This is a Gluten free interpretation of Bolani Katchalu (Which is the recipe i chose to make gluten free from all three that i had researched) and i will be showing you the ingredients i used for each step of the recipe and afterwords will show you the procedure.
Original (non-gluten free)
Gluten Free Recipe:
Ingredients for Dough:
3 cups- white corn meal (fine)
2½ cup- water
1 tsp- salt
1 tsp- olive oil
Ingredients for Potato Filling:
3- small potatoes (un-peeled)
½ cup- finely chopped cilantro
½ cup- finely chopped scallions
1 ½ tbsp.- olive oil
1 ½- tsp salt½ tsp- ground black pepper
Frying Ingredients:½ cup- olive oil
Ingredients For Yogurt Sauce:
1 cup- Greek yogurt (Chobani)
2 tbsp- water
1- finely chopped garlic clove
1 tsp- fresh dill½ tsp- coriander
½ tsp- salt
Tools:
- Start mixing cornmeal and salt, then slowly add water and olive oil and continue mixing until becomes like a dough ball (add water if needed)
- knead it for 5-10 minutes
- let it rest in a oiled bowl with a damp cloth over it for 50 min.-1 hr.
-while you wait clean your potatoes well and cut them into fours.
place them in a pot and let it boil for 15 min.-20 min. and poke every once in a while to check if done ( if they are smaller they will cook faster.)
-then strain the potatoes and place in a bowl mash the potatoes just until no more of them are still in the previous shape and let sit for 5 min.
-chop the cilantro and the scallions finely and place in filling along with other filling ingredients.
-Mash un till all the ingredients seem to be mixed well but do not over mash the potatoes.
-Set aside while you check the time for your dough.
-if you still have time left begin to mix together the ingredients for your yogurt sauce.
-Start my putting the Greek yogurt in the mixing bowl and then chop, pour and mix it in from there.
-Then you want to roll some of the white corn meal onto a surface and get a piece of dough about the size of a small baseball
-press onto the dough with your palm following with rolling it with the rolling pin un till as flat as at least two tortillas on top of each other.
- then fill half with at least 1/4 cup of potato mash and leave space for the outer crust.
- Make sure there are no holes in the crust and get ready to put them on the pan
-bring out a plate and paper towel and place the paper towel on the plate aside
- pour about 1/4 cup olive oil in the pan on hi and wait until its hot enough that as soon s the dough hits the pan it will start sizzling
-leave each side until golden brown and then take off of the pan using the two spatulas and place slowly on the paper towel so that the oil doesn't splash anywhere.
.
Continue to next post to see end results.
Original (non-gluten free)
Gluten Free Recipe:
Ingredients for Dough:
3 cups- white corn meal (fine)
2½ cup- water
1 tsp- salt
1 tsp- olive oil
Ingredients for Potato Filling:
3- small potatoes (un-peeled)
½ cup- finely chopped cilantro
½ cup- finely chopped scallions
1 ½ tbsp.- olive oil
1 ½- tsp salt½ tsp- ground black pepper
Frying Ingredients:½ cup- olive oil
Ingredients For Yogurt Sauce:
1 cup- Greek yogurt (Chobani)
2 tbsp- water
1- finely chopped garlic clove
1 tsp- fresh dill½ tsp- coriander
½ tsp- salt
Tools:
- measuring cups
- whisk
- wooden spoon
- 3x mixing bowls
- tray
- rolling pin
- 5x small bowls
- parchment paper
- knife
- x2 spatula
- pan
- cloth
- strainer
- potato masher
- Start mixing cornmeal and salt, then slowly add water and olive oil and continue mixing until becomes like a dough ball (add water if needed)
- knead it for 5-10 minutes
- let it rest in a oiled bowl with a damp cloth over it for 50 min.-1 hr.
-while you wait clean your potatoes well and cut them into fours.
place them in a pot and let it boil for 15 min.-20 min. and poke every once in a while to check if done ( if they are smaller they will cook faster.)
-then strain the potatoes and place in a bowl mash the potatoes just until no more of them are still in the previous shape and let sit for 5 min.
-chop the cilantro and the scallions finely and place in filling along with other filling ingredients.
-Mash un till all the ingredients seem to be mixed well but do not over mash the potatoes.-Set aside while you check the time for your dough.
-if you still have time left begin to mix together the ingredients for your yogurt sauce.-Start my putting the Greek yogurt in the mixing bowl and then chop, pour and mix it in from there.
-Then you want to roll some of the white corn meal onto a surface and get a piece of dough about the size of a small baseball-press onto the dough with your palm following with rolling it with the rolling pin un till as flat as at least two tortillas on top of each other.
- then fill half with at least 1/4 cup of potato mash and leave space for the outer crust.- Make sure there are no holes in the crust and get ready to put them on the pan
-bring out a plate and paper towel and place the paper towel on the plate aside
- pour about 1/4 cup olive oil in the pan on hi and wait until its hot enough that as soon s the dough hits the pan it will start sizzling
-leave each side until golden brown and then take off of the pan using the two spatulas and place slowly on the paper towel so that the oil doesn't splash anywhere..
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