Gujarati Semsek - Spiced Stuffed Flatbread

Ingredients

In this Gujarati adaptation of Semsek, we incorporate the traditional flavors of Gujarati cuisine. The filling is made with a combination of vegetables commonly used in Gujarati dishes, such as potatoes, peas, and carrots. The spices used in the filling are also adjusted to match the Gujarati flavor profile, including cumin, turmeric, and coriander. Additionally, the cooking technique is modified to cook the stuffed flatbread on a griddle instead of baking it in an oven. We alse have the original recipe for Semsek, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon oil 1 tablespoon oil
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (75g) green peas, boiled 1/2 cup (75g) green peas, boiled
• 1/2 cup (75g) carrots, grated 1/2 cup (75g) carrots, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt, to taste Salt, to taste
• 2 tablespoons oil 2 tablespoons oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, salt, cumin seeds, turmeric powder, and oil for the dough. Gradually add water and knead until a smooth dough is formed. Cover and let it rest for 30 minutes.
2. 2.
   Heat oil in a pan and add cumin seeds. Once they splutter, add the grated carrots and sauté for a few minutes.
3. 3.
   Add the mashed potatoes, boiled green peas, turmeric powder, coriander powder, red chili powder, and salt to the pan. Mix well and cook for 5 minutes. Remove from heat and let the filling cool.
4. 4.
   Divide the dough into equal-sized balls. Roll out each ball into a small circle.
5. 5.
   Place a spoonful of the filling in the center of each circle. Fold the edges of the circle to seal the filling and form a stuffed flatbread.
6. 6.
   Heat a griddle or tawa over medium heat. Cook the stuffed flatbreads on both sides until golden brown and crispy.
7. 7.
   Serve hot with chutney or yogurt.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable.
• Green peas — If using frozen peas, thaw them before boiling.
• Carrots — Grate the carrots finely for a better texture in the filling.

Tips & Tricks

• Add a pinch of asafoetida (hing) to the filling for an extra burst of flavor.
• Serve Gujarati Semsek with a side of tangy tamarind chutney for a delightful combination.
• For a spicier version, increase the amount of red chili powder according to your taste preference.
• You can also add finely chopped cilantro to the filling for added freshness.
• If you prefer a softer texture, brush the cooked flatbreads with ghee before serving.

Serving advice

Serve Gujarati Semsek hot with a side of chutney or yogurt. It can be enjoyed as a standalone snack or as a part of a meal.

Presentation advice

Arrange the cooked Gujarati Semsek on a platter, garnished with fresh cilantro leaves. Serve it alongside a bowl of chutney or yogurt for dipping.