Bean sprout rolls
Bean sprout rolls
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1.5 cup - refined flour
1/4 cup - corn flour
3 tbsp - cooking oil
5 drops - lemon juice
1/4 tsp - baking powder
1 tsp - salt
3 cups - bean (moong) sprouts
1 cup - boiled potato
1 tbsp - green chillies
1.5 tsp - chopped ginger
15- mint leaves
1 tsp - mango powder
1 tsp - chilli powder1 tsp - salt
1/3 tsp - garam masala
2.5 tbsp - oil
1 tsp - cumin seeds
1/2 tsp - asafoetida
How to Make Bean sprout rolls
Wash the bean sprouts well to remove the smell.
Take 1 cup water, 1/2 tsp sugar and bean sprouts in the pressure cooker and cook for 1 whistle on medium heat.
Remove the cooker from the flame and then lift the whistle slightly with the help of a spoon and release the steam.
Drain the sprouts in a colander.
Heat oil in a pan and add cumin, asafoetida and chopped green chillies.
When cumin become golden, add sprouts and saute on medium heat to remove the extra moisture .
Now add all the spices, finely chopped potato and chopped mint and saute for a while.
Take out in a bowl and let it come to room temperature.
Take a bowl and add refined flour, corn flour, salt and baking powder.
Mix and then add oil and rub well.
Add just enough water and make a medium stiff dough.
Cover and keep aside for 10 minutes.
Make medium size balls from the dough and roll them into medium thin discs (pooris).
Place 2 tbsps of filling in the centre and fold from both the sides (apply a little water on the sides before folding) and gently press the joints.
Heat oil in a pan and fry the rolls on medium heat till half done and then lower the flame and fry till golden in colour.
Drain on a paper napkin and serve hot.
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