What2Eat
Potato Puff Pastry Recipe
North Indian RecipesSnackVegetarian

Potato Puff Pastry Recipe

A vegetarian North Indian Recipes recipe with potatoes (aloo) - boiled, paneer (homemade cottage cheese) - small cubes, onion - finely chopped. Ready in 2h 10m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
865kcal
Estimated Cost
₹475-625
Carbs108g
Protein43g
Fats29g
Servings Scaler
4

Instructions

47 steps
  1. 1

    To begin with Potato Puff Pastry, In a mixing bowl sieve all-purpose flour with 1/4 teaspoon salt, white vinegar or lime juice and mix everything well

    salt - as requiredall purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)white vinegar - or lemon juice(2 teaspoon)salt - as required
  2. 2

    Add 60 grams of unsalted butter and mash with your hands

    salt - as requiredbutter (unsalted)(250 grams)salt - as required
  3. 3

    Mix all the ingredients by rubbing between your palms

  4. 4

    Now add cold water, little at a time to make a dough

    chilled water(1/4 cup)
  5. 5

    Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)chilled water(1/4 cup)
  6. 6

    Transfer the dough in a plastic or clingwrap and refrigerate it for about 20 minutes

  7. 7

    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

    salt - as requiredbutter (unsalted)(250 grams)salt - as required
  8. 8

    12 inch wide & 14 inch long)

  9. 9

    Refrigerate it for 20 minutes

  10. 10

    Take out dough from refrigerator and lightly dust working surface with all purpose flour and roll dough into a sheet

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  11. 11

    Place butter sheet in the centre of the dough sheet and remove cling warp

    butter (unsalted)(250 grams)
  12. 12

    Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet

    butter (unsalted)(250 grams)
  13. 13

    Sprinkle some all purpose flour on the sheet and flip it

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  14. 14

    Sprinkle some more all purpose flour and roll the sheet again

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  15. 15

    Try to roll as even as possible

  16. 16

    Now brush off extra flour from the sheet using a brush

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  17. 17

    Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other (brush off the extra flour)

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  18. 18

    Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes

  19. 19

    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

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  20. 20

    Brush off any extra all purpose flour using a brush

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  21. 21

    Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other

  22. 22

    Cover it with cling wrap and refrigerate it for 20 minutes

  23. 23

    Repeat this step 3 more times

  24. 24

    The next step is to prepare the stuffing

  25. 25

    Heat a wide pan on medium heat and add oil

  26. 26

    In hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chilies

    onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(2)ginger - grated(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)coriander (dhania) seeds - crushed(1 teaspoon)green chillies - crushed(2)
  27. 27

    Saute for about 30 seconds and add chopped onion

    onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(2)
  28. 28

    Again saute everything until onion turns translucent

    onion - finely chopped(1)
  29. 29

    Add turmeric powder, garam masala, chaat masala and mix well

    red chilli powder(1 teaspoon)garam masala powder(1/2 teaspoon)chaat masala powder(1 teaspoon)
  30. 30

    Add small cubes of paneer and mix everything well

    paneer (homemade cottage cheese) - small cubes(1/2 cup)
  31. 31

    Add 1/4 teaspoon of black salt and few pinches of regular salt as per taste

    salt - as requiredsalt - as required
  32. 32

    Stir for 30 seconds and add boiled potatoes

    potatoes (aloo) - boiled(2)
  33. 33

    Crush boiled potatoes to small chunks and mix well

    potatoes (aloo) - boiled(2)paneer (homemade cottage cheese) - small cubes(1/2 cup)
  34. 34

    Turn off the heat and add chopped cilantro leaves

    onion - finely chopped(1)sprig coriander (dhania) leaves - finely chopped(2)
  35. 35

    Mix everything well and the stuffing is ready

  36. 36

    Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again

    all purpose flour (maida)(2 cups)tablespoons all purpose flour (maida) - for dusting(2)
  37. 37

    Try to roll it as even as possible

  38. 38

    Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle

  39. 39

    Using knife/pizza cutter, you should be able to cut nine equal pieces from the sheet

  40. 40

    Now take one of the nine pieces and put 1 tablespoon filling in the centre

  41. 41

    Lift top right corner and join it with left bottom corner

  42. 42

    Seal it completely by pinching the edges together

  43. 43

    Take out a baking tray and put the ready puffs to bake onto the tray

  44. 44

    Bake it at 450F/230C for first 6 minutes in an oven

  45. 45

    Then, bake it at 350F/175C for 14 minutes

  46. 46

    After 20 minutes, the crispy, flaky and puffed up aloo patties are ready to be served

  47. 47

    Serve Potato Puff Pastry as a tea time snack with Hot masala chai or you can even pack this in your kid’s snack box

    garam masala powder(1/2 teaspoon)chaat masala powder(1 teaspoon)

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