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Stuffed Onion Rolls – Mahshi Bassal June 10, 2008

Posted by live2cook in Sauces and Gravies.

Why do people stuff vegetables and meats?

Well! To enhance the flavor.

But, does the stuffing adds flavor to the outter part or vice versa? Ha! Ha! Gotcha! ๐Ÿ™‚ . I don’t know the answer either ๐Ÿ˜› .

If we look at the stuffed recipes, we can see that they are presentable, combine two different textures in one and makes us feel full. Whatever the reason , I love all the stuffed vegetable recipes. No wonder I fell in love with this stuffed onion rolls recipe, “Mahshi Bassal“. When I came across this recipe, I wanted to try it immediately, in spite of the time consuming steps involved.

As I had different plans for the recipe, I skipped the browning in the broiler part. Still the recipe turned out to be wonderful and served its purpose.


1 Big Onion
2 tsp thick Tamarind extract
1 tsp Sugar
6 tsp Oil
1/2 tsp Red chilli powder (optional)
Pinch of salt

For the Stuffing:

1 Cup Masoor Dhal
1/2 cup Mint leaves
2 tsp Cinnamon powder
1 tsp Allspice (I replaced with ground Cloves, as I didn’t have allspice in my pantry)
1 tsp Salt


1. Soak the dhal in water for 1 hour.
2. Cut of the ends of the Onion and Peel.
3. with a Sharp knife, slit on the sides, but not cutting into half.
4. Separate each layer carefully and set aside.

Onion Layers

5. Boil 6 cups of water in a large sauce pan.
6. Add a teaspoon of salt and when the salt dissolves, add the onion layers.
7. Turn off the heat and cover. Let it rest until the onion layers are tender.

Onion in Water

8. Drain the dhal and grind into a coarse paste.
9. Heat 3 tsp oil in a heavy bottomed pan and add the 1/2 cup mint leaves. Stir for few minutes.
10. Add the dhal, salt and spices. Keep stirring until the dhal reaches the consistency of scrambled egg.
11. Turn off the heat and allow to cool.
12. Drain the onion layers. Take one layer and place a walnut sized ball of stuffing. Cover and Roll. Repeat the process for all the layers.
13. Heat remaining oil in a pan. Place the onion rolls.
14. Mix the tamarind extract, salt, sugar and chilli powder and pour over onion rolls.
15. Boil until all the liquid is absorbed.

Onion Pouch

Do you want to know how I served these stuffed onion Rolls? hmmm…. That’s a Surprise! Stay tuned! ๐Ÿ˜‰




1. Asha - June 11, 2008

That’s a gorgeous dish. In Greece, they stuff meat in Cabbage leaves too. Always tastes great this way.Good one!:))

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