Ingredients
-
- Medium potatoes (aloo) boiled, peeled, grated 3-4
- Puff pastry dough 250 grams
- Oil 1 tablespo for greasing
- Cumin seeds 1 teaspoon
- Medium onion finely chopped 1
- Medium carrots finely chopped 2
- Ginger-garlic paste 1 tablespoon
- Red chilli powder 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Garam masala powder 1 1/2 teaspoons
- Green peas 1/4 cup
- Salt to taste
- Fresh coriander leaves finely chopped 1 tablespoon
- Chaat masala a pinch
- Refined flour (maida) for dusting
- Milk for brushing
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds and sauté till the seeds change colour. Add onion, mix and sauté till translucent. Add carrots and mix well.
Step 2
Add ginger-garlic paste and mix. Add chilli powder, turmeric powder, garam masala powder, green peas and salt, mix well and cook for a minute.
Step 3
Add some water and stir. Add potatoes and salt, mix well and cook for 2-3 minutes.
Step 4
Add coriander leaves and chaat masala and mix well. Remove from heat and set aside.
Step 5
Preheat oven to 180º C. Grease a baking tray with some oil.
Step 6
Dust the worktop with some flour, place the dough on it and roll out into a sheet. Cut into 4 pieces.
Step 7
Brush the edges with some milk, place a generous portion of potato mixture on one end, bring the other edge over and press to seal.
Step 8
Transfer the puffs on the greased tray and brush with some milk. Put the tray in the preheated oven and bake for 15-20 minutes.
Step 9
Serve hot with tomato ketchup.