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Tuesday, 11 June 2013

PRAWN PACKETS

 
Ingredients:
For dough:
flour - 3 cup
yeast- 1 1/2 tbsp
milk- 1 cup
sugar - 1 tsp
salt- to taste
oil- 2 tbsp
For filling:
prawns- de shelled and deveined- 250 gms
chilli powder and turmeric powder- required to marinate prawns
oil- to shallow fry prawns
onion- 3 big, chopped finely
tomato- 1 big, chopped
ginger garlic paste- 1 tbsp
chilli powder- 1 tsp
coriander powder- 1 tsp
turmeric powder- 1/4 tsp
cumin powder- 1/2 tsp
garammasala powder-1 tsp
tomato ketchup- 2 tbsp
mayonnaise- 2 tbsp
coriander leaves chopped- a handful
oil- 2 tbsp
preparation:
To luke warm milk, add sugar and yeast. Keep aside for 15 minutes or till the mixture becomes frothy.
sift in the flour and salt. Rub in the oil, knead to a smooth dough.
Cover with a wet muslin cloth and keep in a warm place to rise for 1 1/2 hours.
For filling;
Heat oil in a pan. Saute onions until brown. add ginger garlic paste, saute. add tomatoes and cook until the tomatoes are mashed to paste. Add the spice powders, mix well. Finally add tomato ketchup and coriander leaves and off the flame.
when cooled add mayonnaise and mix well.
Once the dough is ready. divide the dough into 20 balls and roll out each ball into 11 cm squares. Place one heaped tablespoon of filling in the middle of each square. brush edges with maida and water mixture(the mixture should be thick). Draw up the corners to centre. Pinch edges together to seal packets. Brush each packet with some milk. sprinkle bread crumbs. Bake in a preheated oven, for 20 -25 minutes or golden brown, at 180 C. Serve hot.

This is a healthy choice for Ramadan as it is baked apart from regular frying... Sending this entry to Ahlan Ramadan –The Healthy Way”