Aloo Puff Recipe - Crispy Indian Bakery Style
Crispy, flaky Indian bakery style aloo puffs made with store-bought puff pastry and a spiced potato and peas masala filling. Baked golden in the oven, the ultimate Indian tea time snack ready in 35 minutes.
Servings: 36 Puffs
Calories: 178kcal
Equipment
- Parchment Paper
Ingredients
- 3 potatoes medium size
- ¼ cup crumbled paneer optional
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1.5 tablespoon olive oil
- 1 green chili, chopped optional
- ¼ teaspoon turmeric powder
- 1 cup frozen peas
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- Salt to taste
- 4 Puff pastry sheets
- Milk or heavy cream to brush the tops
Instructions
- You need boiled potatoes to make the filling. Boil the potatoes until tender but not mushy. Cool, and peel them. Take the puff pastry sheets out of the freezer and let them thaw on your kitchen counter.Preheat the oven to 400 degree F or 205 degrees C. Line two cookie sheets with parchment paper.
- Set a heavy-bottomed skillet on medium-high heat. Add the 2 tsp coriander seeds and 1 tsp cumin seeds and dry-toast them until fragrant, about 5 minutes, stirring in between. Turn the heat off and Let the toasted seeds cool. After cooling, coarsely grind them using a mortar pestle.
- While the spices are cooling, roughly mash the 3 potatoes (boiled).
- Heat the same skillet (in which you toasted the seeds) again, add 1.5 tbsp olive oil along with the coarsely ground spices, then add the 1 green chili, chopped. Once heated, add ¼ tsp turmeric powder and mix.
- Microwave the 1 cup frozen peas with a splash of water for 1 minute. Add the potatoes and the thawed peas to your skillet, and ¼ cup crumbled paneer (if using).
- Add Salt to taste, ½ tsp garam masala, and 1 tsp chaat masala.
- Mix everything well and give a taste check. Adjust seasonings if needed. Set aside
- Take one puff pastry sheet (out of the 4 Puff pastry sheets) from the box and roll it out on a counter dusted with flour. Roll the puff pastry out a bit to thin it to about ⅛ inch. Cut the pastry into 9 squares. To each piece, add about a tablespoon of the potato-and-pea masala filling. Using your finger dipped in water or a very small pastry brush, wet the bottom two edges of the pastry square. Fold the puff pastry sheet corner farther from you over the masala to meet the corner nearest to you and stick them together.
- Lay the patties or aloo puffs on the prepared cookie sheets, brush them with a Milk or heavy cream to brush the tops (optional) and bake for 15-18 minutes until the patties are nice and golden brown.
Video
Notes
The recipe does not include the time for boiling the potatoes.
To make these in the air fryer, preheat to 300°F (150°C). Place assembled aloo puffs in a single layer in the basket (do not overcrowd; cook in batches). Air fry for 15-20 minutes, flipping once at the halfway mark, until golden and puffed.
Pre-ground coriander and cumin work perfectly well in most of my recipes, but coarse-ground coriander seeds are an iconic samosa flavor, and I wanted to capture that nostalgia in this aloo patties recipe. Plus, for a filling that needs to carry the entire flavor of the puff, freshly toasted and hand-ground cumin and coriander seeds make a genuine difference. Dry-toasting whole seeds in a hot pan releases the aroma and essential oils, which escape quickly from pre-ground spices sitting in a jar.
Nutrition
Calories: 178kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
