Spicy and Tangy Pea Crescents
by HARISH SAVLA
27 Aug 2013
This recipe has been viewed 6443 times
`SPICY N TANGY PEA CRECENTS` can be served as a `Farsan ` for Gujarti Menu or as a `Starter` or `Evening Snacks` or with a bowl of `Soup`. They are tangy-spicy and delicious.
Spicy and Tangy Pea Crescents recipe - How to make Spicy and Tangy Pea Crescents
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
For The Covering
1 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
1 tbsp sesame seeds (til)
salt to taste
2 tbsp oil and for deep frying
For The Filling
2 cups green peas
2 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup chopped onions
1 chopped tomato
2 tbsp tamarind (imli) pulp
1 1/2 tsp grated jaggery (gur)
2 tsp pav bhaji masala
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tbsp oil
2 tbsp chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
salt to taste
Method
For the filling
For the covering
How to proceed
For the filling
- For the filling
- Blanch the greed peas in boiling water and refresh in cold water.
- Lightly crush the green peas.
- Heat oil add onion and sauté till translucent.
- Add ginger–garlic paste and sauté for a minute.
- Add tomato, tamarind pulp, jaggery, pav bhaji masala, chilli powder, haldi powder, dhania-jeera powder, salt and cook till tomato are pulpy.
- Add the green peas and mix well.
- Sprinkle little water and cook for 2-3 minutes. Add mint leaves, coriander and mix well. Allow to cool.
For the covering
- For the covering
- Combine the wheat flour, maida, sesame seeds, salt, 2 tbsp oil and add enough water to prepare a stiff dough.
- Knead well and keep aside for 20-30 minutes.
How to proceed
- How to proceed
- Knead the dough well and divide into small balls.
- Roll each ball into puris , apply water on the edge , place little filling in the centre of the puris and fold in half. Press the edges to seal well.
- Give the impression on the edges with a fork.
- Deep fry in hot medium oil till light pinkish.
- Serve with green chutney or ketchup.
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