These beautiful leaf-shaped pastries are filled with spicy, herby mashed potato, wrapped in thin dough, and fried until golden and crispy. 🔥
Ingredients
For the filling
- 3–4 medium potatoes
- 1 small onion, finely chopped
- 2 green chilies, thinly sliced
- 2 tbsp fresh cilantro/coriander, chopped
- ½ tsp red chili flakes
- ½ tsp paprika or red chili powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ½ tsp cumin powder, optional
- 1 tbsp lemon juice
For the pastry
- 2 cups all-purpose flour
- ½ tsp salt
- 2 tbsp oil
- About ½–¾ cup water, as needed
- Oil, for deep frying
👨🍳 Instructions
- Make the dough:
Mix flour and salt. Add oil and rub it into the flour. Gradually add water and knead into a smooth, firm dough. Cover and rest for 20–30 minutes. - Prepare the potato filling:
Boil potatoes until tender, peel, and mash. Add onion, green chilies, cilantro, chili flakes, paprika, black pepper, salt, cumin, and lemon juice. Mix thoroughly. - Roll the dough:
Divide the dough into small portions. Roll each portion into a thin round sheet on a lightly floured surface. - Add the filling:
Spread a portion of the potato mixture over the center of the dough, leaving a little space around the edges. - Create the leaf shape:
Fold or shape the dough around the filling, then cut thin strips around the outside and criss-cross them over the filling to create the leaf/lattice pattern. Pinch the edges firmly to seal. - Heat the oil:
Heat enough oil in a deep pan over medium heat. The oil should be hot but not smoking. - Fry:
Carefully place the stuffed pastries into the oil. Fry, turning occasionally, until golden brown, crisp, and cooked through, about 4–6 minutes. - Drain & serve:
Remove and place on paper towels to drain excess oil. Serve hot with ketchup, chili sauce, or your favorite dip. 🌶️🥔🔥
Tip: Keep the dough fairly thin and make sure the potato filling is completely cool before shaping. This helps the pastry become extra crispy and prevents it from opening while frying.