Fried Potato Pastries

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 the flour, salt, carom seeds, and clarified butter until well combined. Slowly add about 1/2 cup of water and knead into a firm dough, adding a little more water if needed. Cover it and let it rest for 15 minutes.

Step 2

While the dough rests, 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 in another bowl. Mix everything well.

Step 3

Divide the dough into equal portions and roll each one into a thin circle. Cut each circle in half, then shape each half into a cone. Wet the edges with a little water, fill the cone with the potato mixture, and pinch the edges to seal it tightly.

Step 4

Heat oil in a pan over low heat and gently fry the pastries, turning occasionally, until they’re golden brown and crispy—this should take about 20 minutes.

Step 5

Drain on paper towels and serve warm with your favorite sauce or chutney.