Indian spiced vegetable and chickpea parcels

You are here:

Print to PDF

[X]

Print recipe

Indian spiced vegetable and chickpea parcels

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

6 portion(s)

Indian spiced vegetable and chickpea parcels with yogurt sauce

25 g olive oil, =2tbls
60 g brown onion, =1
3 cloves garlic
15 g fresh ginger, =1 tbls
2 level tsp ground cumin
2 level teaspoons ground turmeric
2 level teaspoons Ground Coriander
1 level tbsp cumin seeds
1 level teaspoons yellow mustard seeds
1 level teaspoons salt
2 --- Medium potatoes, Peeled and cut into 1cm cubes
240 g water, =1 cup
1/2 level tbsp Stock Powder
400 g tinned chickpeas, drained and rinsed
2 --- Courgettes, grated
1/2 --- Cup of Frozen Peas
325 g frozen spinach leaves
24 sheets Filo Pastry
--- olive oil, For brushing
1 level tbsp sesame seeds
1/4 --- cup of fresh mint
1/4 --- Cup of fresh coriander
1 --- Cup, plain yogurt

Add to shopping list

6

1h 30min

Preparation 1h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Baking Cooking Easy Indian Cooking for large family Dinner Lunch Main course Vegetarian Picnic

Recipe's preparation

Filling for the parcels

Add courgettes into the mixing bowl

,
cut in pieces (4 cm) Blend

3 – 4 sec/speed 5,
set aside

-Add onion, garlic cloves, ginger and spices into mixing bowl

and chop

3-5 sec/speed 5
-Scrape down sides of mixing bowl using spatula.

Add 25g (2tbls) olive oil and sauté 6 min/120°C

/speed 1 with simmering basket instead of measuring cup on mixing bowl lid.

Add potatoes, 240g (1 cup) water, 1/2 tbls stock powder and cook 10 min/100°C

/speed

with simmering basket instead of measuring cup on mixing bowl lid.

Add chickpeas and cook further 5 min/100°C

/speed

with simmering basket instead of measuring cup on mixing bowl lid

Add grated courgettes, peas and spinach and cook further 5 min/100°C/speed

with simmering basket instead of measuring cup on mixing bowl lid.

Preheat the oven to 180 degrees and line a tray with baking paper

Place one sheet of filo on a clean surface, brush it with olive oil then place another sheet on top. Fold the pastry stack in half to produce a square shape, four sheets thick. Place a generous spoonful of filling in the centre of the stack and shape it into a rectangle. Fold and roll into a parcel. Brush with olive oil and top with sesame seeds Repeat with the remaining filo sheets and filling.

Bake for 20-30 minutes, or until golden and crisp.

Yoghurt sauce

clean the thermomix mixing bowl and place the herbs in and chop 4 – 6 sec/ Blend

speed 6

Add on yoghurt 1 cup and 10 sec/speed 1

Accessories you need

Simmering basket
buy now

Spatula TM5/TM6
buy now

Tip

serve with yoghurt sauce and salad.
if you don't have filo pastry, the filling could be alternatively served with rice.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.