Potato Pockets Filled with Spinach Chili
Crispy on the outside and bursting with bold, spicy flavors on the inside, these Potato Pockets Filled with Spinach Chili are the perfect fusion snack to elevate your next meal. Crafted from velvety potato dough and filled with a zesty mixture of sautéed spinach, green chilies, garlic, and aromatic spices like cumin and paprika, these golden-fried delights strike the ideal balance between indulgence and freshness. Each bite reveals a savory, peppery filling encased in a lightly crisp shell, making them an irresistible option for appetizers, party snacks, or even a comforting weeknight treat. Serve with tangy yogurt dip or spicy tomato chutney for a crowd-pleasing dish that's as satisfying as it is flavorful. Perfect for those who love bold vegetarian recipes, these pockets are a guaranteed hit with their vibrant taste and texture!
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Recipe Information
Ingredients
- 4 large Potatoes
- 2 cups Fresh spinach
- 2 medium Green chilies
- 1 medium Onion
- 3 Garlic cloves
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Cornstarch
- 2 tablespoons Oil
- 3 cups Oil for deep frying
- 2 tablespoons Water
Instructions
Peel and dice the potatoes. Boil them in salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Set aside to cool.
In a pan, heat 2 tablespoons of oil over medium heat. Add finely chopped garlic and onions, sauté until fragrant and golden.
Add the chopped green chilies, cumin powder, paprika, salt, and black pepper. Cook for 2 minutes until aromatic.
Add fresh spinach to the pan and cook until wilted, about 3-4 minutes. Adjust seasoning if needed, then remove from heat and let it cool.
In a bowl, combine the mashed potatoes with the all-purpose flour and cornstarch. Knead gently to form a smooth, pliable dough.
Divide the dough into 8 equal portions. Flatten each portion into a small circle using your hands or a rolling pin.
Place a spoonful of the spinach chili mixture in the center of each circle. Carefully fold the edges over to seal and form a pocket. Pinch the seams to ensure the filling does not spill out.
Heat the oil for frying in a deep skillet or pot over medium-high heat. Test the oil by dropping in a small piece of dough; it should bubble and rise to the surface.
Carefully slide the sealed potato pockets into the hot oil, frying 2-3 at a time. Fry until golden brown and crispy, about 2-3 minutes per side.
Remove the fried potato pockets onto a plate lined with paper towels to absorb excess oil.
Serve the potato pockets hot with your favorite dipping sauce, such as a tangy yogurt dip or spicy tomato chutney.
Nutrition Facts
Calories |
7904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 740.7 g | 950% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 23.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 6936 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
