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Pumpkin Chudu
A dish of Dagestan cuisine, pumpkin chudu captivates with the perfect combination of thin dough and vegetable filling. Chudu look similar to chebureki, but they are cooked on a heated skillet without adding oil, and instead of meat, sweet pumpkin is used as a filling.
Before becoming a filling, the pumpkin is sautéed with onion until soft. In some recipes, grated vegetable is used raw, but after thermal processing, the filling becomes more tender and less moist.
Ingredients
Show ingredients
- kefir – 150 ml;
- egg yolk – 1 pc;
- refined vegetable oil – 15 g;
- salt – 0.5 tsp;
- white sugar – 0.5 tsp;
- baking soda – 1/3 tsp;
- flour (wheat) – 230 g.
For the filling:
- peeled pumpkin – 300 g;
- white onion – 100 g;
- salt – 1/3-1/2 tsp (to taste);
- sugar – 15 g (to taste);
- butter – 20 g;
- refined vegetable oil – 20 g.
To grease the finished flatbreads, 20 grams of butter will be needed.
Preparation
- Prepare the ingredients for the dough. The kefir should be warm – it needs to be heated in the microwave to 36-38 degrees. You may need a little more or less flour – it depends on its characteristics.
- Prepare the products needed for the filling. Cut the hard skin off the pumpkin, having previously cut it into small pieces – this will make it easier to do.
- In a bowl for kneading the dough, place the warm kefir and egg yolk.
- Add salt, sugar, and vegetable oil.
- Whisk the mixture with a whisk.
- Sift half of the specified amount of flour into this bowl.
- Sprinkle the baking soda on top of the flour (it’s better not to add it directly to the kefir – a premature reaction will occur and the dough will not be so fluffy and airy).
- Stir the liquid mixture.
- Add the remaining flour through a sieve.
- Knead the dough by hand. It should be very soft, not tight, and on the verge of stickiness.
- Sprinkle the bottom of a clean bowl with flour and place the flour ball there. Also dust the top with flour and cover with a towel – let the dough rest while the filling is being prepared.
- Dice the onion finely.
- In a skillet, melt the mixture of oils.
- Sauté the onion until transparent.
- Grate the pumpkin on a fine grater.
- Add it to the onion. Sauté everything together for about 4 minutes to evaporate some of the moisture from the orange shavings.
- Season the filling with salt and sugar and turn off the burner.
- Transfer the filling to a plate to speed up the cooling process.
- Place the ball of dough on a floured surface and divide it into 4 parts.
- Roll each of them into a ball and leave under plastic wrap for 5 minutes.
- Then roll out the blank to a thickness of no more than 2 millimeters (the diameter of the flatbread is 20 centimeters). If necessary, dust the table with flour.
- On half of the flatbread, place 1/4 of the filling and flatten it with a spoon, leaving some space at the edges.
- Cover the contents with the second half of the flatbread, press out the air, and press the edges of the blank with your fingers. Then you can go over the seam with a fancy knife.
- Stack the blanks on a floured board.
- Preheat the skillet without oil and place the chudu on it. Bake them on each side for about 4 minutes.
- The flatbreads should be turned several times to bake more evenly.
- Grease the finished chudu with butter on both sides while they're hot.
When serving pumpkin chudu, they are often cut across, revealing a beautiful bright layer of pumpkin filling and showing how thin the dough was rolled out. They are eaten with fresh herbs and washed down with fermented milk drinks. Chudu are tasty both hot and cold. Enjoy your meal!
