Alupatry
8 servings
60 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Make puree from freshly boiled potatoes. Add sesame, coconut flakes, greens, spices, sugar, salt. Mix well.
- Potato: 6 pieces
- Sesame seeds: 3 teaspoons
- Desiccated coconut: 2 tablespoons
- Fresh herbs: to taste
- Curry powder: 0.5 teaspoon
- Cane sugar: 2 teaspoons
- Salt: 2 teaspoons
2
Dough. Mix flour, salt, and turmeric. Add water and oil to the dry mixture and knead the dough until soft and elastic, adding water if necessary.
- Whole wheat flour (stone-ground): 3 glasss
- Salt: 2 teaspoons
- Turmeric: 1.5 teaspoon
- Water: 1.5 glass
- Vegetable oil: 1.5 tablespoon
3
Cover the dough with a damp cloth and leave at room temperature for at least 30 minutes.
4
Roll out a thin rectangular sheet of dough (3-4 mm thick) and evenly distribute the filling.
5
Roll up the dense roll and carefully cut it into circles (1–1.5 cm thick) with a sharp knife without disrupting the structure. Slightly press them with your hand.
6
You can either bake the alupatry in the oven at 180 degrees for 20-30 minutes or fry it over medium heat.