Weekend recipe: Kurkura stuffed papad roll
So you thought you know all about crunchy and spicy papad. Ever tried potato stuffing in it?
This weekend finds the delicious aromas of appetizing spices wafting through the air in your kitchen. Prepare yourself for a fantastic feast.
Falafel – a richly flavored snack has transcended borders and is enjoyed all over the world. The irresistible taste can be enjoyed on breakfast or dinner table. It can make your weekend truly fulfilling. Also, it may prove a good way to welcome a special guest.
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Serves: 8
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Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients for Falafel:
Sabut moong (green) 2 cups (soaked for 3-4 hrs)
Onion
Garlic 4 cloves (finely chopped)
Green chillies 2 (finely chopped)
Coriander leaves few (finely chopped)
Lemon juice 6 Tsp
Salt
Chilli powder ½ tsp
Baking soda 1 tsp
Meetha soda a pinch
Oil
Ingredients of Tahina paste:
Sesame seeds 1 cup
Garlic 4 cloves
Olive oil
Water
Salt
Method of Tahina Paste:
Roast sesame seeds for five minutes on low flame. Add garlic cloves, salt, water and olive oil.
Grind to make a fine paste.
Method of Falafel:
Grind soaked sabut moong coarsely in a food processor without adding water.
Mix all other ingredients well in moong paste.
Make small balls of this mixture same as the size of a lemon.
Semi fry them in hot oil.
Take them out draining excess oil. Let them cool at room temperature.
Press the balls gently. Deep fry them again in hot oil.
Serve hot with tahini paste.
The rich aromas and great taste of this dish is a treat for everyone. Now you’re in for a delightful sensational experience.
Take the first bite, you’ll definitely be longing for more!
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