Cooking time : 30-35 mins
Preparation: 34-40 rupees
Ingredients:
For the stuffing
For the batter :
Preparation: 34-40 rupees
Ingredients:
- Potolo ( parwal)( 6 nos)
- oil for frying
- salt .
For the stuffing
- onion ( 2 nos, medium sized ),
- ginger garlic paste ( 1 tsp),
- tomato sauce ( 3/4 tsp ),
- chilli powder ( 1/4 tsp ),
- kasuri methi ( 1/2 tsp ),
- fennel seeds ( 1/4 tsp),
- turmeric ( 1/4 tsp ).
For the batter :
- cornflour ( 3-4 tbs ),
- cumin powder ( 1/2 tsp ),
- chilli powder ( 1/3tsp),
- coriander powder ( 1/3 tsp ),
- ginger-garlic paste ( 1/4 tsp ),
- salt.
Preparation:
- Peel the potolo. Make a cut on the side and remove the inner seeds.
- Cut the onion into fine pieces.
- Add salt and turmeric to the potolo and keep aside.
- Mix all the ingredients along with a little water to form a thick batter/paste.
Cooking:
- Heat oil in a pan.
- Add the fennel seeds. Follow up with the onions. Stir fry for 3-4 mins. Now add the ginger garlic paste and turmeric.
- Cook till the raw smell of the ginger-garlic goes away.
- Add the kasuri methi and chilli powder and cook for 2-3 mins. Add tomato sauce, mix well and remove from the pan after 1-2 mins.
- Add some more oil and put in the potolo . Fry lightly till done. It takes about 5-6 mins.Remove from pan.
- Stuff the fried onion masala inside the potolo once slightly cooled.
- Dip the potolo in the batter and coat all the sides .
- Heat oil in a wok. Put the potolo into the hot oil. Fry for 4-5 mins or till done.
- Remove from the wok and serve as a starter or as a side dish for the main course.
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