Nepalese-style Stuffed Piadina

Ingredients

In this Nepalese adaptation of Piadina Romagnola, the traditional Italian flatbread is transformed into a stuffed delicacy. The fillings are inspired by the vibrant flavors of Nepalese cuisine, incorporating a variety of spices and ingredients commonly used in Nepalese cooking. This fusion creates a unique and exciting dish that combines the best of both culinary worlds. We alse have the original recipe for Piadina Romagnola, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (150g) mixed vegetables (carrots, bell peppers, cabbage, etc.), finely chopped 1 cup (150g) mixed vegetables (carrots, bell peppers, cabbage, etc.), finely chopped
• 1/2 cup (100g) cooked meat (chicken, lamb, or beef), shredded 1/2 cup (100g) cooked meat (chicken, lamb, or beef), shredded
• 1/2 cup (100g) cooked lentils 1/2 cup (100g) cooked lentils
• 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 ginger paste 1/2 teaspoon ginger paste
• Salt to taste Salt to taste
• Vegetable oil for cooking Vegetable oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 9g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add water and knead until a smooth dough is formed. Let the dough rest for 30 minutes.
2. 2.
   In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the mixed vegetables and cook until they are slightly tender.
3. 3.
   Add the shredded meat, cooked lentils, cumin powder, coriander powder, turmeric powder, ginger paste, and salt to the pan. Mix well and cook for another 5 minutes. Remove from heat and set aside.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a portion of the filling mixture onto one half of the rolled dough circle. Fold the other half over the filling and press the edges to seal.
6. 6.
   Heat a flat pan or griddle over medium heat and brush it with vegetable oil. Cook the stuffed Piadina on both sides until golden brown and crispy.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Serve the Nepalese-style Stuffed Piadina hot with a side of chutney or yogurt for dipping.

Treat your ingredients with care...

• Lentils — If using dried lentils, soak them overnight and cook until tender before adding them to the filling mixture.

Tips & Tricks

• Experiment with different fillings such as paneer (Indian cottage cheese) or tofu for vegetarian options.
• Add a touch of Nepalese chili powder or fresh chili peppers for an extra kick of heat.
• Serve the Stuffed Piadina with a side of Nepalese-style pickles for added flavor.
• If you prefer a softer texture, cook the Piadina for a shorter time.

Serving advice

Serve the Nepalese-style Stuffed Piadina as a main course accompanied by a fresh salad or a bowl of lentil soup. It can also be enjoyed as a snack or appetizer during gatherings or as a quick and satisfying meal on the go.

Presentation advice

Arrange the Stuffed Piadina on a platter, garnished with fresh cilantro leaves and a sprinkle of cumin powder. Serve it with a side of colorful chutneys or yogurt sauce for an appealing presentation.