EXOTIC COCKTAIL SNACK (makes 24 pieces)  

Covering: 

treated Nutrela flakes

2 cups

thick pohas (beaten rice)

1 cup

chili powder

¾ tsp.

Oil for deep frying

 

raw Nutrela flakes

½ cup

onion juice

2 tbsp.

salt

¾ tsp.

Wash poha drain on a sleeve, but do not squeeze out water. Mix with soaked Nutrela flakes and other ingredients Knead well to a pliable dough and test stand half and hour Divide dough into 24 equal portions. Take each portion and flatten with fingers on moisturised palm. Place a small portion of the stuffing in it and shape into any desired shape. Deep fry in oil. Serve hot with chutney or sauce.

Stuffing: 

chopped dates

½ cup

finely chopped coriander leaves

1 tbsp.

finely chopped green chilies

1 tsp.

salt

¼ tsp.

 Crush salt and green chilies then mix all ingredients.

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