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Helpful Chef Tips
- Make sure the potato filling is cool before wrapping it in dough to prevent sogginess.
- Use an egg wash on the pastry for a shiny, golden finish.
- Seal the edges well with a fork to avoid any filling leaks while baking.
Ingredients 0/18
Why This Recipe Is So Enjoyable
Step 1
In a large bowl, mix together the flour, salt, carom seeds, and clarified butter. Slowly add about 1/2 cup of water and knead it into a firm dough, adding a little more water if needed. Cover it and let it rest for 15 minutes.
Step 2
While the dough is resting, combine the mashed potatoes with crushed coriander seeds, chili powder, pepper, dry fenugreek, chili flakes, chaat masala, cumin powder, salt, chopped green chilies, onion, and fresh coriander leaves in a bowl. Mix everything well.
Step 3
Divide the dough into equal-sized balls. Roll each ball into a thin circle, then cut it in half. Shape each half into a cone, wet the edges with water, fill it with the potato mixture, and pinch the edges to seal the pies.
Step 4
Heat oil in a pan over low heat, then carefully fry the hand pies, turning occasionally, until they’re golden brown and crispy—this should take about 20 minutes.
Step 5
Drain them on paper towels if you like, then serve warm with your favorite chutney or sauce. Enjoy!
