Spicy potato mixture stuffed into pastry dough and baked to make these delicious puffs.
ALOO PUFF
Ingredients
3-4 medium potatoes (aloo), boiled, peeled and grated
250 grams puff pastry dough
1 tablespoon oil + for greasing
1 teaspoon cumin seeds (jeera)
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1½ teaspoons garam masala powder
¼ cup green peas
Salt to taste
1 tablespoon finely chopped fresh coriander leaves
A pinch chaat masala
Refined flour (maida) for dusting
Milk for brushing
Method
1. Heat oil in a non-stick pan. Add cumin seeds and sauté till the seeds change colour.
2. Add onion, mix and sauté till translucent. Add carrots and mix well.
3. 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.
4. Add some water and stir. Add potatoes and salt, mix well and cook for 2-3 minutes.
5. Add coriander leaves and chaat masala and mix well. Remove from heat and set aside.
6. Preheat oven to 180º C. Grease a baking tray with some oil.
7. Dust the worktop with some flour, place the dough on it and roll out into a sheet. Cut into 4 pieces.
8. 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.
9. 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.
10. Serve hot with tomato ketchup.
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