Masala magic pierogi 🌶️💫🥟

Name: Masala magic pierogi 🌶️💫🥟
Total time: 2700 s
Yield: 3-4 people
Cuisine: British
Ingredients: For dough:; 11/2 cup all purpose flour; 1/2 tsp salt; 2-3 tbsp yogurt; 2-3 tbsp water (as needed); 1 tbsp oil; 2 medium potatoes (boiled & mashed); 1/2 tsp cumin seeds; 1/2 tsp garam masala powder; 1 tsp green chili paste; 2-3 small finely chopped onions; 1/2 tsp Chaat masala powder; 2 tbsp finely chopped coriander leaves; 1/2 tsp Kashmir chili powder; 1 squeeze lemon juice; 2 tbsp butter + 1 tbsp butter, 1 small green chili finely chopped, 1 tsp finely chopped coriander leaves; 3 tbsp oil

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} @cook_G33878619

Arusha tanzania

Traditional polish dumplings filled with spicy Indian - style mashed potatoes and finely chopped onions - pan fried in ghee or butter for a golden, crispy finished. A fusion recipe made with love for apron challenge.
#CA2025, #Desitwist #Creativecooking #Vegetariansnack #Spicysnack #Easysnack #Snacktime.

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} @cook_G33878619

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Ingredients

45 mins (includes resting & cooking time)

3-4 people

For dough:
11/2 cupall purpose flour
1/2 tspsalt
2-3 tbspyogurt
2-3 tbspwater (as needed)
1 tbspoil
For Desi filling:
2medium potatoes (boiled & mashed)
1/2 tspcumin seeds
1/2 tspgaram masala powder
1 tspgreen chili paste
2-3small finely chopped onions
1/2 tspChaat masala powder
2 tbspfinely chopped coriander leaves
1/2 tspKashmir chili powder
1 squeezelemon juice
For pan - frying & spreading:
2 tbspbutter + 1 tbsp butter, 1 small green chili finely chopped, 1 tsp finely chopped coriander leaves
3 tbspoil

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Steps

45 mins (includes resting & cooking time)

1

For dough: make flour + salt + oil add yogurt and water gradually. Knead into a smooth dough. Rest 20-30 mins under a cloth.
2

Prepare filling: mix mashed potatoes with all spices, herb and lemon juice. Roll and fill: Roll dough thinly and cut into 3 inch circles (use round cutter), add 1 tbsp filling in each, fold into half - moon shape. Press edges tightly (you can use a fork to seal).
3

Boil: Drop into boiling water with salt, boil until they float (2-3 mins), remove carefully. Pan - fry : Heat ghee or butter in a pan fry the boiled pierogi until golden and crisp. Serve: serve hot with spicy coconut chutney. Garnish: Drizzled with a melted butter infusion of fresh coriander, green chili and paprika and crowned with Tulsi sprigs (indian basil) for a scared Desi touch.

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Cooksnaps

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Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} @cook_G33878619

on August 07, 2025 08:15

Arusha tanzania

Hi there! l' m Gurpal Kaur ubhi, a passionate home cook who finds joy in experimenting with flavors and creating delicious dishes. cooking for me is more than just preparing meals it's about sharing love, memories and creativity on plate.From comforting classic to exciting new recipes, l love exploring different cuisines and adding my personal touch.Wheter it's a quick weekday meal or a feast for family and friends, I believe every dish has a story to tell. The best recipes are made with love and shared with joy, whether you're a seasoned chef or just starting your culinary journey, I hope my recipes inspire you to cook, taste and share the magic of homemade meals.join me on this flavourful journey and let's inspire each other, one recipe at a time and let's cook with love.