Party Menu recipe by Rohini Renganathan
Ingredients
Potatoes (boiled) –Four medium size
Paneer , Khoya or green peas - 50 grams (Any one of these or all three, is is your choice)
Vermicilli - 100 gms
Maida – 50 grms
Red chilli powder – 2 tsp
Coriander powder – 2tsp
Jeera - 1tsp
Hing – ½ tsp
Salt – as per taste
Besan (gram flour) – 2 tbsp (optional)
Lettuce or Cabbage leaves – Shredded finely – for garnish
Oil for frying
Method –
Mash the boiled potatoes. Add red chilli powder, coriander powder, salt to it. In a pan add a tsp of oil. Add Jeera. When it turns its colour add hing and the boiled potato mix. Just toss a bit. It should be in such a texture that you can make ballswith it. If you find it soggy then add besan to adjust the texture. Once thisis done , let this cool.
Mix maida with some water and make a thin paste.
Take paneer , khoya,give them shape of very small balls (these would become the eggs). You can use boiled green peas as well to make it green eggs. This is upto your choice.
Spread Vermicilli (unroasted one) in a plate.
Now take the potatomix, make a small ball with it. Then place the eggs in its center by making a little hole. Cover the eggs with little bit of potato mix. Remember which side was top (where you covered the eggs)
Dip these balls in maida,(just a coating) then roll them on vermicelli. The vermicelli should stick on all sides perfectly.
Deep fry these balls.(need not keep in oil for long as vermicelli gets roasted soon ). While deep frying you need not toss this. Deep fry it with the egg part on top.
In the serving plate,spread the lettuce or cabbage leaves, place these birds nest. Before servingremember to open the top part so that the egg shows.
Serve this hot with any chutney.
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