Directions
- 1Chop the red onions.
- 2Add oil to the pan.
- 3Chop the green chilies.
- 4Roast the cumin and the onions in the pan, then add the green chilies.
- 5Add the boiled potatoes to the pan.
- 6Smash the potatoes and mix them with the cooked onions and chilies.
- 7Turn off the stove and add salt, red chili powder, cumin powder, and kitchen king masala to the potato mixture.
- 8Add 1.5 tablespoons of oil to the potato mixture and mix everything very well.
- 9Take a dürüm wrap and spread 1-2 tablespoons of the potato mixture on it.
- 10Sprinkle some cheese over the potato mixture.
- 11Place another dürüm wrap on top and repeat the layers until the potato mixture is finished.
- 12Cut the layered wraps into small squares.
- 13Skewer the squares onto metal or wooden skewers.
- 14Place the skewers on a baking tray lined with parchment paper.
- 15Sprinkle the skewers with a little oil.
- 16Preheat the oven to 180 degrees Celsius.
- 17Bake the skewers for 20-30 minutes until crispy.
- 18Prepare a dip by spooning yogurt into a bowl, adding water, black pepper, and chili flakes.
- 19Add some onion rings to the dip.
- 20Serve the baked skewers with the dip.
Ingredients
- 5 dürüm wraps
- 1 pack emmentaler cheese
- 5 boiled potatoes
- 2 onions
- 2 green chilies
- 1 tsp cumin seeds
- 2.5 tsp salt
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp kitchen king masala
- 1.5 tbsp oil
- oil
Equipment
panwooden spatulaknifebaking trayparchment papermetal skewersbowlspoon
Tips
- The onions should have a really nice brown color.
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