Carb Lovers: Comfort Yourself With These Perfect Knishes
"Cozy up with a knish...."
INGREDIENTS
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2 c. (240 grams) all-purpose flour
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1 tsp. baking powder
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3/4 tsp. kosher salt
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1/3 c. vegetable oil or schmaltz
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3 tbsp. warm water
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1 large egg, lightly beaten
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1 tsp. white vinegar
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2 large Russet potaotes, peeled and cut into sixths (about 1 to 1 1/4 lbs)
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3 tbsp. full-fat sour cream
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Kosher salt
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2 tbsp. butter or schmaltz
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2 tbsp. extra-virgin olive oil
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1 medium yellow onion, chopped
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2 stems fresh thyme (optional)
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Freshly ground black pepper
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1 egg beaten with 1 tsp water
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2 large Russet potatoes, peeled and cut into sixths (about 1 to 1 1/4 lbs)
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4 tbsp. butter
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Kosher salt
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1 tbsp. vegetable oil
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1 tsp. coriander seeds, crushed
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1 tsp. cumin seeds, crushed
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1 c. frozen peas, rinsed and drained
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2 tsp. chaat masala
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1/2 tsp. turmeric powder
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1/4 c. freshly chopped cilantro
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1 egg beaten with 1 tsp water
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2 large Russet potatoes, peeled and cut into sixths (about 1 to 1 1/4 lbs)
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3 tbsp. full-fat sour cream
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Kosher salt
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1 (10-oz.) package frozen chopped spinach, thawed
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2 tbsp. extra-virgin olive oil
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5 green onions, thinly sliced
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2 cloves garlic, minced
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1 tsp. dried oregano
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1/2 tsp. crushed red pepper flakes
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Freshly ground black pepper
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1/4 c. freshly chopped dill
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1 tsp. lemon zest
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5 oz. feta, cut into small cubes
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1 egg beaten with 1 tsp water
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1/4 c. sesame seeds
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