Tawa Subzi Struddel
An Indian twist to the Struddel
Preparation Time: 20mins
Cooking time: 20mins
½ small cauliflower
½ medium carrots
½ medium capsicum (green)
5 cobs baby corn
½ cup onion paste
½ cup tomato paste
1 tbsp Ajwain
½ tsp turmeric
½ tsp chili powder
½ tsp garam masala
Salt & Pepper to taste
2 teaspoons sesame seeds (til)
1 tablespoon peanuts
½ cup oil
4 filo dough sheets
Cut cauliflower into florets, mushrooms into quarters, carrot, capsicum and cut baby corn into halves lengthwise. Roast and coarsely powder sesame seeds and peanuts. Heat oil. Fry onion and tomato paste until oil separates from the mixture. Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders. Add salt and toss until the spices coat the vegetables. Vegetables must be cooked but slightly crunchy. Let it cool.
Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll.
Ingredients for Filo Pastry
4 oz (112 g) plain flour
Pinch of salt
2 tablespoons olive oil
Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.
Divide the dough into 12 pieces and roll to ¼ inch (0.5 cm) thickness on a lightly floured board.
Cover with a cloth and allow to relax again for 10 minutes.
Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.
Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1’ x 1’ (30 cm x 30 cm) square.
Repeat with the other pieces of dough.
Ingredients for Coconut & Corn Salad
1 Cobs of corn
¼ cup fresh or 1/8 cup dessicated coconut
1/8 cup fresh coriander
Juice of ½ lemons
1 chillies (or as much as you desire)
Salt and pepper to taste
Boil the corn for 4 to 8 minutes
Remove the corn from the cob, and combine it with all the other ingredients.