Wednesday, 21 March 2007

Vegetable Gughra; spicy vegetable turnovers


I made these recently when I had to rustle up something very quickly.


Ingredients
1 pack of round gyoza or Chinese dumpling wrappers (available in all Chinese shops.
1 cup peas
1 cup diced carrots
1 cup chopped leeks
2 medium potatoes, boiled and diced
1 tspn mustard seeds
1/2 tspn cumin seeds
1/2 tspn tumeric
1/2 tspn ground red chillies
1/2 tspn garam masala
2 cloves garlic; minced
1 inch ginger; grated
salt to taste
2 tbspn of chopped coriander
1 tablespn oil
Oil for frying

Method
Filling
Heat the oil, add the mustard and cumin seeds, let them pop, add the peas, carrots and leeks, stir, lower the heat, cover until the carrots are cooked. (10 min).
Add the salt, garlic, ginger, tumeric and chilli powder, mix, add the potatoes mix well and cook for about 5 minutes
Add the garam masala, mix, let it cool, add chopped coriander leaves.

Place a dessert spoon of the filling on the dumpling pastry, fold it in half to make a turnover, seal with water. Repeat until all the pastry and the filling are used up. Keep covered with a damp tea-towel or else the pastry will dry and crack.
Deep fry, serve with tamarind chutney.

5 comments:

Asha said...

Hi Sajeda,I am fascinated by your cultural background and medley of cuisine from so many countries.

Gughras look wonderful.your Chachi is great cook as I can see:))

Sajeda Meghji said...

Thanks Asha! Your are right my Chachi is a brilliant cook (she is actually my mom!)

Sirisha Kilambi said...

Hi Sajeda.....Thatz a nice blog u have dear.....The photos are stunning....added to my Technorati favs :-)
And hey plz do check out a new 'Veggie Humour' digest I just posted.....Have fun dear :-)

Nikhil said...

Hi,

Do you think these could be baked or grilled? I'm trying to do things a bit healthier, and so I'm wary of deep-frying.

Thank you. Lovely blog.

Saju said...

hi, yes you can bake, just spray with oil and bake at 220 C for 20 minutes

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