Here is a concise summary of the provided transcript:
**Recipe:** Wheat Flour and Potato Breakfast Pockets
**Summary:**
* Mix wheat flour, salt, carom seeds, and oil to create a dough. Set aside for 10-15 minutes.
* Prepare a potato filling by sautéing onions, ginger, green chilies, and boiled mashed potatoes with spices.
* Knead the dough for 2-3 minutes until soft and smooth.
* Divide the dough into small portions, shape into squares, and place a spoonful of the potato filling in the center.
* Fold and press the dough to seal the pockets.
* Fry the pockets in hot oil on low flame until golden brown and crispy on both sides.
* Serve hot with tomato sauce and green chutney (optional).
**Prep Time:** Approximately 30 minutes
**Cook Time:** Approximately 15-20 minutes
**Serves:** Not specified
Here are the key facts extracted from the text, keeping each fact as a short sentence and excluding opinions:
**Ingredients and Preparation**
1. The recipe uses wheat flour (or all-purpose flour as an alternative).
2. Half a spoon of salt is added to the flour.
3. Carom seeds are added for taste and digestive benefits.
4. Two spoons of oil are used for bonding.
5. Other ingredients include potatoes, onions, green chillies, ginger, cumin seeds, red chilli powder, coriander powder, dry mango powder (or lemon juice as an alternative), and garam masala.
**Cooking Process**
6. The dough is mixed with water to achieve the right consistency.
7. The dough is set aside for 10-15 minutes to settle.
8. Onions, green chillies, and ginger are sautéed until the onion's color changes slightly.
9. Boiled and mashed potatoes are mixed with the sautéed ingredients and spices.
10. The mixture is fried for 2-3 minutes while stirring.
11. Coriander leaves are added and mixed well before turning off the gas.
**Dough Shaping and Frying**
12. The dough is kneaded for 2-3 minutes to achieve softness.
13. Small portions of the dough are taken, flattened, and shaped into squares (or "pockets").
14. The pockets are pressed gently to prevent them from opening during frying.
15. Oil is heated well before frying the pockets on a low flame to achieve crispiness.
16. The pockets are fried until they are golden brown on both sides.
**Serving**
17. The fried pockets can be served with tomato sauce and green chutney if desired.