Mealime recipe · lives on in MealPot
Indian Spiced Potato Pockets with Mint Raita & Cilantro Chutney
- 35 min
- 2–6 servings
- 640 kcal / serving
Cilled potato pockets offer a warm, herbaceous filling with creamy mint raita and bright cilantro chutney. The texture stays tender with soft potatoes wrapped in pita for a quick weeknight wrap.
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Ingredients
- ½ small bunchcilantro
- ½ small pkgfresh mint
- 1 cupfrozen peas
- 2 (1 inch) piecesginger root
- 1jalapeño pepper
- ½lemon
- ½ cupplain Greek yogurt
- ½ mediumred onion
- ¼ cupshredded unsweetened coconut
- 2whole grain pitas
- 2 mediumyellow potatoes
- jalapeño peppers
- lemons
- red onions
From the pantry: brown sugar, chili powder, cumin, ground, curry powder, Dijon mustard, salt, turmeric, ground, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · hand or regular blender · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · potato masher · stirring spoon · toaster (optional)
Directions
- Wash and dry all fresh produce.
- Boil the diced potatoes in salted water until fork-tender, then drain and set aside.
- Peel and grate or mince the ginger; split it, placing half in a blender and the other half in a small bowl.
- Prepare the jalapeño: seed and finely dice half for the blender, the other half goes to the bowl; keep hands away from eyes and wash well after handling.
- Juice the lemon into the blender.
- Shave the cilantro leaves and blend them with coconut, water, salt, chili powder, and sugar until smooth; transfer the chutney to a small bowl and rinse the blender.
- Remove mint leaves from stems and blend with yogurt, water, sugar, and spices until smooth; transfer the mint raita to a small bowl.
- Preheat a skillet over medium heat.
- Peel and mince the onion.
- Add oil to the skillet and sauté the reserved ginger, jalapeño, and onion until softened, 3–5 minutes.
- Stir in the cooked potatoes, a splash of water, Dijon, and spices; mash lightly, leaving some pieces intact.
- Fold in the peas and cook until tender and fragrant, 2–3 minutes.
- Toast the pita if desired, slice in half, and open to create pockets; fill each with an even amount of the potato mixture.
- Serve the potato pockets with cilantro chutney and mint raita on the side.
Two tips
- Prep the chutney and raita ahead and refrigerate until ready to serve.
- Swap in a whole-wheat pita or serve the filling over a bed of greens for a lighter option.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 22 g
- Carbs
- 92 g
- Fat
- 24 g
- Fiber
- 17 g
- Sodium
- 435 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.