Vegetable Rissois
Crispy, golden-brown turnovers with a creamy, savory mixed vegetable filling. This popular Goan snack, with its Portuguese roots, is a perfect appetizer or tea-time treat, loved for its crunchy exterior and soft interior.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Pastry Dough
- b.In a large mixing bowl, combine 2 cups of all-purpose flour and 0.5 tsp of salt.
- c.Add the cold ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- d.Gradually add cold water, a little at a time, and knead to form a firm, smooth dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Make the Creamy Vegetable Filling
- b.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.
- c.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.
- d.Stir in 2 tbsp of all-purpose flour and cook for one minute, stirring constantly to form a roux.
- e.Gradually whisk in the milk to prevent lumps. Continue to cook, stirring, until the sauce thickens to a creamy consistency, about 3-4 minutes.
- f.Add the boiled vegetables, remaining 0.75 tsp salt, black pepper, and nutmeg powder. Mix well until everything is coated in the sauce.
- g.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
Step 3
- a.Assemble the Rissois
- b.Divide the rested dough into 16 equal portions and roll them into smooth balls.
- c.On a lightly floured surface, roll each ball into a thin circle about 3-4 inches in diameter.
- d.Place about a tablespoon of the cooled vegetable filling on one half of the circle, leaving a small border around the edge.
- e.Moisten the edges with a little water, then fold the other half over the filling to create a crescent or half-moon shape.
- f.Press the edges firmly to seal. For a more secure and decorative seal, you can crimp the edges with a fork.
- 4
Step 4
- a.Deep Fry the Rissois
- b.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.
- c.Carefully slide 3-4 rissois into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
- d.Fry for 4-5 minutes, turning occasionally, until they are an even golden brown and crispy on all sides.
- e.Use a slotted spoon to remove the fried rissois and place them on a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Vegetable Rissois hot with tomato ketchup, green chutney, or your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before stuffing. A warm filling will make the pastry soggy and difficult to handle.
- 2Seal the edges of the rissois very tightly to prevent the creamy filling from leaking out during frying.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the inside is cooked; if it's too cool, the rissois will absorb too much oil.
- 4The pastry dough should be firm and not sticky. This helps in achieving a perfectly crispy outer shell.
- 5For a richer flavor, you can add a tablespoon of grated cheese or finely chopped mushrooms to the vegetable filling.
- 6Roll the dough evenly and not too thick. A thinner pastry results in a crispier rissois.
Adapt it for your goals.
Filling
For a non-vegetarian version, substitute the vegetables with minced chicken, prawns, or fish cooked in the same creamy sauce.
Healthier Cooking MethodHealthier Cooking Method
For a lower-fat option, bake the rissois in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown. Brush them with a little milk or oil before baking for a better color.
Spice LevelSpice Level
To increase the heat, add 1-2 finely chopped green chilies along with the onions and ginger.
DoughDough
For a slightly healthier pastry, you can make the dough using a 50/50 mix of all-purpose flour and whole wheat flour (atta).
Why this is on our healthy list.
Source of Energy
The all-purpose flour in the pastry and potatoes in the filling provide carbohydrates, which are the body's primary source of fuel for daily activities.
Rich in Vitamins and Minerals
The mixed vegetables like carrots, peas, and beans contribute essential vitamins such as Vitamin A and K, and minerals like potassium, supporting overall health and immunity.
Provides Dietary Fiber
Vegetables are a good source of dietary fiber, which is important for maintaining a healthy digestive system, promoting regular bowel movements, and aiding in satiety.
Frequently asked questions
A serving of four Vegetable Rissois contains approximately 450-500 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.