Holi Brunch

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ALL THE HOLI RECIPES (SAMOSAS, DAL PAKWAN AND PRAGRI)  ARE HERE ON THIS PAGE.

Mawa Samosa

Samosa: Samosa mostly has a spicy filling. This time I made them filling in with  sweet mawa instead. 

Mawa Samosa

Incredients:

For the Filling

• 1/4 kilo or 250 gms mawa methai ( If you are taking plain mawa then you need to cook it very light and then add powdered sugar and nuts as per your choice)
• 1/2 cup powdered sugar

For the dough

• 1 1/2 cup all purpose flour\ maida
• 1 teaspoon salt
• 1/2 tea spoon ajwain\carom seeds
• 1/4 cup water
• 1 tablespoon Suji (optional) 
• 1 tablespoon oil

Instructions:

• For the dough add all the ingredients except water in the flour ( add the spices and salt, mix it will and then add oil). Mix well.
• Once this is done add water slowly and keep kneading it. If you need a bit more water add but make sure the dough is not soft.
• Keep it covered for 1/2 and hour or so.
• In the mean time prepare the mawa, if you have the ready made sweetened  mawa, then you don't have to do anything. But if you are sweetening it, then cook it a bit in a not stick pan. ( No ghee is required to cook this) 
• Once it is soft and a bit cooked add powdered sugar as per your taste.
• You can also add crusted nuts, I mostly just add just almonds.
• Now make small balls from the dough.
• Take one ball and roll it into a circle size of a medium chapati.
• Cut the circle in half creating two semi circles
• Now take a semi circle and brush some water just on the straight line edge. 
• Fold it in a cone making a pocket and joining the two ends.
• Fill in the Mawa.
• Now brush water on top too and press it close with your fingers.
• Secure the close making sure that there are no openings.
• Place it on a plate and continue the same with the rest of the balls.
• To fry it, heat up the oil for deep frying and keep the cook top on medium flame
• Fry the samosas until golden brown and serve it hot.

Kids love this as it is sweet and not spicy.

Dal Pakwan:

Dal Pakwan again is one of our Favourite Sunday or Holi brunch.

Ingredients
For the Pakwan

• 1 1/2 cup all purpose flour\ maida
• 1 teaspoon salt
• 1/2 tea spoon cumin seeds\jeera
• 1/4 cup water
• 1 tablespoon oil

For the Dal

• 3/4 cup chana dal\bengal gram dal
• 1 1/2 cup water
• 1/2 teaspoon salt (as per taste)
• 1/4 teaspoon turmeric
• 2 small or 1 medium potato
• 1 green chilli
• 1 teaspoon ginger

Tadka\ seasoing for the dal

• 1 tablespoon oil
• 1 teaspoon cumin seeds jeera

Instructions

For the Dal

• Soak the dal for at least 1/2 hour
• Now pressure cook the dal  with some salt and turmeric till half cooked
• After the dal is half cooked add chopped potatoes
• Add 1 green chilli  and ginger too.
• Pressure cook it again until the dal and the potatoes are cooked.
• Now, to do a tadka\ seasoning, add one small chopped onion in 1 tablespoon of oil and 1 teaspoon cumin seeds\ jeera.
• Pour the tadka in the dal.

For the Pakwan

• For the dough add all the ingredients except water in the flour ( add the spices and salt. Mix it will and add oil). Mix well.
• Once this is done add water slowly and keep kneading it. If you need a bit more water add but make sure the dough is not soft.
• Keep it covered for 1/2 and hour or so.
• Now make small balls from the dough.
• Take one ball and roll it into a thin circle size of a small chapati.
• Poke the rolled dough with a knife or fork making some tiny holes so that when fried it does not become a puri.
• Now deep fry in medium hot oil.
• Roll the rest of the balls and fry them to make pakwan.

Have this combo with both mint and date chutney.

Pragri.
Pragri is one of the Sindhi desserts that is always eaten during Holi , it is like Baklawa, very yum and high on calories :)

For the Syrup

• 2 cups sugar 
• 1 cup water

For the dough

• 1 and 1/2 cup Maida\All purpose flour
• 2 tablespoon Ghee
• 2 tablespoon water

Instructions:

For the Syrup

• Boil the water and sugar together. 
• Keep Stirring it.
• Add some cardamom and kesar\saffron
• Boil it until bit thick 

For the Pragri, do the below steps.

•  Make very small 4 balls and then roll them in small 4 thin puris
• Take one puri and brush some ghee and sprinkle some maida\all purpose flour on it
• Stack another puri on it and repeat the step 2 of brushing the ghee and sprinkling maida on it again.
• Stack the third puri and do the same
• Stack the last 4th puri and then roll it big. 

•  Now cut four strips.
• Again brush some ghee on one strip and sprinkle maida\flour on it and stack the second strip on
• Repeat the process till the fourth strip is staked 

• Now cut the long 4 layer strip in 4 and stack them one on top of other. Make sure you apply the ghee and the maida on each cut strip as you are stacking 

•  Now roll the stack. Try to roll it to a circle.
• Add the mawa\khoya and close it tight by brushing some water on the edge. 
• Make sure that the close is good and is not opening.

• Deep Fry in medium hot oil until golden brown.
• Now pour the syrup on it and garnish it with almonds.

Hope you enjoy this complete meal !