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.