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Peas And Nut Rolls

Veggie.Lover's picture
Ingredients
  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)
  Pepper To Taste
  Lemon juice To Taste
  Batter  
  Flour 1⁄2 Cup (8 tbs) (For Batter)
  Salt 1 Teaspoon (For Batter)
  Water 1⁄4 Cup (4 tbs) (For Batter)
Directions

Blend flour and milk in a saucepan.
Add butter.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Fried
Servings: 
10

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