Potato, 5 medium units
The chickpea batter
Chickpea flour, 20 flat tablespoons
Water, 4 cups
Thin salt from the Himalayas, 3 teaspoons
Black pepper, 1/2 flat teaspoon
Curry powder, 3/4 flat teaspoon
The tofu patties
Tofu, 300 g
Olive oil, 3 tablespoons
Chicken grill Seasoning mixture, 8 flat teaspoons
Curry powder, 1 flat teaspoon
The oil for frying
Solid coconut oil, 6 tablespoons
The tomato sauce
Tomato paste, 500 g
Water, 3 cups
Thin salt from the Himalayas, a pinch
Black pepper, a pinch
1. Prepare the chickpea batter: Mix all the ingredients well together in a small bowl.
2. Prepare the tofu patties: Grind all the ingredients in a food processor until a uniform mixture is obtained.
3. Using a sharp and good knife, slice the potatoes into thin slices (every two slices should be connected to each other).
4. Fill between each 2 potato slices a teaspoon of the patties mixture.
5. Dip in the chickpea batter and make sure that the batter stays well on the stuffed potatoes and does not leak back into the bowl. If liquid then help using a spoon and fry immediately. On the other side you can pour the batter while frying.
6. Fry in the coconut oil on both sides until golden.
7. Set aside on paper towel.
8. Prepare the sauce: Put the tomato paste, water and spices in the pot, and mix together.
9. Arrange the fried stuffed potatoes inside the pot.
10. Bring to a boil and lower the heat.
11. Cook until softened and add water as needed.
12. Place in the oven at 212°F (100°C) for as long as possible.
13. You have delicious vegan mafrum.
14. Bon appetite (:
Total time: 1-2 hours
Equipment: food processor.
The spices in the recipe are according to personal taste. The preparation method also includes frying, cooking and grinding.