For the Dough
3 cups of all purpose flour
2 tablespoons baking powder
1 tablespoon instant yeast
1/4 tablespoon salt
1/4 tablespoon brown sugar
2 cups of water
For the mashed potato
1/4 teaspoon salt
1/4 teaspoon oil
1 teaspoon cayenne pepper
4 russet potatoes
1/4 teaspoon freshly ground chili peppers
1/4 teaspoon ground garlic
1/4 teaspoon ground geera (ground smoked cumin)
1 teaspoon chopped chives
1 teaspoon tony chachero’s creole seasoning (in place of salt and black pepper)
3 tablespoon butter
1 tablespoon sour cream
2 cups of cooking oil for frying
In a large mixing bowl add all the dry ingredients listed under the dough. Making a small hole in the middle of the dry ingredients and slowly add in the water. Using your fingers start mixing the dough as you add the water.
Mix until you form a soft, stick dough. Knead for a good 5 minutes.
Cover with a damp paper towel and let this rest.
On the stove bring to a boil a pot of water. Once the water is boiling add in 1/4 teaspoon salt, oil, cayenne pepper and the peeled and cubed potatoes.
Allow the potatoes to cook until tender. As though you are about to make mashed potatoes.
Drain the potatoes and place in a large mixing bowl.
To the bowl with the potatoes add creole seasoning, sour cream, geera, chili pepper, chives and garlic. Using a potato masher start mashing and mixing the potatoes to incorporate all the ingredients.
Taste the mashed potato mix. Add more salt and black pepper or garlic if desired.
Heat your cooking oil to 375 degrees.
Start making small golf sized balls with the dough. Once all the dough has been rolled into golf sized balls, start to roll each one out length wise, using a rolling pin. (refer to pictures)
Start scoping in a little of the potato mixture into each piece of rolled out dough.
taking one side of the rolled out dough, pull it over the potato mixture. Using your finger tip brush on a little water on the top side of the folded dough, then pull the other side of the dough over it. Press down gently to seal.
Place the filled dough seal side down on a floured baking sheet. Continue to fill the rest of the balls.
Once all the dough has been filled with potato filling start frying. Fry until golden brown and the dough is fully cooked through. Always do a trial run first to make sure your oil is not to hot. Once it is golden brown drain on grease proof paper.