Matar potli

Friday - - Leisure -

(makes 12) (Deep-fried pas­try pouches stuffed with spicy peas)

Prep time: 30 mins

Cook­ing time: 15 mins In­gre­di­ents 2 tbsp oil, plus ex­tra for deep-fry­ing 1 small onion, finely chopped 50g frozen green peas, thawed and slightly crushed pinch finely chopped green chill­ies pinch finely chopped gin­ger 1 tsp red chilli pow­der pinch am­chur (dry mango) pow­der 1/2 tsp garam masala pow­der 100g maida (re­fined flour) pinch salt 1 tbsp ghee (clar­i­fied but­ter) Method 1. To pre­pare stuff­ing, heat 2 tbsp oil in a pan. Add onion and sauté over high heat un­til translu­cent. Add crushed peas, green chill­ies, gin­ger and salt. Mix and cook over low heat for 3-4 min­utes. Add red chilli, am­chur and garam masala pow­ders, mix well and leave to cool. 2. Mean­while, sieve maida and salt to­gether. Add ghee and enough wa­ter to make a stiff dough. 3. Di­vide dough into 12 por­tions and roll each into a ball. Flat­ten balls be­tween your palms then roll out into 3mm-thick discs. Dampen one side of discs with no more than a cou­ple of drops of wa­ter and place por­tions of stuff­ing in cen­tre. Pleat and bring edges to­gether over stuff­ing, twist­ing slightly to seal. 4. Heat oil for deep-fry­ing over a medium heat. Care­fully drop potlis into oil and deep-fry un­til golden brown and cooked through. Re­move, drain on kitchen pa­per and serve hot with spicy green chut­ney and tomato ketchup.

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