Assalamu Olaikum,
How are you friends, today I bring you some street food recipes, which are very popular in India and Bangladesh. So let's get started.
1. Yummy Fuchka Recipe1. Fried puffs
2. 1 boiled potato
3. Boiled double 1/2 cup
4. 1 tsp Chatpati masala
5. 1/2 teaspoon of roasted coriander powder
6. Roasted cumin powder 1/3 tsp
7. Bit of salt to taste
8. Salt is to taste
9. Chili flakes
10. Raw chilies
11. Chop onion
12. Chopped cucumber
13. Coriander leaves taste like curd
14. 1 boiled egg
Burns inside the Fuchka:
First, soak 1 cup of water for 2-3 hours. Then take 3 cups of water, 1 cup of water, 1/2 spoon of turmeric powder and 1/2 spoon of salt together in a pressure cooker and take 5 CTs. Also, 1 egg and 1 potato should be boiled. Once the dal is cooked, mix all the ingredients except the above mentioned fried phuchka and egg.
Fuchkar Talk:
Mix 100 grams of turmeric in one and a half cups of warm water. Then add salt to taste, beet salt, 1/2 tsp hot spices, 1/3 tsp cumin powder, 1/2 tsp coriander powder, 1 tsp chopped onion, 1/2 tsp ground black pepper, chili flakes according to Jhal, chopped coriander leaves, Sour is ready when mixed with chopped cucumber and 1 piece of lemon juice.
Now burn inside the fuchka and grate coriander leaves, chopped onion, green pepper, chopped cucumber and boiled egg on top, then the fuchka is ready to eat.
2. Jhal Muri Recipe
Equipment
2 cups of flour
1 tablespoon almonds
1/4 cup chickpeas and peas cooked
1 tsp roasted spices
1 tsp chopped chilli
1/4 cup chopped onion
2 tsp mustard oil
1/4 cup chopped coriander leaves
Steps
1. Oil, salt, spices should be mixed with mudri.
2. Mix boiled peas and chickpeas and spread chopped onion and chopped coriander leaves in it.
3. Mix well and serve with grated coconut.
3. Aloo Puri Recepe
Aloo puri, aloo puri recipe video, Crispy Masala Potato Poori, How to make perfect aloo puri, Aloo poori or Alu ki poori is a perfect breakfast or dinner recipe which tastes super delicious. Serve this masala pooris steaming hot.
#Aloo_Poori #Stufed_Aloo_Poori #Masala_Poori
Ingredients
Wheat flour – 2 cups (300 grams)
Boiled potato – 2 (250 grams)
Green coriander – 2 tbsp (finely chopped)
Salt – more than ½ tsp or to taste
Coriander powder – 1 tsp
Red chili powder – ¼ tsp
Turmeric powder – ¼ tsp
Carom seeds – ¼ tsp
Oil – for frying
4. Halim Recipe
- Pran Halim Mix 1 packet
- Beef or beef 1/2 kg
- Big onion 5-7 hours
-Ginger paste 1 spoon -Garlic paste 1 spoon
- Salt 1 teaspoon
- For Garnish : (Cucumber, Tomato Coriander, Raw Chilli, Ginger)
All chopped and lemon. Method: Cut the meat into small pieces, wash and drain the water. Make hot water. Take dal-grains in a bowl and pour enough hot water and stir so that the dal-grains are fully soaked. Heat oil in 1 pan and fry the chopped onions and keep aside more than half. When the meat is cooked, stir it with the rest of the onions. It should be given with beef or goat meat. It should be mixed with ginger-garlic paste and salt with little water. Then it should be covered with as much hot water as possible until it is cooked. When the water thickens after the meat is cooked, it should be stirred continuously with the pulses and grains soaked in it. Must be washed with hot water. When the water evaporates and thickens, the oven should be turned off. Finally, put the (cucumber, tomato, coriander leaves, raw chili, ginger) in a bowl, add all the chopped and onion and serve hot with lemon juice.
5. Mughlai Paratha
Servings - 2 - 3
INGREDIENTS
All purpose flour - 100 grams
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Oil - 1 tablespoon
Warm water - 80 milliliters
Oil - 1 tablespoon
Eggs - 2
Mutton keema - 50 grams
Onions - 2 tablespoons
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Coriander - 1 tablespoon
Roasted peanuts - 1 tablespoon
Bread crumbs - 2 tablespoons
Salt - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 100 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon oil and mix well.
2. Now, add 80 milliliters warm water and knead it into a smooth soft dough.
3. Tuck the dough with 1 tablespoon oil. Rest the dough for 30 minutes.
4. In another mixing bowl, add 2 eggs, 50 grams mutton keema, 2 tablespoons onions, 1 teaspoon green chili, 1 teaspoon ginger, 1 tablespoon coriander, 1 tablespoon roasted peanuts, 2 tablespoons bread crumbs, 1 teaspoon salt and mix all the ingredients well.
5. Place the dough on the surface and start rolling into a thin, rectangular sheet.
6. place the filling in the center of the rolled dough.
7. Form an envelope by folding the sides of the rolled sheet inward, starting with the longer sides. Press down gently to seal.
8. Now, fold the shorter sides such that the you have a pocket of filling.
9. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
10. Serve hot with chutney.
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