Crunchy Potato Pockets

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon carom seeds
• 3 tablespoons clarified butter
• 1/2 cup water
• 300g boiled potatoes, mashed
• 1 tablespoon coriander seeds, crushed
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1 tablespoon dry fenugreek
• 1 teaspoon chili flakes
• 1 teaspoon chaat masala
• 1/2 teaspoon cumin powder
• 1 teaspoon salt
• 1 tablespoon green chilies, chopped
• 3 tablespoons onion, chopped
• 1 tablespoon coriander leaves, chopped
• Oil for frying

Ingredient Image

Step 1

In a large bowl, mix together the flour, salt, carom seeds, and clarified butter. Slowly add about half a cup of water and knead until you get a firm dough. If it feels too dry, add a little more water. Cover the dough and let it rest for 15 minutes.

Step 2

Meanwhile, combine the mashed potatoes with crushed coriander seeds, chili powder, pepper, dry fenugreek, chili flakes, chaat masala, cumin powder, salt, chopped green chilies, onion, and fresh coriander leaves. Mix everything well.

Step 3

Divide the dough into equal-sized balls. Roll each one out into a thin circle, then cut it in half. Shape each half into a cone, seal the edges with a little water, and fill it with the potato mixture. Press the edges to close the pockets tightly.

Step 4

Heat oil in a pan over low heat. Fry the pockets gently for about 20 minutes, turning occasionally, until they’re golden and crispy.

Step 5

Serve them warm with your favorite sauce or chutney and enjoy!