This bread is prepared from tapioca starch or flour and cheese as the main ingredient. Best for gluten intolerant people.
Also can be taken during green free fasting days.
For the filling:
3 medium sized potatoes
¼ cup of chopped kale leaves
½ cup chopped cilantro
1 green deseeded chopped chilli
½ teaspoon powdered black pepper
1 ½ teaspoon salt
1 teaspoon sugar
¼ cup of milk
2 teaspoon of tapioca starch
Mash the potatoes, add the spices, kale and cilantro. Heat the milk and add the tapioca starch and stir it till it thickens. Add it to the potatoes mixture. Mix well.
In a small saucepan heat the milk and butter until the butter melts. While the milk and butter are warming, combine the tapioca flour and salt in a bowl. Allow the milk to cool a bit and then add to the tapioca starch. A strangely textured dough should form that will not hold its shape but is also not too wet. Once this dough is lukewarm, add the cheese and mix. Take equal portion like 1 ½ inch balls and stuff small portions of potato mixture and roll then into oval balls. Place them 1 inch apart on the greased cookie sheets. Brush some milk on the top of the balls and bake for 20 minutes on 375F.
Note: Use cheddar cheese for much richer flavor