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Wednesday, 1 November 2017

Batter Fried Stuffed Baby Marrow



          Snacks are always welcome, either served as a tea time snack or as appetizers with your favourite chutney / ketchup. So here are some yummy Stuffed Baby Marrow that are deep batter fried. I stuffed them with some leftover soya keema  matar. 

          Any stuffing of your choice, veg. or nonveg. can be used. You can also relish them as a side dish with curd rice, sambar rice or just dal chawal. Do check for a step by step guide with pictures to prepare it.











  • 3-4 baby marrows
  • 1/4 cup rice flour

batter - 
  • 1/4 cup rice flour
  • 1/4 cup plain flour
  • 1/4 cup gram flour
  • 1/2 tsp. kalonji (nigella seeds)
  • salt to taste
  • 1/4 tsp.  turmeric powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili powder
  • water as required
  • oil to deep fry

Stuffing - 
  • 1/2 cup soya granules
  • 1/2 4cup frozen green peas 
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee








          

          Make a paste of the ginger-garlic and all the dry spices along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.

          Heat oil in a pan and temper with cumin seeds, cinnamon, cloves and cardamoms. Then add the onion and saute till light brown.

            Add the spice paste and saute for 2-3 minutes. Now add the chopped tomatoes along with some water. Cover and cook till it is mashed.

           Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed. When done, add the ghee and give it a stir. Keep aside to cool down.

          Prepare a semi thick batter with the above mentioned ingredients (except oil). Keep aside. Scoop out the marrows with the help of a scooper or a sharp knife. 

          Fill it with the prepared stuffing and slice them into 1" thickness. Roll them in the rice flour. Dip them in the prepared batter and deep fry them in hot oil in batches till golden in colour.

          Drain on a kitchen towel and transfer to a serving plate. Serve as a tea-time snack or as appetizers with any homemade chutney / tomato sauce.






                              The prepared Soya Keema for the stuffing.



                    Scoop out the marrows with the help of a scooper or a sharp knife. Fill it
                    with the prepared stuffing and slice them into 1" thickness.




                               Roll them in the rice flour. 



                               Dip them in the prepared batter.



                               Deep fry them in hot oil in batches till golden in colour.



                               Drain on a kitchen towel and transfer to a serving plate. 






                  Serve as a tea-time snack or as appetizers with any homemade chutney / 
                  tomato sauce.













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