Brown Parcels With Mango Salsa

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 10 black peppercorns
• 1 bay leaf
• 1 onion, chopped
• 3/4 cup fresh carrot
• 2 tablespoons celery
• 2 tablespoons leeks or 2 tablespoons spring onions
• 6 -7 tomatoes, blanched
• 4 -5 cups water
• 2 tablespoons natural bran
• 2 tablespoons wheat flour
• 2 tablespoons semolina
• 4 tablespoons water, divided
• 1/4 teaspoon olive oil
• 2 tablespoons mushrooms
• 2 tablespoons spinach, blanched
• 3/4 teaspoon salt, to taste
• 1 pinch black pepper
• 3 tablespoons mangoes, diced
• 1 tablespoon onion, chopped
• 1 teaspoon fresh coriander leaves, chopped
• 1 tablespoon tomato, pulp
• 1 tablespoon cucumber, chopped
• salt
• 1 teaspoon lemon juice
• 1 pinch black pepper

Recipe

• 1 first, start off by preparing the tomato puree.
• 2 put all the ingredients mentioned under it in a pot.
• 3 bring to a boil.
• 4 then, puree it.
• 5 keep aside.
• 6 now, prepare the brown parcels.
• 7 for this, put bran in a bowl.
• 8 add wheat flour, semolina and 2 tbsps.
• 9 water.
• 10 mix with a spoon.
• 11 add 2 more tbsps.
• 12 of water.
• 13 knead to make a dough.
• 14 then cut this dough into 4 inch round discs and keep aside.
• 15 now prepare the stuffing.
• 16 put oil in a pan.
• 17 add mushrooms and saute till they are crunchy.
• 18 add spinach, salt and black pepper.
• 19 mix well.
• 20 transfer to a bowl.
• 21 keep aside.
• 22 now fill this stuffing in the prepared discs.
• 23 fill about 1 tbsp.
• 24 of stuffing per disc.
• 25 put a little water on all sides of the disc (on the entire circumference, that is).
• 26 close the discs to make half-moon shapes.
• 27 now, press on the edges of the discs with a fork.
• 28 boil these parcels (discs) in salted water.
• 29 keep aside.
• 30 now, prepare the salsa.
• 31 for this, put diced mango in a bowl.
• 32 add all the other ingredients mentioned under salsa.
• 33 mix well.
• 34 now, to serve, take a plate.
• 35 neatly place the parcels on it.
• 36 top with mango salsa.
• 37 put the prepared tomato puree on the side.
• 38 garnish with corriander leaves.
• 39 serve hot.