POTATO PAGACHI
Make and share this Potato Pagachi recipe from Food.com.
Provided by jbe467
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350. Cool mashed Potatoes to room temperature.
- On floured work surface, roll a biscuit out to a 6 inch circle. Place 2 heaping tablespoons of potatoes in center of bicuit. Draw up dough and pinch edges together using a fork, to cover filling. Repeat to form 8 pagachi.
- Place pagachi on lightly greased baking sheet. Prick each with a fork a few times and brush lightly with egg whites.
- Bake for 20 minutes.
- Meanwhile, place butter in a small skillet over medium heat and lightly brown.
- Remove pagachi from oven and brush with the browned butter. Serve warm.
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Jam Salik
[email protected]Not bad. The potato pagachi was easy to make and had a nice flavor. I found the texture to be a bit dry, but that could be because I didn't use enough oil. Overall, it's a decent recipe, but I'll probably try a different one next time.
Muhammed Ceesay
[email protected]Quick and easy to make, this potato pagachi recipe is a lifesaver on busy weeknights. The potato cakes are crispy and flavorful, and they're a great way to use up leftover mashed potatoes. I like to serve them with a side of ketchup or chutney.
Kennedy Louw
[email protected]I followed the recipe exactly, and the potato pagachi turned out delicious. The potatoes were golden brown and crispy on the outside, and soft and fluffy on the inside. The spices gave them a wonderful flavor. I served them with a side of raita, and
Fuck Off
[email protected]This potato pagachi recipe is a definite keeper! The crispy exterior and fluffy interior of the potato cakes was perfection. I added a bit of extra garlic and herbs to the potato mixture, and it turned out fantastic. Served with a dollop of sour crea