Aloo Puff is a very delicious and light pastry that can be eaten as breakfast or evening tea time snack, they can be taken to picnics or potlucks … a perfect finger food for a party !! Its like samosa but with a flakier crust and its not dipped in oil!! Kids love them too…so its a win win!!!
This recipe uses puff pastry sheets. They can be found in freezer section and chilled section of the supermarket. I have used sheets from the chilled section. Puff pastry sheets should not be mistaken with Phyllo/Filo sheets as they are both different.
Type : Vegetarian Serves: 2 Makes: 8 Puffs
INGREDIENTS:
- 1 pack Puff Pastry sheet
- 1 tsp melted butter for brushing the top (can use egg wash too)
For Potato filling:
- 3 medium sized potatoes, boiled and mashed roughly
- 1/4 cup peas
- 1.5 tbsp oil
- a pinch asfoetida powder
- 1/2 tsp cumin seeds
- 1/2 tsp crushed coriander seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1.5 tsp coriander powder
- 1/2 tsp chilli powder
- 1/2 tsp mango powder (amchoor)
- 1/4 tsp garam masala
- chopped green coriander
METHOD:
For potato mix:
- Heat oil in a thick pan or non stick kadhai.
- When its hot add cumin seeds, coriander seeds, mustard seeds and asfoetida powder.
- Keep the flame to medium.
- Add turmeric powder ,chilli powder and coriander powder to oil when seeds start spluttering.
- After 10 seconds add boiled potato and peas and mix nicely with spices.
- Add salt, mango powder, and garam masala to the potatoes and again mix it.
- When it is mixed nicely ,taste and adjust the seasonings.
- Switch off the flame and add chopped green coriander to potato mix.
- Keep it aside and let it cool down.
ASSEMBLING THE PUFFS :
- Take the puff pastry out of the fridge and leave it at room temperature for 10 minutes. (if using frozen thaw it according to instructions given on packaging) .
- Preheat oven to 200 degree Celsius for 10 minutes.
- Take the puff pastry sheet and put it on a baking paper.
- Now slice in rectangles using a pizza cutter.
- Place 2-3 tablespoon of filling in centre.
- Apply water on the edges.
- Join and lightly press the edges of the pastry .Press the corners with a fork.
- Brush the pastry lightly with melted butter or egg wash.
- Repeat the process with all the pastries. (At this point they can be refrigerated covered with a cling film and can be baked when guests arrive or when you are ready to bake)
- Arrange the pastries on a baking tray lined with baking paper.
- Now place them in a preheated oven for 30 minutes or until they are golden brown.
- Remember to turn them half way during baking.
- Allow them to cool for 2-3 minutes and then transfer to a plate.
- Serve warm with coriander chutney and tomato ketchup.
- Enjoy!!