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Chubba Varathedhe (Passover Pastry Appetizers) (M, KLP, TNT)
Source: Recipe adapted from one provided by Shlomo Mordechai and is served for Passover in Cochin, India. Appeared in "Newsday", 3-20-02.
Servings: 12

2 large peeled potatoes (about 1-1/4 lbs.)
1 cup matzo meal
1 tbsp. vegetable oil
1/2 tsp. salt
Potato starch for dusting

1/4 cup vegetable oil
1/4 pound uncooked chicken breast, diced small (omit for vegetarian dish)
1/2 cup carrots, diced small
1 medium potato, diced small
2 large onions, diced small
1/2 cup cabbage, diced small
1 small mild green chili pepper, diced
1/2 cup small mushrooms, diced
1 tsp. salt
1 tsp. turmeric
1 tbsp. chicken bouillon powder
2 tbsp. white wine vinegar
1/2 tsp. black pepper
1/4 cup chopped raw almonds
2 hard-cooked eggs, chopped

4 eggs, lightly beaten
Salt and pepper to taste
1 cup vegetable oil (use less oil if frying in a frying pan)

Make Dough:
Boil peeled potatoes until soft. Mash, and add matzo meal, oil, and salt. Mix to form dough (dough should be smooth and elastic like bread dough). Cover dough and let rest while making filling.

Make Filling:
Heat 1/4 cup oil in a large frying pan. Add chicken, stirring until meat turns white. Remove and set aside.

Add all the chopped vegetables to pan in order given, stirring between additions. Return chicken to pan. Cook for 20 minutes over medium to medium-low heat, stirring occasionally. Add salt, turmeric, powdered chicken bouillon, vinegar, pepper, and nuts, and cook another 10 minutes, mixing occasionally. Stir in chopped eggs and remove filling from heat.

Dust work surface and hands with potato flour to keep dough from sticking. Separate dough into 6 equal-size pieces and roll into balls. Using a rolling pin, flatten balls into disks about 6" in diameter. Fill each disk with enough filling so that dough can just be folded over the top and pinched closed.

To fry, mix eggs with salt and pepper to taste. Either dip each turnover into egg mixture or brush each completely with egg. Heat oil to 365°F in deep fryer. Fry each turnover individually until golden brown, 3 to 5 minutes.

Slice or cut turnovers into quarters.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A