Spicy and Tangy Pea Crescents

by HARISH SAVLA

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`SPICY N TANGY PEA CRECENTS` can be served as a `Farsan ` for Gujarti Menu or as a `Starter` or `Evening Snacks` or with a bowl of `Soup`. They are tangy-spicy and delicious.

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Spicy and Tangy Pea Crescents recipe - How to make Spicy and Tangy Pea Crescents

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Preparation Time: 12 mins Cooking Time: 15 mins Total Time: 27 mins 4Makes 4 serving
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Ingredients

For The Covering
1 cup whole wheat flour (gehun ka atta)
3/4 cup plain flour (maida)
1 tbsp sesame seeds (til)
salt to taste
2 tbsp oil and for deep frying

For The Filling
2 cups green peas
2 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup chopped onions
1 chopped tomato
2 tbsp tamarind (imli) pulp
1 1/2 tsp grated jaggery (gur)
2 tsp pav bhaji masala
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tbsp oil
2 tbsp chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
salt to taste

Method

For the filling

Blanch the greed peas in boiling water and refresh in cold water.
Lightly crush the green peas.
Heat oil add onion and sauté till translucent.
Add ginger–garlic paste and sauté for a minute.
Add tomato, tamarind pulp, jaggery, pav bhaji masala, chilli powder, haldi powder, dhania-jeera powder, salt and cook till tomato are pulpy.
Add the green peas and mix well.
Sprinkle little water and cook for 2-3 minutes. Add mint leaves, coriander and mix well. Allow to cool.

For the covering

Combine the wheat flour, maida, sesame seeds, salt, 2 tbsp oil and add enough water to prepare a stiff dough.
Knead well and keep aside for 20-30 minutes.

How to proceed

Knead the dough well and divide into small balls.
Roll each ball into puris , apply water on the edge , place little filling in the centre of the puris and fold in half. Press the edges to seal well.
Give the impression on the edges with a fork.
Deep fry in hot medium oil till light pinkish.
Serve with green chutney or ketchup.