Indian potato snails with carrot salad

Ingredients

Directions

1. 1

   For the carrot salad, peel and finely grate the ginger. Wash the mint, shake dry and cut the leaves into fine strips. Peel shallots and cut into thin rings. Mix 3 tbsp. lemon juice with salt, fold in oil.

2. 2

   Stir in ginger, mint and shallots. Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Mix carrots and mint vinaigrette. Leave to stand for about 30 minutes.

3. 3

   In the meantime, cover the potatoes and cook them in water for about 20 minutes. Heat 1 tbsp. lard in a large pan. Roast the sesame and grated coconut in it until golden brown, remove.

4. 4

   Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Wash the coriander, shake dry and chop finely.

5. 5

   For the dough mix 200 g flour and turmeric. Gradually knead 100 ml water with the dough hooks of the mixer, then knead with your hands for about 3 minutes to form a smooth dough.

6. 6

   Potatoes coldly quench, peel and chop. Add sesame, grated coconut, chilli, coriander, 2 tbsp. lemon juice, sugar, Garam Masala and 1 tsp. salt to the potatoes. Mash everything with a fork to a finely chopped mixture.

7. 7

   Let it cool down.

8. 8

   Roll out the dough rectangularly (approx. 20x30 cm; about 3 mm thin) on a little flour. Spread the potato filling on the dough, leaving a rim of about 1 cm all around. Roll up from the short side.

9. 9

   Cut into about 12 slices. Heat 4 tablespoons of lard in portions in the pan. Fry the potato snails for 2-3 minutes on each side. Put the finished snails in the oven (approx. 50°C) warm.

10. 10

    Serve with carrot salad. Creamy yoghurt tastes good with it.