Sunday, 12 February 2012

Horse Gram Stuffed Bread Rolls

Wheat or White Bread 4 Slices
Horse Gram / Kulthi 1 Cup
Onion 1 Small
Green Chiles 2
Raw Peanuts 1 Tbsp
Turmeric Powder a Pinch
Red Chile Powder few Pinches
Salt to taste
Oil 6 – 8 Tbsps
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 3
Oil 1/2 tsp
Method of preparation:
Wash and soak the horse gram in enough water overnight.
Next day refresh the water and pressure cook in around 2 cups of water for 4 – 5 whistles.
Strain the cooked horse gram and reserve the liquid.
Grind the horse gram into paste with enough salt.
Make sure not to add extra water (reserved liquid) until necessary.
Remove stems, wash and finely chop the green chiles.
Peel and finely chop the onion.
Wash and tear curry leaves into small pieces.
Heat oil in a pan, add peanuts.
Briefly fry the peanuts before adding all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
When onion turns translucent, stir in ground horse gram, turmeric powder, red chili powder and salt.
Mix well, adjust the seasonings and remove from heat.
Take a wide bowl full of water.
Chop the edges off of the bread slices.
Damp a muslin cloth and cover one bread slice at a time with the cloth.
Dip the covered bread slice in the water for a second and remove.
Squeeze the bread slice between the palms to remove excess water.
Take around 2 – 3 Tbsps of the horse gram stuffing and place it on the damp bread slice.
Roll one side of the bread slice over the stuffing till the opposite side and pinch with wet fingers to seal the edges.
Repeat the same with remaining bread slices and the kulthi stuffing.
Heat oil in a small pan on medium high heat, slowly place the stuffed bread rolls into hot oil.
Fry the bread rolls on both sides till they turn dark golden brown in color.
Remove the bread rolls onto absorbent paper and repeat the frying process with any leftover bread rolls.
Serve horse gram stuffed bread rolls with mint chutney or with ketchup.