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.
Every time I make this recipe for my hubby, we make extra to freeze them for later
My fave! Can’t believe I just need 4 ingredients for it!
Lunch-lady-brownies
Crispy and Flavorful: Amish Onion Fritters Recipe
ITALIAN DRUNKEN NOODLES
Lime Mousse Recipe
Man shows up to his wedding in jeans and t-shirt – people on the internet give opinions
We run mode 1 once a month and clean it – we don’t know any troubles: the washing machine does not break down prematurely
The Aluminum Foil on the Door Handle Trick: A Simple Security Hack