Easy Potato Puff Pasty Recipe

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Quick and easy Indian style Potato Puff Pasty recipe. If you want to make something special but really quick then try this recipe at your home. This is perfect tea time snack. Let’s follow this recipe.

Ingredients

For stuffing

2Potatoes (aloo), boiled
1/2 cupPaneer, small cubes
1Onion, finely chopped
2sprig Coriander leaves (Dhania), finely chopped
1 teaspoonGinger, grated
1 teaspoonRed chili powder
1/2 teaspoonGaram masala powder
1 teaspoonChaat Masala Powder
1/2 teaspoonCumin seeds
1 teaspoonCoriander seeds, crushed
2Chilies, crushed
1 teaspoonCooking oil
Saltas required

For the dough/ puff pastry sheet

2 cupsAll Purpose Flour (Maida)
2 tablespoonsAll Purpose Flour (Maida), for dusting
250 gramsButter (unsalted)
1/4 cupChilled water
2 teaspoonWhite vinegar, or lemon juice
Saltas required

Directions

In a mixing bowl sieve all-purpose flour and also add1/4 teaspoon salt, white vinegar or lime juice and mix everything well.
Add 60 grams of unsalted butter and mash with your hands and mix all the ingredients by rubbing between your palms.
Now add cold water, a little at a time to make a dough and sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water.
Transfer the dough in a plastic or cling wrap and refrigerate it for about 20 minutes.
Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx. 12 inches wide & 14 inches long) and refrigerate it for 20 minutes.
Take out dough from refrigerator and lightly dust working surface with all purpose flour and roll dough into a sheet
Place the sheet dough on the clean surface and remove cling wrap and cover the sheet by folding the dough sheet from all the sides on top of the sheet.
Sprinkle some all purpose flour on the sheet and flip it and sprinkle some more all purpose flour and roll the sheet again.
Try to roll as even as possible and now brush off extra flour from the sheet using a brush.
Fold the sheet from left to the center and again fold the sheet from right to the center overlapping each other (brush off the extra flour).
Cover it with cling wrap, place it on a tray and refrigerate it for 20 minutes.
Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on the working station, place the sheet and roll it again and brush off any extra all purpose flour and keep it aside.

For the filling

Heat a wide pan on medium heat and add oil and in the hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chilies and fry for 30 seconds and add chopped onion.
Cook until onion turns translucent and add turmeric powder, garam masala, chaat masala and mix it well.
Add small cubes of paneer and mix it nicely and add 1/4 teaspoon of black salt and few pinches of regular salt as per your taste and fry for 30 seconds and add boiled potatoes.
Crush boiled potatoes to small chunks and mix it well and turn off the flame and add chopped cilantro leaves and mix it well.

How to Proceed

Sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again.
Try to roll it and once the sheet is completely rolled, cut the sides with a knife or pizza cutter to make it look like a perfect square/rectangle.
Now take one sheet and put 1 tablespoon filling in the center and lift the top right corner and join it with left bottom corner seal it completely by pinching the edges together.
Grease the baking tray and put the ready puffs to bake onto the tray and bake it at 450F/230C for 6 minutes in an oven.
Then again bake it at 350F/175C for 14 minutes.
Serve this Potato Puff Pastry as a tea time snack with hot masala chai.

Meghna Nath