Spicy and tangy homemade chabena Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 2.Add mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes.
• STEP 3.Take a sheet of puff pastry and cut it into small squares. Place a spoonful of the potato mixture in the center of each square.
• STEP 4.Fold the pastry squares into triangles and seal the edges with water. Deep fry the chabena until golden brown and crispy.
• STEP 5.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the potatoes are well mashed to ensure a smooth filling.
• You can add chopped green chilies for an extra kick of spice.
• If you don't have puff pastry, you can use samosa wrappers or spring roll wrappers as a substitute.

Storage and Serving

• Chabena is best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the chabena in a preheated oven at 350°F (180°C) for about 5-7 minutes until heated through.