25 March, 2017
Apricot Nuggets
Ingredients For Inner Stuffing:
- Apricot : 12 pieces
- Chopped almond : 1 teaspoon
- Pinch of black salt
- Cardamom powder : pinch
Ingredients for Outer Stuffing:
- Boiled rice : 1/4 cup
- Boiled and roughly crushed chanadal (split begal gram) : 2 cup
- Boiled and mash potato : 2 big sized
- Green chili paste : 2 & 1/2 teaspoons
- Ginger paste : 1 & 1/2 teaspoons
- Sugar powder : 1 & 1/2 teaspoons
- Lemon juice : 1 & 1/2 teaspoons
- Chaat masala : 1 & 1/2 teaspoons
- Garam masala : 1/4 teaspoon
- Amchur powder ( dry mango powder) : 1/2 teaspoon
- Salt to taste
- Mustard seeds
- Oil : 2 teaspoons
- Chopped mint leaves : 1 & 1/2 teaspoons
- Chopped coriander leaves : 3 teaspoons
- Soaked poha (flatten rice) : 3 tablespoons
- Bread crumbs : 1/2 or more
- Refine flour (maida) : 2 tablespoons
- Oil for frying
- Corn starch : 1/2 teaspoon
Serves : Up to 10 pieces
Preparation time : 10 minutes
Cooking time : 15 minutes
Preparation:
For Inner Stuffing:
- Boil apricot for 10 minutes until they soften and then mash them.
- Add cardamom powder, almond and black salt to the mixture.
- Prepare small balls from the mixture.
For Outer Stuffing:
- Mix maida (refine flour/all purpose flour), corn starch, add little water and prepare thin batter.
- Heat oil in a pan, add mustard seeds. When the seeds crackle add chana dal and sauté for few seconds.
- Add rice and potato to the mixture. Stir properly and add all other ingredients.
- Remove from heat and let it cool down. Roll the mixture into medium size balls.
- Take one ball and flatten it. Add small ball of apricot mixture in it and roll it back into desired shape.
- Dip the ball in the batter and then rub it in bread crumbs.
- Follow the same procedure for rest of the stuffing.
- In a frying pan heat the oil on medium flame.
- Once the oil temperature is correct fry the balls until golden brown in color.
- Serve with green chutney and onions.
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