Potato Pockets | Suji Aloo Snacks Recipe

Looking for a delicious and easy Indian snack? Try this Crispy Potato Pockets Recipe made with Suji Dough (Semolina Dough) and a flavorful Masala Potato Filling. These Suji Dough Pockets are perfect for a quick Indian Snack Recipe that’s crispy on the outside and stuffed with spicy potatoes on the inside. Learn how to make these Stuffed Potato Snacks step-by-step, including how to prepare the Suji Masala Pockets, mix the Spicy Potato Filling, and fry them to golden perfection. This Easy Potato Snacks Recipe is perfect for any occasion! Watch now to see how to make these homemade Potato Pockets with Masala. Enjoy this chatpata recipe and impress your family with this tasty recipe!
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For Suji Dough:
Ingredients:
1 cup Fine Suji (Semolina)
2 tbsp Oil
1.5 cups Water
1/2 tsp Ajwain (Carom Seeds)
1/2 tsp Salt
Directions:
1. In a pan, add oil, water, ajwain, and salt.
2. Heat the mixture slightly before adding the semolina.
3. Add the semolina and mix thoroughly until it forms a dough.
4. Allow the dough to cool slightly, then knead it well until smooth.
For the Potato Filling:
Ingredients:
4 medium boiled potatoes (mashed)
2 tbsp Oil
1 tsp Zeera (Cumin Seeds)
1 tsp Coriander Seeds
1 tsp Red Chili Powder
2 tsp Coriander Powder
1/2 tsp Salt
2-3 chopped Green Chilies
1 tsp Amchoor Powder (or Lemon Juice)
Coriander Leaves (for garnish)
Directions:
1. Heat oil in a pan and add zeera and coriander seeds. Fry on medium heat until fragrant.
2. Add the mashed potatoes and mix well.
3. Add salt, coriander powder, red chili powder, and green chilies. Stir to combine.
4. Cook until the potatoes are slightly dry, then add amchoor powder or lemon juice. Garnish with coriander leaves.
For the Coating:
Ingredients:
3 tbsp Maida (All-Purpose Flour)
1/2 tsp Salt
1/2 tsp Kalonji (Nigella Seeds)
1/2 tsp Sesame Seeds
1/2 tsp Red Chili Flakes
Water (as needed)
Directions:
1. In a bowl, combine all-purpose flour, sesame seeds, kalonji, and red chili flakes.
2. Gradually add water while stirring to make a smooth, runny paste.
Assembly:
3. Roll out the suji dough and cut it into squares. Divide into 4 equal parts to form 4 sheets.
4. Place the prepared potato masala in the center of each sheet and fold the edges to seal them, forming pockets.
5. Heat oil on medium-low and fry the potato pockets until golden brown.
6. Remove the crispy pockets and place them on a towel to drain excess oil.
7. Serve with ketchup or yogurt raita.

[@muaviamustfa7030]

Perfection

[@AhmadBaig-w7g]

❤❤❤❤😊😊😊😊Good

[@studywithjamila]

What a nice dish

[@Mobeen.Stitching]

Mashallaha ❤❤❤❤

[@aqsawithkitchen]

👍👌🙂❤️❤️❤️😋