_60_60.jpg "Tiffin Expert Rashmi Naik")
Create a healthy Indo-Mexican fusion fit your child’s tiffin box called Jowar Empanadas made with Kissan Mexican Salsa Sauce. Infuse the dish with the micronutrients of jowar combined with the authentic jalapeño tang added by Kissan Mexican Salsa Sauce for a delectable empanada filling.
Prep Time
 |
| 10 mins |
Cook Time
 |
| 10 min |
Rating
Ingredients
- For the casing:
- Jowar (sorghum millet): ½ cup
- Whole wheat flour: ½ cup
- Salt to taste
- For the filling:
- Oil: 2 tablespoons
- Onions (chopped): ¼ cup
- Paneer: ¼ cup
- Zucchini (chopped): ¼ cup
- Asparagus (finely chopped): ¼ cup
- Baby corn: ¼ cup
- Kissan Mexican Salsa Sauce: 2 tablespoons
Method of Preparation
- For the casing:
- In a mixing bowl add jowar and whole wheat flour.
- Add salt to the mixture.
- Add water as required and knead the dough until a semi-thick consistency is achieved.
- For the filling:
- Preheat some oil in a pan.
- Add onions, paneer, zucchini, asparagus and baby corn to the pan.
- Season the ingredients with salt.
- Sauté for 8-10 minutes.
- Transfer the ingredients to a bowl.
- Add Kissan Mexican Salsa Sauce to the bowl and mix well.
- Assembling the empanada:
- Roll the casing dough into a circle.
- Add the filling in the centre of the dough.
- Roll the casing ends over, sealing the edges with a fork.
- Shallow fry the empanadas until golden brown.
- Jowar empanadas are ready to serve along with the tiffin siders.
- Tiffin Siders:
- Sprouts and dried figs (or any fruit of your choice)
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