Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 200 ml Water
- 1 teaspoon Salt
- 0,5 tablespoon Sunflower oil
Filling:
- 1 piece Potato
- 2 pieces Onion
- 1 piece Carrot
- 5 twigs Parsley
- 1 teaspoon Turmeric
- 0,5 teaspoon Ginger (ground)
- 6 tablespoons Sunflower oil
- Salt to taste
- Black pepper to taste
Instructions
- Cut the potatoes into small cubes. Pour sunflower oil into a preheated frying pan. Fry the potatoes for 5 minutes.
- Add diced onion. Fry for 4-5 minutes.
- Grate the carrots on a coarse grater and send them to the pan with the rest of the ingredients. Fry for 3-4 minutes. If it starts to burn, you can add a little water.
- Add ginger and turmeric. Add salt and pepper to taste.
- Add finely chopped parsley. Fry for another 2 minutes. Put the filling to cool.
- Sift the flour into a deep bowl. Add salt. Stir. Gradually pour in water at room temperature and knead the dough.
- Process your hands with sunflower oil and knead the dough for 3-5 minutes.
- Divide into 7 parts.
- Stretch each part of the dough into an oval shape with your hands.
- Put the filling on the edge (it takes me 1 tablespoon with a slide).
- Wrap the ends and roll them into a roll.
- Put the rolled roll standing up.
- Press gently with your hand.
- Pour sunflower oil into a hot frying pan. To pass our cakes.
- Fry the tortillas on both sides over low heat until Golden brown.
- Bon Appetit!