Beggar's Purse Recipe

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Beggar's Purse
How to make Beggar's Purse
  • Chef: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Beggar's Purse Recipe: Veggies, spices, baby prawns, khoya and nuts sauteed, placed in filo pastry squares and deep fried. Served with a light salad.

Ingredients of Beggar's Purse

  • 1 Onion
  • 1 Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • 3 Tomatoes
  • To taste Salt
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Red chilli (crushed)
  • 1 tsp Black pepper (crushed)
  • 1 Tbsp Chicken powder
  • 6 Green chillies
  • 1 Bunch Fresh soya (dill)
  • 1/2 Bunch Fresh coriander
  • 20-25 Baby prawns (cleaned, shelled and deveined)
  • 25 Gram Pine nuts
  • 3-5 Tbsp Khoya
  • 15-20 Pieces Filo pastry
  • 2 Pieces Leeks (long and green leaves)
  • 1 Litre Oil (for frying)
  • For garnish/salad:
  • 8-10 Large Lemons
  • 3 Red radish
  • 100 Gram Rocket leaves
  • 100 Gram Baby spinach
  • 2 Large Cucumbers (wide)
  • For sauce:
  • 1/2 Litre Orange juice (pulpy) (or 2 fresh oranges)
  • 1 tsp Ginger, chopped
  • 2 Tbsp Sugar
  • 3 Pieces Star anise
  • 4 Cloves (laung)

How to Make Beggar's Purse

  • 1.In a saucepan, put oil, chopped onion, ginger paste, garlic paste.
  • 2.Saute for 4-5 minutes and then put chopped tomatoes and then put all the spices including chopped green chillies, soya (dill) and coriander.
  • 3.Now put chunks of baby prawns and roasted pine nuts and khoya.
  • 4.Once the filling is cooled, make small squares of filo and put the stuffing. Tie with leek threads. Deep fry.
  • Prepare Sauce:
  • 1.In a heavy pan, put orange juice, chopped ginger, sugar, star anise and cloves and reduce.
  • 2.Make a light salad, by combining all the greens and mixing well with lemon juice, salt and pine nuts.
Key Ingredients: Onion, Ginger paste, Garlic paste, Tomatoes, Salt, Red chilli powder, Red chilli (crushed), Black pepper (crushed), Chicken powder, Green chillies, Fresh soya (dill), Fresh coriander, Baby prawns (cleaned, shelled and deveined), Pine nuts, Khoya, Filo pastry, Leeks (long and green leaves), Oil (for frying), Lemons, Red radish, Rocket leaves, Baby spinach, Cucumbers (wide), Orange juice (pulpy) (or 2 fresh oranges), Ginger, Sugar, Star anise, Cloves (laung)