Directions
Prepare the Dough:
In a mixing bowl, combine all-purpose flour, oil, and a pinch of salt.
Gradually add water while kneading to form a smooth, pliable dough. Cover and let it rest for 20 minutes.
Make the Potato Filling:
Heat a pan with a teaspoon of oil and sauté the onions until translucent.
In a large bowl, combine the mashed potatoes, sautéed onions, chili flakes, cumin powder, garlic powder, cilantro, salt, and pepper. Mix well.
Assemble the Pockets:
Divide the dough into small, equal-sized balls. Roll each ball into a thin circle (about 4-5 inches in diameter).
Place a spoonful of the potato filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, or press together to form square pockets. Seal the edges firmly with a fork.
Fry to Crispy Perfection:
Heat oil in a deep pan over medium heat.
Carefully fry the pockets until they’re golden brown and crispy on both sides. Remove and drain excess oil on a paper towel.
Advertisement:
Thanks for your SHARES!
IRRESISTIBLE SLICED BAKED POTATOES RECIPE
My husband can’t get enough of this soup; he always wants a second helping.
Parmesan Crusted Tilapia (Only 5 Ingredients)
My 18th Birthday Surprise for My Stepmom Turned Her World Upside Down
Tuna Melt
Hamburger Potato Casserole
SOPAPILLA CHEESECAKE BARS
Adding only water to boil rice is a common mistake: Give me a moment, and I’ll tell you the restaurant industry’s biggest taste secret
Wild Boar Leg with Honey and Mustard: A Gourmet and Authentic Recipe
