How to make Falafel Scotch Eggs With Ver Juice Tahini -
This is a splendid recipe for Falafel Scotch eggs that yields an envious crisp outer layer. It truly comes into its own when paired with the tahini dressing & mixed green leafs. These falafel Scotch eggs reheat very well and are even delicious cold, and are perfect on a salad.
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : chickpeas, Eggs (अंडे)
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Falafel Scotch Eggs With Ver Juice Tahini checkout Falafel, Falafel, Thai Chilli Cakes, Chole Canapes . You can also find more Snacks and Starters recipes like Chicken Nuggets Stick-SK Khazana Fried Tomatoes Croquettas Sweet And Sour Prawns (Parsi Style)
Falafel Scotch Eggs With Ver Juice Tahini Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Falafel Scotch Eggs With Ver Juice Tahini Recipe
chickpeas soaked overnight 1 1/2 cups
Eggs boiled and peeled 4
tahini paste 4 tablespoons
ver juice 1 tablespoon
green capsicum 1 medium
onion 1 medium
fresh mint sprigs 8-10
fresh parsley sprigs 5-6 + for garnishing
cumin seeds 1 tablespoon
garlic cloves 10-12
ginger finely chopped 1/2 tablespoon
cinnamon powder 1 teaspoon
Oil for deep-frying
thick yogurt 4 tablespoons
Salt to taste
roasted cumin powder 1 tsp + fo
Juice of ¼ lemon
Method
Step 1
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.
Step 2
Dry roast cumin seeds till fragrant. Remove from heat and cool.
Step 3
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.
Step 4
Coat the eggs with a thin layer of ground chickpea mixture.
Step 5
Heat sufficient oil in a kadai. Deep-fry the coated eggs till golden and drain on absorbent paper.
Step 6
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.
Step 7
Halve the scotch eggs.
Step 8
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 Kcal
Carbohydrates : 139 gm
Protein : 64.5 gm
Fat : 59.4 gm
Other : Fiber-58.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.