Fried Leek Pockets – Bolani Gandana

(*) 1 recipe is enough for eight to ten pockets Make the dough, see recipe “Baked herb pockets”.

Rinse white and light green parts of leeks carefully, cut into fine rings and halve. Rinse the chili, cut in half lengthwise, remove the seeds and finely dice. Chop the coriander. Knead leeks and cilantro heartily by hand to squeeze out juices.

Season with salt and paprika.

Cook and fill the dumplings.

Heat oil by the tablespoonful in a coated frying pan and toast the pockets on both sides until golden, pressing evenly with a turner to prevent the dough from contracting. Drain on kitchen roll and bring to table hot.

Serve: Yogurt and coriander sauce.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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