Punjab x Poland
Aloo paratha pierogi
Aloo paratha filling in a dumpling coat, fried in butter with golden onions. Comfort with a passport.
75 minTime
11 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original325kcalsame
11 gproteinsame
5 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix both flours with the curd, water, ghee and a pinch of salt. Knead 5 minutes into a smooth dough, cover and rest 20 minutes.
- 2Mash the potato with the paneer, one finely chopped onion, the chilli, ajwain, amchur, garam masala, chilli powder, coriander and salt.
- 3Roll the dough 2 mm thin and cut 8 cm rounds. Put a tablespoon of filling on each, fold into half moons and pinch the edges firmly.
- 4Cook in batches in a big pan of salted water at a gentle boil on medium high heat for 3 to 4 minutes, until they float, plus 1 minute.
- 5Slice the second onion and cook in the butter in a wide pan on medium heat for 8 minutes until golden. Add the drained dumplings and fry 2 minutes a side.
- 6Mix the hung curd with the dill and a pinch of salt and serve with the dumplings and onions.
Serve it like this
Fan the pierogi on a warm plate, golden sides up, and heap the onions over the middle. Spoon the dill curd alongside and scatter coriander.
