Indian Spiced Pierekaczewnik

Ingredients

In this Indian adaptation of Pierekaczewnik, we incorporate Indian spices and flavors to give it a unique twist. The traditional Polish dish is typically filled with a mixture of potatoes, cottage cheese, and onions, while our Indian version includes spiced potatoes, peas, and onions. The addition of cumin, coriander, and turmeric infuses the dish with the aromatic and vibrant flavors of Indian cuisine. We alse have the original recipe for Pierekaczewnik, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (80g) peas, cooked 1/2 cup (80g) peas, cooked
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili 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): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the mashed potatoes, peas, chopped onion, cumin seeds, ground coriander, turmeric powder, red chili powder, and salt. Mix well to ensure all the ingredients are evenly incorporated.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and seal the edges by pressing them together.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the filled pastries until they turn golden brown and crispy on both sides. Remove from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Indian Spiced Pierekaczewnik hot with your favorite chutney or dipping sauce.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling.
• Cumin seeds — Toasting the cumin seeds in a dry pan before adding them to the filling will enhance their flavor.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing. Use it sparingly to add a vibrant yellow color to the filling.

Tips & Tricks

• For a spicier version, add a pinch of garam masala or chili flakes to the filling mixture.
• To save time, you can use store-bought puff pastry instead of making the dough from scratch.
• Serve the Indian Spiced Pierekaczewnik with a tangy tamarind chutney or mint-coriander chutney for an extra burst of flavor.
• If you prefer a healthier alternative, you can bake the filled pastries in the oven instead of frying them.
• Experiment with different fillings such as paneer (Indian cottage cheese) or mixed vegetables to create your own variations.

Serving advice

Serve the Indian Spiced Pierekaczewnik as an appetizer or snack. They are best enjoyed hot and crispy, straight from the frying pan. Pair them with your favorite chutney or dipping sauce for a burst of flavor.

Presentation advice

Arrange the Indian Spiced Pierekaczewnik on a platter, garnished with fresh cilantro leaves. Serve them alongside small bowls of chutney for dipping. The golden brown color of the pastries and the vibrant green of the chutney will create an appealing visual contrast.