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Afghani Aushak with Chive Filling
Boiled Afghani Dumplings with Chives Filling and Beef Sauce

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Ingredients

Dough
5 Cups Plain Flour
2 Tbsps. Salt
2 Cups (500ml) Water
1 Tbsp. Olive Oil
Beef Sauce
1 Cup Chana Dal/ Split Bengal Gram
3-4 Tbsps. Oil
1 Large Onion Chopped
600 g Minced Beef
1 Tbsp. Minced Garlic
1/2 Tsp. Turmeric Powder
1 Tsp. Cumin Seeds
1/2 Tsp. Black pepper
1 Tsp. Coriander powder
1 Tsp. Paprika Powder
1/2 Tsp. Chilli Flakes
1 Tbsp. Tomato Paste
2 Cups Water
Salt As per taste
Chive Filling
1kg Chives Washed and finely chopped (Also known as Gandana or Chinese Leek)
1 Tbsp. Salt
1/2 Tsp. Chilli Flakes
3 Tbsps. Olive Oil
Cooking the Dumplings/Ashak
Water For boiling
2 Tbsps. Salt
Garlic Yogurt
500g Yogurt
2 Garlic Cloves Minced
1/2 Tsp. Salt
Dried Mint

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Features:
  • Appetizer
  • Medium Spicy
  • Non Vegetarian
  • Medium

Ingredients

  • Dough

  • Beef Sauce

  • Chive Filling

  • Cooking the Dumplings/Ashak

  • Garlic Yogurt

Directions

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Author- MY DASTARKHWAN

(Visited 561 times, 1 visits today)

Steps

1
Done

Dough

In a dough maker jar, add 5 cups of plain flour, 2 tablespoons of salt, and mix it well. Gradually pour in 500 millilitres of water, little by little, while kneading the dough. Once the dough is halfway done, add in 1 tablespoon of olive oil and continue kneading, transfer the dough ball to a bowl and cover it with a cling wrap. Set it to refrigerate for about 30 minutes.

2
Done

Beef Sauce

Next, soak 1 cup of chana dal (also known as Split Bengal Gram) in water for 20 minutes. Keep it aside. In the meantime, heat 3-4 tablespoons of oil in a pan and sauté the chopped onions until translucent.

3
Done

Then, add in the minced beef and stir-fry until brown. To this, add 1 tablespoon of minced garlic, ½ a teaspoon of turmeric powder, 1 teaspoon of cumin seeds, ½ a teaspoon of black pepper, 1 teaspoon of coriander powder, 1 teaspoon of paprika powder, ½ a teaspoon of red chilli flakes and stir-fry for 2-3 minutes.

4
Done

Next, add in 1 tablespoon of tomato paste and mix well. Later, add the soaked chana dal to the beef mixture. Next, pour in 2 cups of water, add salt to taste and bring it to a simmer (on low heat) for 30-40 minutes. Add as much water as required. Stir it occasionally and once the water has reduced, remove from the heat.

5
Done

Chive Filling

Wash and finely chop 1 kilogram of chives and put it in a bowl. Add 1 tablespoon of salt, ½ a teaspoon of red chilli flakes, 3 tablespoons of olive oil, and mix everything together. Refrigerate until needed.

6
Done

Preparation of Dumplings

Roll the dough into a long log and divide it into small pieces. Dust the dough with flour and roll it flat rectangular shape. Use a pasta machine to roll out the dough, while dusting it lightly with the flour. Start with the big number and gradually decreasing it to number 3. Repeat the technique until the dough is about 2 millimetres thick. Dust the dough again and cut small equal circles out of it. Place the chive mixture in the middle of each of the circles. Fold and pinch and seal the edges to keep the filling in the middle. Moisten the edges with warm water if the edges are not sticking together. Repeat until all the dumplings are ready. Place them all on a clean kitchen towel.

7
Done

Next, boil enough water in a large saucepan and add in 2 tablespoons of salt. Once the water starts to boil, drop in the dumplings one by one and boil them in batches for 3-4 minutes. When the dumplings are cooked, drain and keep aside.

8
Done

Meanwhile, prepare the garlic yogurt. Take 500 grams of yogurt and minced garlic (2 cloves), ½ a teaspoon of salt and mix it well. Spread the garlic yogurt over the serving platter, place the drained dumplings over the yogurt and then cover them with the yogurt. Sprinkle some dried mint, red chilli powder and the beef sauce over the yogurt. Pour 1 tablespoon of olive oil onto it.
Your Afghani Ashak platter is ready to be served.

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