Recipestable

Tag: fried food

  • Very Veggie Box Patties Recipe

    Very Veggie Box Patties Recipe

    Very Veggie Box patties, the name itself rings in your ear, doesn’t it?
    You must be wondering is it a box or a patty 😉

    The unique and interesting name is because of the way the these patties are folded and made, like wrapping a box. A savory veggie filling is put inside samosa wrappers and then deep fried.

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    Very Veggie Box Patties Recipe

    So what exactly are Very Veggie Box Patties? 

    If you are not familiar with box Patties, they are a deep-fried Pakistani pastry snack usually filled with something savory. They are called box patties because their shape resembles a square box which is made by overlapping two samosa wrapper sheets. They are loved all throughout the year but they become almost a staple in every household during Ramadan on the Iftar tables.

    Very Veggie Box Patties Recipe ~ Ramadan snack doesn’t get better than this!

    Ingredients in This Very Veggie Box Patties?

    Not only are these simple to make (they require nothing more than few veggies, seasoning and samosa sheets), but the stuffing possibilities are endless!

    1. Veggies: I used carrots, green peas, sweet corn, capsicum, boiled potatoes, cabbage.
    2. Olives: Green and Black Olives
    3. Seasoning: Black pepper, red Pepper flakes, salt
    4. Sauce: red chili Sauce and soy sauce
    That’s all you need to make this Very Veggie Box Patties ! Surprisingly simple ?

    How to Make this Veggie Box Patties:

    This Very Veggie Box Patties recipe is so easy to make and simple that definitely it’s worth trying.

    1. Prepare the Filling: I start off with sautéing veggies to which I add boiled green peas, potatoes, carrot, capsicum, cabbage and sweet corn and olives. Then season it with salt, black pepper, red chili flakes, soy sauce and for an extra kick red chili sauce . 

    2. Prepare the Box Patties: Then put two samosa sheets in a cross pattern, one over the other so they make a + (plus) sign. Then put some veggie filling in the middle. Fold each of the edges one by one over each creating a parcel.
    3. Frying: Then deep fry on medium flame till crispy and golden. You can fry these in advance and keep them in the oven on warm mode and serve when required.

    Very Veggie Box Patties Recipe

    Can I play around with the filling?

    Yes, you can! In this recipe, I have used vegetables carrot, cabbage, capsicum, corn and olives. Some options that I suggest are:

    • For a meaty version use chicken or beef instead of veggies or use shredded cottage cheese (paneer) instead of meat for a vegetarian option. Just make sure that the protein in the filling is cooked through. As the box patties are only fried for a few minutes, I wouldn’t suggest to put raw meat.
    • Skip the vegetables, or add more vegetables. Such as French beans carrots, black olives, green chilies, mushrooms or broccoli. 
    • If you are using large vegetables like broccoli or carrots, make sure they are finely chopped. Pulsing them in the processor for a few seconds will work.
    • Add some taco seasoning for a Mexican twist or experiment with other spice blends. 😛
    • To give a different taste to the patties box, you can also add pizza seasoning or Oregano and Chili Flakes to the vegetable stuffing.
    Very Veggie Box Patties Recipe
    Very Veggie Box Patties Recipe

    Other variations to this Very Veggie Box Patties?

    • Healthy Alternative: These square shaped patties are filled with a flavorful veggie filling. The chewiness of the veggie stuffing and the crunchiness of the covering, is a delicious combination. There are two options, baking or frying. If you do not like oil, you can bake it in pre-heated oven for 15 minutes or until crispy and golden brown. Deep frying obviously gives best results but they can also be baked or air-fried.
    • Wrappers: If you do not get samosa sheets , then cut the spring roll sheets into strips. The trimmings you can fry and keep them to garnish your soups or salads.
    • Extra Crispness: For extra crispiness, roll them with Bread Crumbs before frying.
    Very Veggie Box Patties Recipe
    Very Veggie Box Patties Recipe

    Can I freeze them? 

    Definitely!

    1. Grease a tray (can be plastic or a baking tray) and lay out the box patties one by one on it, making sure there is space between each one of them.
    2. Keep them in the freezer for an hour or so till they are partially frozen. Once they are frozen, carefully remove them from the tray and place them in a plastic box or  zip lock bags.
    3. To make the box patties, just take them out of the freezer, thawed and deep fry on medium heat until crispy and golden brown. 
    4. This recipe actually makes a large batch that can be easily frozen and is just the thing to have on hand for impromptu guests or if you are in the mood for a light snack to enjoy with your evening tea.

    Bismillah let’s get started.
    Check it out Very Veggie Box Patties Recipe and printable version here!!

    Very Veggie Box Patties Recipe

    These square shaped patties are filled with a flavorful veggie filling. The chewiness of the veggie stuffing and the crunchiness of the covering, is a delicious combination.

    For Veggie Filling:

    • 1-1/2 cups cabbage (shredded)
    • 1 cup carrot (chopped)
    • 1 cup green capsicum (chopped)
    • 1 cup boiled potatoes (chopped)
    • 1 cup boiled green peas
    • 1 /2 cup sweet corn
    • 2-3 green and black olives (sliced)
    • 2 tbsp oil
    • 1/2 tsp crushed red chili
    • 1/2 tsp red pepper powder
    • 1/2 tsp black pepper
    • salt to taste

    For Box Patties:

    • 24 samosa sheets
    • oil for deep frying
    • egg wash (for sheet binding)

    To Prepare the Filling:

    1. Heat 2 tbsp oil in a wok or deep pan over medium heat.
    2. Saute carrots, green peas, sweet corn for a minute then add capsicum along with boiled potatoes and cabbage.
    3. Stir fry 1-2 minutes (don’t over cooked the veggies).
    4. Season with salt, black pepper, and red chili flakes.
    5. Stir in the soy sauce and red chili sauce.
    6. Taste at this time and adjust the seasoning if required.
    7. Take it out the mixture in a bowl and let it cool.

    To Prepare the Box Patties:

    1. Thaw the samosa pastry according to package instructions.
    2. In a small bowl, lightly beat the egg and set aside.
    3. Take two strips of samosa sheets and put them in a cross pattern, one over the other so they make a + (plus) sign. (Watch the short video for a step by step tutorial on how to fold the box patties).
    4. Spread some egg where the + sign is being joined.
    5. Place the 2 tbsp veggie filling in the middle and spread the egg wash on the edges. Fold each of the edges one by one over each creating a parcel. Make sure the parcel is completely closed.
    6. At this point, you can freeze the box patties and keep them in the freezer for up to one month if you want.
    7. Heat oil in a deep pan over medium heat.
    8. Deep fry them in hot oil on medium flame till nice and golden Or you can even bake or air fry them.
    9. Remove box patties from the oil and drain on an absorbent paper.
    10. Delicious Very Veggie Box Patties are ready to serve.

    Serve them hot with Tomato Ketchup or Mint Chutney and Enjoy!

    Want more Tea Time Snack Inspiration? 

    Here are some other Snack recipes on my blog:

    Hope that you all enjoy this one as much as we have!  Cheers!

    Pin it for Later:

    Very Veggie Box Patties Recipe

    What are your favorite Tea Time Snacks? Leave me a comment below to inspire my next snack recipe!

  • Restaurant Style Tawa Fish Recipe

    Restaurant Style Tawa Fish Recipe

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    This Restaurant Style Tawa Fish is a thing of beauty, with its crispy golden crust and spicy, juicy flesh inside. It’s a super quick and can be ready in less than 20 minutes and tastes just like the restaurant’s you would think it’s  take-out. Recreate your favorite Tawa Fish cheaper and better at home!

    Restaurant Style Tawa Fish

    One of the things I find so much fun about food blogging as a living is putting myself up to the challenge of recreating restaurant favorites at home. Although often involving a series of trial and error, it’s very rewarding to come up with a homemade version that’s pretty close to, if not better, than the original.

    Restaurant Style Tawa Fish

    The way I cook this Tawa Fish is a little unorthodox – but it’s a highly effective, no fail method! A blast of heat in a griddle pan and a basting of mustard oil and fish own juices does wonders for plain fish.

    This Restaurant Style Tawa Fish is made with a basic combination of rice flour and desi seasonings. Don’t be fooled by the simplicity of this dish. The fish fries up crispy and delicious. The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of spicy fish with a toothsome crust, anointed with rice flour and spices, mustard oil , perfumed with fresh Lemon wedges, paired with apricot chutney and naan.

    Restaurant Style Tawa Fish

    Rohu and Catla (Thela) Fish are two excellent choices for Tawa Fish, but baam, cod, or any other mild white fish should work fine. You can use any fish but my preference is rohu, skin on or off, as long as it is not too thick. Be careful not to overcook thin fillets.
    If the fish starts browning too fast, reduce the heat and add a splash of mustard oil to prevent scorching, or squeeze in the juice of half a lemon.

    How to cook Perfect Tawa Fish every time!

    1. Use a heavy duty Griddle (Tawa) – it DOES NOT need to be a non stick griddle or pan! Contrary to popular belief, it’s not just about using a non stick pan. A thin, cheap non stick pan will cause the fish to be in closer and harsher contact with the stove, causing the fish to brown unevenly in the few minutes it’s on the stove. Some crispy patches, some not so crispy ones.
    Use a heavy duty Griddle (Tawa), like a cast iron pan or a good quality, heavy non stick frying pan. I love my Griddle Pan, it heats better, and more evenly, which really helps to get an even, golden, crispy crust.

    2. Heat the pan first before adding the oil – I have NEVER had problems with fish sticking to the pan since I adopted this technique. It’s just an easy way to ensure the oil is hot enough but not too hot (a common mistake people make).
    To do this, just heat a dry pan, and as soon as you see small wisps of smoke, add oil, swirl to coat base, then immediately add the fish.

    3. If it sticks a bit, do not move until it naturally releases – Most fish fillets will initially stick to the pan as they start to cook (unless you’re using so much oil you’re basically shallow frying them). But it naturally releases once the surface is cooked and golden.
    So give it a nudge, and if it doesn’t want to move, then it means that it’s not ready. So just leave it and try again in another 15 seconds or so!

    4. Pat fish dry – Dry fish = crispier surface. Especially important for thawed frozen fish.

    5. Keep Basting with a little oil and its own juices –  it will gives nice juicy flavor.

    Packed generously with a crunchy coating but there is so much more to it than what meets the eye! The flavor beneath the crunchy golden layer is delicious because of the magical spice that hits you with the first bite!! This is one fish that everyone is sure to love. Using this Restaurant Style Tawa Fish recipe, you’ll get perfectly flavored tawa fish.

    Restaurant Style Tawa Fish Recipe
    Restaurant Style Tawa Fish

    That’s one last picture before you go. So that you can get a close, hard look at this Restaurant Style Tawa Fish and get tempted. Oh so so tempted.

    Restaurant Style Tawa Fish
    Restaurant Style Tawa Fish Recipe

    Sauces or Chutney For Tawa Fish

    With well seasoned crispy golden texture outside and spicy juicy flesh inside, I don’t need anything more than a squeeze of fresh lemon. But I am a sauce person, so I never turn down a sauce even for fish! Here are my few favorite Sauces for Tawa Fish:

    • Apricot Chutney (Khubani Ki Chutney) for Tawa Fish – this is an absolute ripper. Totally restaurant worthy, few ingredients, the secret is to soak apricots before preparing the chutney.
    • Mint Tamarind Chutney for fish – a shop stopper kind of chutney with its tangy Minty flavor – made with fresh mint leaves and tamarind pulp.
    • Imli ki Chutney – traditionally thought of for fried fish but equally good with the Tawa Fish.
    • Data Chutney / Khajoor ki Chutney – This smooth chutney, which balances the tartness of vinegar with the sweetness of dates, is a delicious accompaniment to the Tawa Fish & Naan.
    • Brown Chutney – for Fish Mellow down the spice of fish by adding a little brown chutney.
    • Lemon Chutney  for Fish. Lip-smacking chutney to add more zesty flavor to Tawa Fish. It’s finger licking good!

    This Restaurant Style Tawa Fish recipe is ‘sea’riously worth trying , it’s cheaper to make at home and tastes so much better!

    Restaurant Style Tawa Fish Recipe

    A blast of heat in a griddle pan (tawa) and a basting of mustard oil does wonders for plain fish fillets. Give this Restaurant Style Tawa Fish Recipe a try, it’s cheaper to make at home and tastes so much better!

    • 1-1/2 kg Fish Fillets
    • 4 tbsp Lime Juice ((Khatti))
    • 2 tbsp Lemon Juice ((limo))
    • 1 tbsp ginger paste ((adrak paste))
    • 2 tbsp garlic paste ((lehsan paste))
    • 2 tbsp crushed red chili ((Kutti Lal Mirch))
    • 1 tbsp coriander powder ((sukha Dhainya))
    • 1 tbsp cumin seeds ((crushed zeera))
    • 1 tbsp all spice powder (( garam masala))
    • 1/2 teaspoon turmeric powder ((optional))
    • 1/2 teaspoon carom seeds (( ajwain))
    • salt to taste
    • 2 tbsp plain flour
    • 1 tbsp rice flour
    • 1 tbsp water
    • oil for shallow frying
    • chaat masala (for sprinkling)

    For Garnishing:

    • Lemon Slices
    1. Cut off the fish head off directly behind the gills, if desired.

    2. Now rinse he fish of, inside and out, in cool water then cut fish into halves, lengthwise.

    3. Pat fillets dry with a paper towel.

    4. Sprinkle lime juice and lemon juice over the fish.
    5. Put salt and ginger-garlic paste on the fish.

    6. In a small bowl, mix together the rice flour, plain flour, red chili, coriander powder, cumin powder, all spice powder, turmeric powder, carom seeds (ajwain) with 1 tablespoon water and make a smooth paste.

    7. Dab this paste onto fish and refrigerate for 6 hours or preferably overnight. Remove from the fridge and strain excess water.

    8. Heat a large griddle (tawa) or cast-iron pan over high heat.

    9. Remove from the fridge and strain excess water.
    10. Heat a large griddle over medium heat.

    11. When the pan is hot, add the mustard oil ( you can use any cooking oil).

    12. Put the fish on the griddle, skin side down (if applicable), laying them down away from your body.

    13. If fish fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.

    14. Lower heat to medium and let sizzle until fish is crispy, golden and caramelized around edges, about 5-7 minutes.

    15. Carefully flip fillets and add some mustard oil to the griddle.

    16. Tilt the griddle slightly to let the mustard oil pool at one end.

    17. Use a spoon to baste the fish with the mustard oil.

    18. Continue basting until golden all over and cooked through, 2-3 minutes more, depending on the thickness of your fish.

    19. Take it out in a serving platter when crispy and golden brown from outside and cooked from inside.

    20. Sprinkle chaat masala and lemon juice over it.

    21. Garnish with Lemon slices.

    22. Your Restaurant Style Tawa Fish is ready to eat. ENJOY!!

    Serve hot with naan, Laccha onion, apricot chutney and lemon wedges to add more taste.

    If I may, ahem, say so myself, I’ve had quite a few successes with copycatting recipes. Here are a few of my favorites if you’d like to check them out:

    English Style Fish & Chips Recipe
    Fish Tikka Boti Recipe
    Tangy Pan Fried Fish Recipe
    Fish Steak Recipe
    Crumb Fried Fish Recipe
    Sweet and Sour Fish Recipe


    In the mood for more Pakistani food? Forget takeout and make your very own “combo plate” with Restaurant Style Lahori Mutton Karahi, Mutton Nihari Spicy Mutton Pulao , Angara Qeema.

    Put your own spin on it. And lemme know how it turns out and do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @recipestable or Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.