Think of these Ayurvedic empanadas as a blank canvas and vary what you put inside. Try these empanadas with a mix of cooked augmenting and extractive vegetables or split mung inside. As you enjoy this lunch, remember how easy it is to incorporate Ayurveda into every aspect of your life. All it takes is a little planning and you’ll enjoy much greater health.
Eating cheese wisely
Empanadas with cheese
This recipe uses the basic chapati recipe that so many of you have enjoyed. The only difference is in the process.
1 ½ cups flour
½ tsp. mineral salt
1 to 2 Tbsp. ghee (plus a little more for cooking)
¼ to ½ cup water (the amount depends on the climate and humidity)
½ to ¾ cup fresh goat cheese or paneer
½ tsp. cumin, mustard seed or fennel (optional)
To make the dough, stir flour and mineral salt together. Fold in the ghee and add water, ¼ cup at a time, and combine well until the dough is consistent and just slightly sticky (use your hands for the best results).
Break off golf-ball-sized pieces and roll them into balls with the palms of your hands. Sprinkle a bit of flour on a cutting board, rolling mat or clean countertop. Place the first ball in the middle of the flour and flatten the ball with your palm to make an even surface. Sprinkle a bit of flour on top. With a rolling pin, roll each ball into a thin pancake, spinning it in a clockwise motion as you go. If it gets sticky while you’re rolling, just sprinkle more flour on top.
If you would like to add spices to increase the digestibility, warm a bit of ghee in a pan and add your desired spices to cook for about a minute, or until the aroma comes up to meet you (or simply mix the spices into the dough).
In each round of dough, place 1 to 2 tablespoons (make this decision based on your current state of health and agni) of cheese and spices (if using) in the center. Fold the round in half and gently press the edges with a fork to close.
Heat a pan with a teaspoon of ghee and place as many empanadas as will fit comfortably. After about 1 to 3 minutes, the dough will become lightly golden. Flip the empanada and cook the other side for the same amount of time.
Enjoy warm or at room temperature.