Savory
Potato
Pockets

I crave samosas often and don't always have the time to prep and deep-fry a batch of traditional samosas. These crispy tortilla pockets filled with spiced potatoes may just be your next go-to snack or appetizer. This recipe is a short-cut to enjoy the flavors of the classic potato samosas in a quick and healthy way. I basically stuffed mini tortillas with the traditional South Asian samosa filling which creates super flavorful and bite-size potato pockets. The best part is that you can customize this recipe with your favorite veggies. I love to toss in peas for protein, sweet peppers, or shredded carrots for added texture. Not only are these delicious but also a fun food activity for kids to join in on and families to bond over. Grab the recipe to keep on hand all year long!

Saavory Potato Pockets

Servings: Makes 10 potato pockets

Prep Time: 10 minutes

Cook Time: About 15 minutes

Total Time: 25 minutes

Author: Huma Naz

Ingredients:

10 small tortillas, slightly heated in the microwave.
2 small potatoes, mashed
1 serrano pepper, chopped (optional)
Handful of cilantro, chopped
1/3 of an onion chopped
1 tbsp. minced garlic or ginger & garlic paste
Spices (adjust per taste): 1 tsp each of salt, pepper, chili powder, turmeric, cumin seeds, coriander powder, 1/2 tsp. chili flakes
1 tbsp. tomato sauce or hot sauce of choice
A small bowl of flour and water paste (1 tbsp. flour and 2 tbsp. water- adjust to form a smooth paste-like texture)
1 tbsp. melted butter
1 tbsp. dried parsley flakes for garnish

Directions:

Heat a tbsp. of oil on medium heat in a fry pan. Add minced garlic or ginger and garlic paste along with spices, cumin seeds, and onion. Saute till fragrant(~5 minutes) and onions start to turn translucent. Add oil if ingredients start sticking to the pan.
Add in the mashed potatoes. Mix all ingredients well to coat all the potato with the spicy onion mixture. Add the tbsp. of hot sauce, Serrano peppers, and cilantro. Stir well and add more spices per taste. Set the potato mix aside in a small bowl to let it cool off.
Add a tbsp. of the potato mix to the center of each tortilla.
Slather a light layer of the flour paste to one end of the tortilla. Fold the tortilla in half to form a sealed pocket. Gently squeeze both bents of the tortilla together to seal it. Repeat to form about 10 pockets.
Brush one side of each tortilla pocket with the melted butter and sprinkle over dried aprsley flaked.
Air fry for 5-7 minutes at 400 degrees F or until crisp and golden brown.
Serve warm with tamarind chutney or your favorite sauce.

Recipe Notes:

You can store these in the refrigerator for 3-5 days in an airtight container or freeze for later.
An easy way to cook the potatoes is to wash and microwave potatoes for 3-4 minutes or until fork tender/easy to mash texture.