Aloo Patty – Enjoy this weeken
My favorite thing about Canada was the street-side flaky aloo patties. It was always a mystery to me how you can make a dough that is crispy and flaky. Although I didn’t manage to make that dough, I was able to recreate the Indian aloo patty using frozen puff pastry sheets. Enjoy this weekend! Don’t wait.
6 puff pastry sheets
2 Boil Potatoes
1/2 cup boiled Peas
1/2 cup crumbled Paneer
1 chopped Onion
1 egg lightly beaten with 1 tablespoon. Water
1 tsp cumin seeds
1tsp chaat masala
1 tsp red chili powder
2 tsp oil
Salt to your taste
Put paneer, boiled potatoes, and peas into a large bowl. Mash them with a potato masher.
In a large skillet, heat oil and then add onion. Stir fry for about a minute, then add the potato mixture.
Allow to cook for 5 minutes on medium heat. Add red chili powder and chaat masala. Allow to cool.
Frozen puff pastry sheets can be thawed for up to 40 minutes at the kitchen counter.
Take one sheet of pastry and place a tablespoonful of filing in its center. Leave at least two inches around the edges.
Fold the edges and join them to form a triangle-shaped pat. Continue the process with all sheets.
After you are done, brush the patties with egg and water mixture.
Bake patties on a baking sheet covered with aluminum foil until crisp and golden.
Let them cool for at least ten mins before you serve.
Warm it up with ketchup
Cooking tip: Use any vegetable you like as a filling.