types of snackes

DIFFERENT TYPES OF SNACKES RECIPES//

CRISPY PUNJABI SOMOSA RECIPE \\

PUNJABI STYLE SAMOSA Preparation time 10 minutes Cooking time 20-25 minutes Serving 4 Ingredients For Dough 1 cup Maida , मैदा Salt to taste , नमक स्वादानुसार ½ tsp Carom seeds , अजवाइन 2 tbsp Ghee , घी Cold water as required , ठंडा पानी For Samosa Masala 1 tbsp Coriander seeds , धनिया के बीज 1 tbsp Fennel seeds , सौंफ़ ½ tbsp Cumin seeds , जीरा For Samosa Filling 1 tbsp Ghee , घी 1 inch Ginger, chopped , अदरक 2 fresh Green chillies, chopped , हरी मिर्च 10-12 Raisins , किशमिश 1 tsp Turmeric powder , हल्दी पाउडर ½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर ¼ tsp Asafoetida , हींग 4-5 Potatoes, boiled & slightly mashed , आलू ¼ cup Green peas , हरे मटर 1 ½ tbsp Prepared Masala , तैयार किया हुआ मसाला ½ tsp Black pepper powder , काली मिर्च पाउडर 1 tsp Dry Mango powder , आमचूर Salt to taste , नमक स्वादानुसार Process For Dough In a bowl add maida, salt, carom seeds, ghee and mix everything properly until it resembles bread crumb consistency. Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes. For Samosa Masala In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly. Transfer them into a motor-pastel and crush them coarsely and keep aside for further use. For Samosa Filling In a pan add ghee, ginger, garlic, green chillies and saute for a minute. Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, green peas and mash it coarsely, mix everything properly and cover and cook for 4-5 minutes on medium heat. Now remove the cover and cook on high flames for 3-4 minutes or until light charred. Add the prepared masala, black pepper powder, dry Mango powder, salt and mix everything properly. And keep aside for further use. For Assembling Samosa. Take a medium portion of the dough, make a round peda and roll it thin in an oval shape. Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it. Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way. Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove on an absorbent paper. Serve hot with tomato ketchup.




URAD DAL KI KACHORI RECIPE//

Urad Ki Dal Ki Kachori with Aloo Tamatar Ki Sabzi Preparation Time: 30 minutes Cooking Time: 45 minutes Serves: 4 Course: Snack Cuisine: North Indian (UP) Ingredients For Kachori Dough 2 cup whole wheat flour 1 tsp salt For Kachori Filling 1 cup dhuli urad dal, soaked for 5-6 hours 2 green chillies, chopped 1 inch ginger, finely chopped ¼ tsp asafoetida 2 tsp fennel powder 1 tsp mint powder 2 tsp coriander powder 1 tsp red chilli powder For Aloo Tamatar Sabji 1 tbsp ghee 1 tsp cumin seeds ¼ tsp asafoetida 4 cloves 2 bay leaves 3-4 medium tomatoes, finely chopped ¼ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 2-3 green chillies, chopped 5-6 medium potatoes, boiled Salt to taste 1 tbsp coriander leaves, chopped 1 tsp garam masala Coriander sprig for garnish Process:- For the dough ● Add whole wheat flour and salt to a bowl, mix well. Add cold water as required and knead a soft dough. ● Cover and set aside for 20 minutes. For Kachori Filling:- ● Add dhuli urad dal, green chillies and ginger to a blender jar and grind to a coarse mixture. ● Add asafoetida, fennel powder, mint powder, coriander powder and red chilli powder. Mix well and form a filling mix. ● Divide the prepared kachori dough into equal portions and roll into lemon sized balls. ● Roll these lemon sized balls into a disc and stuff with the prepared filling, roll back into a ball and flatten out with a rolling pin. Repeat the process for the entire dough. ● Heat oil in a kadhai, deep-fry the prepared kachoris till they turn crisp and golden brown. ● Drain on an absorbent paper and set aside till in use. For Aloo Tamatar Sabji ● Heat ghee in a pan, add cumin seeds and saute till fragrant. ● Add asafoetida and mix well, saute for a few seconds. ● Add cloves and bay leaves, saute till fragrant. ● Add in the tomatoes, saute for 2-3 minutes. Add turmeric powder, red chilli powder and coriander powder. Mix well and cook till the oil separates. ● Add green chillies, mix well and saute for a few seconds. ● Add in the potatoes, mix well and cook for 2 minutes. ● Add some water (as required) and cook on simmer for 2-3 minutes. ● Add coriander leaves and mix well. ● Add garam masala, mix well and simmer for another 3-5 minutes. ● Garnish with coriander sprig and serve hot.

INSTANT KHAMAN\EASY GUJARATI DHOKLA\\

KHAMAN DHOKLA RECIPE

Preparation time: 15-20 minutes Cooking time: 25-30 minutes Serves: 4-8 Ingredients: 2 cup Gram flour , बेसन Salt to taste , नमक स्वादअनुसार 1 tsp Sugar, चीनी 1 tsp Lemon juice , नींबू का रस ⅓ cup Curd , दही 2 tsp Ginger paste , अदरक का पेस्ट 1 tbsp Turmeric water , हल्दी के पानी ¼ tsp Turmeric powder, हल्दी पाउडर 1 tbsp Oil , तेल 2 tsp Fruit salt , फ्रूट साल्ट For tempering 2 tbsp Oil , तेल 1 tsp Mustard seeds , राइ 1 sprig Curry leaves , करी पत्ता 1 tsp Asafetida, हींग 2-3 Green chillies, हरी मिर्च ½ cup Coconut water, नारयल का पानी Salt to taste , नमक स्वादअनुसार 1 tsp Sugar, चीनी 1 tbsp Coriander leaves, धनिया पता For Tam Tam Dhokla 1 tsp Sesame oil , तिल का तेल 1 tsp Mustard seeds, राइ 1 sprig Curry leaves , करी पत्ता 1 tsp Sesame seeds, तिल 2 tsp Red chilli powder, लाल मिर्च पाउडर 1 tbsp Lemon juice, नींबू का रस Few Coriander leaves , धनिया पता For khamani 1 cup Sides of Dhokla, crumb, ढोकला चुरा 1 tsp Sesame seeds , तिल 1 tbsp Tadka , तड़का 1 tsp Lemon juice, नींबू का रस 2 tbsp Coriander leaves , धनिया पत्ता Nylon Sev , नीलों सेव Fresh Pomegranate seeds , अनार दाना For Garnish 1 tbsp Fresh Coriander leaves, chopped , धनिया पत्ता Process ● In a mixing bowl, add gram flour, salt to taste, sugar, lemon juice, curd, ginger paste, turmeric water, turmeric powder, water as required and whisk it nicely. Mix them properly into smooth batter. Make sure that there are no lumps. ● In another bowl, add oil and fruit salt and mix well. Transfer this into the mixture and mix everything well. For Steaming ● Pour a glass of water into a 3 or 5 litres capacity pressure cooker and heat it over medium flame for 4-5 minutes before placing the greased plates. ● Place a small stand or a small bowl in the pressure cooker and place greased plates filled with batter over it. ● Close the pressure cooker lid and remove the whistle. Cook it over medium flame for 15 minutes. After 15-minutes open the lid and insert the toothpick or knife to check if dhokla is cooked or not. If it is not cooked then cook it more for 5-minutes. For Tempering ● In a pan heat oil, add mustard seeds, curry leaves, asafetida, green chilli let it splutter. ● Add coconut water, salt to taste, sugar and coriander leaves mix well. ● Pour the tadka on the steam dhokla. For Tam Tam Dhokla ● Heat sesame oil in a pan, add mustard seeds, curry leaves, sesame seeds and let it splutter. ● Add red chilli powder, lemon juice, coriander leaves and dhokla toss it well. For Khamani ● In a bowl, add the crumbed sides of dhokla , sesame seeds, thadka, lemon juice, coriander leaves, mix everything well. And garnish with nylon sev, pomegranate seeds and coriander leaves.

CRISPY AND YUMMY RAJ KACHORI RECIPE\\

Ingredients 1 cup Tata Sampann Moong dal 1 cup refined flour ¼ cup semolina (rawa) 3 pinches of baking soda Salt to taste 1-2 green chillies, chopped 1 inch ginger, finely chopped 1 tsp chopped fresh coriander leaves A pinch of carom seeds A pinch of turmeric powder ¼ tsp asafoetida (hing) Stuffing 1 large potato, boiled and peeled 1½ cups thick yogurt, cold 3 tbsps powdered sugar Salt to taste ½ tsp chaat masala powder + for sprinkling Red chilli powder for sprinkling ½ tsp roasted cumin powder + for sprinkling ¾ cup boiled green gram sprouts (ankurit moong) Green chutney for drizzling Date and tamarind chutney for drizzling Yellow chilli powder for sprinkling Fresh pomegranate pearls for garnish Crisp papdis as required Sev for sprinkling Masala moong dal for sprinkling Chopped fresh coriander leaves for garnish Method 1. Soak Tata Sampann Moong Dal in sufficient water for 2-3 hours. 2. Heat sufficient oil in a kadai. 3. Take refined flour in a large bowl, add semolina, 2 pinches of baking soda, and salt and mix well. Add ½ cup water and knead to a stiff dough. Cover with a damp muslin cloth. 4. Divide the dough into equal portions, shape each portion into a ball, slightly dip each ball in hot oil and roll into discs. 5. Slide the discs into the hot oil, gently press and fry the disc till golden brown, puffed up and crisp. Drain on an absorbent paper and set aside for 2 hours. 6. Place the remaining oil in the non-stick pan back on heat. 7. Drain and put the soaked Tata Sampann Moong Dal into a blender jar, blend to a coarse paste and transfer into a bowl. 8. Add green chillies, ginger, coriander leaves, carom seeds, salt, remaining baking soda, and mix well using your hand. 9. Add turmeric powder and mix, slide in small portions of the mixture into the hot oil, deep fry till golden brown and crisp. Drain on absorbent paper. 10. Mix together 2 cups hot water and asafoetida in a large bowl. Add fried pakodi in this and slightly press. 11. Cut potato into small cubes and set aside. Mix together yogurt with powdered sugar, salt, chaat masala and roasted cumin powder in a bowl and mix well. 12. To assemble, make a hole in the centre of the puris and place in a serving bowl. Break a few pakodis and add into the hole. Add a portion of the boiled potatoes, boiled green gram sprouts, drizzle sweetened yogurt, green chutney, date and tamarind chutney, sprinkle chaat masala, red chilli powder, roasted cumin powder, yellow chilli powder, fresh pomegranate pearls, crush a few papdis and add. Sprinkle sev, masala moong dal and coriander leaves.

CHEESE NACHOS SUPERB RECIPE\\

NACHOS WITH SALSA & CHEESE SAUCE Preparation time 20 minutes Cooking time 20-25 minutes Serving 4 Ingredients For Nachos Dough ½ cup Maize flour, roasted , मकई का आटा ¼ cup Refined flour , मैदा ½ cup Whole wheat flour , गेहूं का आटा Salt to taste , नमक स्वादानुसार 1 tbsp Ginger-Garlic water , अदरक लहसुन का पानी 1 tsp Vinegar , सिरका Water , पानी For Pickled Chillies ¼ cup Vinegar , सिरका 3-4 Fresh Green or Red chillies, chopped , ताजी हरि या लाल मिर्च A pinch Salt , नमक For Pico de Gallo / Fresh Salsa 2 medium Tomatoes, chopped , टमाटर 1 medium Onion, chopped , प्याज 2 heaped tbsp Tomato ketchup , टाॅमेटो केचप 2 fresh Green chillies, chopped , हरी मिर्च 2 tbsp Coriander leaves, chopped, धनिया पत्ता Salt to taste , नमक स्वादानुसार ½ small Lemon juice , नींबू का रस ¼ cup Corn kernels, boiled , भुट्टे के दाने For Cajun Spice or Nacho Spice 1 heaped tbsp Cumin seeds , जीरा 1 heaped tbsp Coriander leaves , धनिया के बीज 1 tsp Salt , नमक 1 heaped tbsp Degi red chilli powder , देगी लाल मिर्च पाउडर ½ tsp Dried Mango powder , आमचूर पाउडर 1 tsp dried Oregano , सूखा हुआ ओरिगैनो For Cheese Sauce 2 tbsp Butter , मक्खन ½ tsp Turmeric powder , हल्दी पाउडर 300 ml Milk , दूध ½ cup Cheese , चीज 2 tbsp Corn-starch slurry , कॉर्न स्टार्च का लिजाम 1 ½ tsp Chilli Oil (optional) , चीली ऑयल Other Ingredients Oil for frying , तेल तलने के लिए 2 tsp Nacho spice , नाचो स्पाइस 2 tbsp Mayonnaise , मायोनिज Fresh Coriander leaves , धनिया पत्ता Process For Nachos Dough In a bowl add maize flour, refined flour, whole wheat flour, salt, ginger-garlic water, vinegar, water and knead a semi soft dough, keep aside for 10-15 minutes. Now take a medium portion of the dough and roll it thin using a rolling pin. The half cook it on a hot flat pan from both sides and then cut in strips and then in triangle shape. Heat oil for deep frying and then fry these triangles in medium hot oil until golden brown and crispy. Remove on an absorbent paper, then add the Nacho spice and mix it properly, then keep aside for further use. For Pickled Chillies In a bowl add chopped green or red chillies salt, vinegar mix it and keep aside for further use. For Pico de Gallo / Fresh Salsa In a bowl add chopped tomatoes, onion, tomato ketchup, green chillies, coriander leaves, salt, lemon juice, corn kernels, pickled chillies and mix everything properly and keep aside for further use. For Cajun Spice or Nacho Spice In a pan add cumin seeds, coriander seeds, salt and dry roast them until fragrant. Switch off the flames and add degi red chilli powder, dried mango powder, dried oregano and mix everything up. Now add this in a grinder jar and grind it into a proper powder. Keep aside for further use. For Cheese Sauce In a pan add butter, turmeric powder and saute for half a minute then add milk, cheese, and mix well until the cheese is melted. Now add the corn-starch slurry and mix it properly and cook until semi thick, then add the chilli oil mix once again and strain it properly with a strainer. Keep aside for further use. For Assembling Nachos Place the nachos in the serving plate and add pico de gallo, some grated cheese, mayonnaise, nacho spice and the cheese sauce with it. Serve immediately.

CRISPY VEGETABLE NUGGETS RECIPE//

CRISPY VEGGIE NUGGETS Preparation time 15 minutes Cooking time 25-30 minutes Serving 4 Ingredients 2 tbsp Oil , तेल 2 fresh Green chillies, chopped , हरी मिर्च 1 inch Ginger, chopped , अदरक 1 medium Carrot, chopped , गाजर 6-8 French beans, chopped , फ्रेंच बींस ½ medium Cauliflower, chopped , फूलगोभी 3-4 Walnuts, chopped , अखरोट 1 tsp dried Oregano , सूखा हुआ ओरिगैनो ½ tsp Black pepper powder , काली मिर्च पाउडर 4 medium Potatoes, boiled & mashed , आलू Salt to taste , नमक स्वादानुसार 2 heaped tbsp Poha, crushed , पोहा For Slurry ¼ cup Refined flour , मैदा A pinch Salt , नमक Water , पानी Other Ingredients 1 cup Poha, crushed , पोहा Oil for deep frying , तलने के लिए तेल For Tempered Mayonnaise 1 tbsp Ghee , घी 1 tsp Mustard seeds , सरसों के बीज ½ tsp Cumin seeds , जीरा 1 sprig Curry leaves, torn , कड़ी पत्ता A pinch Salt , नमक ½ tsp Turmeric powder , हल्दी पाउडर ¼ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर 1 cup Mayonnaise , म्योनीज Process In a pan heat oil and add green chillies, ginger, carrot, french beans, cauliflower, walnut, dried oregano, black pepper powder and sauté for 3-4 minutes. Now add this in a bowl and let it cool down a little then add potatoes, salt and crushed poha mix everything properly and keep aside for 5-8 minutes. After it's rested make small bite size portions and give it any shape you desire. Now make slurry in a bowl with refined flour, salt and water, mix it properly and the consistency should be medium thick (a thin coating). Now dip the shaped nuggets in the slurry and then in crushed poha and coat it properly from all sides. Then deep fry them medium hot oil until golden brown and crispy. Serve immediately with tempered mayonnaise. For Tempered Mayonnaise In a pan add ghee, mustard seeds, cumin seeds, curry leaves, salt, turmeric powder, degi red chilli powder and sauté for a minute. Take mayonnaise in a bowl and add the tempering on it and mix it properly.

HOW TO MAKE YUMMY GUJARATI KHANDVI RECIPE//

GUJARATI KHANDVI Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4 Course: Breakfast Cuisine: Gujarati Ingredients For Khandvi Batter 1 cup Gram flour, बेसन 1 cup Curd, दही 2 cup Water, पानी 1 tsp Ginger paste, अदरक का पेस्ट 1 tsp Turmeric powder, हल्दी पाउडर ½ tsp Red chilli powder, लाल मिर्च पाउडर Salt to taste, नमक स्वादअनुसार For Filling 4 tbsp fresh Coconut, grated, नारियल कसा हुआ 2 tbsp Coriander leaves, finely chopped, धनिया पत्ती For Tempering 3 tsp Oil, तेल 3/4 tsp Mustard seeds, राइ 1 tsp Sesame seed, तिल 1 sprig Curry leaves, chopped, करी पत्ते ¼ tsp Asafoetida, हींग 2 Green chilli, slit, हरी मिर्च Salt to taste, नमक स्वादअनुसार Process In a bowl, add gram flour, curd, turmeric powder, red chilli powder and salt to taste. In another bowl, add 2 cups of water and ginger paste mix well. Add little by little water into the bowl and whisk well. Make sure there is no lump to the batter. In a kadai, add the mixture and cook stirring continuously till it becomes a smooth thick batter on medium flame. Quickly spread the mixture over the greased thalis as thinly as possible. while the batter is still hot. When cool, cut into strips two inches wide and sprinkle some grated coconut, coriander leaves and roll the strips tightly. For Tempering Heat oil in a pan, add mustard seeds, sesame seeds, curry leaves let it splutter. Add asafoetida, green chillies and salt to taste.

CRISPY SABUDANA VADA RECIPE//

SABUDANA VADA RECIPE Preparation time: 15-20 minutes  + (soaked) Cooking time: 20-25 minutes Serves: 3-4 Ingredients 1 cup Tapioca, साबूदाना 2 large Potato, boiled, grated, आलू 1 1/2 inch Ginger, finel

y chopped, अदरक (optional) 4 Green chillies, finely chopped, हरी मिर्च 10-12 Curry leaves, sliced, करी पत्ता 1/2 cup salted Peanut, crushed, मूंगफली 1 tsp Cumin seeds, जीरा Salt to taste, नमक स्वादानुसार ½ tbsp Curd, दही ¼ cup Coriander leaves, chopped, धनिया पत्ता A pinch of Baking soda, बेकिंग सोडा Oil for Frying, तेल For Sweet Curd 1 cup Curd, beaten दही 1 ½ tbsp Sugar, चीनी A pinch of Salt, नमक स्वादानुसार 1 small raw Mango, peeled, grated, कच्चा आम For  Garnish  Curd, दही Red chilli powder, लाल मिर्च पाउडर Coriander sprig, धनिया Process For Soaking Tapioca Firstly wash sabudana then soak it in 3/4 cup water for 6-8 hours For Sweet Curd In a bowl add curd, sugar, salt, grated raw mango and mix it properly. For Vada In a bowl add the soaked tapioca, grated potatoes, chopped ginger, green chillies, curry leaves, crushed peanuts, cumin seeds, salt to taste, curd, coriander leaves, baking soda and mix everything properly and form a dough. Now keep oil for heat in a kadhi and on the other side make small flat balls from the dough and make in hole in the centre of it. Fry them in medium hot oil until golden brown from both sides. Remove on absorbent paper to remove excess oil. Serve hot with the sweet curd.

YUMMY AND DELICIOUS ALOO CHAAT RECIPE//

ALOO CHAAT Preparation time: 10 minutes Cooking time: 10-15 minutes Serving: 4 Ingredients For Chaat Masala 1 ½ tsp Black pepper cons , काली मिर्च 3 tsp Cumin seeds , जीरा 2 tsp Fennel seeds , सौंफ ¼ tsp Carom seeds , अजवाइन 1 tsp Coriander seeds , धनिया के बीज Salt to taste , नमक स्वाद अनुसार 1 tsp Sugar , चीनी 1 ½ Dried mango powder, आमचूर 1 ½ tsp Red chilli powder , लाल मिर्च पाउडर For frying potatoes 4-5 tbsp Oil , तेल 3-4 Potatoes, boiled, cube, आलू For Chaat 1 medium Onion, finely chopped , प्याज 1 tsp Ginger, finely chopped , अदरक 2 tbsp Coriander leaves, chopped , धनिया के पत्ते 1-2 tsp Lemon juice/ Tamarind water , नींबू का रस/ इमली का पानी Process For Chaat Masala Heat a pan, add black peppercorns, cumin seeds, fennel seeds, carom seeds, coriander seeds dry roast them well. Transfer it to a plate and let it cool down. Transfer the masala into the grinder, add salt to taste, sugar, dried mango powder, red chilli powder and grind it into a fine powder. For frying potatoes Heat oil in a deep pan, add boiled cube potatoes and fry until crisp and golden brown from all the sides. Onces it's crisp, transfer it into a plate. For Chaat In a bowl, add fried potatoes, chopped onion, ginger, coriander leaves and lime juice and mix well. Serve immediately. Aloo chaat, street food recipe, chaat recipe, snacks recipe, easy chat recipe, chaat recipe

MUMBAI STYLE VEG FRANKIE RECIPE\\

DESI STYLE VEG HOT DOG RECIPE//

DESI VEG HOT DOG RECIPE Preparation time 10 minutes Cooking time 25-30 minutes Serving 4 Ingredients For Hot Dog Sauce 1 ½ tbsp Refined Oil , तेल 1 tsp Ginger, chopped , अदरक 1 tsp Garlic, chopped , लहसुन 2 medium Onion, sliced , प्याज 2 medium Tomatoes, chopped , टमाटर Salt to taste , नमक स्वादानुसार ½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर 2 tbsp Vinegar , सिरका 2 tbsp Sugar , चीनी 8-10 Kashmiri dry red chillies , soaked , सूखी लाल मिर्च Water , पानी 3 tbsp Tomato ketchup , टोमेटो केचप For Hot Dog Filling 2 tbsp Oil , तेल 1 tsp Garlic, chopped , लहसुन 1 tsp Ginger, chopped , अदरक ½ cup Capsicum, diced , शिमला मिर्च ¼ cup Soya Vadi powder , सोया वढी का पाउडर 1 ½ cup Soya Mince, soaked , सोया कीमा ½ cup Paneer, grated , पनीर ½ cup Hot dog sauce , हॉट डॉग सॉस 2 tbsp Coriander leaves, chopped , धनिया पत्ता For Assembling Hot Dog 2-4 Hot dog buns , हॉट डॉग बन 1 tbsp Veg Mayonnaise , म्योनीज 1 tbsp Hot dog sauce , हॉट डॉग सॉस 1 tsp Butter , मक्खन ¼ cup Cheese, grated , चीज Process For Hot Dog Sauce In a pan heat oil and add ginger, garlic, onion and saute it until light golden brown. Now add tomatoes, saute until cooked properly or soft. Then add salt, degi red chilli powder, vinegar and cook until the off smell of the vinegar is gone. Now add sugar, soaked kashmiri dry red chillies, water, tomato ketchup and mix everything properly, let it cook for 3-4 minutes. Remove in a bowl and blend it properly with the help of a hand blender. Keep aside for further use. For Hot Dog Filling In a pan heat oil and add ginger, garlic and capsicum and saute until lightly charred. Now add soya vadi powder saute until fragrant and then add the soaked soya mince, paneer mix everything once and add the hot dog sauce mix and finish with fresh coriander leaves. For Assembling Hot Dog Firstly take some filling and shape it like sausage and keep aside. Now cut the hot dog bun and apply mayonnaise and the hot dog sauce in it. Heat a flat pan and add butter, place the filling shaped like sausage and cook it until light brown on the outer side and also in the same pan heat the bun for a minute on both sides. Take the bun and keep the sausage shaped filling in it and grate a generous amount of cheese on it.
SECRET OF MAKING PERFECT FRENCH FRIES AT HOME RECIPE//

FRENCH FRIES RECIPE: Preparation time: 15 minutes + freezing Cooking time: 25 minutes Serves: 4 Ingredients:- 5-6 Milly Potatoes, peeled Salt to taste ½ tsp Paprika powder ¼ cup Parmesan Cheese Process:- ● Cut the potatoes in ½ cm thickness and put them in water for 15 minutes. ● In a pot, add water and keep it to simmering temperature, i.e, 80-85*C, and par-boil them. ● Once done, drain them in a flat tray and spread evenly. ● Deep freeze them for 1-1 ½ hour. ● Heat oil in a kadhai at 130*C for first frying. ● Remove them from freezer and fry them for about 80%. ● Once fried, remove them on a paper towel. ● Heat oil in a kadhai at 170*C for second frying. ● Fry them completely. Remove them on a paper towel. ● Transfer hot fries in a mixing bowl, sprinkle some salt and mix well. ● Sprinkle paprika powder and garnish with parmesan cheese. ● Serve hot. NOTE:- ● MILLY POTATOES HAVE EXCESS STARCH CONTENT, WHICH MAKES IT CRISPY. ● LEAVING THE POTATOES IN THE WATER RELEASES THE STARCH CONTENT. ● PARBOILING THEM ON A SIMMERING TEMPERATURE, COOKS IT EVENLY. PARBOIL THEM ABOUT 20% ● FREEZING THEM AFTER BOILING MAKES IT CRISPY AND PREVENTS FROM TURNING BLACK. ● DOUBLE FRYING MAKES IT CRISPIER.