Vegan Murtabak (Stuffed Pancake)

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Water
• 1/2 teaspoon Salt
• 2 medium Potatoes
• 1 medium Onion
• 1/2 cup Green Peas
• 1/2 cup Carrots
• 1 tablespoon Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder
• 3 tablespoons Vegetable Oil

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour with the 1 cup of Water and 1/2 teaspoon Salt. Mix until a smooth dough forms, then knead for 5 minutes. Divide the dough into 4 equal portions, shape each portion into a ball, and let them rest for 20 minutes.
2. 2While the dough rests, peel and mash the 2 medium Potatoes until tender. Set aside.
3. 3Heat 3 tablespoons of Vegetable Oil in a large skillet over medium heat (350°F / 175°C). Add the 1 medium Onion and sauté until it turns golden brown, about 5-7 minutes.
4. 4Add the 1 tablespoon of Ginger-Garlic Paste to the skillet and cook for 1 minute until fragrant.
5. 5Stir in the mashed potatoes, 1/2 cup Green Peas, 1/2 cup Carrots, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, and 1/4 teaspoon Chili Powder. Mix everything thoroughly and cook for 5 minutes, stirring occasionally, until well combined and heated through.
6. 6Take one dough ball and roll it out on a lightly floured surface into a thin circle, about 8-10 inches in diameter. Place 1/4 of the potato mixture in the center of the circle. Fold the edges of the dough over the filling to create a square shape, pinching the seams to seal.
7. 7Heat a lightly oiled large skillet or griddle over medium heat (350°F / 175°C). Carefully place one folded murtabak onto the hot skillet. Cook for 3-4 minutes per side, until both sides are golden brown and crispy.
8. 8Repeat step 7 with the remaining dough balls and potato mixture. Serve the Vegan Murtabak hot.

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