Tekwa Fritter
Food Recipe
Ingredients
2 cups all purpose flour
1 cup powdered milk
1 tsp baking soda
1/2 cup sugar
1 tbs butter or margarine
1/3 cup luke warm water
Yellow food colour
1/2 cup split peas/dholl gramme
1 tsp aniseed/gros anis
3 tbs dessicated coconut
Method
Sift flour into a large mixing bowl. Add milk, baking soda and half of the sugar. Combine thoroughly.
Carefully rub in butter with fingertips until the mixture has a loose crumbly texture.
Add a pinch of food colour to the water before gradually adding it to the dry ingredients.
Mix well until everything comes together to form a soft, sticky ball of dough.
You may need to add extra flour as you knead it into a smooth ball. Cover dough and set aside.
Clean dholl against a white background to remove any impurities. Wash well and leave to soak for 30 minutes.
Bring water to boil in a heavy pan. Lower heat to medium and add dholl to boiling water. Do not stir.
Cook dholl until it is soft enough to be crushed between two fingers. Remove from heat and cool slightly.
Drain cooked dholl well to extract maximum moisture. Using a moulin à légumes, grind into fine, loose crumbs. If you are used to making dal puri at home, you should be familiar with this. Or use a food processor if you cnt find anything close to a moulin.
For the filling, carefully stir the remaining sugar, aniseed and coconut into the crushed dholl so that they are well combined.
Divide dough into 10 equal sized portions, shape each into a cup shape before you start filling.
Place 1 tablespoon of filling in each and pinch them closed. Keep on a lightly floured surface.
Roll out into discs of about 10cm diameter. Be careful not to let the filling ooze when rolling.
Heat oil in a shallow frying pan and deep fry tekwa in moderately hot oil until golden brown.
Run a test batch first to know the approximate temperature at which tekwas will puff up.
Drain well on absorbent paper and serve hot with a fresh cup of tea. Makes 10.
Source: inspiredtobake.wordpress.com