How to make smoky and spicy tandoori momos at home without a tandoor

If daily consumption of pohi, upma, or chila causes boredom, you might want something more spicy and flavorful. In such a case, hot and fluffy onion khachori is a very appetizing option. Many believe that only products made from the highest grade flour can be as crispy and layered as those in stores, or that homemade khachori quickly becomes soft. However, by using wheat flour without adding semolina, you can prepare incredibly delicious, crispy, and fluffy khachori.

Ingredients

For the dough: 2 cups of wheat flour, 2 tablespoons of a secret ingredient—suji (for a crispy texture), 1/2 teaspoon of udjvain, salt to taste, 3-4 tablespoons of oil/ghee for brushing (moyan), cold water as needed.

For the filling: 3 large chopped onions, 2 tablespoons of besan (to absorb moisture and bind), 1 tablespoon of ground cumin, 1 tablespoon of crushed coriander seeds, 1/2 teaspoon of nigella seeds (zira), 1/4 teaspoon of hing, 2 hot peppers (finely chopped), 1 inch of grated ginger, 1 teaspoon of amchur powder, 1/2-1/2 teaspoon of garam masala and Kashmiri red chili, black and white salt to taste, finely chopped green peas.

Cooking method

In a bowl, mix the wheat flour, suji, udjvain, salt, and add moyan. Knead the dough well by hand for two minutes; it should hold its shape when squeezed in a fist. Then, knead a slightly stiff dough with cold water and cover it to rest for 15 minutes.

Heat 1 teaspoon of oil in a pan. Fry the hing, zira, crushed coriander, and cumin. Add the hot pepper and ginger and fry for 30 seconds. Then pour in the chopped onion and fry over medium heat for 2-3 minutes until light pink (do not overcook). After this, add 2 tablespoons of besan and fry for 2 minutes to remove excess moisture from the onion.

Add turmeric, red chili, amchur, garam masala, and salt. Mix and turn off the heat after 1 minute. Add the chopped green peas and let the filling cool completely.

Divide the kneaded dough into small balls. Roll them into a cup shape, thinly spreading the edges, place 1-2 teaspoons of the cooled onion filling in the center, and carefully seal the edges. Then gently press with your palm or a light rolling pin.

Heat oil in a pot over medium or low heat. Place the khachoris and fry on low heat. When the khachoris float and rise on their own, increase the heat to medium and fry on both sides until golden and crispy.

Crunchy and spicy masala peanuts sold in stores are liked by everyone, from children to adults. The good news is that this snack can be easily made at home with minimal effort. This snack, which is prepared from legume flour, rice flour, and simple spices, turns out very crunchy on the outside and incredibly tasty. Furthermore, it can be made once and stored for a long time.

If you crave something spicy, try making masala peanuts at home. Below is a recipe for making crunchy masala peanuts similar to the store-bought kind, along with a list of necessary ingredients.

The following components will be needed for preparation: 2 cups of raw peanuts, 4 tablespoons of legume flour (besan), 2 tablespoons of rice flour, 1 teaspoon of red chili powder, half a teaspoon of turmeric powder, 1 teaspoon of chaat masala, half a teaspoon of garam masala, 1 teaspoon of salt, 1 teaspoon of ginger and garlic paste, 1 tablespoon of oil, 2-3 tablespoons of water, as well as frying oil.

To ensure the spices evenly coat the peanuts, the water should be added gradually. When frying, maintain medium heat, as strong heat can cause the spices to burn quickly while the peanuts inside do not cook properly. After frying, be sure to let the peanuts cool completely; only then will they retain their crunchy texture for a long time. If you plan to store the finished product, always use airtight containers.

Although many have tried potato chops, there is also the famous beetroot chop, which is a popular street food in Calcutta and boasts an incredible taste. This article presents a simple guide on how to prepare this crispy and aromatic snack at home.

This well-known street delicacy from Calcutta attracts attention with its appearance: it turns out very crispy on the outside and soft and spicy inside, captivating the taste buds. It is made from beetroot, carrots, and potatoes, complemented by roasted peanuts, raisins, and a special masala blend. If you are looking for something new and tasty for an evening snack, beetroot chop will be an excellent choice.

The advantage of this dish is that it does not require exotic equipment for preparation; all necessary ingredients can be found in a regular home kitchen. Next, we provide a detailed description of the process of creating the perfect and crispy beetroot chop at home.

To begin, clean and thoroughly wash two medium beetroots and two medium carrots, then grate them coarsely. You also need to peel and grate three boiled potatoes.

In a wide pan, heat two tablespoons of oil and fry the peanuts over low heat until golden brown. Remove the fried peanuts and set them aside. Then, add a little cumin seeds and finely chopped green chili to the same pan. As soon as the cumin starts sizzling, add the grated beetroot and carrot, frying for about a minute. After this, cover the pan and cook over low heat until the vegetables are tender.

When the beetroot and carrots become sufficiently soft, stir in the raisins. After they simmer for a while, turn off the heat. It is important to let this mixture cool completely, as adding potatoes to the hot mass will prevent the proper shaping of the chop.

After cooling, add the grated potato to the mixture, along with amchur powder, red chili powder, chaat masala, masala bhaja, salt, roasted peanuts, and three tablespoons of breadcrumbs, mixing all components thoroughly.

Next, form small oval patties from the resulting mass. It is advisable to follow this size, although other shapes can be used if desired. A batter is prepared for coating: in a bowl, mix cornstarch, a pinch of salt, and a little ground black pepper, gradually adding water until a medium-consistency batter is obtained, which should not be too runny or too thick.

Spread dry breadcrumbs on a plate. The finished chops are first dipped in the corn batter and then firmly rolled in the breadcrumbs. This process is repeated for all the chops.

Heat oil in a heavy-bottomed wok. When the oil reaches the required temperature, fry the chops over medium heat until they have a golden and crispy crust on both sides. Care should be taken to avoid excessive heat so that the outer shell does not brown too quickly while the center remains raw.

Place the finished chops on paper towels to remove excess oil. They are served hot with tomato ketchup, mint, or kasundi. The taste of these chops is especially good with evening tea.

To enhance the flavor, a special masala bhaja is used for the chop. To prepare it, take one teaspoon of cumin, one teaspoon of whole coriander, two whole red chilies, two cloves, and two green cardamom pods. Lightly roast all the spices without oil. When they start releasing aroma, turn off the heat, and let the spices cool. Then, grind them into a fine powder.