Crispy Potato Pillows Recipe by Sarvat Hanif
Cooking Instructions 1 hour 1 In a bowl add the flour, carom, 1 teaspoon salt and 4 tablespoon oil. Mix well till coarse in texture. Gradually add water to knead a semi-soft dough. Cover and rest 5 minutes. 2 Coarsely crush coriander seeds, cumin seeds and fennel seeds. 3 In a pan heat remaining oil and saute mustard seeds and crushed seeds. 4 Add ginger-garlic paste and fry 2 minutes 5 Add green chillies and the spices and salt and mix well. 6 Add the potatoes and mix well to coat with the masala. Add cilantro, chaat masala and mix. Remove and set aside to cool. 7 In a small bowl, mix the ghee and corn starch/flour into a smooth paste. 8 Roll the dough into a log and divide into half. Further divide each log into 5 pieces and make golf sized balls. Roll each ball into a thin circle and set aside. 9 1ake one rolled dough circle and smear with ghee paste. Stack another circle and again smear with ghee and top with next dough. Repeat till 5-6 rolled doughs have been stacked together. 10 Gently roll the stacked dough circles into a cylinder. Cut the cylinder horizontally from the centre into 2 pieces. Divide each half into 4-5 pieces. 11 With the layered side down, roll each piece into a rectangle shape. 12 Place the potato filling in a log form on the lower half. Apply water along the edges and fold the upper half over the filling. Press on the edges to seal. Trim excess dough to get a fine rectangle. Crimp the edges with a fork. Repeat likewise with all the pieces. 13 Heat oil in a wok and over medium low heat fry the potatoes pillows till golden from both sides. 14 Drain on kitchen paper and serve with desired chutney. 1 In a bowl add the flour, carom, 1 teaspoon salt and 4 tablespoon oil. Mix well till coarse in texture. Gradually add water to knead a semi-soft dough. Cover and rest 5 minutes. 1 In a bowl add the flour, carom, 1 teaspoon salt and 4 tablespoon oil. Mix well till coarse in texture. Gradually add water to knead a semi-soft dough. Cover and rest 5 minutes. 2 Coarsely crush coriander seeds, cumin seeds and fennel seeds. 2 Coarsely crush coriander seeds, cumin seeds and fennel seeds. 3 In a pan heat remaining oil and saute mustard seeds and crushed seeds. 3 In a pan heat remaining oil and saute mustard seeds and crushed seeds. 4 Add ginger-garlic paste and fry 2 minutes 4 Add ginger-garlic paste and fry 2 minutes 5 Add green chillies and the spices and salt and mix well. 5 Add green chillies and the spices and salt and mix well. 6 Add the potatoes and mix well to coat with the masala. Add cilantro, chaat masala and mix. Remove and set aside to cool. 6 Add the potatoes and mix well to coat with the masala. Add cilantro, chaat masala and mix. Remove and set aside to cool. 7 In a small bowl, mix the ghee and corn starch/flour into a smooth paste. 7 In a small bowl, mix the ghee and corn starch/flour into a smooth paste. 8 Roll the dough into a log and divide into half. Further divide each log into 5 pieces and make golf sized balls. Roll each ball into a thin circle and set aside. 8 Roll the dough into a log and divide into half. Further divide each log into 5 pieces and make golf sized balls. Roll each ball into a thin circle and set aside. 9 1ake one rolled dough circle and smear with ghee paste. Stack another circle and again smear with ghee and top with next dough. Repeat till 5-6 rolled doughs have been stacked together. 9 1ake one rolled dough circle and smear with ghee paste. Stack another circle and again smear with ghee and top with next dough. Repeat till 5-6 rolled doughs have been stacked together. 10 Gently roll the stacked dough circles into a cylinder. Cut the cylinder horizontally from the centre into 2 pieces. Divide each half into 4-5 pieces. 10 Gently roll the stacked dough circles into a cylinder. Cut the cylinder horizontally from the centre into 2 pieces. Divide each half into 4-5 pieces. 11 With the layered side down, roll each piece into a rectangle shape. 11 With the layered side down, roll each piece into a rectangle shape. 12 Place the potato filling in a log form on the lower half. Apply water along the edges and fold the upper half over the filling. Press on the edges to seal. Trim excess dough to get a fine rectangle. Crimp the edges with a fork. Repeat likewise with all the pieces. 12 Place the potato filling in a log form on the lower half. Apply water along the edges and fold the upper half over the filling. Press on the edges to seal. Trim excess dough to get a fine rectangle. Crimp the edges with a fork. Repeat likewise with all the pieces. 13 Heat oil in a wok and over medium low heat fry the potatoes pillows till golden from both sides. 13 Heat oil in a wok and over medium low heat fry the potatoes pillows till golden from both sides. 14 Drain on kitchen paper and serve with desired chutney. 14 Drain on kitchen paper and serve with desired chutney. 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