Empanadas are baked or fried delights popular in Spanish & Latin American cuisines. In an empanada, bread dough or shortcrust pastry encases a flavourful filling.
While I have always used refined flour to make my baked empanadas, the arrival of AASHIRVAAD ATTA with MULTIGRAINS in my kitchen instigated me to try my hand at using this multi-grain flour in the recipe. This flour promises the wholesome goodness of not just 1 or 2 but 6 grains - wheat, oats, maize, soya, psyllium husk & channa over the not-so-healthy option of refine flour. While the multi-grain flour lacked the elasticity of refined flour, it did impart more crispiness to my empanadas.
Ghughra is the closest desi comparison we can make to empanadas so I have used its popular filling ingredients of green peas & potatoes along with grated cheese to make the stuffing for my empanadas.
Here is my recipe to arrive at delectable emapanadas:
- Regional Indian Food & Travel enthusiast