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Chebureks with potatoes

  • Nutrition Facts
  • Calories: 230
  • Protein: 8
  • Fats: 4
  • Carbohydrates: 39
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  • Ratings 5
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    We are glad to see everyone again and we are pleased to offer you an excellent snack option - pasties with potatoes in a pan. It is obvious that you can’t surprise anyone with pasties, but cooking something tasty is in any case a skill and it’s better to master it with a good teacher. So HozOboz is claiming such a role. We select only the most interesting and successful options, and therefore the result is always better than you can imagine. If desired, by the way, the filling can be diversified. So pasties with potatoes can also be with mushrooms. And what do you say if you cook pasties with potatoes and cheese or pasties with potatoes and onions? Even from the name it is clear - trouble fly away! But first, let's find out what kind of dish this is - pasties.

    History of the dish

    Now one thing is clear - the roots of this wonderful pie lie in the history of Central Asia, and the history is definitely not new or recent. How long ago it was hardly anyone today will tell you exactly. Only one thing is clear that cheburek is primarily associated with Uzbekistan and local national cuisine. Yes, and the filling for chebureks was originally not minced lamb, as is often believed, but ordinary vegetables. Today, many nations attribute to themselves the authorship of these wonderful pies. And I must say that they are all right in their own way. And all because pasties, like dumplings or pies, everyone has their own.

    So Uzbek, as a rule, are dense and viscous, but Tatar or Turkish are crispy. Such differences are achieved due to the composition of the test. In Uzbek there is nothing but water, flour and salt, but Tatar chebureks are cooked with the addition of milk or sour cream. Fat and gives the dough a characteristic crunch. And so the list of differences and characteristics is almost endless. But we need something else - to try. That is what we are going to do now. We bring to your attention Uzbek chebureks with potatoes and their recipe in Khozobozovsky style.



    • Flour - 200 g
    • Vegetable oil - 1 tbsp.
    • Boiling water - 125 ml
    • Salt - a whisper


    • Potato - 300 g
    • Salt -1 tsp
    • Onion - 1 pc.
    • Vegetable oil - 3 tbsp.
    • For frying:
    • Vegetable oil - 200 ml


    1. Peel potatoes and onions, wash.

      Clean and wash potatoes with onions

    2. Cooking the filling. Put the potatoes to cook until tender, salt.

      For stuffing, potatoes must be boiled

    3. Finely chop the onion.

      And chop the onion smaller

    4. And fry in vegetable oil until soft.

      Fry the onion in vegetable oil until golden brown

    5. Cooking the dough. Put flour, salt, vegetable oil in a bowl and add boiling water.

      For the dough, put flour and salt in a bowl and pour everything with boiling water

    6. Knead a soft, non-sticky dough.

      The dough should be soft and not sticky to the hands

    7. Crush the boiled potatoes in mashed potatoes, add the fried onions along with the butter. Mix - the filling is ready.

      Turn potatoes into puree and mix with onions

    8. Separate a small part from the dough and roll it with a rolling pin into a thin round cake. Put 1 tbsp in the center. potato filling. We fix the edges of the dough with a fork.

      Divide the dough into pieces and roll each into a circle. Place a tablespoon of the filling in the center and fold in half. We fix the edges with a fork, as in the photo

    9. Let's prepare blanks of chebureks from all the dough and stuffing.

      So we do with all the dough and stuffing

    10. Fry the cheburek blanks in a plentiful amount of vegetable oil on both sides until a golden bubbly crust appears.

      Fry pasties on both sides in hot vegetable oil until golden brown

    11. Serve hot.

      Eat chebureks, of course, hot

    The benefits of the dish

    Within this recipe, the benefits are a controversial section. What is useful in fried pies, and even with potatoes, a question for filling. But we still came up with one bonus. And that, of course, is the pleasure of eating. Well, who does not like to eat such a yummy? I'm not sure. But it’s not worth it to allow yourself this often, perhaps. Do you like chebureks? Did you like our chebureks with potatoes and their recipe in a frying pan? What can you say about your experience? We are waiting for letters and feedback. Your HozOboz!

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