Empty My Fridge
Aloo Puffs Recipe Video
Ingredientes
- Potato4
- Onion1
- Ginger paste1 colher de chá
- Garam masala½ colher de chá
- Chili powder½ colher de chá
- Cumin-coriander powder1 colher de chá
- Oil1 colher de sopa
- Cumin⅓ colher de chá
- Mustard seed¼ colher de chá
- Cúrcuma¼ colher de chá
- Mango powder½ colher de chá
- Cilantro · chopped2 colheres de sopa
- Salta gosto
- Puff pastry · frozen1
- Water to seal the pastry
Modo de preparo
- Thaw the puff pastry in the refrigerator. Preheat the oven to 400°F (200°C).
- Boil the potatoes, peel and mash them well.
- Heat the oil in a wok, add the mustard and cumin seeds. When they start to crackle, add the onion and green chili and ginger paste. Sauté over medium heat until the onion is translucent.
- Add the mashed potatoes, garam masala, chili powder, cumin-coriander powder, turmeric, amchur (if using), salt and coriander leaves. Mix well, then taste and adjust the seasoning.
- Cut the pastry sheet into 4 pieces. Place about 1/3 to 1/2 cup of filling in the centre of each piece. Wet the edges with water and press to seal completely.
- Line a baking tray with parchment paper and place the 4 puffs about 1 inch (2.5 cm) apart.
- Brush the puffs with melted butter for extra golden colour, if you like.
- Bake for 15 minutes, or until puffed and golden on the outside.
- Serve hot.
Resumido do vídeo de Bhavna's Kitchen. Assista para ver os detalhes.
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