Ingredients Serves 8
- 10 oz/300 g cottage cheese
- 5 oz/150 g butter
- 1/2 tsp cooking soda
- 1/2 tbsp lemon juice
- 1/2 tbsp sugar
- 1 tsp ground coriander seeds
- 1/2 tsp tumeric powder
- 1.5 cup flour
- 5 oz/150 g paneer cheese or firm ricotta
- 3.5 oz/100 g parsley
- 2 tbsp sour cream
- 1/4 tsp asafoetida (optional)
- 2/3 tsp salt
- 1/2 tsp pepper
Cut the butter into smaller pieces and melt in a saucepan over low heat.
Dough: Combine the cottage cheese and melted butter in a bowl, mix well.
Mix 1/2 tsp cooking soda with 1/2 tbsp lemon juice, pour in the bowl with a dough.
Add sugar, tumeric powder, ground coriander seeds and mix everything thoroughly.
Graually pour sifted flour and mix the dough.
Shape the dough into a ball and put it to the fridge for 15-20 minutes.
Meanwhile, prepare filling. Grate paneer cheese or crumble ricotta cheese.
Chop the parsley up.
Combine grated cheese, parsley, sour cream, asafoetida, salt and pepper, mix well.
Cut off two rectangular pieces of parchment paper to the size of your baking tray. Lay one sheet of paper on a table. Take the dough out of the fridge, divide it into two equal parts. Put one piece of the dough in the center of paper and flatten it with your fingers. Start at the center and work outwards.
Using a rolling pin, roll the dough into an even 10"x12" (25-30 cm) rectangular shape. Do the same for the other portion of the dough.
Spead the filling over the top of the dough layer, leaving some space around the edges.
Cover with the second layer of the dough, remove the paper from top. Pinch the edges together.
Poke tiny holes with a fork so that steam could get out. Place the pastry on a baking tray and bake in a preheated 350°F (180°C) oven for 30 minutes.