Lángos (Hungarian Fried Bread/Patties)
Serve with Green Chuttney
Ingredients
For Dough
- 3 Medium Potatoes Boiled
- 30 gms Butter (molten) (2 Tablespoons)
- 1 Teaspoon Sugar
- 3 Teaspoon Yeast
- 1 Teaspoon Salt
- 2 Cup All Purpose flour
- 1/2 Teaspoon Thyme
- 1 Teaspoon Red Chilli Flakes
- 1 Teaspoon Black Pepper
- 1 Teaspoon Basil Leaves/Mint Leaves
- 1 Teaspoon Mint Leaves
Filling for Patties
- 250 gms Chicken Boneless Finely cut
- 1 Teaspoon Chilli Sauce
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Worcestershire Sauce
- 2 Green Chillies Chopped
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Black Pepper
- 1 Tablespoon All Purpose flour
- 1 Tablespoon Butter
Servings:
Instructions
- Peel the boiled potatoes and mash them while they are hot
- Let them cool a little. While it is very warm, add 3 teaspoons of yeast, butter and 1 teaspoon sugar and mix. Wait a little
- Add flour and mix well.
- Knead well into a dough
- Add in the rest of the ingredients in the dough section and knead well.
- Grease the surface of the dough, Cover it with a damp cloth and place it in a warm place till it rises. (Approximately 1 hour)
- While the dough is rising, prepare the filling. Add in all the ingredients from the filling section except butter and flour
- Cook until the chicken is done
- Add in butter and flour and mix them well. Cook until all the moisture is absorbed
- Let it cool
- Punch back the risen dough
- Divide the dough into portions and shape them in your desired size
- Heat the oil
For Bread
- Roll out by tapping a portion with your fingers and shape them into a pancake/poori
- Fry it in the oil over medium low heat
- Till they are golden in color
For Patties
- Flatten a portion by tapping it
- Place filling in the center and gather the edges in the center
- Give it shape of patties. Make sure that you secure all the openings
- Fry them in oil over medium-low heat
- Cook until they are golden
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