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Potato Pastries

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Tempo de preparo

25 min(s)


4 servings


  • Asterix Potato Peeled and Diced | 3 unit(s)
  • Chopped seedless pepper | 1 unit(s)
  • Garlic Cloves | 3 unit(s)
  • Piece of ginger | 1 unit(s)
  • Tapioca Gum | 2 tablespoon
  • Cashew Nut Xerem | 2 tablespoon
  • Turmeric | 1 teaspoon
  • Garam masala | 2 teaspoon
  • Sweet paprika | 1/2 teaspoon
  • Chopped Mint | 2 tablespoon
  • Chopped coriander | 2 tablespoon
  • Salt |  to taste
  • Oil for frying |  to taste


  1. Start by steaming the cut potatoes until they are tender. Pass through a juicer and reserve in a large bowl.
  2. In a food processor or pestle, beat the garlic cloves and the ginger finger until obtaining a uniform paste. Pour over the squeezed potatoes.
  3. Add all the other ingredients to the potato dough, mix well to coat all the ingredients, cover with a cloth and let it rest for 10 minutes.
  4. After that time, shape small balls, flatten to obtain a disc shape and in a frying pan with enough oil to cover the bottom, fry the dumplings until golden.
  5. Serve as a snack or inside a meal accompanied by a lemon.
  6. I don't recommend keeping it in the fridge overnight because it loses its structure.

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