Crispy Sprout Squares: A Flavorful Indian Breakfast Starter
45 minutes
1204 reads
About Crispy Sprout Squares: A Flavorful Indian Breakfast Starter
Imagine biting into a crisp, golden pastry, revealing a savory explosion of spiced sprouts. These irresistible sprout squares are a delightful Indian breakfast or appetizer, easy to make and bursting with flavor.This recipe guides you through creating the flaky dough from scratch, unlike versions using store-bought wrappers. The result? An authentic culinary experience that's deeply satisfying and truly special.From the fragrant spices to the golden-fried perfection, these homemade sprout squares are a guaranteed crowd-pleaser.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Dough
- 1 cup All-Purpose Flour maida, or 100g wheat flour
- 1 tbsp Oil
- 1/2 tsp Salt or to taste
- 1/4 cup Water warm
Filling
- 1 cup Prepared Moth Sprout Salad achari moth salad, spiced
Frying & Garnish
- 1 cup Oil for frying
- 1 tbsp Tomato Ketchup
- 1 tbsp Coriander finely chopped, fresh
Instructions
- In a large bowl, combine the refined flour and salt.
- Add the oil and gradually incorporate the warm water, mixing until a soft, pliable dough forms. Kneading for 5-7 minutes develops gluten, resulting in a flakier texture.
- Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
- Divide the dough into small equal-sized balls.
- On a lightly floured surface, roll each ball into a thin circle, then trim the edges to form a square.
- Cut each square into four smaller squares.
- Place a spoonful of the spiced moth sprout salad onto the center of each small square.
- Top with another small square and gently seal the edges, crimping with a fork for a decorative touch. Sealing tightly prevents the filling from leaking during frying.
- Heat the oil in a deep pan over medium heat. The oil is ready when a small piece of dough sizzles gently.
- Carefully place a few sprout squares into the hot oil, ensuring not to overcrowd the pan.
- Fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the sprout squares from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the crispy sprout squares hot, garnished with tomato ketchup and freshly chopped coriander.
Recipe Notes
Good To Know
- You can make variations in the stuffing:
- Sautéed mixed vegetables with cheese
- Spicy potatoes
- Masala chickpea
- Cottage cheese salad
- For an extra tangy flavor, mix a little chaat masala or amchur (dry mango powder) into the moth sprout filling before assembling the squares.
- To achieve an ultra-flaky crust, keep the dough and any added fat (like butter or ghee) as cold as possible while handling, and let the shaped squares chill in the refrigerator for 15–20 minutes before frying or baking.
- For a vibrant presentation, garnish the finished squares with finely chopped coriander, a drizzle of tangy tomato ketchup, and a sprinkle of sev (crunchy chickpea noodles) just before serving.
Expert Tips
- For even cooking, ensure your filling ingredients are finely chopped and evenly distributed within the dough.
- Don't overcrowd the pan when frying or baking. Give the squares enough space to cook evenly and become crispy.
- If baking, use parchment paper to prevent sticking and promote even browning.
Storage Instructions
- If you’d like to make these ahead, assemble the uncooked squares and freeze them in a single layer. When ready to serve, bake or fry directly from frozen—just add a few extra minutes to the cooking time.
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Recipe Nutrition
Calories: 251kcalCarbohydrates: 23gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 285mgFiber: 1g
Arti Gupta
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4 Comments
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Looks so yummy! Excited to make it.
Perfect dish! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
What a great recipe! Thanks for sharing.