Today’s recipe is a sweet variant of the regular patties that my mother makes more often.

Chickpeas puff patties

Time taken: 1 ½ hours

Makes 12

Ingredients:

• All-purpose flour – 1 ½ cups
• Vegetable margarine – 3 tbsp (for dough) + 1 tbsp (for filling)
• Salt, to taste
• Yeast – 1 tbsp
• Chickpeas – 1 cup, boiled
• Scraped coconut – ½ cup
• Sugar – ¼ cup
• Cardamom – 1 tsp, crushed
• Low fat oil, for deep-frying

Method:

1. Mix the flour, salt and margarine in a bowl.
2. Add a little hot water to the yeast and add to the bowl. Mix well.
3. Knead the mixture to form the dough and divide the dough into 12 balls. Cover and keep aside for an hour.
4. Heat the sugar in a pan over low heat. After 1 min, add the freshly scraped coconut to the pan and stir fry for 2-3 mins.
5. Add 1 tbsp of margarine and crushed cardamom to the pan. Mix well and stir fry for 1 – 2 mins.
6. Add the boiled chickpeas to the pan and mix well. Remove pan from stove and let it cool.
7. Coarsely grind the chickpeas mixture in a blender. Divide the ground chickpeas filling into 12 portions.
8. Roll out the 12 balls of dough into circles. Scoop a portion of the chickpeas filling to the center of the circle. Fold the circular dough, by hand or using mold, into a half-moon shape over the filling.
9. Heat the oil for deep-frying. Fry the patties over low heat, 3 at a time, until golden brown.
10. Transfer the patties to a tray with grease absorbing paper.
11. Serve hot.

Recipe source: Raji Thillainathan.