Baked Pumpkin Pockets – Bolani Kadu

(*) 1 recipe is enough for eight to ten pockets Cook the dough, see recipe “Baked herb pockets”.

Coarsely grate the pumpkin flesh. Rinse chili, cut in half lengthwise, remove seeds and cut into rings. Dice the onions and garlic. Mix everything with pepper, coriander, salt and a little oil.

Cook and fill the dumplings.

Preheat the stove to 200 °C. Grease a baking tray, place the pockets on it and bake on the middle shelf for ten to twelve minutes until golden brown. Spread with herb butter and serve hot.

Serve: Yogurt and herb sauce.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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