South Karnataka Style Stuffed Pitarakia

Ingredients

In this South Karnataka adaptation of Pitarakia, we replace the traditional Greek filling with a spiced potato, onion, and pea mixture. The spices used are characteristic of South Karnataka cuisine, adding a unique flavor profile to the dish. Additionally, the cooking technique and presentation may differ slightly to align with the culinary practices of South Karnataka. We alse have the original recipe for Pitarakia, 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
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup peas, boiled 1/2 cup peas, boiled
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon ginger paste 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste 1/2 teaspoon garlic paste
• Salt to taste Salt to taste
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, salt, turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 30 minutes.
3. 3.
   In a pan, heat vegetable oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add the chopped onions and sauté until golden brown.
4. 4.
   Add ginger paste and garlic paste to the pan and cook for a minute.
5. 5.
   Add the mashed potatoes, boiled peas, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the potato filling in the center of each circle and fold the edges to seal the filling.
8. 8.
   Heat oil in a deep pan for frying. Carefully place the stuffed pitarakia in the hot oil and fry until golden brown on both sides.
9. 9.
   Remove from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve hot and enjoy the South Karnataka Style Stuffed Pitarakia.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth filling.
• Mustard seeds — When adding mustard seeds to the hot oil, be cautious as they may splutter. Keep a lid nearby to cover the pan if needed.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the filling mixture.
• Serve the South Karnataka Style Stuffed Pitarakia with a side of coconut chutney for an authentic South Karnataka experience.
• If you prefer a healthier alternative, you can bake the pitarakia instead of frying them. Brush them with oil and bake at 180°C (350°F) until golden brown.

Serving advice

Serve the South Karnataka Style Stuffed Pitarakia as a snack or appetizer. They can be enjoyed on their own or with a side of chutney or sauce.

Presentation advice

Arrange the golden-brown South Karnataka Style Stuffed Pitarakia on a platter and garnish with fresh coriander leaves. Serve them warm to highlight their inviting appearance.