What do you do when you have some excess amount of dosa stuffing? I find different ways to use it rather than making dosa again :P I already tried out paratha once and this time, I was craving for some quick snack. Well, I had 2 options: Either to add garam masala and ginger-green chillies paste etc. in stuffing and bake some samosas… or use the stuffing as it is with some crust outside. And my laziness showed up… I just kneaded a shortcrust pastry dough and prepared dosa pockets!!!
Use your imagination… Prepare your favorite stuffing… And do follow the same method!!! You can try spinach-feta, mixed beans, chinese stir-fry, moong dal-spinach etc. etc. Options are endless :)
1/2 cup Whole Wheat Flour
1/2 cup Plain Flour
1/2 tsp Baking Powder
2-3 tbsp Cold Butter, cut into cubes
Salt, to taste
Chilled Water, to knead dough
1 Potato, boiled
2 tbsp Green Peas, boiled or thawed if frozen
2 tbsp Onions, finely chopped
2 tsp Chana Dal
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
A pinch of Asafoetida
1/4 tsp Turmeric Powder
Salt, to taste
1 tbsp Oil
2 tsp Lemon Juice
STEPS TO FOLLOW:
- Give a nice mix to flours, baking powder and salt together in a big bowl.
- Add chopped butter into it and mix well until fine crumbles are formed.
- Knead a dough by adding chilled water as required.
- Cover it with a cling wrap and let it rest for half hour.
- Meanwhile, heat oil in a pan and add mustard seeds in it. Once it splutters well, add cumin seeds, chana dal and asafoetida.
- Once cumin seeds crackle and chana dal changes color to light brown, add onions and green peas.
- Saute it for a min and then add roughly mashed potatoes in it along with the spices and lemon juice.
- Mix everything well and cook for a min.
- Turn off the heat and let it cool down to room temp.
- Divide the dough in 8 equal pieces and roll them out to make thick bhatura in size. Cut them from sides and make a square piece.
- Put a tablespoonful of stuffing in center and fold them carefully into half.
- Use a fork and make sealing pattern on the edges.
- Bake them in pre-heated oven for around 20-25 mins on 180 degrees.
- Serve hot with ketchup!!!
- You can replace chana dal in stuffing with urad dal. I personally like the crunch we get with this one!
- To make the authentic one, you also need to add curry leaves along with cumin seeds.
How about spring rolls? Girl, you use lot of maida, cut back and no need to eat salad. Free ma salah apu chu.Levi hoi to leje.
You can’t compare maida & salad, can you??!!! Still, I believe a few dishes can be enjoyed in their authentic way only… But eating no salads and using no maida-at-all is never my way of healthy living!!! :) Thanks for your advice though…
Talk about creativity and innovation! This is awesome Shruti :).
Lovely!! I love the filling :)
Who wouldn’t love these flaky pockets… yum yum… just like you say, some recipes can only be savored with maida… though at times, it does prick me… na, I’m not the healthy eating types at all, would go bonkers over a big bar of chocolate, but still… hehe…
Seriously!!! I even try a lot to avoid… But doesn’t happen all the time. I can’t make (or rather spoil) samosa or similar flaky bites with wheat flour :P
Perfect for lunch boxes beautiful click.
omg i cannot believe that u used wheat flour and so LITTLE butter to make the crust. I am gonna try this for hubby’s birthday:)
lovely looking pockets…I am sure they are yummy too…:-)
Pingback: Potato Masala Sandwich |