Stuffed bean sprout rolls

Recipe by
Total Time:
15-30 mins
Serves:3
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Kollu Sundal, Best Zero Oil Bake Potato Chips, Easy Moong Dal Dahi Vada Chaat

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Ingredients

How to Make Stuffed bean sprout rolls

  • Stuffing:

  • 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 (place a dish under the colander to collect the water, can use this water to make chapati dough or in any curry)
  • Heat oil in a pan and add cumin, asafoetida and chopped green chillies.
  • When cumin turn 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 cool to room temperature.

    Dough:

  • 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 (poori)
  • Place approx. 2 tbsp of filling in the center and fold from both the sides (apply little water on the sides before folding)
  • Fold the roll as shown in the pics 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.

    Tip:

    You can substitute potato with boiled banana or cottage cheese.

    Serving suggestions:

    Serve with any tangy dip or ketchup.

    Recipe and image courtesy: Maayeka