Empanada

This gluten-free version of Empanada is a delicious fried treat.

Ever since I decided to go on a gluten-free diet, I have been looking for ways in which I can continue to eat my favourite foods without feeling deprived.

I first came across gluten-free Empanadas on this website and I was surprised to learn about this Ecuadorian dish. Then I recalled how a few of my friends, who don’t eat root vegetables due to religious reasons, often substituted plantains for potatoes in their dishes. The versatility of green plantain is a gift for those with special dietary requirements.  

Of course, plantains, like many other vegetables, come in several varieties and what is easily available for me in India may not be the one that is traditionally used in Ecuador. That being said, it took a few tries for me to figure out how to make a pliant, non-sticky dough out of the locally available plantain. The results are in the recipe.

Give this a try and let me know how it works out for you!

(This recipe is part of a series in which we explore how cultures across the world have stuffed dishes that are semicircle in shape. Check out the complete series here.)

Gluten-free Empanada recipe

Ingredients:
200 grams green plantain (aka Kachcha Kela in Hindi), peeled and boiled
1/4-1/2 tsp cornstarch
Salt
1 tsp garam masala
1 cup paneer
2 onions, sliced
Oil for frying

Method:
Drain the boiled plantain once it is cool.

In a bowl or plate, mash the plantain well with the palms of your hands. Add salt and try to knead it into a dough. (Do not put the plantain in a food processor. It will result in a liquid mess that you just cannot convert into a dough.)

While kneading, add 1/4 tsp of cornstarch and knead the plantain. If it doesn’t come together, then add another 1/4 tsp. You are not likely to need more than that but it really depends on the variety and quality of your plantain. Don’t add the entire 1/2 tsp of cornstarch in one go; you might end up with a hard lump. Add 1/4 tsp at a time, knead and use your judgement to decide if you need more to form a dough.

Once the dough is ready, quickly prepare the filling. Mix the paneer, onions, garam masala and salt.

Take a ball of dough and flatten it into a circle either by using your fingers and palms or with a rolling pin. In one half of the circle, spoon in some filling but leave the edges free. Fold the upper half of the circle to cover the filling and merge the edges together. You can use a touch of water to seal the edges if you feel the need.

Heat oil in a pan on the stove. When the oil is hot, fry your Empanadas. Once they turn a golden brown, remove from the pan and set aside.

Serve warm.