Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 cups spinach, chopped
- 2 medium potatoes, boiled and mashed
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.
2. Add the vegetable oil and water to the bowl. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
4. In a separate bowl, mix the chopped spinach, mashed potatoes, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
5. Divide the dough into small portions and roll them out into circles.
6. Place a spoonful of the spinach and potato mixture onto one half of the circle.
7. Fold the other half of the circle over the filling and press the edges together to seal.
8. Heat oil in a frying pan over medium heat.
9. Fry the lakhamari until they are golden brown on both sides.
10. Remove from the pan and place on a paper towel to drain excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 lakhamari
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 23g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour
- Sweet potatoes can be used instead of regular potatoes
- Any leafy green vegetable can be used instead of spinach
Variations:
- Add grated cheese to the filling for a cheesy twist
- Add chopped onions and garlic to the filling for added flavor
- Use different spices such as garam masala or curry powder for a different flavor profile
Tips and tricks:
- Make sure the dough is well-kneaded for a smooth texture
- Do not overfill the lakhamari or they may burst open during frying
- Use a non-stick frying pan for easier frying
Storage instructions:
Store leftover lakhamari in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat lakhamari in a toaster oven or in a frying pan over low heat until heated through.
Presentation ideas:
Arrange the lakhamari on a platter and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley
Pairings:
Serve with a side of chutney or yogurt dip.
Suggested side dishes:
- Vegetable samosas
- Onion bhajis
- Aloo tikki
Troubleshooting advice:
- If the lakhamari burst open during frying, try sealing the edges more tightly or using less filling.
- If the lakhamari are too dry, try adding more water to the dough.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them.
- Use clean hands and surfaces when preparing the dough and filling.
Food history:
Lakhamari is a popular snack in India and Nepal. It is believed to have originated in the northern regions of India.
Flavor profiles:
The lakhamari has a savory and slightly spicy flavor with a crispy texture on the outside and a soft filling on the inside.
Serving suggestions:
Serve lakhamari as a snack or appetizer at a party or as a light meal with a side of chutney or yogurt dip.
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Region: Indian