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Preparation Time : 30
Cook Time : 50
Total Time : 80
For Phyllo sheets 1 cup maida 1 tsp vinegar 3 tsp olive oil 1/2 tsp salt Warm water as required For stuffing 10 gram butter 3 to 4 garlic cloves 1 small onion finely chopped 1 tbs ginger grated 100 gram sweet potato 100 gram spinch 200 gram soaked and boiled chickpea 1/4 tsp turmeric powder 1 tsp cumin seeds A pinch of nutmag powder 1 tsp Chilli flax 1 tsp mix herb 1 tbs pizza sauce 20 gram feta cheese 2 tbs finely chopped parsaly 1 tbs oil Milk for brushing 1 tbs onoin seeds
1/4 cup mozzarella cheese
Place 1 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours
Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out..
Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
For making stuffing :- take a nonstick pan add butter in it, add finely chopped onion ginger, and finely chopped garlic, saute them for 1 minut
Now add grated sweet potatoes in it, salt and turmeric powder, cumin powder, add 2 tbs water cook it on medium flame for 4 - 5 minut
Now add finely chopped spinch,
Now add mashed chickpea,
Mix well, add pizza sauce, mix herb chilli flax,
Cook this mixture on medium flame for 3 minut. Than feta cheese and parsaly
Keep the mixture aside for cooling.
Now take phyllo sheets that we had made earlier, spread little oil on it
Place around 1 or 1.5 tbs of stuffing mixture on lower part of round phyllo sheets, add little mozzarella cheese on it,
Roll one edge towards the inner side of sheet covering the stuffing
Bring the side to the center
Dampen the left over edges roll the wrapper to seal. Keep them cover others wise roll will dry
Preheat the oven at 180°c
Arrage all rolls in baking tray, give them milk wash or egg wash, sprinkle some onions seed over it,
Bake them 40 to 45 min at 180°c
Serve hot with totamo source or cheese source
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