I don’t really know what these are, and so coming up with a name for these in today’s post was a real headache. But that’s okay, because I’ve been more than compensated by how fun and delicious the recipe is!
These curried potato pockets are the result of a marriage between the Indian aloo paratha and the Chinese pan-fried bun, and let me assure you that it is a very happy marriage indeed. Think fluffy surrounded by chewy. Think creamy and rich. Think spiced and piping hot. Do not think burning your tongue on molten potato magma because you didn’t wait to take the first bite, or the second or third.