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Full written recipe for Pyaaz ki Kachori

Prep time: 20 mins
Cooking time: 35-40 minutes (excluding dough resting time)
Serves: 5-6 people

Garlic Chutney
Ingredients:
KASHMIRI RED CHILLI 18-20 NOS. (DESEEDED & SOAKED)
GARLIC | लेहसुन 3/4 CUP
GINGER | अदरक 2 INCH
OIL | तेल 4-5 TBSP
CUMIN SEEDS | जीरा 1 TSP
LEMON JUICE | निंबू का रस OF 1/2 LEMON
Method:
Add the soaked Kashmiri red chillies in a mixer grinder jar along with garlic, ginger & grin it into a fine paste using very little water.
Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
Add cumin seeds & let them crackle, then add the paste along with salt, stir well & cook over medium high flame until the oil separates & the paste turns crumbly in texture, make sure you keep stirring the chutney.
Once the oil has separated, add the lemon juice & stir well, switch off the flame & your garlic chutney is ready.

Kachori
Ingredients:
Dough
REFINED FLOUR | मैदा 500 GRAMS
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
GHEE | घी 4-5 TBSP
WATER | पानी 280-300 ML
OIL | तेल
Filling
WHOLE SPICES
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/2 TSP
FENNEL SEEDS | सौंफ 1.5 TBSP
CUMIN SEEDS | जीरा 1 TBSP
OIL | तेल 2 TBSP
POTATO | आलू 5 NOS. (BOILED)
SALT | नमक TO TASTE
POWDERED SPICES
BLACK SALT | काला नमक 1/2 TSP
DRY MANGO POWDER | आमचूर पाउडर 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
GARLIC CHUTNEY | लेहसुन की चटनी 2-3 TBSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
SALT | नमक IF REQUIRED
ONION | प्याज़ 2 NOS. (CHOPPED)
Method:
Add refined flour, salt, carom seeds & ghee in a bowl & mix all the ingredients well initially, then rub the flour in between your palms to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour holds its shape then you can add water to knead the dough.
Further add the water gradually & combine all the dry flour, then transfer the dough onto the kitchen platform & knead it using stretch & fold method until the dough becomes smooth & soft.
Once the dough becomes smooth & soft, form it into a doughball & transfer it into a greased bowl & add oil to brush the surface of the dough & cover it with a moist cloth, let the dough rest for 2 hours at least.
To toast the whole spices set a pan over high heat & lower the flame once it gets hot, add all the whole spices & dry roast them over low flame until fragrant.
Transfer the spices in a mortar once fragrant & then grind them coarsely, you can also do this using a mixer grinder but make sure to cool down the spices
Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
Further add the grounded spices along with boiled potatoes, roughly mash the potatoes using your hands, followed by salt & all the powdered spices, then mash everything together using a potato masher over high flame.
Then add the garlic chutney, fresh coriander & stir well, taste & adjust the seasoning then remove the filling in bowl & cool it down completely.
Once the mixture has cooled down, add the onions & mix well, your filling is ready.
Take a portion from the mixture & shape it into a roundel, shape the entire mixture similarly.
To shape the kachoris take a portion from the dough, keep it slightly larger than the filling roundel, then flatten the doughball using your finger & place the filling in the centre, then press the filling downwards & bring the edges of the dough together to seal it, pinch & remove the excess dough after sealing the doughball.
Flatten out the doughball into a large thick disc by applying pressure with your palms, your shaped kachori is ready, place it on a butter paper lines tray or plate & cover it with a damp cloth & shape remaining kachoris as required.
To fry the kachoris heat oil in a large kadhai until it reaches 160 C (moderately hot), then carefully drop the kachoris in the oil & fry until crisp & golden brown.
Once fried transfer them into a sieve so that all the excess oil drips off.
Your fresh, hot & crispy pyaaz ki kachori is ready.

#YFL #SanjyotKeer #pyaazkikachori

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Chapters
Intro 0:00
Dough 1:22
Garlic Chutney 4:35
Filling 7:07
Shaping & frying 11:01
Plating14:07
Outro 14:55

Full written recipe Eggless Burger Buns

Prep time: 5-10 minutes
Cooking time: 2.5 hours
Serves: 7 burger buns

Ingredients:
WATER | पानी 150 ML (LUKEWARM)
SUGAR | शक्कर 1/2 TSP
INSTANT YEAST | इंस्टेंट यीस्ट 6 GRAMS / 1/2 TBSP
POTATO | आलू 1 NO. MEDIUM SIZE / 80-85 GRAMS (BOILED)
REFINED FLOUR | मैदा 320 GRAMS
SALT | नमक 1 TSP
UNSALTED BUTTER | अनसाल्टेड बटर 25 GRAMS (SOFT)
OIL | तेल AS REQUIRED
MILK | दूध AS REQUIRED
BUTTER | मक्खन AS REQUIRED
Method:
In a bowl add water & sugar, stir well to dissolve the sugar then add in the yeast & dissolve it as well, further cover the bowl with cling wrap of a plate & set it aside for 5-10 minutes.
The mixture should froth up after the rest, this will indicate that the yeast is alive, if the mixture doesn’t froth up repeat the process with new yeast.
Further take a boiled medium sized potato into a large bowl & mash it completely using a spatula until it becomes smooth.
Add the refined flour & salt in the same bowl as the potato & mix the flour well with the potato.
Further add the yeast & water mixture into the flour & combine it well using your hands to form the dough.
Once all the dry flour gets incorporated, transfer the dough onto a flat surface & knead it for 3-4 minutes.
Then add the soft unsalted butter in 2 batches & incorporate it into the dough, once you have added all the butter knead the dough really well for 10-12 minutes until it becomes super soft & smooth, to check if your dough is ready take a small portion of the dough & stretch it, it should form an extremely thin sheet which is almost transparent, this is called a gluten window.
Once a gluten window forms your dough is ready, form it into a large doughball & transfer it into a large, greased bowl & drizzle a few drops of oil over the surface of the dough, cover the bowl with cling wrap & place it in a warm corner of the kitchen & let the dough ferment until its double the size, it will take 1-1.5 hours approximately depending upon the room temperature.
After the dough becomes double in size, remove the cling & puncture the dough using your hand & then transfer it onto a flat surface & divide it into 80 grams portions, you should get about 7 portions.
Cover the portions using a damp cloth until you roll the other doughballs, to shape the doughball pull & bring the edges of the dough portion towards the centre then flip it & roll it into a tight & smooth doughball.
Shape all the doughballs similarly & place them on a butter paper lined baking tray & gently press all the doughballs with your hand to flatten them out.
Further cover it with a damp cloth & let it rest for 30 minutes.
After 30 minutes you’ll see that the doughballs have risen slightly, at this stage brush the surface of the doughballs using milk & place it into a 190C preheated oven & bake for 12-14 minutes or until their surface becomes light golden brown.
Once the buns are baked remove the tray from the oven & brush them with melted butter immediately.
Further transfer them from the tray onto a cooling rack & cool them down completely.
Your freshly baked eggless & fluffy burger buns are ready.

#YFL #SanjyotKeer #burgerbunrecipe

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Intro 0:00
Yeast preparation 1:26
Dough 5:07
Shaping 8:54
Baking 10:21
Texture 13:59
Outro 14:23

Full written recipe for Sabudana Khichdi

Prep time: 10 minutes (excluding soaking time)
Cooking time: 10-15 minutes
Serves: 3-4 people

Ingredients:
SABUDANA | साबूदाना 1.5 CUPS
WATER | पानी 1.5 CUPS
PEANUTS | मूंगफली 1/2 CUP
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 2 TSP
GREEN CHILLI | हरी मिर्च 2-3 (CHOPPED)
CURRY LEAVES | कड़ी पत्ते 10-12 NOS.
POTATO | आलू 2 NOS. (BOILED & DICED)
SALT | नमक TO TASTE
SUGAR | शक्कर 1/2 TSP
LEMON JUICE | निंबू का रस OF 0.5-1 LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Add the sabudana in a sieve & wash them using water, then transfer the washed sabudana in a large bowl & add equal amount of water, cover & let them soak for 4-5 hours until all the water has been soaked up.
Add the peanuts into a mortar or a chopper & grind it coarsely, you don’t have to make a powder.
Set a kadhai over high flame & once it gets hot, add ghee & once the ghee gets hot, add cumin seeds, green chilli, curry leaves & potatoes, stir & cook for 1-2 minutes.
Further add the crushed peanuts along with soaked sabudana, salt, sugar & lemon juice, stir well & then lower the flame, cover the kadhai with a lid & let it cook for 3-4 minutes, or until the sabudana turns translucent.
Lastly, sprinkle some fresh coriander & stir.
Your sabudana khichdi is ready.

#YFL #SanjyotKeer #sabudanakhichdi

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Intro 0:00
Sabudana soaking 1:14
Peanuts crushing 3:14
Final cooking 4:07
Plating 6:05
Outro 6:47