For this month, Kathlyn of Bake Like A Ninja has challenged us to prepare Papas Rellenas with Salsa Criolla. This is a Peruvian dish which is usually prepared with minced beef filling. Here I have tried the vegetarian version using mushrooms and tofu. It was delicious. We relished it with tomato sauce.
Ingredients:
Salsa Criolla:
Onion-1 (sliced very thin as half moon shape)
Green chilly-1/2
Vinegar-1/2tbs
Lime Juice-1tbs
Salt -to taste
Pepper Powder-to taste
Papas Rellenas:
For the Potato Dough:
Potato-5 medium sized
Corn Flour-1/4cup
Salt-to taste
Pepper Powder-1tsp
Filling:
Button Mushrooms-200gm
Onion-1
Garlic-2 cloves
Cumin Powder-1/4tsp
Green Chilly-2
Crumbled Tofu-1/4cup
Salt-to taste
Pepper-1/4tsp
For Final Preparation:
Bread Crumbs-1/2cup
Corn Flour-1/4cup(mix with little water to form a thin batter)
Flour-1/2cup(Mix with salt and pepper to taste)
Procedure:
For Salsa Criolla:
1. Mix all the ingredients in a bowl and set it aside for 30 minutes.
2. Cover with wrap and refrigerate until needed.
For Papas Rellenas:
1. Heat a tbs oil. Add finely chopped onion, green chillies and garlic and saute till golden brown.
2. Add cubed mushrooms and salt.
3. Cover pan and cook on low flame until done.
4. Add tofu and pepper powder and cook till the mixture is dry.
5. Set it aside.
6. Cook potatoes, remove skin and mash it.
7. Add salt, pepper powder and corn flour and prepare a slightly sticky dough. If it is too sticky, do not hesitate to add more corn flour.
8. Take an orange sized ball out of dough.
9. Press it to make a disc.
10. Keep 2tbs filling in the middle. Cover the outer edge and shape it into a cylinder(this is papas).
11. Take the flour mix in a plate. Roll the prepared papas on the flour.
12. Coat it with corn flour paste by dipping it in the bowl.
13. Roll it immediately in bread crumbs.
14. Heat oil in a pan. Deep fry the prepared papas in oil till golden brown.
15. Serve along with salsa criolla and tomato sauce.
Photo Tutorial:
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| The filling |
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| Potato dough |
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| Make a disc |
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| Keep filling in middle |
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| Shape into culinders |
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| Roll in flour |
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| Dip in corn flour paste |
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| Roll in bread crumbs |
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| Prepare all the papas |
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| Deep fry in oil |
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| Strain oil |
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| Serve along with salsa criolla |
Labels: DARING COOK CHALLENGE, PERUVIAN, POTATO, STARTER, TOFU
