Mahjouba are Algerian Crêpes, that are thick flaky flatbreads stuffed with a tomato based filling, a very popular street snack from Algeria.
Course Dinner
Cuisine Algerian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegan
Dish Type Street Food
Author Srivalli
Ingredients
1cupAll Purpose Flour
1/2cupSemolina / Rava
3/4cupOnions finely chopped
1/2cupCarrotgrated
1cupTomato Puree
2tspTomato Sauce
2 to 3Green Chillies finely chopped
1/4cupCoriander finely chopped
1tspPepper Powder
Salt to tastefor frying
Cooking Oil
Instructions
For the Dough
Since I was using a semolina that wasn't very fine, I pulsed it a couple of times.
In a bowl, take the flour, semolina, salt and mix well. Slowly add water and knead to a soft dough.
Let it rest for 30 mins.
For the Filling
Heat a nonstick pan with oil, add finely chopped onions, grated carrots, green chillies and cook till done.
When the onions are well cooked, add the tomato puree and continue cooking. When the tomato puree is cooked, it takes about 10 mins on slow or about 7 mins on high, add the tomato sauce and combine well. Add the coriander leaves and combine everything well.
To Assemble the flatbread.
Pinch out equal balls from the dough. Dust well and using a rolling pin, flatten to a 1/6" thick disc.
The dough has to be stretched to a paper thin rectangle about 15 " long to 12" wide.
Place the filling in the centre and spread well.
Fold the long sides over the filling and then fold over the short sides, pressing to seal and enclose the filling.
Repeat with rest of the balls with fillings.
Heat a nonstick pan over medium heat, place one packer seam side down and cook. Flipping to both sides until browned in spots. This takes about 7 to 10 mins on medium heat.
Continue with rest
Serve hot.
Notes
The original recipe calls for Holland chiles, I used our regular Indian Variety.