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for 6 servings
- puff pastry, store bought
- 4 large potatoes, Russet
- 1 large onion
- 3 green chili peppers, optional
- ½ green pepper
- ½ yellow pepper
- 1 bunch fresh cilantro
- 1 teaspoon turmeric powder
- 2 teaspoons coriander seeds
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- ½ teaspoon asafetida
- 2 teaspoons coriander powder
- 2 teaspoons amchur powder
- 2 teaspoons chaat masala
- salt, to taste
- 1 tablespoon oil
- Calories 135
- Fat 2g
- Carbs 26g
- Fiber 3g
- Sugar 3g
- Protein 2g
Estimated values based on one serving size.
- Defrost puff pastry according to package instructions.
- Make stuffing:
- Boil potatoes till fork tender. Let cool. Then, in a saucepan over medium heat, add oil.
- When oil is hot, add roughly crushed coriander seeds, cumin, and asafetida. When cumin crackles, add onions and green chili peppers.
- Let onions become translucent, then add the green and yellow peppers, followed by turmeric powder, and red chilly powder.
- Let the vegetables sweat a little, roughly 4-5 minutes. Take the mix off the heat.
- In a different bowl, peel and mash potatoes.
- Add the onion-pepper mix to the boiled potatoes, and add rest of the spices and salt. Add cilantro. Mix well. The stuffing is ready.
- To assemble:
- Take one puff pastry sheet and roll it out a little.
- Add the stuffing to half the side and roll it up like a barrel, making sure the edges are sealed. Use a little water (or egg) to help seal the edges.
- Using dental flow (or sharp knife), cut discs from the barrel and lay them flat on your parchment lined baking sheet.
- Repeat with another puff pastry sheet.
- Bake in a preheated 400°F oven for 18-20 minutes.
- Serve hot with chutneys of choice.