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Bread Samosa

Course Snack

Ingredients

• 1 tbsp cooking oil
• 1/2 tsp garlic
• 1 small sized onion
• salt to taste
• 1/2 tsp crushed red chili or to taste
• 1/4 tsp coriander powder
• 1/2 tsp crushed cumin seeds
• 1 pinch of turmeric
• 1/4 tsp chaat masala
• 2 medium sized potato (boil and mesh them for the recipe)
• 1 crushed green chili
• 6 - 7 finely chopped mint leaves
• 1 - 2 tbsp peas (boil beforehand to use them in the recipe)
• 1 tsp lemon juice
• 1 tbsp fresh coriander leaves
• fresh bread slices as required
• few eggs
• breadcrumbs
• Extra cooking oil for deep frying

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Coconut Cookies

Course Treats

Prep Time 10 minutes minutes

Baking Time 15 minutes minutes

Ingredients

• ½ cup melted butter or clarified butter (pighla hua makhan ya ghee)
• ½ cup powder sugar
• 1 cup all purpose flour (maida)
• ½ cup desiccated coconut
• ½ tsp baking powder
• 1-2 tbsp milk or as required

Instructions

• Take a mixing bowl, add melted butter, powder sugar and whisk to mix them until combined.
• Then sieve all-purpose flour in the bowl. Followed by desiccated coconut and baking powder. Use baking spatula to mix them with the rest of the ingredients.
• Gradually add milk, do not knead just combine to form a dough making sure it has a crumbly texture.
• With the help of a cookie cutter, cut cookies into any desired shape. I have used a measuring spoon and using the palm of my hand flattened slightly thick shaped the cookies into round shape.
  
• Coat the cookies with coconut and arrange them on baking tray lined with butter paper.
• Bake the cookies in preheated oven at 170° C for 15 to 18 minutes till they turn slightly golden.
• Allow the cookies to cool completely. Cookies will be soft when hot, and turn crunchy when cooled.
• Serve the cookies as treats with tea or you can store them in airtight container for at least 2 weeks.

Video

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