Jalakotek, Indonesian doughnuts filled with tofu and carrot

Ingredients

• 250 g of tapioca starch
• 250 g of wheat flour
• salt
• Flavor enhancer or powdered seasoning, to your liking.
• sufficiently hot water
• 180 g of firm tofu, finely chopped
• 80 g of carrots, chopped or cut into small pieces
• 7 small bird’s eye chili peppers, finely chopped
• 3 cloves of garlic, minced
• salt
• ground pepper
• sugar
• 550 ml of frying oil paint
• Seasoning with powder, to your liking (cheese, seaweed, corn…).
• ground chili pepper

Gather all the ingredients.

In a bowl, combine the tapioca, flour, salt, and powdered seasoning.

Gradually add the warm water, a little at a time, so that the dough is elastic and not too liquid, making it easy to shape.

In a pan, sauté the garlic and chili peppers until fragrant, then add the tofu and carrots. Season with salt, pepper, and sugar, and cook until everything is tender.

Prepare a non-stick baking sheet or film to shape the dough.

Roll out the dough thinly into circles, place a spoonful of filling in the center, and fold it over like a pastry.

Dip the doughnuts in the hot oil and fry them until they are golden brown.

Drain the excess liquid and place them in a dish.

Sprinkle with seasoning and chili powder to your liking.

Serve immediately.