Ingredients:
• For Pastry:
• 2 cup – flour (maida)
• 1/2 cup – cold Butter
• 1 – Egg yolk
• 1/2 tsp – salt
• ice cold water to mix
• For Filling:
• 1/2 cup – paneer, crumbled
• 1/2 cup – cooked kidney beans(rajma)
• 1/2 cup – onion, chopped
• 1/2 cup – Tomato puree
• 1 tsp – garlic, minced
• 1 tsp – chilli powder
• 1 tsp – cumin powder
• 2 tbsp – coriander leaves, chopped
• salt to taste
• 2 tbsp – oil
Method:
- For pastry:
- Mix flour with salt. Add butter in small pieces and mix with finger tips till it is evenly distributed in the flour.
- Add lightly beaten egg yolk (reserve the white) and 2 to 3 tbsp of water. Gather the mixture into a ball of crumbly dough that just holds together.
- Cover and leave in refrigerator.
- For Filling:
- Heat the oil and fry garlic and onion till fragrant.
- Add chilli and cumin powders, cook stirring for few seconds.
- Add tomato puree, kidney beans and paneer.
- Add salt to taste. Simmer for 2 mins.
- Remove from heat and stir in coriander leaves. Leave aside to cool.
- Roll out the pastry to 4 mm thickness. Cut with 6 cm round cutter.
- Beat the egg white lightly.
- Place some filling on each pastry round and fold the other half over the filling.
- Seal the edges with egg white.
- Place the popovers on a greased baking sheet.
- Brush with egg white and bake in hot oven at 200 degree C for 10 mins.
- Reduce the oven temperature to 170 degree C and bake till the popovers are golden brown (about 15 mins).
Recipe courtesy of Chandra Bhatt