Gold Bags

by Tarla Dalal

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Dainty pouches filled with spicy vegetables and tied with a blade of lemon grass.

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Gold Bags recipe - How to make Gold Bags

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Preparation Time: 30 mins Cooking Time: 10 mins Preparation Time: 30 Cooking Time: 10 min. Total Time: 801 hours 20 minutes 28Makes 25 to 30 servings
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Ingredients

For The Wrappers
1 1/2 cups plain flour (maida)
1/2 tsp salt

For The Filling
1 tsp chopped garlic (lehsun)
1 tsp chopped coriander (dhania)
1/2 tsp whole black peppercorns (kalimirch)
1 1/2 cups mashed potatoes
2 tbsp carrot , grated
2 tbsp roasted peanuts , ground
1 tbsp soy sauce
1/2 tsp sugar
1/2 tsp salt

Other Ingredients
1 tbsp cornflour , mixed with water to make a paste
oil for deep-frying

Method

For the wrappers

Sieve the flour and salt together.
Add the hot water gradually and make a soft dough.
Knead for a while and keep aside for 30 minutes.
Apply oil on your palm and knead the dough until it becomes smooth and elastic.
Roll out thinly on a floured surface, using a rolling pin and cut into 25 to 30 squares of 75 mm. (3").

For the filling

Pound the garlic, coriander and peppercorn in mortar to form a paste.
In a bowl, mix the paste with the mashed potatoes, carrots, peanuts, soya sauce, sugar and salt. Mix throughly.

How to proceed

Place a spring roll sheet on a dry surface.
Fold the gold bags as illustrasted in the diagram,refer handy tip.
Deep fry in hot oil till golden brown.
Drain and tie with a blade of lemon grass.
Serve hot with a dip of your choice.

Handy tip:

Spoon a little of the filling mixture in the centre of a wrapper square and gather all the 4 corners in the centre to form a pouch.
Seal the centre of the fold with a little cornflour paste.
Fluff out the gathers to make it look like a money bag.

Tips