Made with AI
Potato Cheese Mayo Pockets
Ingredients
- bread slices8 slices
- boiled potatoes200 grams
- grated cheese80 grams
- onion, chopped1 small (about 50 grams)
- mayonnaise2 tablespoons (about 30 grams)
- maida (all-purpose flour)2 tablespoons (about 16 grams)
- black pepper1 teaspoon (about 2 grams)
- salt1 teaspoon (about 6 grams)
Instructions
- 1
In a mixing bowl, mash the boiled potatoes thoroughly.
- 2
Add the grated cheese, chopped onion, mayonnaise, black pepper, and salt to the mashed potatoes. Mix well to form a uniform filling.
- 3
In a small bowl, mix the maida with a little water to make a smooth, thick paste. This will be used for sealing the pockets.
- 4
Take each bread slice and trim the edges. Roll each slice gently with a rolling pin to flatten it.
- 5
Place about 1-2 tablespoons of the potato-cheese filling on one side of the flattened bread slice.
- 6
Apply the maida paste along the edges of the bread slice.
- 7
Fold the bread slice over the filling to form a pocket and press the edges firmly to seal. You can use a fork to crimp the edges for a better seal.
- 8
Repeat the process for all bread slices.
- 9
Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil or butter if desired.
- 10
Place the prepared pockets on the pan and toast them on both sides until golden brown and crisp.
- 11
Serve the Potato Cheese Mayo Pockets hot with ketchup or your favorite dip.
