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Main Ingredients | chickpeas, Eggs |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Difficult |
Others | Non Veg |
Ingredients list for Falafel Scotch Eggs With Ver Juice Tahini
- 1 1/2 cups chickpeas soaked overnight
- 4 Eggs boiled and peeled
- 4 tablespoons tahini paste
- 1 tablespoon ver juice
- 1 medium green capsicum
- 1 medium onion
- 8-10 fresh mint sprigs
- 5-6 + for garnishing fresh parsley sprigs
- 1 tablespoon cumin seeds
- 10-12 garlic cloves
- 1/2 tablespoon ginger finely chopped
- 1 teaspoon cinnamon powder
- for deep-frying Oil
- 4 tablespoons thick yogurt
- Salt to taste
- 1 tsp + fo roasted cumin powder
- Juice of ¼ lemon
Method
- Deseed and cut capsicum into dices. Roughly chop onion and place both of these in a bowl. Roughly chop mint sprigs and parsley sprigs and add.
- Dry roast cumin seeds till fragrant. Remove from heat and cool.
- Take drained chickpeas in a grinder jar. Add garlic, ginger, cinnamon powder, 3 tbsps tahini paste, roasted cumin seeds, onion, capsicum, mint and parsley and grind into a coarse paste. Transfer the paste in a bowl.
- Coat the eggs with a thin layer of ground chickpea mixture.
- Heat sufficient oil in a kadai. Deep-fry the coated eggs till golden and drain on absorbent paper.
- To make ver juice tahini, combine yogurt, remaining tahini paste, salt, roasted cumin powder, lemon juice in a bowl. Whisk well. Add ver juice and mix well.
- Halve the scotch eggs.
- Spread ver juice tahini on a serving dish in a circular way. Place the halved scotch eggs on it, garnish with few parsley sprigs and a pinch roasted cumin powder. Serve immediately.
Nutrition Info
Calories | 1350 |
Carbohydrates | 139 |
Protein | 64.5 |
Fat | 59.4 |
Other Fiber | Fiber-58.8gm |
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