Though we’re ardent fans of the iconic Krispy Kreme doughnuts, there are times when only hot and spicy will do. These Store-bought Smashers come easily together with frozen peas and biscuit dough from a can. Fry them up to deal with late afternoon hunger pangs or as an indulgent Sunday morning breakfast with cheesy scrambled eggs.
Savory Stuffed Doughnut
1 Can of 8 large sized biscuits (e.g. Pillsbury Grands! Flaky Layers)
Oil for deep-frying
For the filling –
- 1 Teaspoon oil
- 2 Cups frozen peas, thawed
- 1 Small onion, minced
- 1 Teaspoon grated ginger
- 2 Thai or other spicy chillies, chopped
- ½ Teaspoon cayenne or red chilli powder
- ½ Teaspoon coriander powder
- ½ Teaspoon cumin powder
- ¼ Cup chopped cilantro/coriander leaves
To make the filling – Coarsely crush the peas in a food processor. Heat the oil in a small saucepan, add the onions. Once they brown up, add the ginger and chillies and cook for a minute, stirring well. Mix in the powdered spices and after toasting them for a few seconds, the peas. Add the herbs and then allow the filling to cool down.
Split each biscuit into 2 halves horizontally. Roll out one half slightly, take it in your cupped palm. Place a tablespoon of the filling in the center, and close the dough around the filling, removing all the air inside and pinching it closed. Roll or press the dough to flatten it. Be gentle to avoid tearing the dough. Repeat with the remaining biscuits, you will get a total of 16 pieces. Keeping the remaining biscuits cold while you assemble one at a time will make it easier to work with the dough.
Meanwhile, heat a couple of inches of oil for deep-frying. Fry the doughnuts on medium heat, one or two at a time, depending on the size of the kadhai/pan. Turn them once to make sure that they are deeply browned on both sides. Be warned that if the oil is too hot, the dough will brown on the outside before the inside gets cooked. Drain on paper towels and serve hot.
- Cut open the first fried doughnut to check if the inside is cooked all the way through. Adjust the temperature of the oil accordingly.
- You can always use leftover sabzis or meats as the filling, just make sure that whatever you use is well-seasoned and dry.
- Use a spiced paneer stuffing and serve them as bhature along with a bowl of flavorful chhole.