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Here the method of preparation of the Potato Fenugreek Leaf Empanadas is given
Preparation
Heat the pan and pour in 10 ml of oil. Put in half a spoon of cumin seeds, a quarter spoon of fenugreek seeds, a spoon of fennel seeds and saute well. Put in the pieces of 15 g of garlic and 15 g of ginger and saute well. Add the pieces of a tomato and mix well. Add the pieces of 100 g of peeled and cut potatoes and mix well. Put in the fenugreek leaves and mix well. Add salt to taste and 200 ml of water and mix and cook in the pressure cooker for 15 minutes. Mash 100 g of the cooked potato mixture and add salt to taste and mix to make the filling. Take one cup of all purpose flour and add salt to taste. Add a spoon of sugar . Add 10 ml of oil. Mix well. Add 3/4 cup of water little by little and mix well and knead to make a dough. Make the dough into smaller balls. Flatten the dough using a roller pin into thin circular shape. Put a little potato fenugreek leaf filling in the center of each circle. Fold into two to make a semi-circular shape and seal the edges by pressing with a fork and keep aside. Fry the Empanadas in the pan after pouring 50 ml of oil and fry by turning from side to side till golden brown. Take off the flame and serve.
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