This has been on my bucket list for a long time - I made the baked Forminha cases years ago but always wanted to make a video about the fried version which is crispy and more traditional. In Mumbai and Goa you can purchase these shells making it very easy to whip up a batch of these canapes, but since I wouldnt know where to find them, I decided to make them myself. Its not hard to whip up a batch, economical and you can customize it anyway you wish.
|All purpose flour||2 Cup (32 tbs)|
|Water||1/2 Cup (8 tbs) (or as required)|
|For vegetable filling:|
|Salted water||2 Cup (32 tbs)|
|Cubed potatoes||1/2 Cup (8 tbs)|
|Diced carrots||1/2 Cup (8 tbs)|
|Frozen peas||1/2 Cup (8 tbs)|
|Finely diced onion||1/4 Cup (4 tbs)|
|Chopped parsley||1/4 Cup (4 tbs)|
|For tuna filling:|
|Drained canned tuna||120 Gram (1 can of 120 gms)|
|Chopped spring onion||1 Tablespoon|
|Diced red pepper||1 Tablespoon|
1. Add the salt and butter to the flour and work it till crumbly.
2. Add water a little at a time and knead.
3. Cover the dough with cling film and leave it alone for 15 – 20 mins.
4. Roll out the dough till it’s only a few mm thick.
5. Using a 7 cms in diameter cookie cutter cut out circles.
6. Press the dough into the molds and stack adding an empty case on top.
7. Turn over and secure with kitchen string.
8. Heat the oil and fry in batches till the shells are golden brown, then remove and cool before unmolding.
9. For Vegetable Filling: Prepare the vegetable filling by cooking the potatoes first, followed by the carrots and then the peas.
10. Allow to drain and cool.
11. Once completely cool add the salt, pepper onion, parsley and mayonnaise and mix well.
12. For Tuna filling: Prepare the tuna fish filling by adding salt & pepper followed by the mustard, parsley, spring onion, red pepper and mayonnaise, mix well and keep aside.
13. Spoon in the filling and serve.