Cigarros rellenos de patata

Ingredientes

• 2 large Boiled and Peeled potatoes
• 1 cup Shredded Paneer
• 3/4 - 1 cup Grounded poha in powdered form ((flattened rice powder))
• 1 teaspoon Red chili powder
• 1 teaspoon Dried mint leaves, crushed
• Salt to Tatse
• 1 tablespon Oil to coat the potato dough
• 1.5 cup Boiled peas
• 1 small onion chopped
• 1 teaspoon Cumin powder
• 1 teaspoon Crushed chili flakes ((adjust according to taste))
• 1 teaspoon Dried cilantro leaves
• 1 teaspoon Fresh Lemon juice
• Salt to taste
• 1-2 tablespoon Oil
• Oil for Frying

Preparación

1. 1

   --- MAKING THE OUTER COVER ---

2. 2

   Assemble: ingredients.

3. 3

   And spices.

4. 4

   Combine all the above ingredients (except oil) in a bowl.

5. 5

   Mix until well blended. Taste and adjust salt.

6. 6

   Knead a soft dough. Apply oil and finish the dough.

7. 7

   The dough should feel sticky at all.

8. 8

   If the dough feels sticky, either add some more powdered poha or a tablespoon of rice flour. Adjust seasonings. Cover and set it aside.

9. 9

   --- FILLING PREPARATION ---

10. 10

    Assemble: ingredients for the filling.

11. 11

    Heat oil in a pan. Add onions and cook until translucent.

12. 12

    Add boiled peas and cook for 1-2 minutes on a medium low flame.

13. 13

    Using a potato masher, mash the peas.

14. 14

    Add spices.

15. 15

    Pour in lemon juice and add salt.

16. 16

    Mix, taste and allow the mixture to cool completely.

17. 17

    --- MAKING OF CIGARS ---

18. 18

    Let's begin by preparing the outer layer.

19. 19

    Make a round ball (size of a ping-pong) out of the dough.

20. 20

    Flatten the dough using your hands. If the dough feels sticky, sprinkle some rice flour and flatten the dough.

21. 21

    Place a teaspoon of filling in the center of the flatten dough.

22. 22

    Beginning from one end, start folding the dough.

23. 23

    Fold and seal all the sides together.

24. 24

    Until it forms a log.

25. 25

    Roll the log and make sure all the sides are sealed.

26. 26

    Repeat the procedure with rest of the dough.

27. 27

    Heat oil in a pan and shallow fry the cigars until brown and crispy. Drain on a paper napkin to remove excess oil.

28. 28

    Instead of frying, these cigars can be pan cooked too.

29. 29

    Serve hot with chutney of your choice.