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Stuffed Parattas
  • Ingredients Required
    • Wheat flour 500GMS [as per need]
    • Onion 60 gm
    • Garam masala 10 gm
  • Hanuman Refined 40ml Groundnut Oil
    • Paneer 250 gm
    • Green Chilies 10 gm
    • Coriander leaves 10 gm
    • Salt To taste
    • Water to knead the dough
  • Procedure
    • Knead the flour into smooth dough
    • For filling, mashed paneer, finely chopped green chilies, onion and coriander leaves
    • Add salt and gram masala
    • Make stuffed paranthas and fry in Hanuman Groundnut Refined Oil
    • Serve hot with seasoned curd and pickles
Crispy Somasos
  • Filling Ingredients
    • Finely Chopped onion ½ cup
    • Chili powder 1 ½ tsp
    • Salt 1 tsp
    • Garam masala ½ tsp
    • Lemon juice 1 tbsp
    • Oil or ghee 2 tbsp
  • Covering Ingredients
    • Flour 2 cups
  • Hanuman Groundnut 5tsp [add extra 2 tsp for deep frying Oil [Palm / Sunflower]
    • Soda bicarb ½ tsp
    • Salt 1 ½ tsp
    • Crushed shah jeera 1 tsp
    • Approx. water 8 tsp
  • Procedure [Approx.20 pieces]
    • Sift flour with salt and soda bicarb, twice
    • Heat Hanuman oil add to flour and rub in
    • Add water and shah jeera covered for about an hour, before use
    • Take a small portion and roll out like a thick poorie
    • Cut it in two semi-circles
    • Heat oil, fry onion over low flame till light brown
    • Add salt, chili powder, garam masala and lemon juice
    • Cook for a few minutes covered and uncovered, till dry
    • Place filling on each semi-circle and shape into samosas, taking care that all the edges are well adhered with water
    • Deep fry samosas over medium heat, till crisp
    • Serve somasos

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