This blog aims to satisfy your cravings, from luscious chocolate cookies to the aroma of a firm cheesecake, making these delicacies as iconic as the famous products of Pakistan.

Ainy Cooks:

Ainy Cooks

As Pakistani cooking sites, Ainy Cooks stands out as a testament to the love of food and a dedication to preserving the customs of famous products of Pakistan. This Pakistani lady, deeply inspired by the culinary wonders of her homeland, shares her experiences and expertise on the Authentic Pakistani Recipe blog. It’s not just about making a meal; it’s a continuous journey of learning, with the blog serving as a guide to help you create the best dishes, all while keeping the essence of Pakistani cuisine alive.

Fresco Aloo & Qeema Roll Recipe

BySaqib Javed

Fresco Aloo & Qeema Rolls can be enjoyed independently or with dipping sauces like ketchup, mint sauce, chili sauce, or even sweet and sour sauce.

Fresco Aloo & Qeema Roll Recipe
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Fresco Aloo & Qeema Roll Recipe

Recipe by Saqib JavedCourse: Appetizers, Snacks, SidesCuisine: Pakistani, IndianDifficulty: Medium
Servings

12-15

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

300-400

kcal

Ingredients

  • Potato (1/2 kg)

  • Chicken boneless (1/4 kg)

  • Spring onion (1/4 cup chopped)

  • Oil (4 cup for frying)

  • Salt (1 ½ tablespoon)

  • Black paper (1 tablespoon)

  • Red Onion (1/4 cup)

  • Green coriander (1/4 cup chopped)

  • Chili sauce (2 tablespoons)

  • Lemon (2 tablespoon)

  • Lettice (1/2 cup)

  • Egg (1)

  • Roll wrapping sheet (1 packet)

Directions

  • Boiling Potato:
  • In a pot, add water and potato. Let it boil.
  • Once boiled, poke it with a knife to ensure it is perfectly boiled.
  • Boiling Chicken:
  • In another pan, add water and boil the chicken.
  • Peel the potato and shred the chicken.
  • Add salt and black pepper to the shredded chicken.
  • Frying Vegetables:
  • In a pan, add all the vegetables and fry them in 2-3 tablespoons of oil.
  • Once fried, add potato and chicken. Mix well.
  • Adding Stock:
  • Finally, add the stock from the boiled chicken.
  • The stock will help in softening the vegetables and making the mixture thick like cream.
  • Whisking Egg:
  • In a small bowl, open an egg and whisk it with the help of a whisker.
  • Making Rolls:
  • Separate the sheets of the roll.
  • Take one sheet, spread the mixture in the middle, fold both corners, and finally roll the sheet.
  • Seal it with the egg mixture to ensure it is packed perfectly.
  • Deep Frying:
  • In a pan, add oil and put it on medium flame.
  • Once hot, deep fry the rolls until they are golden brown from all sides.Fresco Roll
  • Serving:
  • Serve the delicious chicken and potato rolls with ketchup or mint sauce.

New Campus Fruit Chaat Recipe

BySaqib Javed

The New Campus Fruit Chaat recipe is a relatively new creation, having emerged in the early 2000s on the new campus of a university in Pakistan. The exact origins of the dish are unknown, but it is believed to have been created by a student or vendor who was looking for a quick and healthy snack.

New Campus Fruit Chaat Recipe
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New Campus Fruit Chaat Recipe

Recipe by Saqib JavedCourse: Appetizers, Snacks, Sides, DessertCuisine: Pakistani, WesternDifficulty: Easy
Servings

6-8

servings
Prep time

40

minutes
Cooking timeminutes
Calories

600

kcal

A delightful fusion of tropical fruits, tangy citrus, and savory spices, this chickpea fruit chaat is a symphony of flavors and textures. The sweetness of the fruits is balanced by the acidity of the lemon and tamarind, while the spice mix adds a hint of warmth. The chickpeas provide a satisfying bite and a boost of protein.

Ingredients

  • Apple (1/2 kg)

  • Banana (1/2 kg)

  • Guava (1/2 kg)

  • Orange juice (1/2 cup)

  • Grapes (1/4 kg)

  • Lemon (4 tablespoons)

  • Tamarind (5 tablespoon)

  • Spice mix (2 tablespoons)

  • Pineapple (1 tin)

  • Salt (1 teaspoon)

  • Sugar (3 tablespoons)

  • Boiled chickpeas (2 cups)

Directions

  • Prepare the Fruits:
  • Dice the apple into small cubes, slice the banana, and dice the guava. Ensure the dice are neither too big nor too small; excessively small dice may result in a mushy appearance.
  • Soak Tamarind:
  • In a small bowl, add 5 tablespoons of tamarind and soak it in ½ cup of water. Allow it to soak for nearly half an hour.
  • Cook Tamarind Sauce:
  • After soaking, pour the tamarind mixture into a pan and place it on medium heat. Add 3 tablespoons of sugar and a pinch of salt. Stir continuously until the solution thickens.
  • Combine Fruits and Chickpeas:
  • In a large bowl, add all the diced fruits and boiled chickpeas. Add the spice mix, pineapple slices, and grapes. Finally, add the boiled chickpeas and mix well.
  • Mix Citrus Juices:
  • Combine lemon juice and orange juice in a separate bowl.
  • Add Citrus Juices and Tamarind Sauce:
  • Pour the citrus juice mixture onto the fruit bowl. Finally, add the prepared tamarind sauce and some extra sugar to enhance the taste.
    New Campus Fruit Chaat Recipe
  • Serve:
  • You can serve it at room temperature or refrigerate for about half an hour. Once chilled, the sugar will dissolve in the orange and lemon juice. Optionally, sprinkle some spice mix before serving.

New Campus Dahi Bharay Recipe

BySaqib Javed

Dahi Bharay Recipe is a delicious and refreshing dish that is best for a warm day. It is likewise a completely versatile dish that may be custom designed to match person options. For instance, the spiciness of the dish may be adjusted by using including extra or much less purple chili powder. The toppings can also be various to encompass other elements, such as chopped onions, tomatoes, and cilantro.

New Campus Dahi Bharay Recipe
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New Campus Dahi Bharay Recipe

Recipe by Saqib JavedCourse: Snacks, AppetizersCuisine: Pakistani, IndianDifficulty: Easy
Servings

4-6

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

400

kcal

Dahi Baray is a popular Pakistani and Indian snack or appetizer. It is made with fried lentil balls that are soaked in yogurt and then topped with chutneys and spices. The lentil balls are typically made with urad dal (black lentils), but they can also be made with other types of lentils, such as moong dal (yellow lentils).

Ingredients

  • Yogurt (1 kg)

  • Salt (2 tablespoon)

  • Chili powder (2 tablespoon)

  • Spice mix (4 table spoon)

  • Potato (1/2 kg)

  • Onion (1 thinly sliced)

  • Tomato (1 thinly sliced)

  • Cabbage (1/2 thinly sliced)

  • Green chili (3 table spoon)

  • Green coriander (3 table spoon chopped)

  • Mint leaves (optional)

  • Dry Pomegranate seeds (3 table spoons)

  • Tamarind (5 table spoon)

  • Sugar (1 table spoon)

  • Bharay (6 pieces)

  • Pakorian (1 kg)

Directions

  • Prepare Mint Paste:
  • In a grinder, add mint leaves, coriander leaves, dry pomegranate seeds, green chili, and salt. Grind until it forms a paste. Store it in the fridge.
  • Whisk Yogurt:
  • Take a big bowl, add yogurt and whisk it until creamy. Add spice mix and mint sauce, then whisk it again to turn the yogurt into a spicy mint sauce. Keep it in the fridge.
  • Soak Bhary and Pakoriyan:
  • In a large bowl, add warm water and soak the bhary and pakoriyan. Let them absorb the water and turn soft. Be cautious not to oversoak, as they might become too soft. We want them to remain intact. Once soaked, drain the water and press them to remove any excess water.
  • Prepare Vegetable Mixture:
  • In a big bowl, add chopped vegetables including onion, tomato, and cabbage. Add the cubed boiled potato and pour in the spicy mint yogurt mixture. Mix well and refrigerate for almost two hours.
  • Soak Tamarind:
  • In a small bowl, add warm water and soak the tamarind. After ten minutes, remove the stone and pour it into a pan. Add sugar and a pinch of salt. Keep mixing until it thickens. Pour it into a bottle and refrigerate.
  • Assemble Dahi Baray:
  • Once the dahi baray are chilled, sprinkle some spice mix on top and pour tamarind sauce over them to enhance the flavor.Dahi Baray Recipe
  • Serve:
  • Your Spicy Dahi Baray are now ready to be served. Adjust the amount of mint sauce and tamarind sauce according to your taste.
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Benazir Dahi Bharay Recipe

BySaqib Javed

Benazir Dahi Bharay Recipe is a relatively new dish, having emerged in the early 2000s. It is believed to have been created by a chef in Lahore, Pakistan, and named after the former Prime Minister of Pakistan, Benazir Bhutto.

The dish quickly became popular in Lahore and throughout Pakistan. It is now a staple of Pakistani cuisine and can be found in restaurants and street food stalls all over the country.

Benazir Dahi Bharay Recipe
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Benazir Dahi Bharay Recipe

Recipe by Saqib JavedCourse: Snacks, AppetizersCuisine: PakistaniDifficulty: Easy
Servings

6-8

servings
Prep time

30

minutes
Cooking timeminutes
Calories

500

kcal

A Pakistani dish made with soaked bhray (fried lentil balls), pakorian (fritters), yogurt, spices, and vegetables. It is a popular snack or appetizer, but it can also be served as a light meal.

Ingredients

  • Yogurt (1 kg)

  • Salt (2 tablespoons)

  • Chili powder (2 tablespoons)

  • Spice mix (4 tablespoons)

  • Potato (1/2 kg)

  • Onion (1 thinly sliced)

  • Tomato (1 thinly sliced)

  • Cabbage (1/2 thinly sliced)

  • Green chili (3 tablespoons)

  • Green coriander (3 tablespoons chopped)

  • Mint leaves (optional)

  • Bharay (6 pieces)

  • Pakorian (1 kg)

Directions

  • Soak and Soften Bhray and Pakoriyan:
  • In a large pot, soak the bharay and pakoriyan in lukewarm water. Allow them to soak for about an hour until they become soft. Do not leave them overnight. Once softened, drain and press between palms to remove excess water.
  • Prepare Spicy Yogurt Mixture:
  • In a bowl, whisk the yogurt until smooth. Add salt, red chili powder, and spice mix powder. Mix well to create a spicy yogurt mixture. Set aside.
  • Prepare and Treat Vegetables:
  • Chop all the vegetables. For onions, sprinkle 1 teaspoon of salt and let it sit for ten minutes. After ten minutes, rub off the salt and rinse with fresh water.
  • Assemble the Dahi Bharay:
  • In a large bowl, combine the boiled potato cubes, chopped vegetables, softened bharay, and pakoriyan. Pour the spicy yogurt mixture over the top.
    Dahi Bharay Recipe
  • Garnish and Chill:
  • Optionally, garnish with extra coriander, mint leaves, and spice mix. For best results, chill the Dahi Bharay in the refrigerator for at least one hour.
  • Serve:
  • Your Spicy Dahi Bharay is now ready to be served.

Bangali Samosa Shop k Shami Burger Recipe

BySaqib Javed

The history of the Bangali Samosa Shop k Shami Burger is not entirely clear, but it is believed to have originated in the city of Karachi, Pakistan, in the early 2000s. The dish is thought to have been created by a chef at the Bangali Samosa Shop, a popular Karachi restaurant.

Bangali Samosa Shop k Shami Burger Recipe
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Bangali Samosa Shop k Shami Burger Recipe

Recipe by Saqib JavedCourse: MainCuisine: PakistaniDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

500

kcal

The Bangali Samosa Shop k Shami Burger Recipe is a Pakistani dish that is made with a split gram patty, fried in an egg wash, and assembled on a bun with ketchup, mayonnaise, onion, cabbage, tomato, and an egg omelet. It is a popular snack or appetizer, but it can also be served as a light meal.

Ingredients

  • Split gram (2 cup)

  • Ginger and garlic paste (2 tablespoons)

  • Salt (1 teaspoon)

  • Chili powder (1 teaspoon)

  • Whole spice powder (1 teaspoon)

  • Onion (chopped ½ cup)

  • Green chilies (3 tablespoons chopped)

  • Coriander powder (1 teaspoon)

  • Green coriander leaves (4 tablespoons)

  • Tomato (chopped 1/2 cup)

  • Burger bun (pack of four)

  • Tomato ketchup (as required)

  • Mayonnaise (as required)

  • Cabbage (chopped)

  • Onion (thinly sliced)

  • Tomato slices (thinly sliced)

  • Oil (1/2 cup)

  • Egg (3)

Directions

  • Soak and Prepare Split Gram:
  • Soak the split gram in warm water overnight. Once soft, drain excess water. If not soft enough, add a pinch of baking soda.
  • Cooking the Split Gram:
  • In a pot, combine soaked split gram, ginger garlic paste, chopped tomato, onion, green chilies, salt, whole spice powder, 4 tablespoons of oil, red chili powder, and coriander powder. Cook until the mixture is well-cooked and water is absorbed.
  • Mashing and Shaping:
  • Mash the cooked mixture into a thick paste using a grinder or chopper. Add green coriander and an egg, and mix well to form a soft paste. Shape into thick patties.
  • Egg Coating and Frying:
  • Whisk an egg in a bowl until fluffy. Dip the patties in the egg and fry them on both sides until golden brown. Prepare an omelet with the remaining egg, optionally adding a pinch of salt and paprika, or chopped onion and tomato.
  • Toasting the Burger Buns:
  • In a pan, add a few drops of oil and toast the burger buns on both sides until golden brown.
  • Assembling the Burger:
  • Spread a thick layer of ketchup and mayonnaise on one side of the bun. Stack with onion slices, shredded cabbage, and tomato slices. Add the patties and omelet.
  • Serving:
  • Serve with ketchup, coleslaw, and garlic cream mayo.
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Yaden Samosa Recipe

BySaqib Javed

Samosa recipes are a popular Indian snack or appetizer, but they have a long and rich history that dates back over a thousand years. The origin of the samosa is somewhat murky, but it is believed to have originated in Central Asia before being introduced to India by Persian traders.

Yaden Samosa Recipe
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Yaden Samosa Recipe

Recipe by Saqib JavedCourse: Appetizers, SidesCuisine: IndianDifficulty: Medium
Servings

8-10

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

250-300

kcal

Potato samosas are a delicious and popular Indian snack or appetizer. They are made with a mashed potato filling and a deep-fried pastry shell. Samosas are typically served with a mint or tomato chutney, but they can also be enjoyed on their own.

Ingredients

  • Potato (1/2 kg)

  • Salt (1 ½ tablespoon)

  • Red Chili powder (teaspoon)

  • Coriander powder (1 teaspoon)

  • Cumin seeds (1 teaspoon)

  • Green coriander leaves (1/4 cup chopped)

  • Black sesame seeds (1 teaspoon)

  • Onion (1/4 cup chopped)

  • Green chili (3-4 tablespoons)

  • Oil (4 cup for frying)

  • All-purpose flour (2 cup)

  • Water (3 cup)

  • Ghee (3 tablespoons)

  • Salt (1 pinch)

Directions

  • Preparing the Potato Filling:
  • In a pan, add boiled potatoes and ½ cup of vegetable stock. Mash them thoroughly using a masher. Once mashed, start adding the dry ingredients.
  • Cooking the Vegetable Mixture:
  • In another pan, heat a few tablespoons of oil. Add chopped onion, green chilies, black sesame seeds, coriander powder, red chilies, and green coriander leaves. Fry until the onions turn translucent and the vegetables are well-coated with spices.
  • Combining the Filling:
  • Add the cooked vegetable mixture to the mashed potato pan and mix well. Your filling is now ready.
  • Preparing the Samosa Dough:
  • In a large bowl, combine all-purpose flour, 3 tablespoons of ghee, and a pinch of salt. Mix well with a spoon. Gradually add water and knead until it forms a soft dough. Grease the bowl, cover with a napkin, and let it rest for 30 minutes.
  • Making the Flour Paste:
  • In a small bowl, mix three tablespoons of all-purpose flour with three to four tablespoons of water until it forms a thick paste.
  • Shaping and Filling the Samosas:
  • Grease the dough with oil and take a small portion. Roll it out with a rolling pin to create a pocket. Fill the pocket with the potato mixture and seal it using the flour paste. Ensure there are no holes in the samosa.
  • Frying the Samosas:
  • In a large pan, heat oil over medium flame. Once hot, deep fry the samosas from both sides until they turn golden brown.Samosa Recipen
  • Serving:
  • Serve the samosas with mint sauce or tomato sauce.

Yaden Kachori Recipe

BySaqib Javed

Yaden Kachori Recipe (Keema Kachori), is a Pakistani dish consisting of a deep-fried pastry filled with minced meat. The dough is made with all-purpose flour, salt, and ghee, and the filling is made with minced meat, coriander powder, red chili powder, cumin seeds, green coriander, tomatoes, green chilies, and onions. The kachoris are typically served hot with mint yogurt and tomato ketchup.

Yaden Kachori Recipe
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Yaden Kachori Recipe

Recipe by Saqib JavedCourse: Snacks, AppetizersCuisine: PakistaniDifficulty: Easy
Servings

8-10

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

400

kcal

Yadan Kachori (Keema Kachori), is a Pakistani dish. It is a type of kachori that is filled with minced meat. Keema Kachori is typically served as a snack or appetizer, but it can also be served as a light meal.

Ingredients

  • All-purpose flour (2 cup)

  • Ghee (1/4 cup)

  • Salt (1 teaspoon)

  • Lukewarm Water (2 cup)

  • Oil (3 cup for frying)

  • Mincemeat (1 cup)

  • Dry Coriander powder (1 teaspoon)

  • Red chili powder (1 teaspoon)

  • Salt (1 ½ teaspoon)

  • Green coriander (3 tablespoons)

  • Cumin seeds (1 teaspoon)

  • Chopped tomatoes (1/4 cup)

  • Green chili (2 teaspoons)

  • Onion (1/4 cup)

Directions

  • Prepare the Crispy Wrapping Sheet:
  • In a bowl, add all-purpose flour, 1 teaspoon salt, and 3 tablespoons ghee. Mix well with a spoon. Gradually add lukewarm water and knead it until a soft dough forms. Cover the dough with cling film and let it rest in a cool, dry place for 30 minutes.
  • Cook the Mincemeat:
  • In a pan, add 2 tablespoons of ghee and mincemeat. Add red chili powder, coriander powder, cumin seeds, and green coriander. Mix well and ensure the meat is fully cooked. Add chopped tomatoes, green chili, and onion. Cook until the mincemeat is perfectly cooked.
  • Prepare Flour Paste:
  • In a small bowl, mix 4 tablespoons of all-purpose flour with 4 tablespoons of water to form a thick paste.
  • Assemble the Kachori:
  • Roll out the dough using a rolling pin. Place the filling in the center. Seal the sides using the flour paste.
  • Fry the Kachori:
  • In a pan, heat oil for frying over medium flame. Once heated, fry the kachori until golden brown from all sides.
    Yaden Kachori Recipe
  • Serve:
  • Serve the crispy mincemeat stuffed kachori with mint yogurt and tomato ketchup.
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Sheikh’s Samosa (Township) Recipe

BySaqib Javed

Sheikh’s Samosa is a popular samosa shop in Lahore, Pakistan. It is located in the Township neighborhood of the city and has been in business for over 50 years. The shop is known for its delicious and authentic samosas, which are made with fresh ingredients and traditional methods.

Sheikh’s Samosa (Township) Recipe
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Sheikh’s Samosa (Township) Recipe

Recipe by Saqib JavedCourse: Appetizers, SidesCuisine: PakistaniDifficulty: Medium
Servings

4-6

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

250-300

kcal

A Sheikh’s Samosa (Township) Recipe is popular in Pakistan and other parts of South Asia. It is made with a mashed potato filling and a pastry shell. The pastry shell is typically made with maida (all-purpose flour), water, and oil. The potato filling is made with boiled potatoes, spices such as red chili powder, coriander powder, cumin seeds, and salt, and optionally green peas, cashews, and cilantro.

Ingredients

  • Covering

  • Maida or Plain flour (250 grams)

  • Oil (50 grams or ¼ cup)

  • Water (2 tsp and ¼ cup)

  • Carom seeds (Ajwain) (1 tsp)

  • Salt (1 tsp)

  • Potato Filling

  • 4 Boiled potatoes

  • Green peas (1/2 cup)

  • Cashews (6 to 8) (optional)

  • Oil (1 tsp)

  • Cumin (3/4 tsp)

  • Ginger garlic paste (1 tsp)

  • Green chilies (2 chopped)

  • Asafoetida (a pinch)

  • Red chili powder (1/2 tsp)

  • Garam masala (3/4 tsp)

  • Mango powder (1/2 tsp)

  • Chopped coriander leaves

Directions

  • Prepare the Potato Filling:
  • Boil the potatoes until they are cooked. Crumble them, ensuring not to mash them entirely. Set aside.
  • Make the Samosa Dough:
  • Mix Ajwain, flour, salt, and ghee. Roll between palms to incorporate the ghee. Gradually add small portions of water, mixing the dough. Set aside.
  • Saute the Aromatics:
  • In a pan, saute cumin seeds in oil. Add ginger and chili powder, followed by cashew nuts. Fry for a few minutes.
  • Add Potato Mixture:
  • Add crumbled potatoes, amchur, salt, and garam masala. Mix thoroughly for another 3-5 minutes. Stir in coriander leaves, then allow to cool.
  • Prepare Samosa Cones:
  • Divide the dough into 4-5 portions and roll them into balls. Grease the rolling area and flatten the balls. Roll into an oval shape, ensuring the edges are just right—neither too thick nor too thin. Join the edges to form a cone shape, sealing it securely.
  • Fill and Seal the Samosas:
  • Fill the cone with the potato mixture and seal the remaining sides using a mixture of flour and water.
  • Fry the Samosas:
  • Heat oil in a pan over medium heat. Deep fry the samosas until they turn golden brown and crispy.Sheikhs Samosa
  • Serve Warm:
  • Serve the samosas while they’re warm, accompanied by tomato sauce and chutney. Enjoy!