Archana's Kitchen

Basil Pesto Bombs Recipe

November 27, 2022

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Basil Pesto Bombs Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 5 M|Cook: 40 M|Total: 45 M
Makes:4 Servings
Cuisine:Continental

Have you thought of biting into a sweet potato ball and be surprisingly welcomed with a soft and flavourful basil pesto centre. This Basil Pesto Bombs Recipe does just that. It is very healthy, made on a paniyaram pan with very little oil and a great addition to potluck menus. Include them as appetizers with a tomato onion cucumber raita.

If you like this recipe, here are more Indian Appetizer recipes

  1. Sweet Potato And Moong Sprouts Cutlet Recipe
  2. Crispy & Spicy Paneer Starter Recipe
  3. Herbed Baby Potatoes Recipe
  4. Methi Corn Dal Vada Recipe

Ingredients

For Basil Pesto

    2 cups Basil leaves
    3 cloves Garlic
    1/3 cup Walnuts, pine nuts
    1/2 cup Extra Virgin Olive Oil
    2 tablespoons Parmesan cheese
    1/2 Black pepper powder
    1/2 Lemon juice
    1 pinch Salt

For Sweet Potato Shell

    400 grams Sweet Potato
    1/2 Chia Seeds
    1/2 Dried oregano
    1/2 Apple cider vinegar
    1-2 cloves Garlic, minced
    2 teaspoons Red Chilli flakes
    1-1/4 cup Oats Flour
    Salt, to taste
    Oil, to cook

Instructions for Basil Pesto Bombs Recipe

    1

    To prepare Basil Pesto Bombs Recipe, to make basi pesto, wash the basil leaves and drain the excess water and dry them by placing them on kitchen towels.

    2

    Now place all the ingredients of the basil pesto except olive in a food processor/ blender and blend them coarsely while slowly incorporating oil while blending or adding oil in intervals.

    3

    Store this in an air tight container in the refrigerator for a couple of hours.

    4

    Wash, peel and chop the sweet potato and let it steam cook until it is completely soft. Let this cool to room temperature.

    5

    In a bowl, add chia seeds and add 1-1/2 tablespoons of water and let it swell for 10-15 minutes.

    6

    Now in a large mixing bowl add sweet potato and mash it completely add 1 cup of oat flour, chia mixture, apple cider vinegar, oregano, garlic, salt, chilli flakes and mix them all together to form a dough.

    7

    Let this rest for 15 minutes and check for the stickiness. It should not stick to your hands. If the dough is sticky add the remaining 1/4 cup oat flour and mix well.

    8

    Now pinch a lemon sized dough, flatten it and spoon 1 teaspoon of basil pesto into the centre and seal all the sides to form a ball. Repeat with the remaining dough mixture.

    9

    Cook them on a paniyaram pan/mini dutch pancake pan by drizzling very little oil on a low to medium heat by flipping in between, to get an even colour.

    10

    Serve basil pesto bomb recipe with your favourite salad.



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