INGREDIENTS:
(Serves 4)
Dates and cashew nuts: 25gms each
Ginger and garlic: 10 gms each
Maida: 50 gms
Corn flour: 30 gms
Onion: Half
Egg: One
Celery and leeks: One pinch each
Oil: For frying
Salt: To taste
METHOD:
Beat the egg and mix maida and corn flour to it. Add a little water to make dough and roll out into thin sheets. Grind ginger and garlic to paste. Chop onion, celery, leeks, dates and cashew nuts finely. Heat oil in a pan and sauté all chopped ingredients along with the paste. Now take the filling and place in the centre of each sheet to form tight rolls. Seal the edges, deep fry in oil. Serve with ketchup.
Executive Chef T. Thirunavukarasu is with Hotel Grand Gardenia at Mannarpuram. With seven years of experience in the hospitality sector, his culinary passions include vegetable carving and barbecue cooking. Continental food is his forte.
