Chickpea Poppers With Broccoli / Easy Appetizer Or Snack

Chickpea poppers are baked chickpeas with Indian spices. I like to add broccoli for the pop of color. Alternatively, you can also steam the broccoli and toss with the chickpeas before serving.

These are great for kids lunch boxes or pack some for picnic. Make a batch and set it aside for quick snacks, as a substitute for croutons in a salad or soups. Pop these in your or your kids mouth while watching TV instead of chips or junk food.

Ingredients:-

Boiled or Canned Chickpeas:- 2 Cups
Broccoli:- 1 Cup, cut into small florets (Or Steam the broccoli and mix with the chickpeas before serving)
Garam Masala:- 1/2 Tbsp
Chaat Masala:- 1/2 Tbsp
Salt
Olive Oil:- 2 Tbsp
Red Chilli Powder:- 1 Tsp


Procedure:-

1) Set an oven rack at the highest position and preheat the oven to 425 F.

2)Line the baking sheet with aluminum foil for easy clean up.

3)Drain the chickpeas in a large colander for about 15 minutes to get rid of as much as moisture possible. If using canned, rinse first.

4)In a large bowl gently mix together all the ingredients.

5)Arrange in a single layer on the baking sheet.

6)Cook for 10-15 minutes. Carefully take the tray out of the oven, mix gently so that everything cooks evenly and cook another 10 minutes.

7)Let it cool for 15 minutes. Sprinkle with the chaat masla or red chilli powder before serving.

Serve at room temperature..Enjoy:)

LIKE OUR FACEBOOK PAGE TO SEE DAILY UPDATED RECIPES AND TIPS.

Read More......

Vegetarian Mini Empanaditas / Finger Food / Party Appetizer ( With Pictures)

These mini vegetarian empanaditas are great for any get together or parties as they can be prepared ahead of time to save on time. For variation you can try different combination of ingredients for filling.

Assemble empanaditas up to 1 day in advance. Cover and refrigerate . Bake empanaditas up to 8 hours in advance. Keep at room temperature.Chill the filling before assembling. The juices in the filling will solidify so that the empanaditas won't leak as they are assembled.

Ingredients:-

For Filling:-

Bell Pepper:- 1/2 , finely chopped
Onion:- 1/2 . finely chopped
Tomato:- 1, small, finely chopped
Salt
Red chilli powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Tofu:- 1/4 Cup, shredded (If you don't have tofu you can use paneer)
Corn:- 1/4 Cup
Raisins:- 2 Tbsp
Oil:- 1 Tbsp


For Pastry:-

All Purpose Flour:- 1 1/2 Cups
Salt:- 1/2 Tsp
Butter:- 2 Tbsp
Warm Water:- 1/3 Cup

Procedure:-

For Filling:-

1) Heat the oil in a non stick pan. Add bell pepper, onion, tomato ,corn, mix everything well. Cook for 2-3 minutes.

2) Add paneer, salt, red chilli powder, garam masala & raisins, mix well. Cook for 1-2 minutes. Keep it aside to cool until ready to use.

For Pastry:-

1) Sift flour and salt into a bowl.

2) Rub butter into the flour with fingers until mixture resembles fine crumbs.

3) Add the water to make a firm dough.

4) Turn dough on a lightly floured surface and knead until smooth, 3 minutes.

5) Wrap the dough in the plastic wrap and let rest at room temperature for 30 minutes.

For Assembly:-

1) Roll out the dough to a 1/8 inch (2mm) thickness.

2) Cut out 20 rounds with the cookie cutter. Place 1 Tsp of filling in center of each round . Fold pastry over filling to make crescents.

3) Pinch edges firmly together to seal. With fingertips, seal edges.

For Baking:-

Place empanaditas on greased baking sheets, brush with beaten egg or melted butter. Bake at 450 F until crisp and golden, 15-20 minutes. Cool on wire rack. Serve hot or at room temperature..

LIKE OUR FACEBOOK PAGE TO SEE DAILY UPDATED RECIPES AND TIPS.

Enjoy:) Read More......