Multi-grain Savoury Baskets have been prepared with maize (makai) flour, sorghum flour (jowar) and whole wheat (gehun) flour. You read it right… no refined flour has been used. The filling consists of healthy moong sprouts, bell peppers , cottage cheese (paneer) and delicious homemade sauce, topped with some grated mozzarella cheese. Homemade sauce has been prepared primarily with onion, tomato and garlic along with comparatively smaller quantities of carrot and bell pepper.
These baked baskets are absolutely crispy and only one tablespoon of oil has been used in kneading its dough. Its absolutely healthy and scrumptious snack for all times. I have added some grated mozzarella cheese but you can skip it as well because of its calorie-count. Certainly, there will not be much difference in its taste.
You can store these baskets in an airtight container. Just heat them in an OTG/ Microwave for crispiness before using. It is a perfect snack for parties. Prepare in advance and just bake them with filling at the time of serving.
Yields : 20 Multi-Grain Savoury Baskets
INGREDIENTS
For Multi-Grain Baskets :
- 1/2 Cup Maize Flour (Makai Aata)
- 1/4 Cup Sorghum Flour (Jowar Aata)
- 1/4 Cup Whole Wheat Flour
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Carom Seeds (Ajwain)
- 1/2 Tsp Paprika Powder
- Salt as per Taste
- 1 Tbsp Olive Oil
- Water (For kneading dough )
For Filling :
- 1 Cup Moong Sprouts
- 1 Red Bell Pepper (Chopped)
- 1 Green Bell Pepper (Chopped)
- 1 1/4 Cup Cottage Cheese (Paneer, Grated)
- 1 Cup Homemade Sauce
- 2/3 Cup Mozzarella Cheese (Grated)
- Salt as per Taste
For Tomato Sauce :
- 1 Big Onion (Chopped)
- 3 Big Tomatoes (Chopped)
- 1 Medium Carrot (Chopped)
- 3/4 Red/Yellow Bell Pepper (Chopped)
- 1 1/2 Tbsp (Chopped) Garlic
- 2 Tsp Parsley
- 2 Tsp Mixed Herbs Seasoning
- 1 Tsp Paprika Powder
- 1 1/2 Tbsp White Vinegar
- 1 Tsp Sugar
- Salt as per Taste
- 1 Tbsp Olive Pomace Oil
METHOD
For Multi-Grain Baskets:
- Knead a soft dough using all the ingredients .
- Wrap the dough with a cling foil and place it in refrigerator for 30-40 minutes.
- Divide the dough into 5-7 portions.
- Roll each portion till it is thinner than chapati.
- Using a cutter, cut the rolled dough into shape of a circle. Cutter’s size should be larger than the size of a single indentation of muffin pan. Diameter and height of indentation should be taken into consideration.
- Grease muffin pan with some oil and place dough circles in each indentation.
- Bake at 200°C for 10-12 minutes in a preheated oven. Baked baskets should not be soft when you touch them. If they are soft, bake again for a few minutes.
- Use the dough-leftovers to make more baskets. Repeat the process till dough is finished.
For Sauce:
- Heat oil in a non-stick pan and add chopped garlic to it.
- Saute for a minute and add onion. Cook for 4-5 minutes till onion turns translucent.
- Add carrot and bell pepper. Cover the pan and cook for 5-7 minutes.
- Add tomatoes and cook till they are tender.
- Add parsley, mixed herbs seasoning, paprika powder, vinegar, sugar and salt. Cover the pan with a lid and cook for 5 minutes.
- Allow the mixture to cool down completely and subsequently, blitz the mixture in a grinder.
- Transfer contents to pan again and cook it to reach desired consistency.
For Filling :
- In a bowl, add sprouts, red bell pepper, green bell pepper , grated cottage cheese and sauce. Mix everything.
- Add salt as per taste.
For Assembling:
- Fill baskets with savoury filling and top it with grated mozzarella cheese.
- Bake at 180°C for 8-10 minutes till cheese is melted.
- Garnish with coriander leaves/chopped bell pepper and serve.
NOTES:
- You can replace sorghum flour with maize flour or whole wheat flour.
- Whole wheat flour can be replaced with refined flour. But, it will make them less healthy.
- You can use any combination of filling like onion, corn, different types of bell peppers, different types of sprouts etc.
- You can replace homemade sauce with tomato sauce or any pizza/pasta sauce as well.
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