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1 cup all-purpose flour
1 tablespoon oil or melted butter
Pinch of salt
Water, enough to knead the dough
For the frying:
Oil for deep frying (or shallow fry for a lighter version)
Directions
Make the dough:
In a bowl, mix together the all-purpose flour, oil, and pinch of salt.
Gradually add water while kneading to form a smooth, pliable dough. Cover and let rest for 20 minutes.
Make the potato filling:
Heat a skillet 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, coriander, salt, and pepper. Mix well.
Assemble the pockets:
Divide the dough into small, evenly sized balls. Roll each ball into a thin circle (about 4-5 inches in diameter).
Place a tablespoon of the potato filling in the center of each circle. Fold the dough over the filling to create a crescent shape or press together to form square pockets. Seal the edges tightly with a fork.
Fry until crispy:
Heat the oil in a deep skillet over medium heat.
Carefully fry the pockets until golden brown and crispy on both sides. Remove and drain excess oil on a paper towel.
Serve:
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