|
Untitled Document
|
Tomato Hot Pockets
Tomato Hot Pockets
Ingredients
Heat oil in a pan and add mustard seeds.
As it splutters add jeera, chopped ginger, chopped garlic, slit
chillies and the curry
leaves.
Then add the onions.
As they turn pink add the finely chopped tomatoes, salt and the
chilli powder.
When half done add the cream and cook till done.
Add the kasuri methi and the powdered ground nuts and a tea spoon
of jaggery or
sugar. Simmer for 2 to 3 minutes.
Garnish with coriander leaves.
Serve hot with Rotis or Bread.
Method
Chop the onions and green chilies finely and keep aside. When the
oil gets heated,
put mustard seeds. When it splutters, put onions and chilly and
saute well. When the
onions become transparent, add the chopped tomatoes, chilly powder,
turmeric
powder, asafoetida and salt. Mix it well and let it cook for few
minutes until the mixture
boils well and turns into a thick consistency. Add chopped coriander
leaves in
the end.
Cut the pastry sheets into small rectangles.
Slightly stretch each pieces either with hand or like we make chappathis.
Into each of this pieces, put two spoons of the tomato mixture and
fold it with the
mixture inside. Make small pockets like this out of the two pastry
sheets and place it
in a preheated oven (for 5 minutes at about 200 degree) and bake
it for another
twenty minutes at the same temperature. The pastry sheet forms a
layer cover for
the tomato pocket which is very tasty.
More Kerala Indian Tomato Recipes
|