Snack
Potato Puff Pastry Recipe Made Easy
If you enjoy Potato Puff Pastry Recipe Made Easy cuisine, this Snack recipe is worth trying at home....
⏱️
10 Min Prep
🔥
120 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 Potatoes (Aloo) - boiled
- 1/2 cup Paneer (Homemade Cottage Cheese) - small cubes
- 1 Onion - finely chopped
- 2 sprig Coriander (Dhania) Leaves - finely chopped
- 1 teaspoon Ginger - grated
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander (Dhania) Seeds - crushed
- 2 Green Chillies - crushed
- 1 teaspoon Sunflower Oil
- Salt - as required
- 2 cups All Purpose Flour (Maida)
- 2 tablespoons All Purpose Flour (Maida) - for dusting
- 250 grams Butter (unsalted)
- 1/4 cup Chilled water
- 2 teaspoon White vinegar - or lemon juice
- Salt - as required
Instructions
1
To begin with Potato Puff Pastry, In a mixing container sieve all-purpose baking flour with 1/4 teaspoon seasoning, white acetic liquid or lime extract and incorporate everything well.mix in 60 grams of unsalted margarine and mash with your hands.
2
incorporate all the components by rubbing between your palms.Now mix in cold moisture, little at a time to make a pastry mix.
3
shower some all purpose baking flour on working surface and shape pastry mix for 7 moments without adding moisture.Transfer the pastry mix in a plastic or clingwrap and keep cold it for about 20 moments.Take 2 sticks of unsalted margarine (approximately 200 grams and make sure margarine is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx.
4
12 inch wide & 14 inch long).
5
keep cold it for 20 moments.Take out pastry mix from refrigerator and lightly dust working surface with all purpose baking flour and roll pastry mix into a sheet.
6
Place margarine sheet in the centre of the pastry mix sheet and remove cling warp.
7
seal the margarine sheet with pastry mix by folding the pastry mix sheet from all the sides on top of the margarine sheet.shower some all purpose baking flour on the sheet and flip it.
8
shower some more all purpose baking flour and roll the sheet again.Try to roll as even as possible.
9
Now brush off extra baking flour from the sheet using a brush.
10
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 baking flour).seal it with cling wrap, place it in a tray and keep cold it for 20 moments.Take out the sheet from the refrigerator, remove the cling wrap, shower some all purpose baking flour on the working station, place the sheet and roll it again.
11
Brush off any extra all purpose baking flour using a brush.Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other.
12
seal it with cling wrap and keep cold it for 20 moments.
13
Repeat this step 3 more times.The next step is to prepare the stuffing.
14
scalding up a wide pot on medium scalding up and mix in cooking oil.In scalding cooking oil mix in cumin seeds, crushed coriander seeds, diced ginger and green chilies.
15
Saute for about 30 seconds and mix in diced bulb produce.Again saute everything until bulb produce turns translucent.
16
mix in turmeric ground mix, garam masala, chaat masala and incorporate well.mix in small cubes of paneer and incorporate everything well.
17
mix in 1/4 teaspoon of black seasoning and few pinches of regular seasoning as per essence.
18
agitate for 30 seconds and mix in boiled potatoes.
19
smash boiled potatoes to small chunks and incorporate well.Turn off the scalding up and mix in diced cilantro leaves.
20
incorporate everything well and the stuffing is ready.Take out the sheet from the refrigerator, remove the cling wrap, shower some all purpose baking flour on working station, place the sheet, put some all purpose baking flour on the sheet and roll it again.
21
Try to roll it as even as possible.
22
Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a flawless square/rectangle.
23
Using knife/pizza cutter, you should be able to cut nine equal pieces from the sheet.Now take one of the nine pieces and put 1 tablespoon filling in the centre.
24
Lift top right corner and join it with left bottom corner.
25
Seal it completely by pinching the edges together.Take out a baking tray and put the ready puffs to cook thoroughly onto the tray.
26
cook thoroughly it at 450F/230C for first 6 moments in an oven.
27
Then, cook thoroughly it at 350F/175C for 14 moments.
28
After 20 moments, the brittle, flaky and puffed up aloo patties are ready to be served.dish up Potato Puff Pastry as a tea time snack with scalding masala chai or you can even pack this in your kid’s snack box.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Snack
Snack
Diet
Vegetarian
Vegetarian
Total Time
130 mins
130 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
120 minsTotal Time
130 minsMaster Chef
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