Indian Spiced Potato Puffs

(4 servings)

Preparation Time: 40 minutes

A number of people have been asking me to post some more vegetarian recipes. This recipe is a must try and relatively easy to make. They are light and can be had as an appetizer before a meal or as a late afternoon snack with your cup of tea.

Ingredients:

  • 1 potatoes
  • 1/2 cup green peas 
  • 1/2 onion, sliced
  • Puff pastry (Dufour pastry Kitchens)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garam masala (All spice)
  • 1/2 teaspoon red cayenne pepper 
  • 2 tablespoon sesame oil
  • 2 tablespoon olive oil/1 egg beaten for the wash
  • Salt and pepper to taste 

Method:

Preheat oven to 400 F.

Wash and pat dry the potatoes. Bring a pot of water to boil and add the potato with skin. Boil till potato is cooked through (Approximately 10 minutes). Pierce with a fork to test that the potato is cooked. The fork should pierce through easily and smoothly.

Drain the pot and let potato cool. While potato is cooling slice the onion. Heat the oil in a frying pan on medium flame and add the whole cumin seeds allowing them to brown a little. Now add the onions and fry to golden brown (about 5-6 minutes). A tip is to add a little salt as the onions are cooking to allow the onion to sweat and soften better. While the onion is cooking, peel the potato and slice into small pieces. When the onion is cooked add ginger garlic paste and sautee for a quick minute.

Now add the potatoes, turmeric, coriander and cayenne pepper and mix well. Add about ½ cup water to allow the potatoes to mix well with the spices. Add salt and pepper to taste. Use a potato masher to lightly mash the pieces of potato. You should end up with a mixture of mashed potato with a few chunks for texture.

Add in the peas (I used frozen snow peas which cook really quick. If you have raw peas steam in advance and then add to the potato). Top with garam masala and mix thoroughly. Turn off heat and let cool.

While the filling cools, roll out the puff pastry dough thin using a roller pin and cut into small squares (4 inches by 4 inches approx.).

Add a tablespoon of filling to the center of each and fold into triangles as shown.

Using a brush spread the egg wash or olive oil on the top of the pastry.

I didn’t realize I had run out of eggs, so I used olive oil. Place in a baking tray and bake for about 15 minutes or until you get a nice golden brown top. Let cool for a bit and dig in!!!

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