Chutney stuffed squares

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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.

Step 1

Ingredients for the crapes

Flour / maida1 cup
Saltto taste
Water1/4 cup or more
Oillittle 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.

Step 2

Filling ingredients

Chicken or meat minceboiled 1/4 kg
Ginger garlic paste 1/8 teaspoon each
Saltto taste
Turmeric powder1/4 teaspoon
Onions5 big chopped
Green chillies4 chopped
Mixed vegetablescarrots , beans , cabbage , green peas , capsicum ( red , green , yellow ) , mushrooms chopped and boiled in water with salt - 3 cups
Celerychopped 1 teaspoon
Tomato sauce 1 teaspoon
Light soya sauce1/4 teaspoon
Vinegar1/4 teaspoon
Red and green chilli sauce1/4 teaspoon each
Pepper powderto taste
Red chilli flakesto taste
Oil2 tablespoons

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.

Step 3

Chutney ingredients

Coriander leaves and stem1 bunch
Garlic4 cloves
Red dry chillies10
Tamarindgoose burry size
Grated coconut1/2 coconut
Oil1 teaspoon
Jaggery1/4 teaspoon
Saltto taste


  • 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.

Step 4

Other ingredients

Boiled eggs3 cut into half
Salt + pepperto taste
Bread crumbs2 cups
Oilto 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.