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A South African savoury perfect for a kitty party or a high tea.
Vetkoek Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-60 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR Vetkoek
  • 500 gms Refined Flour
  • 5 gms Yeast
  • 1 tsp Sugar
  • Water for kneading
  • FOR Stuffing
  • 2 tbsp Olive Oil
  • 200 gms Soya Chunks
  • 2 tsp Ginger
  • 2 tsp Garlic
  • ½ cup Green peas
  • ½ cup Carrot
  • 2 tsp Madras Curry Powder
  • 5 to 6 sprigs Fresh chopped coriander
  • 1tsp Chilli Powder
  • Salt to taste Oil
  • FOR Garnish
  • Kuchumber salad
  • Parsley Sprigs

HOW TO PREPARE VETKOEK

  1. 1

    For Bread In a bowl take 500 grams refined flour, 1tsp sugar, 5 gm yeast mixed with little water, and knead the dough with water as required.
  2. 2

    Rest dough for 30 hours to get fermented.
  3. 3

    Make 4 small balls from dough and ferment them further for 30-40 minutes.
  4. 4

    Fry the dough balls in low heat oil till golden brown.
  5. 5

    For Stuffing Heat 2 tbsp olive oil in a pan, add chopped 2 tbsp of ginger and garlic, sauté.
  6. 6

    Add 200 grams soya minced, salt for taste, 1tsp red chilli powder, 2 tsp madras curry powder, ½ cup crushed boiled green peas, ½ cup carrots add water and fry the mix.
  7. 7

    Grate in 1 boiled potato into mixture followed by chopped coriander and toss all ingredients together.
  8. 8

    Cut the dough balls through middle upto ¾ depth keeping one side intact.
  9. 9

    Fill up the soya mixture in the dough balls.
  10. 10

    Serve Vetkoek with kachumber salad and garnish with parsley sprigs.
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