Masala potato puffs in puff pastry cups
Curries With Bumbi · ♥ 971 likes · 24.2K views · 5 min video
Read about puff pastry bakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole chopped onions
- 2 cloves chopped garlic
- 1 whole green chili
- 1 tsp grated ginger
- 4 whole boiled potatoes
- 2–3 tbsp oil
Heat 2-3 tablespoons of oil in a pan over medium heat; once hot, lower to low and add the cumin, nigella and black mustard seeds, letting the mustard seeds splutter.
Spluttering the whole spices
- ½ tsp cumin seeds
- ½ tsp nigella seeds
- ¼ tsp black mustard seeds
Add the chopped onions and fry on medium heat until they start to look pale; add chopped garlic, green chili and grated ginger.
- water
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- ½ tsp ground coriander
- ½ tsp ground cumin
Add a splash of water so the spice powders do not burn, then the turmeric, red chilli powder, ground coriander and ground cumin; stir a few seconds on low heat.
- ½ tsp salt
Add the boiled potatoes and half a teaspoon of salt and mash coarsely with a potato masher or the back of a spoon, leaving small pieces.
- ¼ cup water
- 1 tsp chaat masala
- chopped coriander leaves
Stir in the chaat masala and chopped coriander leaves, taste and adjust the seasoning; take off the heat and cool completely.
- oil
Oil a muffin pan very well and line the bottom of each cup with a small piece of parchment paper.
Filling puff pastry in a muffin pan
- puff pastry sheets
Thaw the puff pastry sheets as the box directs (freezer to refrigerator two hours before use) and work quickly so the butter does not melt; roll out gently and cut small squares.
- cheese
Put a square in each muffin cup, stuff well with the filling and top with cheese; fold up any large overhanging ends.
Bake in a preheated 375F oven, or 350F with a convection fan, for 30 minutes or until golden brown.
- dried parsley
Sprinkle with dried parsley, wait 5 minutes, then loosen each puff with a butter knife and lift out.