Telugu-style Vegetable Pasteles

Ingredients

In this Telugu adaptation of Puerto Rican pasteles, the traditional meat filling is replaced with a spiced vegetable filling. Telugu spices such as mustard seeds, curry leaves, and turmeric are used to infuse the filling with aromatic flavors. Additionally, the use of banana leaves for wrapping adds a distinct Telugu touch to the dish. We alse have the original recipe for Pasteles, so you can check it out.

• For the masa dough: For the masa dough:
• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (120g) grated coconut 1 cup (120g) grated coconut
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the vegetable filling: For the vegetable filling:
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 cup (150g) mixed vegetables (carrots, peas, beans), finely chopped 1 cup (150g) mixed vegetables (carrots, peas, beans), finely chopped
• Salt, to taste Salt, to taste
• For wrapping and steaming: For wrapping and steaming:
• Banana leaves, cut into square pieces Banana leaves, cut into square pieces
• Kitchen twine or toothpicks, for securing the parcels Kitchen twine or toothpicks, for securing the parcels

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the rice flour, grated coconut, and salt for the masa dough. Gradually add water and knead until a soft and pliable dough is formed. Set aside.
2. 2.
   Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves and sauté for a few seconds.
3. 3.
   Add chopped onions and green chilies to the pan. Sauté until the onions turn translucent.
4. 4.
   Stir in turmeric powder and the mixed vegetables. Cook for 5-7 minutes until the vegetables are tender. Season with salt to taste.
5. 5.
   Take a small portion of the masa dough and flatten it into a circle on a banana leaf square. Place a spoonful of the vegetable filling in the center of the dough.
6. 6.
   Fold the banana leaf over the filling to form a parcel. Secure the edges with kitchen twine or toothpicks.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Steam the parcels in a steamer for 20-25 minutes, or until the dough is cooked through.
9. 9.
   Remove the parcels from the steamer and let them cool slightly before serving.
10. 10.
    Carefully unwrap the parcels from the banana leaves and serve hot.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth dough texture.
• Grated coconut — Freshly grated coconut works best for optimal flavor and texture.
• Banana leaves — Soften the banana leaves by briefly heating them over a flame or dipping them in hot water before using for wrapping.

Tips & Tricks

• If banana leaves are not available, you can use parchment paper as a substitute for wrapping the parcels.
• Customize the vegetable filling by adding your favorite Telugu spices or additional vegetables for variation.
• Serve Telugu-style Vegetable Pasteles with a side of coconut chutney or tomato chutney for an extra burst of flavor.
• These parcels can be made ahead of time and refrigerated. Steam them just before serving to retain their freshness.
• Experiment with different shapes and sizes for a visually appealing presentation.

Serving advice

Serve Telugu-style Vegetable Pasteles hot as a main course or as an appetizer. Accompany them with a side of coconut chutney or tomato chutney for a delightful flavor combination.

Presentation advice

Arrange the unwrapped parcels on a platter, showcasing the vibrant green of the banana leaves. Garnish with fresh curry leaves or grated coconut for an added touch of visual appeal.