Papota Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl whisk together all-purpose flour and salt.

Stir the foamy yeast mixture and add warm milk and melted butter. Pour the wet mixture into the flour and mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively knead with a stand mixer fitted with a dough hook for 4–5 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

After rising, punch down the dough and divide into 8 equal pieces. Roll each piece into a ball and then flatten into a disc about 4–5 inches (10–12 cm) wide. Cover with a towel and let rest 10 minutes before filling.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough — it should sizzle and rise to the surface quickly.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Add ground lamb or beef and cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes. If using higher-fat meat, drain excess fat.

Stir in ground cumin, smoked paprika, salt and black pepper. Cook 1 minute to bloom the spices.

Remove from heat, stir in chopped parsley, and let the mixture cool to room temperature before using to fill the dough discs.

In a bowl combine cooked mashed potatoes, thawed peas, cumin, turmeric, salt, pepper and chopped cilantro. Mix until evenly combined and adjust seasoning to taste.

If the mixture is very moist, chill 10 minutes to firm up so it’s easier to handle when filling.

Place a flattened dough disc on a lightly floured surface. Add about 1 to 1.5 tablespoons of the chosen filling (savory meat or vegetarian) into the center, leaving a 1/2-inch border.

Brush the edge with a little water, fold the disc over the filling to form a half-moon or bring edges together to form a purse shape. Press firmly to seal, then crimp the edge with fingers or a fork to ensure it is tightly closed. Repeat with remaining discs and filling.

Working in batches, carefully lower 3–4 filled papotas into the hot oil. Fry, turning occasionally, until golden brown and puffed, about 2.5–3.5 minutes per side (total 5–7 minutes). Don’t overcrowd the pan; maintain oil temperature near 325–350°F (160–175°C).

Use a slotted spoon to transfer fried papotas to a paper towel–lined plate to drain. Let cool 2–3 minutes before serving.

While papotas fry, whisk together plain yogurt, lemon juice, salt and chili flakes (if using) in a small bowl. Taste and adjust lemon or salt as desired.

Serve papotas warm with a dollop of yogurt sauce and sprinkle with chopped fresh mint or cilantro leaves.