Bhojan Bites

  Crispy Pinwheel Samosas in Your Instant Pot Air Fryer Love samosas but hate the hassle of deep frying? Try these crispy, golden pinwheel samosas made with homemade dough and a spiced potato filling—air fryer style! Perfect for snacks, tea, or parties. Ingredients Dough: ½ cup all-purpose flour ½ tbsp semolina (sooji) 1½ tbsp oil ¼ tsp salt ¼ cup lukewarm water Filling: 2 boiled potatoes, mashed ½ cup peas 1 chopped green chili ½ tsp cumin seeds 1 tsp coriander powder ¼ tsp garam masala 1 tsp mango powder (amchur) Salt to taste Optional: cashews & raisins How to Make Pinwheel Samosas Dough: Mix flour, semolina, salt, and oil. Add water and knead soft dough. Rest 20 min. Filling: Sauté cumin seeds, chili, peas, and mashed potatoes with spices. Cool. Shape: Roll dough rectangles, spread filling, roll into logs, slice 1‑inch pinwheels. Air Fry: Preheat 370°F. Cook 10–12 min, flipping halfway. Optional: spray a ...

This Instant Pot rice kheer made using slow cook mode is creamy, aromatic, and close to traditional halwai-style kheer. I sautéed the rice in ghee first, slow cooked it in milk, and finished it with a fragrant ghee dry fruits tadka —simple but very flavorful. How I Made It Sauté soaked basmati rice in ghee using Sauté (LOW) Add milk, sugar, and saffron Cook on Instant Pot Slow Cook – HIGH for 4–5 hours Stir and check every hour Add chopped almonds in the last hour Once the kheer thickened, I finished it with a hot tadka of ghee, chopped nuts, chironji, raisins, and freshly ground cardamom . Why This Method Works Ghee-sautéed rice adds depth and aroma Slow cooking thickens milk naturally Final tadka gives festive flavor No pressure cooking, no burn warning Tips Always keep the lid vented or use a glass lid Use full-fat milk Kheer thickens more as it cools Add warm milk while reheating if needed

Ram Laddu chaat is a beloved Delhi street food made with coarsely ground chana dal, deep-fried until crisp, and served hot as a savory chaat. These are not sweet laddus , but spicy fritters topped with fresh ingredients and bold flavors. In this version, I added a simple twist by mixing finely chopped mooli (radish) leaves directly into the Ram Laddu batter . The leaves add a subtle earthy flavor and freshness, making great use of something that’s often thrown away. I served the chaat with imli chutney , smooth whipped yogurt , and a light sprinkle of spices. Ingredients (Serves 3) Ram Laddu 1 cup chana dal (soaked 4–5 hours) 1–2 green chilies ½ inch ginger Salt to taste Pinch of hing 2–3 tbsp finely chopped mooli leaves Oil for frying Toppings Grated mooli (radish) Imli chutney Whipped yogurt (smooth, lightly salted) Roasted cumin powder Red chili powder Chaat masala (a light sprinkle) Lemon juice Fresh coriander Method Grind s...