Rehmat-e-Shereen Smosa (aloo) Recipe

BySaqib Javed

Rehmat-e-Shereen Smosa is a popular snack or appetizer that is made with a savory filling wrapped in a thin dough and deep-fried. The filling is typically made with minced meat, vegetables, and spices, and the dough is made with all-purpose flour, water, and oil.

Samosas are thought to have originated in Central Asia and were brought to India by the Mughal invaders in the 16th century. They quickly became popular in India and are now enjoyed all over the world.

Rehmat-e-shereen smosa (aloo) Recipe
Print

Rehmat-e-shereen smosa (aloo) Recipe

Recipe by Saqib JavedCourse: Appetizers, SnacksCuisine: Pakistani, IndianDifficulty: Medium
Servings

10-12

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

200-300

kcal

Ingredients

  • Potato (1/2 kg)

  • Paprika (1 table spoon)

  • Salt (1 ½ tablespoon)

  • Turmeric (1/2 teaspoon)

  • Green coriander (1/4 cup chopped)

  • Mint leaves (1/4 cup chopped)

  • Green chili (3 tablespoons)

  • All-purpose flour (2 cup)

  • Oil (4 cup for frying)

  • Cumin seed (2 teaspoon)

Directions

  • Boil Potatoes
  • In a large pot, add potatoes and boil for approximately half an hour on medium heat.
  • Check Potatoes for Doneness
  • Using a fork or knife, poke the potatoes to ensure they are thoroughly cooked from all sides, especially the core.
  • Peel and Mash Potatoes
  • Remove the potatoes from the pot, peel them, and mash them using a masher or grater for perfect mashed potatoes.
  • Season the Mashed Potatoes
  • Add salt, paprika, turmeric, green chili, green coriander, and mint leaves to the mashed potatoes. Mix well, ensuring the right consistency.
  • Prepare Flour Paste
  • In a small bowl, combine two tablespoons of all-purpose flour with water, mixing until it forms a thick paste.
  • Make Dough
  • In a separate bowl, mix all-purpose flour and cumin seeds with water, adding salt. Knead the flour mixture until it forms a soft dough. Grease a bowl with oil, place the dough in it, and wrap it with a thin cloth.
  • Roll Dough and Fill
  • Take a small portion of the dough, roll it with a roller, create a pocket, and fill it with the prepared potato mixture. Seal the samosa with the flour paste.
  • Deep Fry Samosas
  • In a pan, heat oil and deep fry the samosas until they are golden brown from all sides.Aloo Samosa
  • Drain and Serve
  • Remove the fried samosas from the oil, drain excess oil, and serve them hot with mint sauce.

Fresco Aloo Samosa Recipe

BySaqib Javed

This recipe guides you through the preparation of the enticing “Fresco Aloo Samosa,” featuring a delightful fusion of flavors. Beginning with boiling and mashing potatoes, the filling incorporates chopped onion, green chilies, coriander, and spices, complemented by the freshness of washed pomegranate seeds. Ensuring a thorough mix guarantees an even distribution of flavors in this vibrant filling. The whisked egg is a sealant for the samosa pockets made from separated sheets, encapsulating the flavorful mixture. These pockets are then deep-fried until they achieve a golden brown hue in hot oil. Once fried, the “Fresco Aloo Samosas” are skillfully drained, resulting in a crispy and flavorful snack, ready to be savored.

Fresco Samosa (aloo, chicken & qeema) Recipe
Print

Fresco Samosa (aloo, chicken & qeema) Recipe

Recipe by Saqib JavedCourse: Appetizers, SnacksCuisine: Pakistani, IndianDifficulty: Medium
Servings

10-12

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

200-300

kcal

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)

  • Dry pomegranate seeds (1/4 cup washed)

  • Onion (1/4 cup chopped)

  • Green chili (3-4 tablespoons)

  • Oil (4 cup for frying)

  • Samosa wrapping sheets (1 pack)

  • Egg (1)

Directions

  • Boiling Potatoes:
  • In a pot, add water and potatoes.
  • Boil until the potatoes are cooked.
  • Peel the boiled potatoes and mash them thoroughly, ensuring no lumps.
  • Preparing Filling:
  • Add chopped onion, chilies, and coriander to the mashed potatoes.
  • Mix the ingredients well.
  • Add spices and, finally, incorporate washed pomegranate seeds.
  • Ensuring Even Mixture:
  • Thoroughly mix the filling to ensure an even distribution of flavors.
  • The mixture should be well-combined for a consistent taste.
  • Whisking Egg:
  • In a small bowl, crack open an egg.
  • Whisk the egg using a whisker until well beaten.
  • Assembling Samosas:
  • Separate samosa sheets and create pockets.
  • Fill each pocket with the prepared potato and pomegranate mixture.
  • Seal the edges using the whisked egg, ensuring a secure closure.
  • Frying Samosas:
  • In a large pan, heat oil over medium flame until hot.
  • Carefully deep fry the samosas from both sides until they turn golden brown.Fresco Aloo Samosa
  • Serving:
  • Once fried, remove the samosas from the pan and drain excess oil.
  • Your potato and pomegranate samosas are now ready to be served.

Fresco Dahi Bharay Recipe

BySaqib Javed

Fresco Dahi Bharay is perfect for a hot summer day. It’s made with creamy yogurt, spicy chili powder, and fresh vegetables. The potato cubes add a bit of heartiness, and the bharay and pakorian make it extra special. Each bite is a flavor explosion, and you’ll want to go back for seconds!

Fresco Dahi Bharay Recipe
Print

Fresco Dahi Bharay Recipe

Recipe by Saqib JavedCourse: Appetizers, MainCuisine: Pakistani, IndianDifficulty: Easy
Servings

4-6

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

400-500

kcal

Ingredients

  • Yogurt (1/2 kg)

  • Salt (1 tablespoon)

  • Chili powder (1 tablespoon)

  • Spice mix (2 tablespoons)

  • Potato (1/4 kg)

  • Onion (1 thinly sliced)

  • Cucumber (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 (4 pieces)

  • Pakorian (1/2 kg)

Directions

  • Preparing Bharay and Pakorian:
  • In a big bowl, pour in warm water and add bharay and pakorian.
  • Let them soak in the water, becoming soft like foam.
  • Keep this soaked for at least two hours in warm water.
  • Drain by pressing them between your palms.
  • Boiling Potatoes:
  • Peel the potatoes and cut them into small cubes.
  • Add these cubes to a pan and fill it with water.
  • Put it on medium heat and let it boil.
  • Preparing Vegetables:
  • Chop all the vegetables and wash them properly.
  • Place the vegetables in a basket to ensure no water is left in them.
  • Whisking Yogurt:
  • In a big bowl, add yogurt and whisk it well with the help of a whisker.
  • Add salt, chili powder, and spice mix to the yogurt. Keep this yogurt mixture aside.
  • Mixing Ingredients:
  • In the spicy yogurt mixture, add all the chopped vegetables, bharay, and pakorian.
  • Finally, add the boiled potato cubes and sprinkle green coriander on top.Fresco Dahi Bharay
  • Chilling the Dahi Bharay:
  • Place the Dahi Bharay in the fridge.
  • Once chilled, the Bharay is ready to be served.

Nafees Fruit Chaat Recipe

ByStaff

Nafees Fruit Chaat Recipe

Ingredients

  • Bananas (2 Peeled and Chopped)
  • Large Mango (1 Peeled and cubed)
  • Large Apple (1 cubed)
  • Sweet Potatoes (2, boiled, peeled, and cubed)
  • Large potato (1 boiled, peeled, and cubed)
  • Lemon juice (1 tsp)
  • Chat masala (1 tsp)
  • Roasted cumin powder (1 tsp)
  • Chili powder (1 tsp)
  • Black salt (1/2 tsp)

Recipe

The total time required for the preparation of fruit chat is 25 minutes. The lemon juice is rubbed on the bananas and apple so that they do not turn black. It avoids the discoloration and also adds a light sour hint to fruits. Mangoes and sweet potatoes are mixed with apples and bananas and then the mixed fruits are chilled and then potatoes are added as well. Spice powders and salts are added and then it is garnished with mint leaves.

Nafees Dahi Bhally Recipe

ByStaff

Nafees Dahi Bhally Recipe

Ingredients

Dahi Bhallay requires a total of 4-5 hours for their preparation along with 30 minutes of cooking time. The ingredients for making the Bhalla are

  • Urad daal (1/2 cup)
  • 4 table spoons of moong daal
  • 5 cups of water
  • Few tablespoons of water for grinding process
  • ½ teaspoon of cumin seeds
  • Salt (As required)
  • Oil (for frying)

Ingredients for Green Chutney

  • 1 cup coriander leaves
  • 2-3 green chillies
  • ½ inch chopped ginger
  • ½ teaspoo lime or lemon juice
  • Salt (as required)
  • 1-2 water teaspoon

Ingredients for Tamarind Chutney

  • Seedless Tamarind (1/2 cup)
  • Water (1.75 cups)
  • Ginger powder (1/2 teaspoon)
  • Asafeotida (1 Pinch)
  • Cumin Seeds (1/2 teaspoon)
  • Red Chili Powder (1/4 teaspoon)
  • Jaggery (6-8 table spoons as required)
  • Black salt or Rock salt
  • 1 table spoon Oil

Other Ingredients

  • 2 cups fresh yoghurt
  • Pomegranate arils (1/3 cups)
  • Sweet Chutney (1/3 cup)
  • Green Chutney (1/3 cups)
  • Papdils (20- 25)
  • White Chickpeas (1/2 cup Cooked)
  • Potato (1 large, boiled, and chopped)
  • Chaat Masala (as required)
  • Roasted Cumin Powder (as required)
  • Red Chili Powder (as required)
  • Black Salt (as required)
  • Water (for soaking)

Recipe

Preparation of Sweet Tamarind Chutney

Tamarind chutney is prepared by soaking the tamarind in water for a night or for at least 4-5 hours in a bowl. The pulp of tamarind is squeezed in the pan and then it is stained and kept aside. Oil is heated in a small pan and at a low flame cumin seeds are added until they crackle. Asafoetida, red chili powder, and ginger powder are added and then it is stirred and the strained tamarind pulp is added. The mixture is cooked for 2-5 minutes and then after the addition of salt and jiggery, it is cooked for another 4-5 minutes. The mixture begins to thicken and the chutney is allowed to cool down. When it is cool enough it is stored in an air tight jar.

Preparation of Green Chutney

The ingedients of green chutney are all grinded together with water in the blender, and then it is kept in a bowl.

Batter Preparation

The urad and moong daal are rinsed with water and then soaked in water for either overnight or for 4-5 hours. These are drained and then chopped ginger is added along with water in small portions making all the ingredients make a smooth and fluffy batter. The batter should not be grainy when touched and the consistency should be maintained so that the Bhallas remain crispy. In the next step take oil in a deep pan and when the oil is heated medium, you need to add spoonful of batter to make the bhalla. When they are turned to crisp golden color, remove them and then dry all the oil. Similarly fry all the bhalla by maintaining the heat so that they are cooked completely and are not raw in the medium. Soak all the bhalla in water for 20-25 minutes and drain the water when they are soft.

Serving the Dahi Bhalla

Two cups of chilled curd is taken in a bowl and then eat it till it is smooth and then place the bhalla in the curd gently without breaking them. Mix them in a small sized bowl and add all other ingredients in it like the boiled potato cubes, boiled white chickpeas, pomegranate arils, tamarind chutney, green chutney, and spice powders. Place the bhalla in small separate bowls and you can also add more curd if required. Serve them chilled with the garnish of red chili powder, green chutney, tamarind chutney, coriander leaves, and Chaat masala.

Nafees Chana Chaat Recipe

BySaqib Javed

Nafees Chana Chaat is famous in Barkat Market, Lahore.It is a delicious and refreshing dish that is perfect for a snack or light meal. It is also a good source of protein and fiber. You can also prepare simply with the following ingredients and the recipe is given as well.

Nafees Chana Chaat Recipe
Print

Nafees Chana Chaat Recipe

Recipe by Saqib JavedCourse: Snacks, Appetizers, MainCuisine: PakistaniDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

200-250

kcal

Indulge in the flavors of Barkat Market, Lahore with this homemade Nafees Chana Chaat. A delightful blend of chickpeas, potatoes, and zesty spices, perfect for a quick snack or light meal. Try it now and experience the authentic taste in your own kitchen

Ingredients

  • Boiled Potatoes (250 gm)

  • Finely chopped green chili (4)

  • Boiled Chickpeas (1/2 cups)

  • Chopped coriander leaves (1/2 cups)

  • Sweet and sour dip (1/2 cups)

  • Salt (1 tsp)

  • Crushed red pepper (1 tsp)

  • Sugar (1 tsp)

  • Finely chopped ginger (2 tsp)

  • Lemon juice (2 tsp)

Directions

  • Prepare Ingredients:
  • Ensure the potatoes and chickpeas are boiled and ready. Chop the ginger, green chilies, and coriander leaves.
  • Mix Ingredients:
  • In a large mixing bowl, combine the boiled potatoes and chickpeas.
  • Add Flavors:
  • Add chopped ginger, green chilies, chat masala, coriander leaves, salt, lemon juice, and red pepper (if using).
  • Sweet and Sour Dip:
  • Pour in the sweet and sour dip.
  • Toss and Combine:
  • Gently toss all the ingredients to ensure an even distribution of flavors.
  • Chill:
  • Cover the bowl and refrigerate the chaat for at least 30 minutes to let the flavors meld.
    Nafees Chana Chaat Recipe
  • Garnish and Serve:
  • Just before serving, garnish with fresh coriander leaves and thinly sliced onions.
  • Enjoy:
  • Serve the Chickpea and Potato Chaat chilled and savor the delightful blend of flavors.

Shikarpuri Mango Pickle (Achaar) Recipe

ByStaff

Shikarpuri Mango Pickle (Achaar) Recipe

Ingredients

  • Green mango cubes (1 kg)
  • Mustard oil (1 ½ kg)
  • Mustard seeds (4 table spoons)
  • Black sesame seeds (4 table spoons)
  • Cumin seeds (4 table spoons)
  • Salt (4 table spoons)
  • Red Chili (4 table spoon)
  • Carrot (1/4 kg thinly sliced)
  • Lemon (1/4 kg half sliced)
  • Garlic (1/4 kg peeled)

Recipe

Wash the green mango cubes and let it drain for fifteen minutes. After they are drained add salt and let the cubes soak the salt, the water will be removed leaving flaccid mango cubes.

In a basket add carrot, lemon and garlic, wash them completely with fresh water and add salt. Leave them over night and vegetables will leave water.

Now in a clean clay jar add mango cubes, carrot, garlic and lemon.

Now pour in mustard oil and add the spice mixture in the oil. With the help of a dry and clean wooden spoon mix it well.

Cover the top with a thin cloth and put a lid on it. Keep this in a warm and dry place, it is very important to know that any type of water will result in fungus.

Keep checking after every two days, you will notice the white mango cubes are turning yellow and spice will marinate the cubes completely.

Karachi Nimco Recipe

ByStaff

Karachi Nimco Recipe

Ingredients

  • Oil (1 kg for frying)
  • Split gram (1/4 kg)
  • Black gram (1/4 kg)
  • Lentils (1/4 kg)
  • Chickpea flour (1/4)
  • Salt (2 tea spoon)
  • Paprika (2 tea spoon)
  • All-purpose flour (one table spoon)
  • Baking soda (1/2 tea spoon)
  • Lemon (2-3)
  • Tartaric acid powder (1 tea spoon)
  • Black paper (1 tea spoon)
  • Coriander powder (1 tea spoon)
  • Cumin seeds (1 table spoon)

Recipe

In a small bowl add salt, paprika, tartaric acid powder, black paper and coriander powder. Mix it all together and you spice mix is ready.

Get a bog bowl to soak split gram, black gram and lentils in warm water. Add baking soda and salt and keep it overnight. After one night all the lentils will be soft, check it by pressing it between fingers.

Now wash the soaked lentils with fresh water, remove all the dirt and wash them clean from baking soda completely.

In another bowl add water and chick pea flour with one table spoon of all-purpose flour.  Whisk it with the help of whisker till it is fluffy and thick.

In a pan pour oil and put it on medium flame, wait till the oil is heated enough.

Fry the lentils, split gram and black lentils first. Keep mixing till they are fully cooked and crispy.

Now with the help of a sieve pour in chickpea paste, it will form long rice like texture. Once it is crispy and light brown in color dish it out in a bowl.

Mix the fried lentils and the chickpea rice together and sprinkle spice mix and lemon on top. It is ready to be served.

Butt Sweets Samosa Recipe

ByStaff

Butt Sweets Samosa Recipe

Ingredients (10 servings)

  • Onion (50 gm)
  • Garam masala (5 gm)
  • Qeema (250 gm) (chicken or meat)
  • Curd (1 tbsp.)
  • Curd (for yoghurt dip)
  • Ginger garlic paste (10 gm)
  • Refined flour (250 gm)
  • Chopped ginger (4-5 gm)
  • Dry fruits (15-20 gm)
  • Sugar (1 tsp)
  • Salt (to taste)
  • Cardamom powder (to taste)

Recipe

At an initial step, marinate the Qeema with ginger garlic paste, salt, turmeric powder, red chili powder, curd, and then mix all the ingredients well and let them sit for 20-25 minutes. Oil is heated to medium in a pan and onions are added along with garam masala. These are sauté till the onion turns golden brown. Marinated qeema is added and it is cooked along with addition of chopped ginger and dry fruits (optional).

Salt is added to maida (refined flour) along with oil and water to make the dough. The portions of dough are rolled to pancakes and these are shaped in the form of crescent. The dough is flattened and is given the shape of a cone and then the material is added and the sides are attached to make the samosa. These are fried in oil till they turn to crispy golden color at medium heat. These are served warm with the dip which is prepared by mixing curd, salt, castor sugar, and cardamom powder.

Vegetable Kachori (Sada Kachori) Recipe

ByStaff

Vegetable Kachori (Sada Kachori) Recipe

Ingredients

  • 2 cups boiled potatoes
  • ½ cup boiled green peas
  • 2 cups green cabbage
  • 1 cup boiled chicken
  • ½ – ¾ tsp chili powder
  • ¼ cup green chilies (chopped)
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • ¾ tsp crushed fennel seeds
  • ¼ tsp dry mango powder
  • ¾ tsp cumin seeds
  • Salt (to taste)
  • Water (as required)

Ingredients for Dough

  • 2 cups maida
  • 1 tsp semolina
  • 4-5 tbsp. oil
  • Salt (to taste)
  • Oil (deep frying)
  • Water (for kneading dough)

Recipe

Potatoes, cabbage, chicken, and peas are added in the wok and the material is mixed with the spices; chili powder, fennel seeds, cumin seeds, coriander powder, green chilies, turmeric powder, mango powder, salt and cumin seeds. These are mixed with the addition of few teaspoons of water and then the material is set aside.

To prepare the dough, maida, oil, semolina, and oil are mixed with the help of water and these are kneaded to form the dough. The dough is covered with wet cloth and then allowed to sit for half an hour. After this the small portions of dough are taken and they are given the shape of a chappati, the material is added and the sides of dough are joined to make the shape of kachori. These are then fried at medium heat and served warm.