Lily Tuvar Na Cone Shells

This is a wonderful snack which can be served at cocktail parties & at children’s parties. I made these cute finger eats with fresh tuvar dana (pigeon peas), paneer & cheddar cheese. You could use any filling of your choice but I like this refreshing vegetarian filling with this unusual & unique cone shell shape. It tasted awesome with fresh homemade spicy coriander mint chutney & khajur imli chutney( date & tamarind sauce).

These are so delicious that you will not be satisfied with just a few. You can make these in advance & freeze them in batches so that you can serve them at short notice.

Happy to share one of our favorite vegetarian snacks & Please give it a try… J
 Wishing all visitors a Very Happy New Year 2013… May you be blessed with good health, peace, love, joy & prosperity.
For the Filling :
100 gms. fresh Tuvar Dana (Pigeon Peas)
50 gms. Paneer (crumbled) (optional)
50 gms. processed Cheddar Cheese
1tbsp. fresh Coriander Leaves (finely chopped)
1 tsp. fresh Green Chillies (finely chopped)
2 tsp. grated/paste fresh Ginger
1 tsp. Cashew nut pwd.
¼ tsp. Garam Masala pwd.
Salt to taste
2 tsps. Vegetable Oil

To prepare the Filling :

Shell the fresh tuvar pods.

Half crush the tuvar dana in a mixer without adding water.

Heat oil in a kadhai. Add the crushed tuvar dana & fry for 2 mins.

Remove from the heat, add all the above mentioned seasoning & mix well.

Keep the tuvar filling aside to be used later.

For the Dough :
200 gms. Maida (Refined Flour)
50 gms. Ghee
Salt to taste
Water to knead the dough
Vegetable Oil for deep frying

Assembling the Tuvar Cone Shells :
Add ghee to the flour & mix well.

Then add enough water to bind to a stiff smooth dough.

Divide the dough into seven to eight portions & roll out each portion into a thin chapati; 15 cm. in diameter.

Cut the chapati into four pieces.

Put one tsp. tuvar filling on one side of each rolled piece & cover with the other end of the chapatti piece & seal the edges using a little water.

Shape them into cone shells with finger tips.

Similarly, prepare more cones with the remaining dough.

Heat  oil in a kadhai/wok till hot.

Deep fry the rolled cones till lightly golden & crisp. Transfer onto a plate lined with absorbent tissue.

Serve hot with khajur imli chutney, green chutney or any of your favorite sauce/ketchup or dip.

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