Montag, 30. August 2010
Pav Bahji Springrolls
My idea was to create something between samsosas and springrolls.
But a classical samsosafilling would have been way too boring and a had to get rid of half a hokaido squash. Then a indian dish call "Pav Bahji" came to my mind.
It consists of a puree which ist most commonly based on potatoes with some added vegetables, which you spread between two toasted and buttered buns.
One good thing about this dish is, that you can add nearly every vegetable you have around to the squash puree, so it is very versatible . Instead of the squash you could also use the traditional potatoes, maniok, yams, raw green plantains, taroroot, lotusroot, sweet potatoes or what ever strikes your fancy and ist starchy enough to hold the fillig of the springrolls together. As I said before, the rest of the vegetables you're using is completly optional. This high versability makes this dish perfect to get rid of some leftover squash or potatoes an to clean up your fridge an freezer because you could use all the fresh and even frozen vegetables you have around.
Pav Bahji Springrolls
1 package of 40 springrollleaves
1/2 hokaido squahs deseeded and cooked until mashy
1 hand of chopped caulyflower fresh or frozen
1 hand of peas fresh or frozen (maybe even canned if you have them laying around)
1 big onion
3-4 cloves of garlic
3 tbs tomatopaste
2 tsp black mustard seeds
2 tsp hing
1 tbs chilipowder (or more or less, depending on your taste)
salt for seasoning
1 tbs Pav Bahji Massala (substitute with garam massala or curry powder)
4 tbs canola oil or vegan gee + some canola oil for deepfrying
1. In a small pot, fry the mustard seed in the caonla oil or gee until they stard to jump around.
2.Finely chop the garilc, the onion and the carrots, and fry them with the mustard seeds and hig until the oinons start to get a bit brown on the edges.
3. Ad the tomato paste an spices and fry for an other 2 minutes.
4. Ad the chopped caulyflower and the peas.
5. Add the squash and lightly mash with a potatomasher.
6.Put two teaspoons of the filling to the middle of the end of a springrollleave ,roll it into the leave, folt the edges over the middle, roll until the end end seal with a bit of water.
7.Deepfry the springrolls and defat them on top of some papertowels.