Curry with tortillas (grill-gas pan and chapatnitsa)

Category: Meat dishes
Curry with tortillas (grill-gas pan and chapatnitsa)

Ingredients

Dough
premium flour 2.5 cups
water 1 cup
salt 1 tsp
Curry meat
pork shoulder 1 kg
red curry paste 1 tbsp. the spoon
salt 1 tsp
Additionally
tomatoes
Chinese cabbage
seasonings to taste

Cooking method

  • Preparation.
  • 1. Knead the tortillas dough by hand, roll into a lump and leave under plastic wrap for 10 minutes.
  • 2. Marinate meat with salt and curry paste for 10 minutes. I had Aroy D curry paste like this.
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill-gas pan and chapatnitsa)
  • Curry with tortillas (grill pan and chapatnitsa)
  • 3. Prepare vegetables. Divide the Chinese cabbage into leaves and rinse, if the veins are hard, slightly beat off (I did this only with large leaves, so it is easier to fold them). Cut the tomatoes into 4 pieces.
  • Cooking.
  • 1. Put the meat on the wire rack and fry for 15-20 minutes (I cut it finely enough and it took 15 minutes).
  • Curry with tortillas (grill-gas pan and chapatnitsa)
  • 2. While the meat is being fried, divide the dough into pieces and roll them into balls (arbitrarily 35-37 grams, the size is visually as in the training video, then the cake comes out exactly the size of the chapatnitsa). A total of a dozen cakes were made.
  • Curry with tortillas (grill pan and chapatnitsa)
  • 3. Fry the cakes in a chapatnice on one side (flatten, immediately open and look). Only spots will appear in the reverse side - turn over and cover, but do not press, then the cake will swell. Done!
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill pan and chapatnitsa)
  • Curry with tortillas (grill pan and chapatnitsa) Curry with tortillas (grill-gas pan and chapatnitsa)
  • The meat is also ready.
  • Curry with tortillas (grill pan and chapatnitsa)
  • Innings.
  • Putting it all together. Flatbread, cabbage leaf and meat. Roll up, serve with tomatoes. Salt to taste. I also liked this seasoning in the mill, sprinkled with tomatoes (salt with herbs). But you can do without it (the meat is quite spicy).
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill pan and chapatnitsa)
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill pan and chapatnitsa)
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill pan and chapatnitsa)
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill-gas pan and chapatnitsa)
  • Serve.
  • Curry with tortillas (grill pan and chapatnitsa) Curry with tortillas (grill pan and chapatnitsa)
  • And for the son of a friend they made such a harmful "shawarma" with homemade eggplant caviar, ketchup and mayonnaise. And everyone quietly envied him. Joke!
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill-gas pan and chapatnitsa)
  • The next day, we finished off the leftover tortillas for breakfast with soft goat cream cheese.
  • Curry with tortillas (grill pan and chapatnitsa) Curry with tortillas (grill pan and chapatnitsa)
  • Curry with tortillas (grill-gas pan and chapatnitsa) Curry with tortillas (grill-gas pan and chapatnitsa)
  • And with hot coffee ... (I adapted a thick piccolo to the dolce with such a wonderful Turkish jug made of heat-resistant Pasbahche glass, much better than a glass that jumps and tries to jump off the stand).

The dish is designed for

6 servings

Time for preparing:

10 minutes preparation, 15 minutes preparation

Cooking program:

grill, chapatnitsa

Note

In general, this is what "time optimization" means in my understanding. And still left on myself.
And in the morning we had cakes for breakfast, left over from the evening.

The cake recipe was from a printout of the chapatnitsa seller. But there the proportion was 2: 1, the first two times the dough seemed too soft and sticky to me, so I increased the amount of flour and have been doing this since then.
I did not add vegetable oil, it does not fundamentally affect the taste, except that the cakes are stored longer with butter. But we eat so quickly, so without oil.
The plans include classic flatbreads with ghee (ghee).

I figured out where to put the red curry paste. I use the yellow one for the soup with coconut milk, but the red one doesn't go well for me. And for the marinade for meat - that's it !!! I advise everyone to try it.

Kokoschka
mur_myauhow beautiful and tasty everything is! Chapatis and coffees are super!
I recently got hooked on such a filling
I grease everything with soft curd cheese, and then Mazdam + regular cheese, then a round tomato and again Mazdam + regular cheese, they are so plump and they turn out to be in an air fryer!
Then they suggested trying the filling of the Adyghe cheese in half with suluguni, so I want to try it tomorrow. I baked the caps in the evening, tomorrow I will conjure.
mur_myau
kokoshka,
Thanks for the idea! If you make the chapatis a little smaller, it will just fit into my redber.
Maybe you can also make a mini-pizza on this cake? (mash, cheese, basil and bake).

And what do three cheeses give? Does Maasdam overwhelm other cheeses? It's intense enough.
Kokoschka
Yes, it seems not, on the whole it turns out very tasty. I tried to add tomato paste did not like it.
mur_myau
kokoshka,
Is it tomato paste? I have never tried it.
I prefer sliced ​​tomatoes without skin (Italian in cans like pomito).

Today I baked a couple of cakes with Russian cheese in redbers, it was sooooo tasty. Crunched from below, melted cheese on top. Thanks for the advice.

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