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INGREDIENTS


Cheese Pockets


Servings - 2 - 3


INGREDIENTS
(For Dough)
All purpose flour - 300 grams
Ghee - 50 milliliters
Salt - 1 teaspoon
Water - 150 milliliters


(For Stuffing)
Grated paneer - 250 grams
Processed cheese - 100 grams
Cheddar cheese - 50 grams
Bell pepper - 120 grams
Onions - 50 grams
Coriander - 5 grams
Oregano - 1 tablespoon
Chilli flakes - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon


(For Dipping)
Schezwan sauce - 60 grams
Tomato sauce - 60 grams
Powdered brown sugar - 1 tablespoon
Vinegar - 1 tablespoon
Oil - for frying


PREPARATION


(For Dough)
1. In a mixing bowl, add 300 grams all purpose flour, 50 milliliters ghee, 1 teaspoon salt and mix it well.
2. Add 150 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.


(For Stuffing)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.


(For Dipping)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.


(For Cheese Pockets)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Cut out circles from it.
3. Add the prepared stuffing on it.
4. Fold it carefully to make a semicircle and press it lightly to seal the edges. (See Video)
5. Press the edges with the help of a fork to make a pattern.
6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Serve hot with prepared dipping.

Cheese Burst Spring Roll

Servings - 2 - 3

INGREDIENTS
Oil - 20 milliliters
Onions - 100 grams
Carrots - 50 grams
Cabbage - 50 grams
Bell pepper - 150 grams
Sweet corn - 50 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Mixed herbs - 1 tablespoon
Chilli flakes - 1 teaspoon
Black pepper - 1 teaspoon
Cheddar cheese - 100 grams
Mozzarella cheese - 100 grams
Mixed herbs - 1 tablespoon
Chilli flakes - 1 tablespoon
All purpose flour - 30 grams
Water
Spring roll sheets
Oil - for frying