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Get Started - 100% free to try - join in 30 secondsRecipe courtesy Bal Arneson.
For the Pastry:
1 cup whole wheat flour
1/8 teaspoon kosher salt
1/8 teaspoon cumin seeds
2 tablespoons grapeseed oil
1/4 cup water, at room temperature
Filling
1 1/2 cups canned chickpeas, drained and rinsed
1 cup cooked brown rice
1/4 cup dried cranberries
1 tablespoon garam masala
1 tablespoon tamarind pulp*
1 tablespoon coriander seeds, crushed by hand
1 teaspoon red chile flakes
1 tablespoon finely chopped fresh ginger
Pinch cumin seeds
Pinch kosher salt
Tamarind Chutney, recipe follows
For the Tamarind Chutney:
1/4 cup tamarind pulp*
1/3 cup warm water
1 tablespoon brown sugar
1/4 teaspoon coriander powder*
1/8 teaspoon paprika
Kosher salt and freshly ground black pepper
*Can be found at specialty Asian or Indian markets.
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