How to make Pisi -
Refined flour dough sheets stuffed with spinach mixture and deep fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Spinach (पालक)
Cuisine : Turkish
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Pisi checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Spinach and Cheese Pie - SK Khazana Masala Khichia Papad Dosa Waffle Sandwich Banana Biscuits
Pisi Recipe Card
Turkish cuisine is largely based on Ottoman cuisine, which in turn borrowed many elements from Greek, Central Asian, Caucasian, Sephardi Jewish cuisine, Middle Eastern and Balkan cuisines. Turkish cuisine in turn influenced these as well as other cuisines of neighbouring countries, including those of Central and Western Europe.
Prep Time : 2-2.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pisi Recipe
Refined flour (maida) 1½ cups
Spinach blanched and chopped 2 cups
Salt 1 teaspoon
Fresh yeast 5 grams
Sugar ½ teaspoon
Oil 1 tablespoon + to deep fry
Garlic chopped 2 teaspoons
Onion chopped 1 medium
Feta cheese crumbled 1 cup
Method
Step 1
Sift together flour and salt into a bowl. Make a well in the center and add the yeast, sugar and half cup of water, mix well and set aside till frothy.
Step 2
Mix well, add one fourth cup of water and knead into a soft dough. Cover with a damp muslin cloth and set aside for two hours.
Step 3
Heat one tablespoon oil in a non-stick pan. Add garlic and onion, mix and sauté for two minutes.
Step 4
Add spinach, mix well and for a minute. Add cheese and mix well. Set aside.
Step 5
Divide the dough into eight equal portions. Roll out each portion into a sheet, place a portion of the stuffing on one half and fold the other half over the stuffing. Seal the edges with a fork.
Step 6
Heat sufficient oil in a kadai. Deep-fry the prepared pisis till golden and crisp. Drain on absorbent paper.
Step 7
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
