Potato Bread Pockets

Potato Bread Pockets

Ingredients

• Potatoes boiled and mashed 1 cup
• Bread Slices 8
• Frozen peas and carrots 3 tbsp (blanch in boiling water if using fresh)
• Oil 1 tsp
• Onions 1 small, thinly sliced
• Cumin seeds 1/4 tsp
• Salt to taste
• Red chili powder 1/2 tsp or to taste
• Turmeric powder 1/4 tsp
• Garam masala 1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Chat masala 1/2 tsp
• Green chilies chopped 1/2 to 1 tsp
• Fresh coriander 2 tsp

Preparation

1. Heat 1 tsp oil in a pot and add the sliced onions and cumin seeds. Stir fry until they start to turn golden.
2. Add mashed potatoes, salt, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder and chat masala. Stir fry until well mixed.
3. Add frozen veggies. If you are using fresh veggies then blanch them in boiling water before adding to the potato mixture.
4. Stir fry until veggies are cooked through. Take out in a bowl and add green chilies and fresh coriander, mix and keep aside.
5. Roll the bread slices into sheets as thin as possible (using rolling pin).
6. Cut the crust of all slices.
7. Now apply water around the edges of the bread using your finger tip to moisten the bread a little bit to help it seal properly.
8. Place a spoonful of potato mixture and roll the bread slice as shown in the video. Seal the ends by pressing with your fingers.
9. Heat oil in a wok and deep fry on a medium flame until golden brown.
10. Take out on a paper towel and serve as a tea time snack with ketchup or chutney of your choice. Enjoy!

Print Recipe

Potato Bread Pockets

Author: Naush

Ingredients

• Potatoes boiled and mashed 1 cup
• Bread Slices 8
• Frozen peas and carrots 3 tbsp blanch in boiling water if using fresh
• Oil 1 tsp
• Onions 1 small thinly sliced
• Cumin seeds 1/4 tsp
• Salt to taste
• Red chili powder 1/2 tsp or to taste
• Turmeric powder 1/4 tsp
• Garam masala 1/2 tsp
• Coriander powder 1/2 tsp
• Cumin powder 1/2 tsp
• Chat masala 1/2 tsp
• Green chilies chopped 1/2 to 1 tsp
• Fresh coriander 2 tsp

Instructions

• Heat 1 tsp oil in a pot and add the sliced onions and cumin seeds. Stir fry until they start to turn golden.
• Add mashed potatoes, salt, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder and chat masala. Stir fry until well mixed.
• Add frozen veggies. If you are using fresh veggies then blanch them in boiling water before adding to the potato mixture.
• Stir fry until veggies are cooked through. Take out in a bowl and add green chilies and fresh coriander, mix and keep aside.
• Roll the bread slices into sheets as thin as possible (using rolling pin).
• Cut the crust of all slices.
• Now apply water around the edges of the bread using your finger tip to moisten the bread a little bit to help it seal properly.
• Place a spoonful of potato mixture and roll the bread slice as shown in the video. Seal the ends by pressing with your fingers.
• Heat oil in a wok and deep fry on a medium flame until golden brown.
• Take out on a paper towel and serve as a tea time snack with ketchup or chutney of your choice. Enjoy!