Tag Archives: Patties

Chickpeas puff patties

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

Puff pattiesIngredients:

  • 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.

Patties

Today’s recipe is that of savoury patties, a regular tea-time snack made by my mother at home.

Patties

Time taken: 45 mins – 1 hour

Makes 14

PattiesIngredients:

  • Flour – 1 ½ cups
  • Potato – 2 tbsp, chopped
  • Carrot – 2 tbsp, chopped
  • Beans – 1 or 2, chopped
  • Green peas – 2 tbsp
  • Cabbage – 2 tbsp, shredded
  • Leeks – ½, chopped
  • Onion – ½ , chopped
  • Ginger – ½ “ piece, chopped
  • Garlic – 2 or 3 cloves, chopped
  • Celery – 1 sprig
  • Curry leaves – 1 sprig
  • Fennel seeds – 1 tsp
  • Curry powder – 2 tsp
  • Salt, to taste
  • Low fat oil, as required

Method:

  1. Mix 1 tbsp oil with the flour and salt and stir in ¼ cup of hot water, kneading into a dough. Divide into 14 balls. Brush with some oil.
  2. Boil the potato and mash it up. Add salt to the mashed potato.
  3. Boil the carrot, cabbage, beans and the green peas. Mash them up and add a little salt.
  4. Heat 1 tbsp oil in a pan and fry the onion, ginger and garlic for a couple of mins. Add the fennel seeds and curry leaves and stir.
  5. Add the mashed and chopped vegetables, except the potato, and the chopped leeks and celery to the pan. Add 2 tsp curry powder and stir fry for a few mins.
  6. Add the mashed and boiled potato to the pan. Mix well and continue frying for a few mins. Remove pan from stove and divide filling into 14 portions.
  7. Roll out each of the 14 balls of dough into circular shapes. Spoon the filling into the center of the circular dough. Fold the dough over the filling in a half-moon shape, by hand or using a patty mold.
  8. Heat the oil for deep-frying. Fry the patties, a few at a time, until they are golden brown all over.
  9. Transfer fried patties to a tray lined with grease absorbing paper.
  10. Serve hot.

Recipe source: Raji Thillainathan.