Vegetable Rissois

Instructions

1. 1

   Prepare the Pastry Dough

   • In a large mixing bowl, combine 2 cups of all-purpose flour and 0.5 tsp of salt.
   • Add the cold ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add cold water, a little at a time, and knead to form a firm, smooth dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Make the Creamy Vegetable Filling

   • Boil the 1.5 cups of mixed vegetables in lightly salted water for 5-7 minutes, or until just tender. Drain thoroughly and set aside.
   • Heat the butter in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion becomes translucent.
   • Stir in 2 tbsp of all-purpose flour and cook for one minute, stirring constantly to form a roux.
   • Gradually whisk in the milk to prevent lumps. Continue to cook, stirring, until the sauce thickens to a creamy consistency, about 3-4 minutes.
   • Add the boiled vegetables, remaining 0.75 tsp salt, black pepper, and nutmeg powder. Mix well until everything is coated in the sauce.
   • Remove the filling from the heat and spread it on a plate to cool down completely. This is a crucial step to prevent the pastry from tearing.
3. 3

   Assemble the Rissois

   • Divide the rested dough into 16 equal portions and roll them into smooth balls.
   • On a lightly floured surface, roll each ball into a thin circle about 3-4 inches in diameter.
   • Place about a tablespoon of the cooled vegetable filling on one half of the circle, leaving a small border around the edge.
   • Moisten the edges with a little water, then fold the other half over the filling to create a crescent or half-moon shape.
   • Press the edges firmly to seal. For a more secure and decorative seal, you can crimp the edges with a fork.
4. 4

   Deep Fry the Rissois

   • Heat the vegetable oil in a deep pan or kadai over medium heat. The oil is ready when a small piece of dough dropped in sizzles and rises to the top.
   • Carefully slide 3-4 rissois into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 4-5 minutes, turning occasionally, until they are an even golden brown and crispy on all sides.
   • Use a slotted spoon to remove the fried rissois and place them on a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Vegetable Rissois hot with tomato ketchup, green chutney, or your favorite dipping sauce.