Aloo Atta Puff Pastry
Equipment
Ingredients
Filling
potatoes (boiled, mashed)
3 piece
onion (finely chopped)
1 piece
green chili (finely chopped)
2 piece
ginger (minced)
1 teaspoon
cumin seeds
1 teaspoon
coriander seeds
0.5 teaspoon
turmeric powder
0.5 teaspoon
red chili powder
0.5 teaspoon
garam masala
0.5 teaspoon
salt
1 teaspoon
oil
2 tablespoon
fresh coriander (chopped)
2 tablespoon
Pastry
puff pastry sheet (thawed)
1 piece
all-purpose flour (for dusting)
2 tablespoon
Instructions
Prepare the filling
Boil, peel and mash the potatoes.
Sauté aromatics
Heat oil in a pan and sauté cumin seeds until fragrant.
Cook the filling
Add onion, green chili and ginger; cook until onion is translucent. Add all spices and mashed potatoes; mix well.
Finish filling
Stir in chopped coriander and let the mixture cool completely.
Cut pastry
Roll out puff pastry slightly on a floured surface and cut into 10 cm squares.
Fill and seal
Place a spoonful of cooled potato filling in the center of each square, fold into triangles and crimp edges with a fork.
Bake the puffs
Preheat oven to 200°C. Place puffs on a parchment-lined baking sheet and bake until golden and puffed.
Original recipe
Storage
Store cooled puffs in an airtight container. Reheat directly from frozen in a preheated oven.
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