Kotah Dolmeh
Yield
72 piecesPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 2 | teaspoons |
water
rose |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| ¼ | cup |
ghee (clarified butter)
cooled, or oil |
|
| Lentil filling | |||
| 1 | cup |
brown lentils
|
* |
| 3 | cups |
water
cold |
|
| 2 | large |
onions
finely chopped |
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
brown sugar
|
|
| To finish | |||
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 1E+1 | ml |
water
rose |
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cardamom seeds
ground |
|
| 59 | ml |
ghee (clarified butter)
cooled, or oil |
|
| Lentil filling | |||
| 237 | ml |
brown lentils
|
* |
| 7.1E+2 | ml |
water
cold |
|
| 2 | large |
onions
finely chopped |
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
brown sugar
|
|
| To finish | |||
| 1 | x |
vegetable oil
for deep frying |
*
|
Directions
For Dough: Dissolve yeast in ¼ cup warm water; add remaining water and rose water.
Sift together flour, salt and cardamom in a bowl.
Measure and set aside ½ cup of flour mixture.
Add yeast liquid to flour in bowl, mixing until a soft dough forms.
Work in ghee or oil with reserved flour, kneading until dough is smooth (about 10 minutes).
Cover bowl and leave in a warm place to rise, 45 to 60 minutes, or until doubled in size.
While dough is rising, wash lentils and place in a pan with cold water.
Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and lentils are tender, about 1 to 1¼ hours.
Mash cooked lentils with a fork.
In a skillet, sauté onions in ghee or oil until lightly browned.
Mix in mashed lentils and cook mixture another 5 minutes.
Add brown sugar, and season with salt and pepper to taste.
Cool.
On a lightly floured surface, roll out half of dough thinly.
Using a biscuit or cookie cutter, cut out 3-inch circles.
Place a heaping teaspoon of lentil paste in the center of each circle of dough.
Lightly moisten edges with water, fold in half and seal by pressing with the tines of a fork.
Deep fry kotahs, 6 to 8 at a time, about 3 minutes or until golden brown and puffed, turning to cook evenly.
Drain on absorbent paper.
Serve hot or warm for a snack or as part of a meal.
