Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

VetKoek

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.

Vetkoek

Preparation:       15 minutes

Cook time:          20 minutes

Yields:                   6

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 🙂

  • In a medium size mixing bowl add flour, salt and baking powder. Rub in butter with finger tips until it forms a nice granular texture.
  • Pour in water a little at a time. Mix until a nice thick firm dough is formed.  Knead dough for about 5 minutes until smooth.  Cover and let dough stand for 10 minutes.
  • On a floured surface roll out dough to about 4mm thickness.
  • Use a knife and cut 3 lines across and 3 lines vertically forming somewhat 9 squares
  • Deep fry in medium to hot oil. They will puff up immediately.
  • slit open one side and fill with curry of any dish of your choice.

Handy hint:  1 cup flour = 1½ tsp baking powder 😉

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This entry was posted on July 10, 2015 by in Vegetarian.
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