Indian Bread Filled with Carrots

Name: Indian Bread Filled with Carrots
Ingredients: Dough: 400 g flour * 1 tablespoon of oil a pinch of salt water as needed Filling: 3 large carrots 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin and a pinch of cumin seeds (another variety

Meat - Indian Bread Filled with Carrots by Didina J. - Recipia

First, prepare the dough by mixing the dry ingredients with the wet ones until you obtain a compact dough that is not too hard but not sticky either. It is essential to use warm water and knead the dough well to activate the gluten. Once you achieve the desired consistency, place the dough on the work surface and cover it with a bowl or plastic wrap. Let it rest at room temperature for at least 30 minutes; personally, I preferred to let it rest for about 2 hours while I took care of other preparations. Meanwhile, prepare the carrot filling. Peel the carrots and grate them finely, then add a pinch of salt. In a pot, add a little oil or ghee and let it heat over medium heat. Add the grated carrots and all your favorite spices, then pour in a few tablespoons of water. Cover the pot with a lid and let the carrots steam over very low heat, possibly placing a board under the pot to distribute the heat evenly. Check occasionally, stirring so that the carrots do not stick to the bottom of the pot. When the carrots have softened and absorbed the flavors of the spices, continue to cook them over high heat, uncovered, stirring frequently, until all the water evaporates and a delicious, concentrated filling remains. Let the filling cool completely before using it. Once the dough has rested sufficiently, divide it into equal parts. Do the same with the filling so that you have the same number of dough balls and filling. The dough balls should be larger than the filling balls. On the work surface, place a dough ball and roll it out with a rolling pin until it reaches the size of a coffee plate. Place a filling ball on top of the dough ball, then bring the edges of the dough towards the center, completely covering the filling. Roll everything out again with the rolling pin until you reach the desired size, similar to a large plate. Even if it tears and some filling spills out, don't worry, as nothing will leak during baking, and the appearance will only be an aesthetic matter. Start heating the pan on high to bake the mini breads. Bake each mini bread one at a time, first on one side and then on the other, until they become golden and crispy. It is important that the dough is well cooked, as the filling is already cooked. Enjoy these delicious mini breads warm, alongside a fresh salad or a spicy sauce, for an unforgettable culinary experience.

Ingredients

Dough: 400 g flour * 1 tablespoon of oil a pinch of salt water as needed Filling: 3 large carrots 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin and a pinch of cumin seeds (another variety

Indian Bread Filled with Carrots

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