Name: Soya Capsicum Pouch recipe by Antara Navin at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: For pastry dough :; 1 cup refined wheat flour(maida); 2 tbsp semolina( sooji or rava); 1/4 tsp Salt; 1 tbsp ghee or refined oil or unsalted butter; For the filling mixture :; 1/2 cup heaped nutrela soya chunks; 1/2 green capsicum finely chopped; 2 tbsp cooking oil; 1/2 tsp cumin seeds; Dash of hing or asaefoetida; 1 small onion finely chopped; 1.5 tsp ginger garlic paste; 1 green chilli finely chopped with or without seeds removed as per taste; 1/2 tsp red chilly powder to add spice( adjust as per your taste); 1/2 tsp garam masala powder; 1/4 tsp turmeric powder; salt as per taste; 1 tbsp finely chopped Coriander leaves; Oil to deep fry

Ingredients Serving: 6

For pastry dough :
1 cup refined wheat flour(maida)
2 tbsp semolina( sooji or rava)
1/4 tsp Salt
1 tbsp ghee or refined oil or unsalted butter
For the filling mixture :
1/2 cup heaped nutrela soya chunks
1/2 green capsicum finely chopped
2 tbsp cooking oil
1/2 tsp cumin seeds
Dash of hing or asaefoetida
1 small onion finely chopped
1.5 tsp ginger garlic paste
1 green chilli finely chopped with or without seeds removed as per taste
1/2 tsp red chilly powder to add spice( adjust as per your taste)
1/2 tsp garam masala powder
1/4 tsp turmeric powder
salt as per taste
1 tbsp finely chopped Coriander leaves
Oil to deep fry

Instructions

Soak the soya chunks in warm water for 15 minutes. Drain and wash in cold water. Squeeze out the excess water. Cut and chop it into small soya granules.
Combine refined flour, semolina, salt and ghee in a large mixing bowl. Add sufficient water to knead the mixture into a smooth dough. Cover it with a damp cloth and keep it aside.
Heat a pan and add 2 tablespoons of oil. When the oil starts to simmer, add hing and cumin seeds. When the seeds stop to crackle, add onions, ginger garlic paste and green chillies. Saute on low medium heat till the onions turn soft, translucent and light brown.
Add the soya granules and the chopped capsicum. Add the red chilly powder, salt, garam masala powder, turmeric and stir fry till the granules and the capsicum are cooked.
Add coriander leaves. Stir and mix. Turn off the heat. Let it cool for 3-4 minutes.
Divide the dough into 6 equal portions. Take a ball and roll into a circular disc about 3 inches in diameter.
Place about 1 heaping tablespoons of the soya capsicum filling mixture in the center of the disc.
Lift the edges. Fold, twist and press together to form a pouch.
Heat oil in a deep heavy bottomed pan. Test the temperature by dropping a little piece of dough ball in the oil. If it rises to the top , then add the soya capsicum pouches gently into the oil. Do not overcrowd the pan. There should be atleast one inch gap between the pouches. Cook on medium heat till the pouches turn crispy and golden. Take it out and let it rest on a kitchen paper towel or any absorbent material, to drain the excess oil.
Serve the soya capsicum pouches hot with green chutney.

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