Preparation time : 40 minutes
Cooking time : 15 minutes
Serves : 5 members
In my early days of blogging and exploring of food recipes through the world wide net, my favourite interest’s were filled and stuffed Indian snacks ( it’s still my favourite though ). I used to take note of all the recipes that interested me in my hand written cook book. Recently while cleaning my cook book shelf in the kitchen … dusting and wiping the cook books. I just flip pages of all my hand written cook books. This very recipe caught my interest at that moment. Well, the next thing was to try it. The long process and stages of this very recipe did get me tired but it all vanished away until I had my first taste bite of this divine stuffed square. I swear .. it was a perfect all in all one bite with taste and flavour. As I am typing, there is a tsunami of saliva in my mouth .. As a matter of fact, I have to have this snack right now.
Ingredients for the crapes
|Flour / maida||1 cup|
|Water||1/4 cup or more|
|Oil||little to grease|
Method for crapes
- Mix all the mentioned ingredients together except for oil to get a lump free loose batter.
- Heat a griddle. Grease with oil. Pour a ladle of the loose batter and rotate the griddle making sure the batter is spread evenly through out to get a thin crape. Once cooked on one side, flip over and cook further for 30 seconds. Remove and keep aside . Do the same with all the batter.
|Chicken or meat mince||boiled 1/4 kg|
|Ginger garlic paste||1/8 teaspoon each|
|Turmeric powder||1/4 teaspoon|
|Onions||5 big chopped|
|Green chillies||4 chopped|
|Mixed vegetables||carrots , beans , cabbage , green peas , capsicum ( red , green , yellow ) , mushrooms chopped and boiled in water with salt - 3 cups|
|Celery||chopped 1 teaspoon|
|Tomato sauce||1 teaspoon|
|Light soya sauce||1/4 teaspoon|
|Red and green chilli sauce||1/4 teaspoon each|
|Pepper powder||to taste|
|Red chilli flakes||to taste|
Method for filling:
- Heat oil in a non stick pan. Add onions and fry to translucent.
- Add green chilies,boiled chicken or minced meat, boiled chopped mixed vegetables, celery, salt, chilli flakes and pepper to taste. Add all the sauces and vinegar.
- Mix well and keep stirring for 3 minutes letting all the flavours infuse together.
- Remove from heat, cool and set aside.
|Coriander leaves and stem||1 bunch|
|Red dry chillies||10|
|Tamarind||goose burry size|
|Grated coconut||1/2 coconut|
- Heat oil, fry the red dry chillies to golden. Remove, then fry all the other ingredients except for jaggery to golden separately. Remove and cool completely. Grind together along with jaggery and salt to taste in a food processor adding very little water to a coarse paste. Taste and adjust seasoning.
|Boiled eggs||3 cut into half|
|Salt + pepper||to taste|
|Bread crumbs||2 cups|
|Oil||to shallow fry|
How to proceed
- Place one crape over a clean work surface. Top with 1 tablespoon of cooled filling mix in the middle. Spread it out to a square shape with in the crape.
- Top with 1 teaspoon of coriander chutney and spread it over the filling.
- Sprinkle salt and pepper over the cut boiled eggs. Place one half of boiled egg over the chutney. Fold the sides of the crapes towards the center. Now fold in the top and down portion of the crape in wards to get a square shape stuffed square. Do the same to all the crapes, filling, chutney and boiled eggs. Keep aside.
- Beat 2 eggs with salt and pepper to taste. Toss the folded stuffed squares with beaten eggs. Remove and toss over bread crumbs making sure the bread crumbs has stuck all around well. Do the same to all the stuffed squares. Keep aside.
- Heat a griddle with little oil. Shallow fry the stuffed squares to golden and crisp on both sides. Remove from heat. Cut into triangles and serve hot.