Green Peas Modak
Heat Nutralite in a non-stick pan. Add the cumin seeds and once they start to change the colour, add asafoetida and sauté for thirty seconds.
Ingredients
- ½ cup green peas, blanched and crushed
- 1 cup whole wheat flour (atta)
- 2 tablespoons Nutralite
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 2 teaspoons ginger-green chilli paste
- Salt to taste
- A pinch of garam masala powder
- Oil for greasing and deep-frying
Method
- Heat Nutralite in a non-stick pan. Add the cumin seeds and once they start to change the colour, add asafoetida and sauté for thirty seconds.
- Add ginger-green chilli paste and sauté for a few seconds. Add the green peas and mix well.
- Add salt, garam masala powder and mix well. Cook on low heat till the mixture is dry. Transfer on a plate and cool.
- Place the wheat flour in a bowl. Add salt and sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for ten to fifteen minutes.
- Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands with some oil and spread each ball to form a three-inch wide bowl. Press the edges of the bowls to reduce the thickness.
- Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
- Heat sufficient oil in a kadai. Deep-fry the prepared modaks on medium heat till golden brown and crisp. Drain on absorbent paper.
- Serve hot.
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