Green Parcels

About Green Parcels

Ingredients

• Filling
• French beans, finely chopped 200 gms
• Split skinless green gram (dhuli moong dal), soaked 100 gms
• Oil 1 tbsp
• Medium onions, chopped 2
• Ginger-garlicn paste 1 tsp
• Medium tomato, diced 1
• Red chilli powder ½ tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Turmeric powder ¼ tsp
• Fresh coconut, scraped 4 tbsps
• Fresh coriander leaves, chopped 2 tbsps
• Salt to tste
• Parcels
• Wonton sheets 16
• Oil to deep fry
• To serve
• Kissan tomato ketchup as required

How to Make Green Parcels (Stepwise Photos)

Method

1. To make the filling, heat oil in a non-stick pan, add onions and saute till light golden brown.
2. Add ginger-garlic paste, saute for 1 minute, add green gram, tomato, red chilli powder, coriander powder, cumin powder and turmeric powder and mix well.
3. Add beans, coconut and salt and mix well. Reduce heat and cook till beans are done.
4. Remove from heat add coriander leaves and mix well. Set aside to cool.
5. To make the parcels, lightly wet the outside edge of the wonton sheets with water.
6. Spoon the green beans filling in the centre. Fold and seal the edges.
7. Heat sufficient oil in a deep pan, slide in the parcels and deep-fry till crisp and golden.
8. Drain on absorbent paper, transfer them onto serving plates and serve with a bowl of Kissan tomato ketchup.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps