Dumplings and filled pastries
Chamuça, a legacy of Portugal’s colonial history in Goa, is made by filling whole-wheat dough with spiced vegetables, folding it into triangles, and baking it. Baking instead of frying gives it the same crisp texture with less oil.
Knead the whole-wheat flour with the warm water, 1 tablespoon (15 ml) of cooking oil, and salt. Let the dough rest for 15 minutes.
Sauté the onion in the remaining cooking oil, then mix in the boiled potato cubes, peas, cumin, and red pepper flakes.
Roll out the dough thinly, fold it into a triangle, add some filling, and press the edges together firmly.
Bake in an oven preheated to 200°C / 390°F for 20 minutes, until golden.
Press the edges together firmly when folding the dough, or the filling may spill out during baking. Allergen: contains wheat (gluten).
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