Newari-style Stuffed Krapfen

Ingredients

In this Newari adaptation of Krapfen, we replace the traditional sweet filling with a savory mixture of spiced potatoes, lentils, and vegetables. The spices used are typical of Newari cuisine, such as cumin, turmeric, and coriander, which add a distinct flavor profile to the dish. The dough and frying technique remain similar to the original Austrian recipe, ensuring a crispy exterior and soft interior. We alse have the original recipe for Krapfen, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (200g) boiled and mashed potatoes 1 cup (200g) boiled and mashed potatoes
• 1/2 cup (100g) cooked lentils 1/2 cup (100g) cooked lentils
• 1/4 cup (50g) finely chopped mixed vegetables (carrots, peas, bell peppers) 1/4 cup (50g) finely chopped mixed vegetables (carrots, peas, bell peppers)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, salt, and sugar. Gradually add warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 1 hour.
2. 2.
   In a separate bowl, mix together the mashed potatoes, cooked lentils, chopped vegetables, cumin powder, turmeric powder, coriander powder, and salt.
3. 3.
   Divide the dough into small portions and roll each portion into a small circle.
4. 4.
   Place a spoonful of the potato-lentil filling in the center of each dough circle. Fold the edges of the dough over the filling and seal it tightly.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the stuffed Krapfen until golden brown on both sides.
6. 6.
   Remove the Krapfen from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve hot and enjoy the Newari-style Stuffed Krapfen as a delicious snack or appetizer.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable.
• Lentils — Cook the lentils until they are tender but not mushy. Drain any excess water before using.
• Mixed vegetables — Finely chop the vegetables to ensure even distribution in the filling.

Tips & Tricks

• For a spicier kick, add finely chopped green chilies to the filling mixture.
• Experiment with different vegetable combinations to suit your taste preferences.
• Serve the Newari-style Stuffed Krapfen with a side of spicy tomato chutney for an extra burst of flavor.
• If you prefer a lighter version, you can bake the Krapfen instead of frying them.
• These Krapfen are best enjoyed fresh and hot, but you can also reheat them in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Newari-style Stuffed Krapfen as a snack or appetizer. They can be enjoyed on their own or paired with a side of spicy tomato chutney for dipping.

Presentation advice

Arrange the Stuffed Krapfen on a platter, garnished with fresh cilantro leaves. The golden brown color of the Krapfen will be visually appealing, and the aroma of the spices will entice your guests.