Curry-spiced Potato Puffs (Vegeterian)

When I was a kid, there was a grocery stored owned by this amazing couple. Aunty used to make these amazing Veg puffs with curry spiced potatoes stuffing, and after coming back from school I used to hog on them like a crazy. I was craving for them like all of a sudden on this weekend. I bought the crescent puff pastry sheets from the supermarket, boiled the potatoes and stir fried them in the curry powder. The green chutney turned out just perfect with onions, dates, tamarind pulp, cilantro and lots of crushed mint leaves. The puffs were super light, airy and fluffy, so light that I devoured three in one sitting. Here’s the recipe for everything.

Ingredients: Serves 4

Method:

For curry-spiced potatoes:

2 cups mashed potatoes
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp kitchen king masala
1 tbsp Cumin seeds
2 tbsp ghee

Salt to taste

For chutney:

1/2 medium sized white onion
1 cup cilantro
2 sprigs mint leaves
2 green chilies
1 tbsp tamarind pulp
4-5 Medjool pitted dates

Salt to taste

For Puffs:

1 sheet Crescent Puff pastry

For Eggwash:

1 medium egg
2 tbsp whole milk

Method: 

To make spiced potato mix:

*Heat a pan with ghee on a medium flame, then add cumin seeds, mashed potatoes, turmeric powder, red chili powder, kitchen king masala and salt, and mix well. Saute it for 1-2 minutes, and take it off the flame. Let it cool.

To make chutney:

*Blend all the ingredients (except salt) to form a paste.
*Empty the blender into a bowl, and refrigerate it. Add salt when it’s time to serve, so the chutney doesn’t get watery.

To make the egg wash: 

*In a bowl, beat an egg and milk. Keep it aside

To make puffs: 

*Preheat the oven to 400F and line the baking tray with parchment paper.
*Make sure the pastry sheet is cold before you use a rolling pin to roll it into a rectangle.
*Cut into squares and keep 1 tbsp of the potato mix filling on one side of the square and fold and cover the stuffing.
*Use a fork to give the edges a pinched look.
*Now line the puffs on a baking tray, and giving the exposed part an egg wash.
*Bake for 15-20 mins, or until golden brown.
*Serve it piping hot with tamarind-dates-mint-cilantro chutney.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

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