Turkey eggs included in the first Thanksgiving feast became an inspiration for this novel appetizer. In this four step dish, first, peas are stuffed in a potato shell ; second , the shell is dipped in a flour batter; third , it is rolled in vermicelli to look like straws; fourth, the potato ball is deep fried in oil to resemble a bird’s nest with green eggs. Bird’s Nests are made during Spring festival in India.
How to make Turkey Nests?
- Cook halved potatoes with 4 cups water on stove/microwave, until soft. (10 – 15 min.)
- Rinse under cold water, peel skin and mash the potatoes. Keep aside.
- Cook peas with ½ tsp. salt in the microwave separately. (5 min.)
- Peel and chop the onion fine. (2 min.)
- Heat 1 tbsp. of oil in a frying pan. (1 min.)
- Add 1 tsp. gram flour & spices; heat until golden. (1 min.)
- Add onions and sauté until translucent. (2 min.)
- Add mashed potatoes. Stir well until blended homogeneously. (1 min.)
- Cool potatoes and knead to make a dough. (5 min.)
- Divide into 10 equal portions. (2 min.)
- Shape each like an egg shell ; stuff 1 tsp. of peas in each potato egg. (4 min.)
How to make Batter?
- Mix all the batter ingredients ; use an egg beater or wooden spoon to blend well (cake batter consistency). (2 min.)
- Heat the oil in a deep frying pan, until smoking hot. (5 min.)
- Dip potato eggs in batter, roll in crushed vermicelli. (2 min.)
- Deep fry until golden brown. Drain on paper towels. (5 min.)
How to make Coconut Chutney?
- Grind the chutney ingredients with water in a blender. (3 min.)
- Serve along with turkey nests.
TIPS
- Use a ladle with holes when dipping in the batter or frying to drain the oil.
