When it comes to our love for stuffed dishes, no boundaries can divide us
In the past few weeks, we have focused on our love for certain ingredients – for instance, potatoes – that brings people from across the world together. This time, however, we decided to take a slight detour and look at method instead. In particular, the method of using a sweet filling while making a dish.
The fillings of course vary depending on the dish, but in our three picks for the week, the method is basically the same – you roll out some dough and add in a sweet mixture to make a nice circular dessert that’s full of deliciousness. We have chosen three dishes from across the world that follow this method.
First, we have Hotteok, a Korean street dish that’s made with yeast dough, crushed nuts and sugar. It is then fried in a pan and turned into a delectable plant-based delight.
Next, we have Chorley Cakes from the United Kingdom. These are filled with raisins and are baked into biscuits that are the perfect accompaniment for your evening tea.
Lastly, we have Jowar Poli, a gluten-free version of Puran Poli, a classic dish that is mostly made in Western India. Though it is traditionally made either with all-purpose flour (maida) or wheat flour (atta), we came up with a way to make it with sorghum flour (jowar) instead. Now those of you following a GF diet can also enjoy this tasty dish.
What are you waiting for? Take your pick and enjoy!
The Vegetarians' Kitchen 