11 November 2012
Anjana Chaturvedi
Bean Sprout Rolls

Ingredients
Preparation
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Stuffing:
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Wash the bean sprouts well to remove any smell.
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Take 1 cup water,1/2 tsp sugar and bean sprouts in the pressure cooker and cook for 1 whistle on medium heat.
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Remove the cooker from the flame and then lift the whistle slightly with the help of a spoon and release the steam.
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Drain the sprouts in a colander(place a dish under the colander to collect the water,can use this water to make chapati dough or in any curry)
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Heat oil in a pan and add cumin ,asafoetida and chopped green chilies.
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When cumin become golden, add sprouts and saute on medium heat to remove the extra moisture .
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Now add all the spices, finely chopped potato and chopped mint and saute for a while.
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Take out in a bowl and let it come to room temperature.
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Dough-take a bowl and add refined flour,corn flour,salt and baking powder.
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Mix and then add oil and rub well.
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Add just enough water and make a medium stiff dough.
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Cover and keep aside for 10 minutes.
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Make medium size balls from the dough and roll them into medium thin discs(poori)
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Place approx. 2 tbsp of filling in the center and fold from both the sides(apply little water on the sides before folding)
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Fold the roll as shown in the pics and gently press the joints.
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Heat oil in a pan and fry the rolls on medium heat till half done and then lower the flame and fry till golden in colour.
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Drain on a paper napkin and serve hot.
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*you can substitute potato with boiled banana or cottage cheese.
Homemade crispy rolls made with refined flour and stuffed with mildly spiced bean sprout filling
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