Vegetable Tulip

Here’s a recipe for Veg Tulips, a delightful appetizer:

Ingredients:

• 1 large potato
• 1 large carrot
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup finely chopped bell peppers (red, green, yellow)
• 1/4 cup finely chopped onions
• 1/2 teaspoon ginger-garlic paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon chaat masala
• Salt to taste
• 1 tablespoon cornflour or all-purpose flour
• Oil for frying

Instructions:

1. Peel and grate the potato and carrot. Place them in a bowl of cold water to prevent them from browning.
2. Boil the green peas and corn kernels until they are tender. Drain and set aside.
3. Heat a teaspoon of oil in a pan over medium heat. Add the finely chopped onions and bell peppers. Sauté until they are soft and translucent.
4. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Drain the grated potato and carrot and add them to the pan along with the boiled green peas and corn kernels.
6. Add garam masala, chaat masala, and salt to taste. Mix well and cook for a few minutes until the vegetables are cooked through and the mixture is dry.
7. Remove the mixture from the heat and let it cool slightly.
8. Preheat the oven to 375°F (190°C) and grease a muffin tin or use silicone muffin cups.
9. Take small portions of the vegetable mixture and press them into the muffin cups, shaping them like tulip petals. Leave a hollow space in the centre.
10. Bake the vegetable tulips in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the outside.
11. Once baked, let the tulips cool slightly before carefully removing them from the muffin tin.
12. Serve the Veg Tulips hot with ketchup or your favourite dipping sauce.

Enjoy your beautiful and delicious Veg Tulips!