Hi!
This month has been very hectic with the kid writing his summative for the first time, both of us have been neck deep in studies. My role largely was to push him to do his best and help him with his difficulties and he was to ensure that he is thorough with his subject and does his revision properly and efficiently. I have avoided giving him any outside food and made simple, tasty and ‘chatpata’ food which he likes and eats without making fuss. And to my delight this month’s Monthly Mingle theme just helped me cook more of the ‘chatpata’ kind.
For this month’s Monthly Mingle we were given two very healthy and interesting ingredients, whole wheat and corn. I knew what I wanted to make with these as I had been planning to post it since long and the event just pushed me more.
My kid loves chaat and I find that a good way to introduce veggies and feed him. I came up with idea of making canapés using whole wheat flour and daliya (whole wheat rava) and a spicy filling of corn. The end product was so tasty and the three of us finished the entire batch of canapés in a go, it was just perfect for the cloudy weather outside . Sending this combination to Monthly Mingle#3.
Wheat Canapés With Corn Filling
Makes:about 28 Canapés
Preparation Time: 90mins
Cooking Time:30 mins
Serves:4
Ingredients For Wheat Canapés
1cup whole wheat flour
3tsp whole wheat daliya (finer version)
2-1/2tsp oil
salt to taste
1tsp carom seeds
milk for kneading dough
oil for deep frying
For Filling
Corn from one Corn Cob (boiled)
salt to taste
1tsp oil
3/4tsp red chilli pwd
1/2tsp cumin pwd
1/2tsp coriander pwd
1/4tsp rock salt
1/2tsp Raw mango Pwd (Amchoor)
For Green Chutney
A Handful of Coriander
1garlic pod
1/4tsp rock salt
juice of half lemon
salt to taste
water for grinding
For The Curds
1/4 cup curds
1/2tsp sugar
1/2tsp grated ginger
1/4tsp roasted cumin pwd
1/4tsp red chilli pwd
salt to taste
a pinch of rock salt
For Garnish
Pomegranate seeds
Nylon Sev
Chaat Masala
Method For Making Wheat Canapés
Mix all ingredients under the heading of canapés except milk and then using milk knead a tight dough and rest for an hour. The daliya needs that much time to soak the milk and soften.
Take a ping-pong ball size dough and roll it to a 4mm thickness. Using cutters, cut different shapes. I used different shape cutters, to make them look more attractive. Prick with the fork, so that the canapés do not puff.
Deep fry the canapés on a medium flame till crispy and golden in colour. Remove them on the kitchen towel.
For the filling, boil the corn without salt (else it hardens) and strain. Heat a tea spoon oil and on high flame and tip in the corn. Sauté and mix all spice powders. Switch off flame and mix.
Prepare the green chutney and the curds by using the ingredients mentioned under their respective headings.
Assembling the Canapés
Place the canapés on the plate, place 1/2tsp filling on each, followed by the green chutney and curds. Sprinkle the Nylon sev and garnish with pomegranate seeds and chaat masala.
Serve immediately else the canapés would soften.
Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin , Rasi's I'm Star Event
and Cooking For Myself at Vegetarian Surprises.
Have reposted it here and sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds
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