Pockets remind me of rainy season. One of the most widely eaten street food during rainy season in India. Potato pockets most widely known as Samosa in India. Authentic samosa is made with Potato filling, I have used coconut in this recepie. The recepie is very light and perfect for monsoon craving.
8 Ingredients
Vegetarian /serves - 4 / Cooking time - 60 min
Ingredients
Shredded Coconut - 1 Cup
Chopped Red Onion - 1 Cup
Lemon medium - 1/2
Green Chilies - 1 Tbsp
Salt - According to taste
Water - 1+1/2 Cup
Oil - 3/4 Cup
All purpose flour - 150 gm
Oil - For Frying
Preparations -
Coconut - Shred fresh coconut.
Red Onion - Chop Red onion Finely.
Green Chilies - Chop into fine pieces
All purpose flour - Sieve it properly and keep it aside.
Coconut Filling -
Mix Shredded coconut chopped onions and green chilies, squeeze in lemon in the mixture and put salt according to taste.
Dough -
Take pre-sieved all purpose flour , pour in oil and mix properly with the flour.
Start adding water gradually and keep folding gradually till it becomes a soft dough.
The softness has been shown in the video .
Divide the dough into 8 parts
Assemble -
Take one part of dough and roll it into an oval chapati . It should be thin, it should be a bit see through.
Cut the oval chapati into two halves.
Now join the straight side to make a cone.
Fill in the mixture into the cone and seal the open side properly using water.
Keep the pockets inside.
Frying -
Take oil in a frying pan now heat on full flame.
Slide pockets for frying them.
Turn the flame to simmer.
Let pockets cook on low flame.
Keep the temperature consistent.
Let them cook till they are golden brown.
Your coconut pockets are ready. Serve them hot with tea.
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