Saltenas,Silpancho,Quinoa Cake Recipe with Chef Ranveer Brar Episode 08

Melt 50 grams of gelatine in vegetable stock.

Add potatoes, green peas, and chilli paste to the mixture.

Season with oregano and mix well.

In a bowl, combine flour, salt, sugar, and water to form a dough.

Rest the dough for 15 minutes.

Roll out the dough into thin circles.

Fill the circles with the prepared filling and seal tightly.

Place the filled salteñas in the freezer for at least 2 hours.

Heat oil in a pan for deep frying.

Fry the salteñas for 15-20 minutes until golden brown.

Equipment Needed

Dietary

Allergens