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.
CHEESE SHRIMP PENNE PASTA & SPINACH
Growing Your Own Chili Peppers: Tips for Vigorous Growth
My grandma has been making this for as long
Debate Moderators David Muir and Linsey Davis Replaced Due to Professional Disappointment
No More Frying Zucchini! Eat and Lose Weight with This Healthy Diet
Vinegar in the toilet solves an annoying and very common problem: try it now