Description
A delightful and modern twist on a beloved Indian snack, combining flaky puff pastry with a spicy potato and pea filling.
Ingredients
- 2 medium potatoes (approx. 300g), boiled and mashed
- 1/2 cup green peas, boiled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp grated ginger
- 1 tsp chopped green chili
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1/2 lemon
- Chopped coriander leaves
- 1 sheet puff pastry (store-bought, thawed)
- 1 tbsp milk (for brushing)
- 1/4 cup plain yogurt, whisked
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- 1/4 cup finely chopped red onions
- 1/4 cup chopped tomatoes
- 2 tbsp nylon sev
- Fresh coriander leaves
- Pomegranate seeds (optional)
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds, ginger, and green chili, and sauté for 1 minute.
- Add turmeric powder, red chili powder, and boiled green peas. Mix well, then stir in the mashed potatoes.
- Season the mixture with salt, garam masala, and lemon juice. Add chopped coriander leaves and mix. Allow the filling to cool before using.
- Preheat the oven to 200°C (390°F). Cut the puff pastry into squares or rectangles.
- Place the pastry pieces on a parchment-lined baking tray. Prick each piece with a fork, brush with milk, and bake for 15–18 minutes until puffed and golden. Let them cool slightly.
- After cooling, gently press down the centers of the pastries. Spoon in the cooled potato and pea filling.
- Top with whisked yogurt, green chutney, and tamarind chutney. Sprinkle with chopped onions, tomatoes, sev, and fresh coriander leaves. Add pomegranate seeds if desired.
- Serve warm and enjoy the flaky pastry topped with refreshing, tangy chaat toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the pastry in the oven before serving for crispiness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian