Brown Parcels With Mango Salsa

Submitted by Charishma_Ramchandani

"This is Chef Rakesh Sethi's recipe for those who want to enjoy good food while watching their weight!"

 

• Ready In: 1hr 30mins
• Ingredients: 25
• Yields: 4 parcels

ingredients

• For tomato puree

• 10 black peppercorns
• 1 bay leaf
• 1 onion, chopped
• 3⁄4 cup fresh carrot
• 2 tablespoons celery
• 2 tablespoons leeks or 2 tablespoons spring onions
• 6 -7 tomatoes, blanched
• 4 -5 cups water

• For brown parcels

• 2 tablespoons natural bran
• 2 tablespoons wheat flour
• 2 tablespoons semolina
• 4 tablespoons water, divided

• For stuffing

• 1⁄4 teaspoon olive oil
• 2 tablespoons mushrooms
• 2 tablespoons spinach, blanched
• 3⁄4 teaspoon salt, to taste
• 1 pinch black pepper

• For salsa

• 3 tablespoons mangoes, diced
• 1 tablespoon onion, chopped
• 1 teaspoon fresh coriander leaves, chopped
• 1 tablespoon tomatoes, pulp
• 1 tablespoon cucumber, chopped
• salt
• 1 teaspoon lemon juice
• 1 pinch black pepper

directions

1. First, start off by preparing the tomato puree.
2. Put all the ingredients mentioned under it in a pot.
3. Bring to a boil.
4. Then, puree it.
5. Keep aside.
6. Now, prepare the brown parcels.
7. For this, put bran in a bowl.
8. Add wheat flour, semolina and 2 tbsps.
9. water.
10. Mix with a spoon.
11. Add 2 more tbsps.
12. of water.
13. Knead to make a dough.
14. Then cut this dough into 4 inch round discs and keep aside.
15. Now prepare the stuffing.
16. Put oil in a pan.
17. Add mushrooms and saute till they are crunchy.
18. Add spinach, salt and black pepper.
19. Mix well.
20. Transfer to a bowl.
21. Keep aside.
22. Now fill this stuffing in the prepared discs.
23. Fill about 1 tbsp.
24. of stuffing per disc.
25. Put a little water on all sides of the disc (on the entire circumference, that is).
26. Close the discs to make half-moon shapes.
27. Now, press on the edges of the discs with a fork.
28. Boil these parcels (discs) in salted water.
29. Keep aside.
30. Now, prepare the salsa.
31. For this, put diced mango in a bowl.
32. Add all the other ingredients mentioned under salsa.
33. Mix well.
34. Now, to serve, take a plate.
35. Neatly place the parcels on it.
36. Top with mango salsa.
37. Put the prepared tomato puree on the side.
38. Garnish with corriander leaves.
39. Serve hot.