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 & do give these lily tuvar na cone shells a try…
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.