Stir all ingredients except water in a bowl with a wooden spoon. When it all comes together, rest for 10 minutes in the refrigerator at +4°C. While the batter is resting in the fridge, prepare the filling.
Add onion, cumin, black pepper, salt, and garlic to the pan with Vala Chef and Yudum Sunflower Oil, and start cooking. Add the carrot, green pepper, red pepper and chard and continue cooking. Cook for another 1-2 minutes, then let it cool.
Take the dough out of the fridge and pour water into it. Stir until it reaches the consistency of custard. Then, mix the filling with the batter. Add baking powder to the batter and stir it a little more. Take the batter into a piping bag. Squeeze it into muffin molds so that they are 2/3 full (you can also use a cake mold). Bake in a preheated 170°C oven for 25 minutes. If you are going to make it in a cake mold, this may take up to 30 minutes. You can take it out of the oven and serve it after cooling. Bon appetite.
