Indian potato snails with carrot salad

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 piece(s) (about 15 g) Ginger
  • 3-4 Stem(s) Mint
  • 2 Shallots
  • 5 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 3 TABLESPOONS Oil
  • 800 g Carrots
  • 400 g Potatoes
  • 5 TABLESPOONS clarified butter
  • 1 TABLESPOON Sesame
  • 2 TABLESPOONS Coconut flake
  • 1 green chili pepper
  • 3-4 Stem(s) Coriander
  • 200 g + some flour
  • 1/2 TEASPOON ground turmeric
  • 1 TABLESPOON demerara sugar
  • 2 TEASPOONS Garam Masala (Indian spice mixture)

Directions

  1. 1

    For the carrot salad, peel and finely grate the ginger. Wash the mint, shake dry and cut the leaves into fine strips. Peel shallots and cut into thin rings. Mix 3 tbsp. lemon juice with salt, fold in oil.

  2. 2

    Stir in ginger, mint and shallots. Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Mix carrots and mint vinaigrette. Leave to stand for about 30 minutes.

  3. 3

    In the meantime, cover the potatoes and cook them in water for about 20 minutes. Heat 1 tbsp. lard in a large pan. Roast the sesame and grated coconut in it until golden brown, remove.

  4. 4

    Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Wash the coriander, shake dry and chop finely.

  5. 5

    For the dough mix 200 g flour and turmeric. Gradually knead 100 ml water with the dough hooks of the mixer, then knead with your hands for about 3 minutes to form a smooth dough.

  6. 6

    Potatoes coldly quench, peel and chop. Add sesame, grated coconut, chilli, coriander, 2 tbsp. lemon juice, sugar, Garam Masala and 1 tsp. salt to the potatoes. Mash everything with a fork to a finely chopped mixture.

  7. 7

    Let it cool down.

  8. 8

    Roll out the dough rectangularly (approx. 20x30 cm; about 3 mm thin) on a little flour. Spread the potato filling on the dough, leaving a rim of about 1 cm all around. Roll up from the short side.

  9. 9

    Cut into about 12 slices. Heat 4 tablespoons of lard in portions in the pan. Fry the potato snails for 2-3 minutes on each side. Put the finished snails in the oven (approx. 50°C) warm.

  10. 10

    Serve with carrot salad. Creamy yoghurt tastes good with it.

Nutrition Facts

KCAL
540 kcal
CARBS
65 g
FATS
25 g
PROTEINS
10 g