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.
PICO DE GALLO
Decadent No-Bake Blueberry Cheesecake
Deliciously Simple: 3-Ingredient Slow Cooker Kalua Pig Recipe
Classic Slow Cooker Chex Mix
“My grandma has been making this for as long as I can remember! It’s a staple at family gatherings”
Cherry Pie Bars (From Scratch)
The most powerful fertilizer for onions, tomatoes, and peppers. 200% higher yields
Business Class Passengers Mock Poor Old Lady, at the End of the Flight Pilot Addresses Her – Story of the Day
CRESCENT ROLL BREAKFAST CASSEROLE
