New Update
Main ingredients | Scraped fresh coconut, Carrot, Green peas, Potatoes, Spring roll sheets, Coriander powder, Cumin powder, Black pepper powder, Toasted white sesame seeds, Lemon juice |
Cuisine | Fusion |
Course | Snacks and starters |
Prep time | 20-25 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- ¼ cup scraped fresh coconut
- 1 large carrot, peeled, cut into ½ cm cubes and blanched
- ½ cup boiled green peas
- 2 medium potatoes, boiled peeled and cut into ½ cm cubes
- 8 spring roll sheets
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 green chillies, chopped
- Salt to taste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- A pinch of turmeric powder
- 1 teaspoon sugar
- Black pepper powder to taste
- 1½ tablespoons toasted white sesame seeds
- 2 tablespoons chopped fresh coriander leaves
- 2 teaspoons lemon juice
- Refined flour slurry as required
- Oil for deep frying
- Tomato ketchup for serving
Method
- To make the stuffing, heat oil in a small non-stick pan. Add onion and green chillies and sauté till translucent.
- Add carrot, green peas, salt, coriander powder, cumin powder, turmeric powder, sugar and black pepper powder and mix well. Cook on medium heat for 2 minutes.
- Add potatoes, coconut, sesame seeds and coriander leaves and mix well. Mash lightly with the back of the spoon. Cook for 2-3 minutes.
- Switch the heat off, add lemon juice and mix well. Take the pan off the heat and let the stuffing cool down to room temperature.
- Place each spring roll sheet on the worktop. Place a portion of stuffing at one end and brush refined flour slurry on all the edges. Fold in the sides and roll tightly.
- Heat sufficient oil in a kadai. Slide the prepared rolls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the rolls in a serving basket and serve hot with tomato ketchup.
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