Aloo/Potato puffs are crispy, layered puff pastry filled with delicious potato filling. Oven makes it so easy to make this ultimate snack to make. You only need frozen puff pastry dough, some spices in your pantry, and boiled potatoes to bring this tea-time snack together. Make the chatpata potato mix by frying everything together for a few minutes. Roll out the thawed puff pastry, stuff the aloo mix, and bake for 20 minutes.
- 3 ½ cups Boiled Potatoes
- ½ cup Red Onion
- 2 Green Chilies
- 6 Curry Leaves
- ½ tsp Rai / Mustard Seeds
- 1 tbsp Mustard Oil
- 1 tsp Ghee / Clarified Butter
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Red Chilli Powder
- Salt & Pepper to Taste
- 2 tsp Lemon Juice
- Egg wash – One egg + 2 Tbsp Water
- Preheat the oven at 425 F and line a baking sheet with Parchment or Aluminum foil.
Cook the Potato Stuffing
- Heat oil on medium-high heat and season it with mustard seeds, curry leaves & Green Chillies
- Fry the Onions for 2 or 3 minutes till translucent. Add spices and mix. Cook for 2 minutes.
- Mix in mashed or finely chopped boiled potatoes. Cook for 5 minutes before adding the Lemon juice. Roast the potatoes for another 5 minutes for crusty golden aloo mix.
Assemble the Aloo Puffs
- Roll out the thawed Pastry dough. Cut in 8 sections and fill each pastry dough section with the potato mix. Press to call the edges and make cuts on top for steam to escape while baking.
- Brush the tops of puffs with egg wash and bake in the oven for 20 minutes. I broil for 1-2 minutes for extra crispy tops.
Enjoy this snack with hot ginger tea!