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Ingredients
Teig
- 140 g Wasser
- 300 g Weizenmehl Type 550 oder Chapatimehl (siehe Tipp)
- 30 g Ghee
- 15 g Olivenöl
- 1 TL Salz
Blumenkohlfüllung und Fertigstellung
- 1 Bund Koriander, abgezupft
- 200 g Blumenkohlröschen
- 1 Knoblauchzehe
- 5 g Ingwer, frisch, in dünnen Scheiben (2 mm)
- 1 - 2 grüne Chilischoten, frisch, ggf. entkernt
- 20 g Ghee und etwas mehr zum Braten und servieren
- ¼ TL Kreuzkümmelsamen
- ¼ TL Cayenne-Pfeffer
- Nutrition
- per 1 Stück
- Calories
- 1160 kJ / 277 kcal
- Protein
- 8 g
- Carbohydrates
- 34 g
- Fat
- 12 g
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