With new baby 'A' and preschooler 'E' on hand, you can imagine how 'superfull' my hands are right now! Since Diwali is always special....I couldn't resist making some simple recipes. I did not try out some thing drastically different but gave some old tried recipes a twist and made some new ones!
This one is a fusion of 'Bakarvadi' and 'Kachori'.Since, I was sure I wouldn't have time to make the dough for either, I used these super versatile Phyllo cups( I am in love with these cups! You can use them to fill so many different things) and they are ready in no time!
Ingredients:
2 pks of mini Phyllo cups( pre baked, 15 cups in each pack)
For the filling:
1/2 cup dry grated coconut/ coconut powder
1 tbsp roasted sesame seeds
1/4cup Thin sev
1tsp Goda masala (maharashtrian curry powder)
1/2tsp garam masala
1/2tsp tamarind extract ( or use tamarind jaggery chutney-- heat jaggery in little water till thick paste,add tamarind extract)
OR
1tsp sugar/jaggery (you can add more)
1/2tsp chili powder (depends on how spicy you want)
1/2 tsp Cumin-coriander powder
salt to taste
Method:
1) Dry roast the sesame seeds till very light brown.
2) To the same pan, add the dry coconut powder.Roast till golden brown.
3)Take off the heat and and then add spices, sugar, salt, tamarind,jaggery,sev.Mix well.This filling should be spicy and sweet-tangy.
4) Heat the phyllo cups on a baking sheet at 350F for 3-4 mins for extra crispness.Let them cool.
5) Fill with above coconut filling and top with extra sev.Serve immediately.
Enjoy the spicy 'bakarwadi style' filling in crisp Phyllo cups!!
No comments:
Post a Comment