Xi’an stuffed pancakes

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.

 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
• Salt
• 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.

• In a kadhai /wok add 1 tblspn of oil.
• 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.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!