Ingredients:

• For the dough:

  • 2 cups Mughni Gold Maida
  • 1/4 teaspoon salt
  • 2 tablespoons oil
  • Water, as needed

• For the filling:

  • 2 medium potatoes, boiled and mashed
  • 1/2 cup green peas, boiled
  • 1 small onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, finely chopped (optional)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Oil for frying

• For sealing:

  • 2 tablespoons Mughni Gold Maida
  • 2 tablespoons water

Instructions:

1. In a mixing bowl, combine Mughni Gold Maida and salt for the dough. Add oil and mix well using your fingertips until the mixture resembles breadcrumbs.

2. Gradually add water, a little at a time, and knead until you have a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

3. Meanwhile, prepare the filling. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.

4. Add ginger-garlic paste and green chili (if using) and sauté for a minute. Then add coriander powder, turmeric powder, and garam masala. Stir well to combine.

5. Add mashed potatoes and boiled green peas to the pan. Mix everything together and cook for a few minutes. Season with salt to taste. Remove from heat and let the filling cool.

6. Now, divide the rested dough into small equal-sized balls. Roll each ball into a thin circular disc, like a chapati.

7. Cut the circular disc in half. Take one half and fold it into a cone shape, overlapping the edges. Use the Mughni Gold Maida-water mixture to seal the edges and form a cone.

8. Fill the cone with a spoonful of the prepared filling. Apply the Mughni Gold Maida-water mixture on the open edges and seal the samosa carefully.

9. Repeat the process with the remaining dough and filling to make more samosas.

10. Heat oil in a deep pan or kadai for frying. Once the oil is hot, carefully slide in the samosas and fry them on medium heat until they turn golden brown and crispy. Flip them occasionally for even cooking.

11. Once the samosas are cooked, remove them from the oil and drain on a paper towel to remove excess oil.

12. Serve the crispy Maida samosas hot with your favorite chutney or sauce.

Enjoy the delightful and crispy Maida samosas made with Mughni Gold Maida! They are perfect as an appetizer or tea-time snack.

Ingredients:

• 2 cups Mughni Gold Maida
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup plain yogurt
• 2 tablespoons oil
• 1/4 cup warm milk
• Butter or ghee for brushing

Instructions:

1. In a large mixing bowl, combine Mughni Gold Maida, sugar, salt, baking powder, and baking soda. Mix well to ensure all the dry ingredients are evenly combined.
2. Add yogurt and oil to the dry mixture. Mix it lightly with your fingertips until it resembles crumbly texture.
3. Slowly pour in warm milk while kneading the dough. Continue kneading until you have a soft and smooth dough. If needed, add a little more warm milk or water to adjust the consistency of the dough.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for about 2 hours at room temperature. This resting period allows the dough to ferment and develop flavor.
5. After the resting time, divide the dough into equal-sized portions. Take one portion and roll it into a small ball. Flatten the ball using your palm.
6. Dust the rolling surface and the flattened dough with some Mughni Gold Maida. Roll out the dough into an oval or round shape, about 1/4-inch thick. If the dough sticks to the rolling pin or surface, sprinkle some more Maida.
7. Heat a tawa or griddle over medium-high heat. Place the rolled naan on the hot tawa and cook for about a minute until bubbles start to appear on the surface.
8. Flip the naan and cook the other side for another minute. You will notice light brown spots forming on the naan. Press gently with a spatula to ensure even cooking.
9. Remove the naan from the tawa and brush it with melted butter or ghee. This will keep the naan soft and add flavor.
10. Repeat the process with the remaining dough portions, rolling and cooking each naan individually.
11. Serve the soft and fluffy Maida naans hot with your favorite curries, dals, or kebabs. They are perfect for scooping up delicious gravies or enjoying as a standalone bread.

Enjoy the delightful taste and soft texture of these homemade Maida naans made with Mughni Gold Maida. They are sure to elevate your dining experience and complement a variety of Indian dishes.