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Cheese and parsley Indian pastry is a dish that may take some of your time and effort to be cooked. However, the result is worth this effort and time. Take time out over the weekend to cook this amazing comforting dish and you will fall in love with it at first bite! It is so delicious and healthy!
Cut the butter into small pieces and melt in a deep pot or a saucepan over low heat.
To cook the dough, combine cottage cheese and melted butter in a bowl. Mix the ingredients well.
Then, mix 0.5 teaspoon of baking soda and 0.5 tablespoon of lemon juice in a bowl with the dough.
Right after that, add sugar, ground coriander seeds, turmeric powder and mix everything well once again.
The next step is adding sifted flour. Having done that gradually, mix the dough well one more time.
Knead the ball out of the dough and leave it in the fridge for about 15-20 minutes.
While the dough is freezing, let’s cook the topping. For this purpose, grate ricotta cheese.
Chop the parsley then.
Mix grated cheese, sour cream, parsley, asafoetida, salt and pepper, mix well.
Cut off 2 rectangular pieces of parchment paper to match the size of your baking tray. Lay one sheet of paper on a table. Take the dough out of the fridge, divide it into two equal parts. Put one piece of the dough in the center of paper and flatten it with your fingers smoothly.
Then, roll out the dough to fit the size of your baking tray. Repeat the same step with the other part of the dough.
Spread the filling over the dough, leaving some space near the edges.
Cover with the second layer of the dough. Pinch the edges together.
Poke small holes with a fork to let the steam get out of it easily. Bake in the pre-heated to 180 C (350 F) oven for about 30 minutes. Serve warm or cold! Bon appétit!