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.
THE SLEEP-BOOSTING ELIXIR: BOILING BANANAS FOR A RESTFUL NIGHT’S SLEEP
Festive Garlic Butter Turkey Roast
Nothing beats my nana’s way of making this! Can eat it every morning
Celine Dion’s Battle with Stiff Person Syndrome Takes a Devastating Toll
Grandma’s spinach bake
My Entitled Neighbor Told Me to Get Rid of My Solar Garden Lights or She’d Sue Me — Karma Hit Her Back the Next Day
Here’s how to solve if the washing machine jumps and moves during the spin
Pillowy Doughnut
GOODBYE WRINKLED GARMENTS, POUR THIS INTO THE WASHING MACHINE: BETTER THAN THE IRON
