Corn Flour Donuts
6 servings
30 minutes
The recipe was shared with us by Khatuna Kolbaya, owner of Saperavi Cafe.
Calories554.4kcal
Proteins8grams
Fats42.5grams
Carbohydrates35.9grams
Cornmeal (polenta)
250
g
Water
500
ml
Salt
10
g
Vegetable oil
150
ml
Vegetable broth
500
ml
Shelled hazelnuts
150
g
Garlic
3
clove
Saffron
1
g
Adjika
5
g
1
Prepare hominy. Wash the cornmeal, add water, and salt.
- Cornmeal (polenta): 250 g
- Water: 500 ml
- Salt: 10 g
2
Place the pot on medium heat and boil for 40–60 minutes.
3
Cool the cereal.
4
Shape the balls and fry them in a deep fryer or pan with a large amount of vegetable oil.
- Vegetable oil: 150 ml
5
Prepare the bazhe. Place chopped nuts, garlic, and spices in a bowl.
- Shelled hazelnuts: 150 g
- Garlic: 3 cloves
- Ground coriander: 2 g
- Blue fenugreek (utskho-suneli): 2 g
- Saffron: 1 g
6
Pour in 250 milliliters of vegetable broth. If not available, regular water can be used.
- Vegetable broth: 500 ml
7
Mix well. Add the remaining liquid while stirring.
8
Add adjika. Mix. Done!
- Adjika: 5 g
9
Pour 60-70 milliliters of sauce into a plate and place 3-4 donuts made of gomi.
- Vegetable broth: 500 ml
10
Garnish with greens. Serve!
