Deep-fried, cauliflower stuffed savoury patties recipe
ingredients
250 g (9 oz) Cauliflower (phool gobhi), cut into florets
1/4 cups (150 g) 5 oz Refined flour (maida)
1/4 cup (50 g) 1 3/4 oz Ghee
1 tsp (1 1/2 g) Onion seeds (kalonji)
Vegetable oil for frying
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Mango powder (amchur)
1 tsp (5 g) Green chillies, chopped
2 tsp (8 g) Salt
1/2 tsp (1 g) Turmeric (haldi) powder
1/4 cups (150 g) 5 oz Refined flour (maida)
1/4 cup (50 g) 1 3/4 oz Ghee
1 tsp (1 1/2 g) Onion seeds (kalonji)
Vegetable oil for frying
1 tsp (2 g) Cumin (jeera) seeds
1 tsp (2 g) Mango powder (amchur)
1 tsp (5 g) Green chillies, chopped
2 tsp (8 g) Salt
1/2 tsp (1 g) Turmeric (haldi) powder
method
1. Mix together refined flour, ghee, and onion seeds. Add just enough water and knead into a stiff dough. Keep aside.
2. Heat the oil; deep-fry the cauliflower. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside to cool. Then chop into small pieces.
3. Heat the ghee and saute cumin seeds. Add mango powder, green chillies, salt, turmeric powder, and cauliflower. Mix well and remove from heat.
4. Divide the dough equally into small, lemon-sized balls. Roll out each ball out into discs, 6 inch - 8 inch in diameter.
5. Cut each disc into half, put 1/2 tbsp of the cauliflower filling in the middle of one half disc. Fold the disc into a triangular shape, enclosing the filling. Pinch the loose edges with your forefinger and thumb to seal. Likewise, prepare all the patties.
6. Reheat the oil in the wok (kadhai) and fry the patties on medium heat, till they are golden brown in colour. Remove and drain the excess oil. Serve hot.
2. Heat the oil; deep-fry the cauliflower. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside to cool. Then chop into small pieces.
3. Heat the ghee and saute cumin seeds. Add mango powder, green chillies, salt, turmeric powder, and cauliflower. Mix well and remove from heat.
4. Divide the dough equally into small, lemon-sized balls. Roll out each ball out into discs, 6 inch - 8 inch in diameter.
5. Cut each disc into half, put 1/2 tbsp of the cauliflower filling in the middle of one half disc. Fold the disc into a triangular shape, enclosing the filling. Pinch the loose edges with your forefinger and thumb to seal. Likewise, prepare all the patties.
6. Reheat the oil in the wok (kadhai) and fry the patties on medium heat, till they are golden brown in colour. Remove and drain the excess oil. Serve hot.
serving amount
makes: 6
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