Ingredients:
• 1.5 cup Refined flour
• 1/4 cup Corn flour
• 3 tbsp cooking oil
• 5 drops Lemon juice
• 1/4 tsp baking powder
• 1 tsp salt
• Stuffing: 3 cups bean(moong) sprouts
• 1 cup boiled Potato
• 1 tbsp Green chillies
• 1.5 tsp chopped Ginger
• 15 Mint leaves
• 1 tsp Mango powder
• 1 tsp chilli powder
• 1 tsp salt
• 1/3 tsp Garam Masala
• 2.5 tbsp oil
• 1 tsp Cumin seeds
• 1/2 tsp Asafoetida
Method:
- Stuffing:
- Wash the bean sprouts well to remove the smell.
- Take 1 cup water,1/2 tsp sugar and bean sprouts in the pressure cooker and cook for 1 whistle on medium heat.
- Remove the cooker from the flame and then lift the whistle slightly with the help of a spoon and release the steam.
- Drain the sprouts in a colander (place a dish under the colander to collect the water, can use this water to make chapati dough or in any curry)
- Heat oil in a pan and add cumin, asafoetida and chopped green chillies.
- When cumin turn golden, add sprouts and saute on medium heat to remove the extra moisture.
- Now add all the spices, finely chopped potato and chopped mint and saute for a while.
- Take out in a bowl and let it cool to room temperature.
Dough:
- Take a bowl and add refined flour, corn flour, salt and baking powder.
- Mix and then add oil and rub well.
- Add just enough water and make a medium stiff dough.
- Cover and keep aside for 10 minutes.
- Make medium size balls from the dough and roll them into medium thin discs (poori)
- Place approx. 2 tbsp of filling in the center and fold from both the sides (apply little water on the sides before folding)
- Fold the roll as shown in the pics and gently press the joints.
- Heat oil in a pan and fry the rolls on medium heat till half done and then lower the flame and fry till golden in colour.
- Drain on a paper napkin and serve hot.
Tip:
You can substitute potato with boiled banana or cottage cheese.
Serving suggestions:
Serve with any tangy dip or ketchup.
Recipe and image courtesy: Maayeka