Pakistani cuisine is a praiseworthy sensation with variants of ingredients for consumption in catalog of foods, this particular attribute manifests the loyalty of our people to the taste.
in our blessed region, taste is not always consulted to the wok loaded with tenderize meat and rice over flowing from the dish, a delicate taste and scrumptious appearance is also possible with minimal ingredients confined in a box of crunch made within time constraint.
Frozen items are not sort of appreciated when it comes to the nutritional values, so what can be the close replacement to lessen the use of frozen food and meet the sudden bolt of craving concurrently?
To confront the situation with the handy ingredients, we all sneak for the things accessible in the pantry and create a craving-settlement-formula.
Nonetheless, this crunch task is promised by Samosa for Pakistanis everywhere, it satisfies the stomach to brim, taste buds and eyes too at the same time, it’s a must have in high-tea, during Ramadan; it’s a savior, on casual get together, festivities and whatsoever way you want to enjoy it, Samosa rules the world.
Let’s see how this crunchy thing is created at home:
A Couple of wraps (could be tortillas cut in half)
Boiled potatoes 3
Green chili 2(chopped)
Salt 1 teaspoonful
Red chili 1 teaspoonful
Coriander crushed 1 teaspoonful
Egg white 1 in a bowl
Onion finely diced 1
Peel and Mash the boiled potatoes, the texture should be tender, add diced onion, salt, red and green chilies, crushed coriander, mix by using hands.
Take a wrap, place it on a cutting board or counter, now scoop the batter in Center and adjust it properly, fold the one side, brush the egg white on it, fold the other side, brush the egg white, close the open sides by folding and brushing the egg white, make sure no loops left open.
Take it out on paper towel.
Bite and feel better.
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