Top 3 Monsoon Recipes with Apple Foods

Monsoon’s coming, and guess what? Whether you use Apple Besan or Apple Maida, they are here to give your kitchen the companionship during rainy days. It is officially the season of pakoras, samosas, kachoris, and bhajiyas with tea!

Remember the good old days of sitting on your balcony as you look at the rain falling on the roads, while munching on samosas and pakoras, also sipping tea! Hmm. Relive all those days now with Apple Besan and Maida. Made hygienically in a top-notch manufacturing facility in Gujarat’s Rajkot, Apple Besan is one of the leading gram flours. Let’s look at what you can make with Apple Besan and Apple Maida this monsoon:

1. Pakoras

It is not monsoon until there’s crispy pakoras involved. Try this easy yet delicious recipe for pakoras with Apple Besan:

Ingredients:

1 cup Apple besan

1 onion, chopped

1-2 green chilies, chopped

1 tsp cumin seeds

1 tsp ajwain

1 tsp red chilli powder

1 tsp turmeric powder

Salt 

Water 

Oil for deep frying

 

Instructions:

1. In a bowl, add Apple Besan, all the chopped vegetables, red chilli powder, turmeric powder, ajwain, cumin seeds and salt. 
2. Slowly add water to make a thick batter. 
3. In a pan, add oil and let it heat on medium heat.
4. Add small spoonfuls of batter into the oil and let it deep fry until they turn brownish. 
5. Toss the pakoras to ensure that they are fried properly.
6. Remove the pakoras and drain it on paper towels to remove excess oil.

Sit on your balcony and enjoy crispy pakoras with chutney and ketchup!

2. Samosa

Nothing beats a good samosa when it comes to satisfying your rainy day cravings. Try this recipe with Apple Maida: 

Ingredients:

2 cups Apple Maida

2 tbsp oil

1/2 tsp salt

Water

3-4 potatoes (boiled & mashed) 

1/2 cup peas

1 tbsp oil

1 tsp jeera

1 tsp mustard seeds

1 tsp coriander seeds (crushed)

1/2 tsp turmeric powder

1/2 tsp garam masala

1 tsp chilli powder 

1-2 green chilies (chopped)

1 tsp ginger (grated) 

Salt

Coriander leaves (chopped) 

1 tsp lemon juice

Oil for deep frying

 

Instructions:

1. In a bowl, mix Apple Maida, salt and add oil and mix to get a crumbly texture. 
2. Slowly add water and knead the dough. 
3. Cover the dough with a cloth or plate and let it rest for 30 minutes. 

Filling:

1. Heat oil in a pan and add jeera, mustard seeds and coriander seeds. Mix till you can feel an aroma. 
2. Add ginger, chopped green chilies and peas. Cook till the peas become soft. 
3. Add potatoes, haldi, garam masala, chilli powder and salt. Mix well. 
4. Cook for 3-4 minutes and add the lemon juice and coriander leaves. Mix well and let the mixture cool. 

Making the samosa:

1. Knead the dough for another 3-4 minutes to make it soft yet stiff. 
2. Make small balls to roll into oval shapes.
3. Roll out the balls into oval shapes and then cut from the centre to divide it into 2 parts.
4. Take one part and join the edges to make a cone like shape using water. 
5. Fill the cone with potato masala.
6. On the remaining edge, apply some water to dampen the dough and stick the edges to seal it, use pleats to ensure proper sealing. 
7. Repeat this process with all samosas.

Frying:

1. In a pan, add oil and let it heat over medium heat.
2. Slowly add samosas and let it fry.
3. Toss the samosa so that it gets cooked from all sides.
4. Remove the fried samosas and let excess oil be drained from paper towels. 

Enjoy fresh samosas with green chutney!

3. Pyaaz Kachoris

Rainy days call for some pyaaz kachoris that can swoon you away! Try this recipe with Apple Maida: 

Ingredients:

2 cups Apple maida

1/4 cup ghee

1/2 tsp salt

Water

2 onions, chopped

2-3 green chilies, chopped

1 tsp saunf

1 tsp jeera

1 tsp mustard seeds

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp garam masala

1 tsp amchur 

Salt

2 tablespoons Apple besan

Oil

Coriander leaves, chopped

Oil for deep frying

Instructions: 

1. In a mixing bowl, add Apple maida and salt, mix well. Add ghee and mix because breadcrumbs texture works best.
2. Gradually add water to make a soft dough. Cover it with damp cloth and let it rest.

Filling:

1. Heat oil in a pan. Add jeera, saunf and mustard seeds. Let them splutter.
2. Add onions and green chillies and sauté.
3. Add Apple besan and mix well for 2-3 minutes. 
4. Add the remaining spices and let it cook for another 2 minutes. 
5. Let the mixture cool off, add chopped coriander leaves and set aside. 

 

Making the kachoris:

1. Divide the dough into balls and roll them out in a small circle. 
2. Add a spoonful of filling in the middle to bring the edges together. Then, seal the kachori by pinching the edges. 
3. Gently press the balls to flatten them.
4. Heat oil in a pan over medium heat.
5. Put kachoris and turn occasionally to finally ensure they turn crispy.
6. Remove the fried kachoris and drain excess oil on paper towels. 

Serve hot pyaaz kachoris with chutney and sip tea!