Ashak/ Afghani special - Afghan dumplings in gravy (soy chunks)

September 01, 2014

Ashak/ Afghani special - Afghan dumplings in gravy (soy chunks)

Ashak is an heartfilling dish which for me was a meal in itself...but for the hard working afghani men it probably works as an appetizer. The recipe is elaborate with lot of ingredients and layers going in it. But the outcome is worth all the efforts.

Ingredients
For the dumplings
2 cups All purpose Flour
2 tspn oil
salt to taste
3/4 cup water approximately

For filling
1 cup chopped spinach / gandana
1 tbsp chopped coriander
1 tspn black pepper
1 tspn oil
salt to taste

For gravy
1 cup soy chunks cooked and minced (cook as per instructions and then mince them in blender alternatively use granules)
1 medium onion finely chopped
1 capsicum finely chopped
2 small tomatoes finely chopped
1/2 cup split bengal gram/ chana dala cooked until soft (3 whistles)
1 tspn red chillies/ green chillies finely chopped
1 tspn crushed garlic
1 tspn turmeric powder
salt to taste

For garnish and serving
Garlic yoghurt

Dried mint powder

Method

1) In a large bowl, take the flour, sprinkle some salt and oil. Add little water at a time to make a soft pliable dough. Knead well until the dough is soft about 10-12 min. Cover and keep aside for some time

2) In a large pan, add some oil. When hot add the chopped onions and saute it until it is translucent.

3) Add the minced soy chunks and stir well.

4) Add chopped capsicum, tomatoes, chillies, turmeric powder and salt and cook until the vegetables come together

5) Add the chana dal and some hot water to cover the vegetables> the consistency should be thicker - like a rajma or chhole gravy

6) Now for the filling combine all the ingredients in a bowl and using the back of the spoon slightly crush it

7) Roll out the dough thinly - Use a pasta machine if required.

8) Cut the sheets into equal size squares of about 2 inch in length. Place filling on each sheet and cover with another. Seal the edges. Give desired shape if you wish to.

9) Once ready with all, drop them in boiling water in a large pot. When they start floating to the surface, fish them out and drain them. Take care not to overcook