CHAPALELES CON Y SIN GLUTEN- MANO DE MONGA

corn flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour adds protein and fiber.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in binding.

Peel and chop the potatoes into cubes.

Boil the potatoes until tender to make a puree.

Prepare garlic paste by crushing garlic with canola oil in a mortar.

Separate the mashed potatoes into two portions: one for gluten and one for gluten-free.

For the gluten version, mix in wheat flour and knead until a slightly sticky dough forms.

Shape the dough into small balls, then flatten them into patties.

For the gluten-free version, mix in chickpea flour and adjust the consistency until firm but not dry.

Shape the gluten-free dough into small balls and flatten them as well.

Heat water in a pot until boiling and add the gluten-free chapaleles to cook.

In a skillet, heat canola oil over medium-low heat and add the gluten chapaleles to sauté.

Cook the gluten chapaleles for about 5 minutes, turning until golden brown on both sides.

Remove the sautéed chapaleles from the skillet and drain on paper towels.

Cook the gluten-free chapaleles for about 3-4 minutes until cooked through, being careful not to overcook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens