Tex Mex Popovers
Tex Mex Popovers
1 - 1.5 hours
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2 cup - flour (maida)
1/2 cup - cold butter
1 - egg yolk
1/2 tsp - salt
ice cold water to mix
1/2 cup - paneer, crumbled
1/2 cup - cooked kidney beans(rajma)
1/2 cup - onion, chopped
1/2 cup - tomato puree
1 tsp - garlic, minced
1 tsp - chilli powder
1 tsp - cumin powder
2 tbsp - coriander leaves, chopped
salt to taste
2 tbsp - oil
How to Make Tex Mex Popovers
Mix flour with salt. Add butter in small pieces and mix with finger tips till it is evenly distributed in the flour.
Add lightly beaten egg yolk (reserve the white) and 2 to 3 tbsp of water. Gather the mixture into a ball of crumbly dough that just holds together.
Cover and leave in refrigerator.
Heat the oil and fry garlic and onion till fragrant.
Add chilli and cumin powders, cook stirring for few seconds.
Add tomato puree, kidney beans and paneer.
Add salt to taste. Simmer for 2 mins.
Remove from heat and stir in coriander leaves. Leave aside to cool.
Roll out the pastry to 4 mm thickness. Cut with 6 cm round cutter.
Beat the egg white lightly.
Place some filling on each pastry round and fold the other half over the filling.
Seal the edges with egg white.
Place the popovers on a greased baking sheet.
Brush with egg white and bake in hot oven at 200 degree C for 10 mins.
Reduce the oven temperature to 170 degree C and bake till the popovers are golden brown (about 15 mins).
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