Potato Puff Pastry Recipe

Step 1: To begin with Potato Puff Pastry, In a mixing bowl sieve all-purpose flour with 1/4 teaspoon salt, white vinegar or lime juice and mix everything well

Step 2: Add 60 grams of unsalted butter and mash with your hands

Step 3: Mix all the ingredients by rubbing between your palms

Step 4: Now add cold water, little at a time to make a dough

Step 5: Sprinkle some all purpose flour on working surface and knead dough for 7 minutes without adding water

Step 6: Transfer the dough in a plastic or clingwrap and refrigerate it for about 20 minutes

Step 7: Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is cold but not at room temperature) preferably on a cling wrap and roll it with rolling pin and make a rectangular sheet (approx

Step 8: 12 inch wide & 14 inch long)

Step 9: Refrigerate it for 20 minutes

Step 10: Take out dough from refrigerator and lightly dust working surface with all purpose flour and roll dough into a sheet

Step 11: Place butter sheet in the centre of the dough sheet and remove cling warp

Step 12: Cover the butter sheet with dough by folding the dough sheet from all the sides on top of the butter sheet

Step 13: Sprinkle some all purpose flour on the sheet and flip it

Step 14: Sprinkle some more all purpose flour and roll the sheet again

Step 15: Try to roll as even as possible

Step 16: Now brush off extra flour from the sheet using a brush

Step 17: 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 flour)

Step 18: Cover it with cling wrap, place it in a tray and refrigerate it for 20 minutes

Step 19: Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on the working station, place the sheet and roll it again

Step 20: Brush off any extra all purpose flour using a brush

Step 21: Fold the sheet from left to the centre and again fold the sheet from right to the centre overlapping each other

Step 22: Cover it with cling wrap and refrigerate it for 20 minutes

Step 23: Repeat this step 3 more times

Step 24: The next step is to prepare the stuffing

Step 25: Heat a wide pan on medium heat and add oil

Step 26: In hot oil add cumin seeds, crushed coriander seeds, chopped ginger and green chilies

Step 27: Saute for about 30 seconds and add chopped onion

Step 28: Again saute everything until onion turns translucent

Step 29: Add turmeric powder, garam masala, chaat masala and mix well

Step 30: Add small cubes of paneer and mix everything well

Step 31: Add 1/4 teaspoon of black salt and few pinches of regular salt as per taste

Step 32: Stir for 30 seconds and add boiled potatoes

Step 33: Crush boiled potatoes to small chunks and mix well

Step 34: Turn off the heat and add chopped cilantro leaves

Step 35: Mix everything well and the stuffing is ready

Step 36: Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again

Step 37: Try to roll it as even as possible

Step 38: Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle

Step 39: Using knife/pizza cutter, you should be able to cut nine equal pieces from the sheet

Step 40: Now take one of the nine pieces and put 1 tablespoon filling in the centre

Step 41: Lift top right corner and join it with left bottom corner

Step 42: Seal it completely by pinching the edges together

Step 43: Take out a baking tray and put the ready puffs to bake onto the tray

Step 44: Bake it at 450F/230C for first 6 minutes in an oven

Step 45: Then, bake it at 350F/175C for 14 minutes

Step 46: After 20 minutes, the crispy, flaky and puffed up aloo patties are ready to be served

Step 47: Serve Potato Puff Pastry as a tea time snack with Hot masala chai or you can even pack this in your kid’s snack box