Vegetable Parcels

Vegetable Parcels

Among friends we party every occasion possible, even weekends are celebrated. This time it was the month of Ramadan, and we had to have an Iftar party. We decided to have a potluck party, and each of us were asked to bring a dish of our choice. I love to keep to the authenticity of the occasion and got on to my research to find a perfect recipe for the occasion. During that week, Maria  posted a recipe on Stuffed Rotis and that was it, i knew this had to be the dish i would make for the event. Being a vegetarian, i improvised and got on to make a vegetarian version of the same. Everyone enjoyed it, and this snack has made a re-entry to my kitchen couple of times after that already.

Ingredients

Filling

Potato – 2 (medium) nos.
Tomato – ½ (medium) nos.
Red onion – 1 ½ (medium) nos.
Carrot – ½ (large) nos.
Green chili – 2 no’s / according to heat level reqd.
Cilantro leaves – 1 bunch
Garlic – 2 large cloves
Ginger – ½ in.
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Asafoetida – a pinch
Vegetable oil- 2 tblspns
Salt to taste 

Pastry

All-purpose flour – 1 1/2 cup
Whole-wheat flour – ½ cup
Vegetable oil – 2 tblspns
Dried Fenugreek leaves a pinch
Salt to taste 

Method

Filling: Boil potatoes in a pressure cooker with a pinch of turmeric powder and asafoetida. Roughly mash the potatoes and keep aside. In a skillet, heat two tablespoons of vegetable oil. Add chopped red onions and green chilies to the hot oil and sauté it until the onions turn translucent. Add finely minced garlic and ginger and sauté, when the raw smell disappears add the spice powders and stir well. To this add the chopped tomatoes and carrots, sauté until the carrots and tomatoes are cooked. Add the chopped herbs and stir. Finally add the potatoes and season well with salt. Mix well. Let this cook under heat for 2 minutes and then keep aside to cool.

Pastry: Add the flours, fenugreek leaves,oil and salt to a bowl. Gently mix the ingredients, until all are incorporated well. Add warm water to make soft pliable dough. Divide the dough to lemon sized balls. Flatten to make around 8cm dia. circles.

Assembly: To each flatten dough, add a teaspoonful of filling mixture. Fold this to form a semi-circle, and seal the edges well with a touch of water (the edges might open up while frying if not sealed well). At this stage the parcels can be frozen for later use.

Heat vegetable oil in a deep bottom vessel. When the oil is hot add the frozen/ fresh parcels to this. Deep fry the parcels until golden brown.

Serve hot with steaming cup of chai.

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6 Comments Add yours

  1. Sanjana says:

    Yup! This one was delicious! The NV version was the best appetizer at the Iftar!

    1. itzmeveena says:

      Thanks Sanjana! i enjoyed making this recipe so much. I am glad you like the non-veg version. 🙂

  2. shobhnaa says:

    oh you concocted a new recipe, that is looking a good combo of Indian ghujia in shape and pastry whereas filling is like samosa and momo. Nice invention, assuming it tastes delicious!

    1. Preveena says:

      I really enjoyed making this snack, quite simple and lot of flavour. This is also a version of an empanada.

      1. shobhnaa says:

        okay… thanks for acquainting me a new dish that I got to know,is from Portugal and is also similar to calzones from Italy…. I think endless comparisions, if you start to make 🙂

      2. Preveena says:

        Shobhnaa! All cuisines are beautifully linked with each other in a way and I am learning something new everyday. Glad to share that experience here. 🙂

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