Khychin

Method

Make a dough by mixing flour, warm water and salt, kneading until smooth and elastic, then rest for 30 minutes. Boil and mash potatoes until smooth, then mix with finely diced sauteed onions and 50g melted butter, seasoning generously. Divide dough into 4 equal portions and roll each into a thin circle. Place potato mixture in the centre of each circle, fold edges inward to create a sealed parcel, then gently flatten. Heat oil in a large frying pan over medium heat and fry each khychin for 4-5 minutes per side until golden brown and crispy. Top with remaining melted butter before serving hot.