Xalapan Molotes (Mexican Cuisine)

 

For the outer layer

1 cup Corn Flour
1 cup All Purpose Flour
1 tsp Baking Powder
1/2 cup Water Warm
Cooking Oil for deep frying

For the Filling

2 nos Potatoes (boiled)
1 no Onion (diced)
2 nos Dry Red Chillies
2 nos Green Chillies
Salt to taste
1 /2 tsp Oregano

Preparation of the filling:

For the Filling

Microwave slashed potatoes for 5 mins, soak in water and peel the outer skin. Allow to cool.
Take the onion, green chillies, dry red chillies, salt, oregano and potato in a food processor, mix everything as bit smooth thick paste, keep aside.

For the outer layer

Combine the cornflour, flour, salt and baking powder in a large mixing bowl.
Slowly add the water and mix until a dough forms. The dough should be sticky, not dry.
Cover with a damp cloth and allow to rest for 30 minutes.
Make small balls of the dough.
Grease a plastic sheet or a baking paper, take a ball and flatten them with your fingers a slightly thick round disc.

Making Molotes:

Place the filling in the centre of the tortilla, then fold tortilla over, creating a half-moon/semi-circle shape. Press the ends together with a fork to create a seal.
Heat a kadai or pan with oil, deep fry these molotes until golden.
Serve with sauce.