Indo-Italian Crunchy Delight | Party Starter Recipe By Ruchi Bharani

Learn how to make Indo-Italian Crunchy Delight – Crispy Appetizer/Starter Recipe By Ruchi Bharani

A big THANK YOU to all the food lovers who have posted their lovely suggestions for naming this appetizer. We have closed the contest and as we had promised, we have named this recipe,’Indo-Italian Crunchy Delight’, suggested by our contest winner, Jasmine Joshi. Congratulations!
All others who commented, we appreciate your efforts and we thank you for the amazing response. Stay tuned to Rajshri food for more such thrilling food contests and keep sending us your feedbacks.

Ingredients:
1/4 cup zucchini finely chopped
1/4 cup celery
1/4 cup capsicum finely chopped
1/4 cup onion finely chopped
2 Baby corn finely chopped
1 tbsp. olive oil
1/2 tsp. red chilli flakes
1 tbsp. sauce
Salt to taste
1/4 cup yellow sweet corn boiled
2 tbsp cheese
1 tsp pizza seasoning
1/4 tsp garlic paste
Few drops of tabasco sauce

Method:

To make the filling:
– Heat some oil in a pan and add garlic paste, finely chopped celery and finely chopped onion and saute them nicely.
– Then add some finely chopped capsicum, zucchini, baby corn, and some boiled yellow corn and stir-fry the vegetables quickly.
– Put in some basal leaves, salt to taste, Italian pizza seasoning and some red chilli flakes and mix everything properly.
– Let the filling cool down completely.

To make the dipping sauce:
– Take some mayonnaise sauce in a bowl and add some tomato ketchup, few drops of Tabasco and a small amount of garlic paste to it and mix them all together.
– The dipping sauce is ready.

To make the pockets:
– Take some samosa sheets/spring roll sheets and cut in into 2 equal halves.
– Fold the halves and again cut them into half in order to get small square pieces of the samosa sheets.
– Take some all purpose flour paste and mix a little bit of water with it, thus, this paste will act as a glue to stick the samosa pattis.
– Apply this paste at the edges of all four sides of the samosa patti and start putting a tsp. of the filling at the centre.
– Fold the sheet into half and press it at the edges.
– Fry these small pockets until they turn golden-brown.
– The delicious appetizer is ready to serve.

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No matter how many other appetizer recipes I have in my book I’m always falling short of them I know another appetizer recipe but trust me it’s super quick and easy and you’re going to love it heat a little bit of oil once the oil is nice and hot I’m going to add garlic

Paste and some finely chopped celery after that sauté the onions capsicum zucchini baby corn some boiled yellow corn just stir fry the vegetables quickly and I’m also going to tear in some basil leaves salt to taste Italian pizza seasoning if you don’t have that you can always add some

Mixed herb and also some chili flakes just mix everything properly and turn off the flame this filling is ready and let it cool down completely while the filling is cooling down I’m going to quickly make the dipping sauce for it I have some me is

Over here I’m going to add a little bit of ketchup Tabasco just a few drops very little garlic paste and mix it together and the dipping sauce is ready I’m going to use these Samosa butties they’re easily available in the market but if you don’t find them you can either use

Spring roll sheets or even wanton sheets just get them out of this bag what I’m going to do is just make a marking like fold it into half just cut it with the help of a pizza cutter and now I’m going to fold it into half again and cut it

Again so I have these small strips of the Samosa putty I’ve made some allpurpose flour paste over here and I’ve added just a little bit of water and this acts like a glue to stick the Samosa putty now in every strip I’m going to apply a little bit of this

Paste on the edges on all the four sides I’m just going to put like a teaspoon of the filling in the center and fold it into half press the edges and seal them properly remove the Samosa putty out of the refrigerator just before using them otherwise they’re going to dry

Out make sure you press all the air out and don’t fill too much of the Filling you can make these Pockets earlier and half fry and keep them or just make it last minute take few a few minutes and fry them just press the edges once before adding it to the oil and Fry every batch that you’ve sealed fry them till you get a nice golden brown

Color let’s remove these These are ready did you guys notice that I haven’t named the recipe yet that’s because I want you guys to suggest a name so post your suggestions in the comment section below and let’s see who wins