INGREDIENTS
- 2 cups all-purpose flour (maida)
- 1 tbsp semolina (sooji) – for extra crispiness
- ½ tsp salt
- 1 tsp sugar (optional)
- 2 tbsp oil or melted butter
- ½ tsp baking powder (optional)
- Water (as needed to knead dough)
- Oil (for deep frying)
For Filling (Optional):
- Boiled mashed potatoes – 1 cup
- Green chilies – finely chopped
- Chaat masala – ½ tsp
- Cumin powder – ½ tsp
- Salt – to taste
- Fresh coriander – chopped
INSTRUCTIONS
- In a bowl, add flour, semolina, salt, sugar, baking powder, and oil. Mix well.
- Gradually add water and knead into a medium-stiff dough.
- Cover and rest the dough for 20 minutes.
- Divide dough into small balls.
- Roll each ball into a small circle.
- If using filling, place some in the center and seal the edges.
- Fold and press tightly to form pocket shapes.
- Heat oil on medium flame.
- Fry the pockets until golden brown and crispy.
- Remove and place on kitchen paper to drain excess oil.
- Serve hot with chutney or ketchup.
TIPS
- Keep the dough tight for crispier texture.
- Always seal edges properly to avoid opening during frying.
- Fry on medium heat for even cooking.
- You can add cheese, minced chicken, or vegetables for variety.
- Sprinkle chaat masala after frying for extra flavor.