Amdo Balep with Spiced Lentil Filling

Ingredients

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the lentil filling: For the lentil filling:
• 1 cup (200g) red lentils, rinsed and drained 1 cup (200g) red lentils, rinsed and drained
• 2 cups (470ml) water 2 cups (470ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 54g, 3g
• Protein: 14g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yogurt, warm water, and salt. Mix until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   While the dough is resting, prepare the lentil filling. In a saucepan, bring the water to a boil and add the rinsed lentils. Cook for about 15 minutes or until the lentils are tender. Drain any excess water and set aside.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and chili powder to the pan. Stir well to combine the spices with the onion and garlic mixture.
5. 5.
   Add the cooked lentils to the pan and mix everything together. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt to taste.
6. 6.
   Divide the dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle.
7. 7.
   Place a spoonful of the lentil filling in the center of each dough circle. Fold the edges of the dough over the filling, sealing it completely.
8. 8.
   Heat a griddle or non-stick pan over medium heat. Brush the surface with vegetable oil.
9. 9.
   Cook each filled flatbread on the griddle for about 2-3 minutes on each side, or until golden brown spots appear.
10. 10.
    Serve the Amdo Balep with spiced lentil filling hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Yogurt — Use plain yogurt without any added flavors or sweeteners.
• Cumin powder — For enhanced flavor, lightly toast the cumin seeds and grind them into a powder before using.

Tips & Tricks

• If the lentil filling is too dry, add a splash of water or vegetable broth to moisten it.
• Experiment with different spices such as garam masala or paprika to customize the flavor of the lentil filling.
• Serve the Amdo Balep with a side of yogurt or a tangy tomato chutney for added taste.
• Leftover Amdo Balep can be reheated in a toaster or oven for a quick and delicious snack.
• For a spicier version, add finely chopped green chilies to the lentil filling.

Serving advice

Serve the Amdo Balep with spiced lentil filling as a main course accompanied by a fresh salad or pickles. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Amdo Balep on a platter, garnished with fresh cilantro leaves. Serve it warm to highlight the flavors and textures.