Distinguished Vegetarian Cuisine With Flavours From Around the World.
Vetkoek is traditionally deep fried dough which is very common in Afrikaner cooking. It is also commonly known among the Zulu’s as Amagwinya. I have often heard it called as “magwinyans” Various fillings are used from sweet to savoury from vegetable to meat. However my vetkoek differs slightly from the traditional vetkoek. This is how my mom used to make it and I find myself following suit. What I love about my version is that it can be used as pocket to fill any of your favourite curries. I will posting a few ideas of how these light and fluffy puffed pillows can be use. One of my favourite fillings are “My Chickpea Masala” cradled on a bed of lettuce and stuffed into a vetkoek.
Preparation: 15 minutes
Cook time: 20 minutes
1 heaped cup (250ml) cake wheat flour
Pinch of salt
1 ½ tsp baking powder
Knob of butter ½ tbsp spoon
130 – 140 ml Luke warm water
Oil for deep frying
This is how I make it 🙂
Handy hint: 1 cup flour = 1½ tsp baking powder 😉