* Exported from MasterCook *
Monica Bhide's Chile Pea Puffs
Recipe By :Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide. (Simon & Schuster, 2009)
Serving Size : 32 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray -- (HS note: or a bit of olive oil)
1 cup cooked green peas -- lightly mashed
1/4 cup crumbled paneer -- or ricotta, or tofu
2 small green serrano chiles -- minced (remove seeds to reduce heat)
1/4 teaspoon salt -- to start
1/4 teaspoon red chile powder -- or red chile flakes (less to reduce heat)
1/2 teaspoon minced garlic
32 wonton wrappers
1 egg white -- lightly beaten
Preheat oven to 400F degrees. Lightly grease a baking sheet with cooking spray (HS note: or line with parchment paper).
In a bowl combine the peas, paneer, green chiles, salt, chile powder, and garlic. Mix well.
Place one teaspoon of the mixture into a center of a wonton wrapper. Lightly brush the sides og the wrapper with the egg white. Fold the wrapper over to form a triangle, or if you are using round wrappers, fold to form a half-moon. Press the edges with a fork, gently to secure the seam so the filling does not fall out. (HS note: I rolled them into mini-spring-roll shapes - see photo)
Place the puffs in a single layer on the baking sheet. Spray them lightly with cooking spray (HS note: or brush with a bit of olive oil). Cook for 7 to 8 minutes or until they are crisp and the skin changes to a lovely golden brown. Turn once, halfway through baking. Serve immediately with your choice of chutney.
Makes 32 puffs.
Heidi Swanson: If you have the time make a double batch of these, they freeze really well - a month or two double bagged. Bake straight from the freezer. You can get paneer at an increasing number of places now - at most Indian grocers, and some cheese shops. If you can't track down the paneer, no problem. You can make these dumplings with ricotta, crumbled tofu, or queso fresco. Vegans, go the tofu route, and seal the wrappers with water in place of the egg white. Monica suggests baking these (see photo), but also mentions they can be fried.
Cuisine:
"Indian"
Source:
"Heidi Swanson for 101 Cookbooks http://www.101cookbooks.com/"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"32 puffs"
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Per Serving (excluding unknown items): 29 Calories; trace Fat (7.1% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
Nutr. Assoc. : 5440 3589 3287 4889 0 4714 0 5617 0
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