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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Fried Stuffed Bread Pockets

Bhature Pockets

(45 reviews)
"

These bread pockets remind me of the bustling streets of Delhi, where vendors serve them hot and fresh. They're perfect for a cozy afternoon snack, especially with a cup of chai!

"
Fried Stuffed Bread Pockets
Prep time:30 mins
Cook time:20 mins
Total time:50 mins

Protein

8g

Carbs

50g

Fat

10g

Calories

310 kcal

Servings:
4
Vegetarian

Ingredients

all-purpose flour2 cups
(plus extra for dusting)
semolina2 tbsp
salt1 tsp
baking powder0.50 tsp
plain yogurt0.50 cup
warm wateras needed
(for dough)
oilfor deep frying
potatoes3 medium
(boiled and mashed)
green peas0.50 cup
(frozen, thawed)
onion1 small
(finely chopped)
green chili1
(finely chopped)
fresh cilantro2 tbsp
(chopped)
saltto taste

Spices

garam masala1 tsp
ground cumin0.50 tsp
amchur (dry mango powder)0.50 tsp

Directions

Prepare the Dough

  1. In a large bowl, combine all-purpose flour, semolina, salt, and baking powder.
  2. Add yogurt and mix well.
  3. Gradually add warm water, kneading until a smooth, soft dough forms.
  4. Cover and let it rest for 20 minutes.

Prepare the Filling

  1. In a mixing bowl, combine mashed potatoes, green peas, chopped onion, and green chili.
  2. Add garam masala, ground cumin, amchur, and salt. Mix well.
  3. Stir in chopped cilantro until evenly distributed.
Chef's tip: Taste the filling and adjust the salt and spices according to your preference.

Assemble the Pockets

  1. Divide the dough into 8 equal portions and roll each into a ball.
  2. Flatten a ball slightly and place a spoonful of filling in the center.
  3. Bring the edges together to seal, ensuring the filling is encased.
  4. Gently roll out the filled ball into a 5-inch circle, taking care not to tear.

Fry the Bread Pockets

  1. Heat oil in a deep frying pan over medium-high heat.
  2. Carefully slide a stuffed pocket into the hot oil. Fry until golden brown, flipping once to ensure even cooking.
  3. Remove with a slotted spoon and drain on paper towels.
  4. Repeat with the remaining dough and filling.
Chef's tip: Ensure the oil is hot enough but not smoking, to achieve a perfect golden crust.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.