Half Moon Pies Recipe

About this recipe

Half Moon Pies are a delightful and savory Indian snack, perfect for sharing with family during teatime or festive gatherings. These crescent-shaped pastries are filled with a spiced mix of lentils and vegetables, delivering a street-style charm while being budget-friendly and comforting. The flaky crust and flavorful filling come together to create a dish that is sure to be a crowd-pleaser. This vegetarian recipe avoids and s, making it ideal for those with dietary restrictions while still packing a punch of flavor.

Ingredients

• 20 g Turmeric Powder
• 250 G Masur Dal
• 100 g Red Chili Powder
• 50 g Asafoetida Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• - Coriander Powder
• - Green Peas
• 1 liter Sunflower Oil
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Salt
• 500 g Refined Flour
• 200 ml Mustard Oil
• medium Chilli Green Long

Instructions

1. 1. In a large bowl, mix the flour, salt, and 2 tbsp vegetable oil. Gradually add water to form a firm dough. Cover and let it rest for 20 minutes.
2. 2. Heat 2 tbsp vegetable oil in a pan. Add cumin seeds and let them splutter. Add asafoetida, green chili, turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute.
3. 3. Add shredded cabbage and green peas to the pan. Cook for 5-7 minutes until the vegetables are tender. Stir in the cooked yellow lentils and chopped cilantro. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.
4. 4. Divide the dough into small balls and roll each ball into a thin circle. Place a spoonful of the filling on one half of the circle, leaving the edges clear.
5. 5. Fold the dough over the filling to form a semicircle. Press the edges firmly to seal, and crimp them using a fork for a decorative edge.
6. 6. Heat oil in a deep pan for frying. Once hot, gently slide in the pies and fry until golden brown and crispy. Remove and drain on paper towels.
7. 7. Serve warm with your favorite chutney or sauce.