Xi’an stuffed pancakes
For the alphabet X I have tried the Xain province from China.I knew of this province for the terracotta army. I would have liked to write more but as my arm is not too agreeable I am just linking my source Wikipediaof course.
These were appreciated a lot at home and the waiting period is right now extended till y arm is better then I better make these again and not just 8. Apparently younger one want 8 for herself alone. ;D
Xi’an stuffed pancakes
- 2 1/4 cups all purpose flour
- ½ tsp salt
- Water as needed
- 200 grms mushrooms
- 1 onion, finely chopped
- 1 tsp garlic paste
- ½ tsp pepper
- Pinch of jeera/cumin
- ½ tblspn soya sauce
- 1 tblspn tomato sauce
- Pinch of sugar
- ¼ cup paneer, crumbled
- 1 cup cabbage, finely chopped
- 1 spring onion, chopped
- 1/4 tsp garlic powder
- 1 tsp oil
- Pinch of white pepper
- 2 tblspn til/sesame seeds
- 1/2 cup oil for frying+ 1 tblspn oil
- To the flour add salt and water little at a time to form dough.
- Knead for 5 minutes. Set aside keep covered with a damp kitchen towel to rest.
- Add the garlic and brown it.
- Add the onion and stir fry till the onions are translucent.
- Add the mushrooms and stir and cook covered.
- Once the mushrooms are done add the jeera/cumin, pepper, soya sauce, tomato sauce, salt sugar. Mix and stir fry till almost dry.
- Add the paneer and mix well. Switch off the gas and keep the kadhai/wok open. Set aside to cool.
- Once cool transfer to the chutney jar of the blender and make a coarse paste. Set aside.
- In another bowl, combine the cabbage, spring onion, garlic powder.
- Divide the dough into 8 equal portions use one portion and keep the rest covered with a damp towel.
- Oil the work surface lightly and roll the selected portion into a long, thin rectangle about four inches wide.
- Again very lightly oil the dough and spread on about an eighth of your mushroom paneer mixture on one side. Spread till about the middle of the rectangle.
- Add about 2 tblspn cabbage mixture to one end.
- Roll the dough a little. Cover the sides like a burrito to make a cylinder till you reach the end of the rectangle.
- Stand the roll on one end so it's like a standing cylinder.
- Press the dough down into a flat pancake with one hand and then sprinkle with sesame seeds.
- Repeat with all the balls. Meanwhile keep the prepared pancakes under the damp towel.
- Pour ½ cup oil into a small kadhai/wok and heat. When put a small pinch of dough in the hot oil the dough should first sink then slowly come up. In case the dough sinks and stays under you oil is not hot enough heat it and test with a fresh pinch of dough. In case it rises immediately cool the oil. Test and then fry.
- Drop the pancakes gently into the pan and fry until golden. You will need to flip the pancakes so fry 1-2 at a time.
- Carefully flip and fry on the other side (about 3 minutes per side). Please be careful when working with hot oil.
- When golden brown, transfer to a plate lined with paper towels.
- Taste best when eaten immediately but they can be frozen and re-toasted in the oven.
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