Ingredients :
- 100 g refined flour
- 400 g maize flour
- 1/2 tsp salt
- 250 ml water (approx)
- - For Filling -
- 250 g american corn
- 1 boiled potato
- 1 onion
- 1 bell pepper
- 2 tbsp oil
- 1 tsp garlic
- to taste red chilly flakes
- 4 tbsp tomato puree
- 1 tsp coriander leaves chopped
Method :
- Make a dough with refined flour, maize flour, salt and water, and keep aside for 20-30 min.
- Heat oil in a pan, add chopped onions, cook it for a while, then ass corn, chopped bell pepper, small cubes of potato, tomato puree and season it and keep aside
- Divide dough in to 14-15 portions, or as desired, roll them out in chapatis, add about 2 tbsp of filling on one side, leaving the edges, moist the edges with water and fold the empanadas into semi-circles and press well to form a good seal, press the edges with a fork.
- Heat oil in kadhai and deep fry the empanadas till golden brown, drain out the oil on a kitchen towel. Serve with salsa.
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