Peas And Nut Rolls
|Cooked peas||1 Cup (16 tbs)|
|Diced cooked carrots||1⁄2 Cup (8 tbs)|
|Chopped cashewnuts/Peanuts||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter||15 Gram (1 Tablespoon)|
|Chopped green chilies||1 Tablespoon|
|Dry grated coconut||1 Tablespoon|
|Bread crumbs||4 Tablespoon|
|Ghee/Oil||2 Cup (32 tbs) (For Frying)|
|Lemon juice||To Taste|
|Flour||1⁄2 Cup (8 tbs) (For Batter)|
|Salt||1 Teaspoon (For Batter)|
|Water||1⁄4 Cup (4 tbs) (For Batter)|
Blend flour and milk in a saucepan.
Place the pan on medium heat and cook, stirring constantly until the mixture is a big lump.
Remove from heat.
When slightly cool, add all the ingredients except salt, sugar and lemon juice.
Leave for 20 minutes or so.
Add rest of the ingredients.
Using bread crumbs make 20 to 24 small rolls.
Dip them in thin batter and again roll in crumbs.
Deep or shallow fry the rolls in hot ghee until golden brown.
Serve hot with tomato ketchup.
Instead of rolls, you can make flat patties or cutlets from the peas mixture.
They are better suited for shallow frying.