Vegetarian Fataya
Experience the irresistible charm of Vegetarian Fataya, a delightful twist on the West African classic. These golden, crispy hand pies feature a pillowy homemade dough stuffed with a vibrant medley of vegetables, including spinach, carrots, green peas, and tender potatoes, perfectly seasoned with aromatic curry and cumin powders. This plant-based version offers the same comforting flavors and satisfying texture as the original, making it an ideal appetizer or snack for vegetarians and flexitarians alike. Easy to make and perfect for sharing, these flavorful fried pockets are sure to impress at gatherings and casual meals. Serve them warm or at room temperature for a crowd-pleasing treat! Keywords: Vegetarian Fataya recipe, West African vegetarian snack, homemade hand pies, crispy fried pockets.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1.5 teaspoons dry yeast
- 1 tablespoon sugar
- 120 milliliters warm water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 100 grams spinach, chopped
- 50 grams green peas, frozen
- 1 medium potato, boiled and cubed
- 1 teaspoon curry powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon black pepper
- 500 milliliters vegetable oil, for frying
- salt to taste
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
In a large bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil, kneading into a smooth and elastic dough. Cover with a damp cloth and let it rest for about 1 hour until doubled in size.
Meanwhile, prepare the filling by heating 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Stir in the grated carrot, chopped spinach, and green peas. Cook for about 5 minutes until the vegetables are soft.
Add the boiled potato cubes, curry powder, cumin powder, black pepper, and salt to taste. Mix well and cook for another 2 minutes. Remove from heat and let cool.
Once the dough has risen, punch it down gently to release the air and divide it into 8 equal portions.
Roll each portion into a small ball and flatten with a rolling pin into a circle about 5-6 inches in diameter.
Place a generous tablespoon of vegetable filling in the center of each dough circle. Fold the dough over the filling to form a semi-circle, sealing the edges with a fork or by pinching them together firmly.
Heat the vegetable oil in a deep frying pan over medium heat. Carefully fry the fataya in batches until golden brown on both sides, about 3-4 minutes per side.
Remove with a slotted spoon and drain on paper towels. Serve warm or at room temperature.
Nutrition Facts
Calories |
5898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.6 g | 682% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.1 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
