Recipe for vegetable manti (lean) with pumpkin, potatoes, onions and bell peppers.
Juicy vegetable manti with pumpkin, potatoes, onions, sweet bell peppers will be appreciated not only by vegetarians, but also by avid meat eaters. By adding a special seasoning to the filling (a mixture of dried coriander, paprika, garlic, cumin, red and black pepper, parsley and rosemary), you will be surprised to catch yourself thinking that lean manti strongly resemble aromatic Uzbek ones.
- Caloric content per 100 g - 149 kcal.
- Servings - 20
- Cooking time - 1 hour
Ingredients:
- Wheat flour - 250-300 g
- Vegetable oil
- Salt - 1/3 teaspoon
- Sugar - half a teaspoon
- Onion
- Potato
- Pumpkin
- Bell pepper
Cooking vegetable manti:
1. Knead the elastic dough with olive oil. To do this, mix 250-300 grams of flour with 4-5 tablespoons of oil, a glass of water, in which we first dilute a third of a teaspoon of salt and half a teaspoon of sugar. 2. Finely chop the onion, pumpkin, potatoes and peppers into the filling. You can add carrots and zucchini. Mix vegetables with 5-6 tablespoons of vegetable oil, sprinkle with seasoning, salt. Instead of vegetable oil, you can use ghee like EVET. It is convenient to add it to each mant separately in a small piece. 3. We put the water. 4. Roll out the tortillas thinly, lay out the filling and quickly close up so that the salty filling does not give juice and does not soak the dough. Lubricate the mantle (or double boiler) with oil, spread the manty. Cooking for 35-40 minutes.
Serve manti with soy or lean mayonnaise. You can pour sesame oil over them.
