Spiced Potato Patties

Spiced Potato Patties

Spiced Potato Patties is a popular snack that is sold in bakeries in India. In India these are also known as Aloo Puffs or Aloo Patties (Aloo is Potato in Hindi). The patties are made of crispy, and flaky pastry with spiced potatoes and baked to a beautiful golden colour.

The filling varies from simple potato filling to paneer or mushroom and at times chicken too. These are invariably popular amongst the youngsters and is a popular snack at school and college canteens.

My favourite has to be the potato filling. I often make these patties at home and often friends and family ask me to make these whenever they visit. My bhabie and friends Ruchika and Madhura absolutely love them. I know this has been added to their recipe box and they make it for their own family and friends. That is the beauty of food and my way of spreading love.

This is one of my family and friends’ favourites recipe. Definitely try it and it will surely hold a special place in your heart too.

Ingredients

320 grams Puff Pastry dough
1 beaten egg (optional)

For the Potato Filling
3 boiled mashed potatoes
1 finely chopped onion
1teaspoon oil
1 teaspoon cumin seeds
1-2 finely chopped green chillies
1 tablespoon finely chopped ginger
Salt to taste
1 teaspoon red chilli powder
½ teaspoon mango powder
½ teaspoon garam masala
1-2 tablespoons finely chopped coriander

Directions

Step-1

In a pan heat oil and add the cumin seeds. Once the seeds crackle, add the ginger and green chillies and sauté for a minute.

Step-2

Add the onions and cook on medium heat till they turn slightly golden.

Add the salt, red chilli powder, mango powder, garam masala, coriander leaves and mashed potatoes. Mix for 1-2 minutes and keep the stuffing aside till it cools down at room temperature. (Taste the potato filling to adjust the seasoning according to your taste).

Step-3

Preheat the oven to 220 C/200 fan/ Gas mark 7.

Follow the instructions on the puff pastry packet to defrost or thaw it.

Unroll the puff pastry sheet and bring the two ends together (as shown in picture) to make a triangle. Cut the pastry in length and width to make 6 squares.

Step-4

Place few teaspoons of cooled potato mixture on the bottom half of the square in a triangular shape. Bring the top pastry edge back down over the filling and press lightly to seal the edges. Press a fork around the edges to firmly seal the edges and it also gives a nice pattern.

Step-5

Line a baking tray with baking parchment or foil and carefully place the filled patties. Brush the patties with beaten egg (or milk) and bake in the preheated oven for 15-18 minutes or until golden brown.

Serve hot or at room temperature!

Tips & Variations

  1. I have used a puff pastry sheet. If you are using puff pastry block, then sprinkle some flour on the dough and roll it evenly to ½ cm thickness sheet.
  2. For best results take the pastry out of the fridge approximately 10 minutes before you are ready to use as it will make it easier to work with.
  3. Cool the potato filling before stuffing otherwise the puff pastry will be very soft and will not keep the shape.
  4. It is extremely important to preheat the oven for this recipe.
  5. For easy rough puff pastry- Sift 250 grams plain flour and 1 teaspoon salt. Roughly break/or grate 250 grams butter and add to the flour and rub them in loosely. You need to see bits of butter. Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge. After 20 minutes turn out onto a lightly floured worktop and knead gently to form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Do not overwork the butter streaks; you should have a marbled effect. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

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