Spicy and Tangy Pea Crescents
by HARISH SAVLA
This recipe has been viewed 2500 times
`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.
- 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.
- 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.
- 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.
This recipe was contributed by HARISH SAVLA on 27 Aug 2013
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