Filling
Batch 256 g
- 150 gdried red kidney beans, soaked overnight
- 75 gonion, finely chopped
- 25 gbutter
- 1.5 gkhmeli suneli
- 0.8 gblue fenugreek (utskho suneli)
- 3 gfine salt
- 0.5 gblack pepper
- Drain 150 g dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
- Fry 75 g onion, finely chopped in 25 g butter over medium heat, about 150 °C, until soft and golden. 10 min
- Mash the beans with the onion, butter, 1.5 g khmeli suneli, 0.8 g blue fenugreek (utskho suneli), 3 g fine salt and 0.5 g black pepper. Cool and roll into 1 balls. 5 min
Dough
Batch 377 g
- 225 gplain flour
- 135 gwarm water
- 2.5 ginstant yeast
- 4 gfine salt
- 10 gsunflower oil
- Knead everything together 8 min.
- Cover and proof until doubled. 60 to 90 min
Shape and Bake
Batch 5 g
- Wrap each bean ball in a piece of dough and roll out to 30 cm (11 ¾ in), thin enough that the filling shows through in places. 15 min
- Bake at 230 °C. 15 min
- Brush with 5 g butter, for brushing and cut into wedges.
