You may also like......Bread Paneer Cabbage Roll and Brinjal (Eggplant) Crispies
Ingredients (Makes: 20 pieces)
For Cover
1 cup: Plain flour (maida)
2 tbsp: Warm oil
Salt to taste
Water to knead dough
For Filling
2 large: Potatoes (boiled, peeled, mashed)
1 : grated carrot
1/2 cup: Onion finely chopped
1/2 tsp: Ginger crushed
1/2 tsp: Garlic crushed
2-3: Green chillies crushed
1 tbsp: Coriander finely chopped
1/2 tsp: Lemon juice
1/2 tsp: Turmeric powder
1/2 tsp: Garam masala
1 tsp: Red chilli powder
Salt to taste
Oil to deep fry
Method
For Dough
Add oil, salt and little water to the flour. Mix well .Add more water and knead into soft dough. Cover with moist cloth, keep aside for 20 -30 minutes.
For Filling
Heat 3 tbsp. oil, add ginger, green chilli, garlic, Stir fry for a minute, add onion, saute till light brown. Add lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes ,carrots. Add chopped coriander leaves. Stir further 2 minutes. Keep aside.
Make a thin round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp of filling in the cone and seal third side as above. Put in hot oil, deep fry on low to medium till light brown. Drain on kitchen paper. Serve hot with coriander chutney or tomato sauce.
You may also like......Bread Paneer Cabbage Roll and Brinjal (Eggplant) Crispies
| < Prev | Next > |
|---|
