By Shireen Jamooji
October 23, 2023
A Portuguese-turned-Goan dish, this simple fried delight is packed full of a delicious prawn filling and coated in breadcrumbs for a crunchy, tasty bite.
For the stuffing: 4 tablespoons of butter 1 large onion, finely chopped 1 teaspoon of garlic paste 2 small green chillies, finely chopped 1 and a half cups of prawns, deveined, shelled, and finely chopped ½ teaspoon of pepper powder Salt, to taste 4 tablespoons of all-purpose flour 1 cup of milk ¼ cup of Cheddar cheese
For the dough: 2 cups of water 2 cups of all-purpose flour 3 tablespoons of butter 1 teaspoon of salt For making rissois: 2 eggs, beaten 1 cup of breadcrumbs Oil, for deep frying
In a pan, heat 2 tablespoons of butter. Add the chopped onion and sauté until translucent.
Add garlic paste and green chillies, and sauté until the raw smell of garlic disappears. Add the prawns, salt, and pepper powder, and mix well.
In the new pan, heat 2 tablespoons of butter, add maida and stir-fry for 1-2 minutes. Add the milk and cook until the sauce thickens.
Add the prawn mixture and the cheese, and mix well. Allow it to cool.
Boil 2 cups of water with butter and salt in a pan. Lower the heat and add all-purpose flour. Stir and mix until the flour forms a ball. Knead this dough on a floured surface.
Divide the dough into smaller balls and roll it into a thin disc (about 1/8" thick). Use a round cookie cutter (around 3.5 to 4 inches in diameter) to cut small circles.
Place 1 teaspoon of the prawn mixture on each circle and fold it over to create a semi-circle. Dip each rissois in the beaten egg and then roll it in breadcrumbs.
Heat the oil in a kadai over medium heat. Deep fry the rissois in the oil until they turn golden brown.