Potato-Filled Khychiny: Delicious Caucasian Pastry

Simply amazingly delicious! Try it soon! Khychiny with potatoes in a frying pan is a famous pastry of Caucasian cuisine. The soft dough, generously flavored with butter, goes well with the delicate potato filling, which can be added to your taste. A great treat for any occasion!
cook time: 1h 30 min
Zoe Kendrick
Potato-Filled Khychiny: Delicious Caucasian Pastry

Nutrition Facts (per serving)

169
Calories
5g
Fat
26g
Carbs
5g
Protein

Ingredients (6 portions)

Dough:

Flour 260 g
Kefir 250 ml
Soda 0.5 tsp
Salt 0.5 tsp

Filling:

Potato 350 g
Garlic 2 clove
Parsley 15 g
Dill 15 g
Ground black pepper to taste
Salt to taste

Lubrication:

Butter 50 g

Recipe instructions

Step 1

Step 1
How to make khychin on kefir with potatoes in a frying pan? Prepare the necessary ingredients. Itʼs better to start by preparing the dough. Take the highest grade flour. Kefir is suitable for any fat content, but keep in mind that the amount of flour depends on the moisture content and fat content of kefir. I have kefir with a fat content of 3.2%. Kefir should be at room temperature, so remove it from the refrigerator in advance.

Step 2

Step 2
Pour room temperature kefir into a bowl. Add baking soda and salt and stir. Due to the reaction of soda with kefir, an acid-base reaction will occur, so the mixture will foam and increase in volume. Read about all the nuances of working with soda in a separate article, link at the end of the recipe.

Step 3

Step 3
Add the sifted flour to the kefir mixture. Knead into a soft, fluffy, elastic, homogeneous dough, adding more flour if necessary. Please note that you may need more or less flour. But donʼt rush to flour the whole dough trying to get rid of the stickiness. Otherwise, the dough will become rubbery and unyielding. It is better to sprinkle the table and rolling pin with flour when rolling. The dough itself will take as much as it needs.

Step 4

Step 4
Roll the dough into a ball, wrap in cling film and leave to rest for 30 minutes.

Step 5

Step 5
In the meantime, get on with the filling. If you wish, you can add a little grated cheese or cottage cheese to the filling.

Step 6

Step 6
Peel the potatoes, cut into cubes and boil in salted water until tender.

Step 7

Step 7
Wash the parsley and dill, shake off moisture and finely chop. If you wish, you can replace or supplement with other herbs, such as green onions, cilantro, or use a mixture of different herbs.

Step 8

Step 8
Mash the potatoes with a potato masher. If you wish, you can add a small piece of butter.

Step 9

Step 9
Add chopped herbs, garlic, salt and pepper to the potatoes and stir.

Step 10

Step 10
Divide the dough into 6 equal parts. For me, each part turned out to be 92-94 g.

Step 11

Step 11
Mash each part with your hands into a small cake. Place some potato filling in the center. Pinch the edges of the dough so that the filling is inside.

Step 12

Step 12
Place the dough seam side down and carefully roll it into a flat cake about 5 mm thick. Rolling out the dough is very easy, it is very elastic and does not tear.

Step 13

Step 13
Heat a dry frying pan over medium heat. Read about how to choose the perfect frying pan in a separate article, link at the end of the recipe. Place the workpiece in a frying pan and fry on both sides until golden brown. Fry the rest of the khychin in the same way.

Step 14

Step 14
To lubricate the finished khychin, take a little butter.

Step 15

Step 15
Generously grease the finished khychin with potatoes with butter, stack them on top of each other and serve. Bon appetit!

Additional rubrics

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