During my recent visit to my mom’s place I was invited for a dinner at my cousin P’s place who has moved in with her in laws after staying in Bangalore for a few years. She herself is a good cook and keeps trying new in her kitchen. She served me these deep fried, spicy and savoury stuff and told me that it is her MIL’s creation. One bite into it and I was craving for the recipe.
Post dinner I asked her can I click the pics and get the recipe, to which her MIL Sandhya Mavshi very generously agreed. She is a sweet heart, she explained me the recipe in utmost detail and I eagerly scribbled it down. Thanks Mavshi for the recipe, I thoroughly enjoyed eating and clicking this delicious savoury. I’m looking forward to learn more from you.
This can make an excellent evening snack and even a starter.
Kindly excuse me for the pics (night shots).
I am also excited to tell you that for my previous post Mozzarella-Baby Corn Fritters with Chilli Jam which I had learnt from Chef Parag Kanhere( celebrity chef), the Chef himself has appreciated and commented, thanks so much Chef, you surely made my day.
Ingredients For Stuffing
1tsp coriander pwd
1tsp cumin pwd
1tsp fennel seeds
6-7 small pods garlic
For the stuffing
1/2tsp red chilli pwd
1/4tsp turmeric pwd
the grinded paste
1 big onion chopped
4 medium sized boiled potatoes
1tsp lemon juice
1/4 cup urad dal flour (black lentil flour)
1/8 cup besan (chick pea flour)
red chilli pwd to taste
salt to taste
1tbsp hot oil shortening
a pinch of baking soda
oil for deep frying and bread slices
Grind together all ingredients under the heading ‘to grind’ to form a paste.
For the stuffing-
Heat 1/2tsp oil and add asafoetida followed by chopped onions and sauté. Add turmeric, chilli pwd, grinded paste, salt to taste and mashed potatoes. Cook for 2-3 mins. Cool and add lemon juice and chopped coriander.
Make small balls of the stuffing.
Mix all ingredients and enough water to make a batter ( dosa consistency).
Soak the bread lightly in water and squeeze out excess water.
Keep a stuffing ball in the centre of the bread and cover it from all the sides.
Dip this bread roll in the batter and deep fry on a medium flame. Remove on a kitchen towel.
Cut the batter fried roll into halves and serve with green chutney.