- 500 g potatoes
- 500 g natural yogurt
- 350 g cauliflower
- 1 pc pack of filo pastry (with square sheets)
- 300 g cabbage
- 250 g carrots
- curry powder
- chopped parsley
- extra virgin olive oil
- peanut oil
For the recipe of rolls with curry vegetables, collect the yogurt in a very thin gauze and let it drain for at least 4 hours, then season with 2-3 tablespoons of olive oil, 1 teaspoon of chopped parsley, a pinch of salt and a minced of pepper, mixing well.
For the filling: Peel carrots and potatoes, cut them into pieces and scald them in boiling salted water for about 4-5 minutes. Divide the cauliflower into small florets and boil them in salted water for a couple of minutes. Cut the cabbage into thin slices. Heat 3 tablespoons of olive oil in a pan, season with half a teaspoon of curry and cook for a couple of minutes; add the cabbage, season with salt and cook for about 3 minutes over high heat, then add the potatoes, carrots and cauliflower
and continue cooking with the lid for 10 minutes, stirring occasionally. Lower the heat and cook again for 4-5 minutes. Coarsely mash the vegetables with a fork, mixing them well, to get the stuffing of the rolls.
For the rolls: Spread 1 tablespoon of filling on one side of a square of filo pastry and moisten the opposite side with a little water, then close the roll. Fry a few rolls at a time in plenty of hot peanut oil for 3-4 minutes, until they begin to brown. Drain on kitchen paper and serve immediately, accompanied with the yogurt sauce.
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