Aloo puff in Indian style with cute little baby potatoes, lots of caramelized onion and spice powders. Crispy bakery style puffs, homemade tea time snack.
Perfect for snack time with tea or coffee in weekends or weekday back from school snack.
This is vegetarian version that I was dreaming to recreate the looks. You may also love this Mixed vegetables version in my website.
[feast_advanced_jump_to]I adapted this recipe and made a vegetarian version as it is my long time wish to try this way 🙂
Ingredients
Here are the 3 main ingredients for the recipe
- Baby potatoes - Choose same sized small aloo (potatoes). You can use cooked, peeled whole aloo or half sliced aloo.
- Readymade puff pastry sheets - I used already rolled puff pastry sheets readily available in shops.
- Onion - You need lots of onion for balancing the taste of puff along with boiled aloo.
- Spices powders - Use you favorite spices for flavor along with red chilli powder. Mine has coriander powder, garam masala powder.
See recipe card for quantities.
Where to buy puff pastry sheets in Chennai?
Amma Naana supermarket has puff pastry sheets, please do check. I used already rolled out sheets, but there is also block type which needs to be rolled out before baking.
Instructions
1. Take out the pastry sheets and leave it on counter top.
2. Pressure cook small potato with water enough to immerse all potatoes and lots of salt.
3. Just for one whistle in medium flame in such small pressure cooker.
4. Once done, cool down and peel it.
5. Meanwhile heat a pan with oil. Add sliced onion with a lavish sprinkle of salt.
6. Saute until golden and caramelized. After that add ginger garlic paste.
7. Cook furthermore for 30 seconds to 1 minute. After that, add all the spice powders, salt and sauce.
8. Quickly give it a fry and set aside.
9. Then take one puff pastry sheet and cut into 9 squares as shown below.
10. Arrange them in a greased baking tray. Spread a teaspoon of onion over each square.
11. Place aloo over it. I placed whole aloo (small potato) as such in this batch.
12. Again add ½ teaspoon onion over it.
13. Bring together two opposite corners of the squares to the middle and seal it.
14. Repeat to finish all. Make sure to firmly seal it as it may come out while baking otherwise.
15. Meanwhile pre-heat oven at 200 deg C for 15 minutes. Place the tray in middle rack (both heating elements on).
Bake for 20 minutes or until golden in color.
16. I also did this way. Sliced potato into halves. Place the flat side down.
17. In this, you can bring all the tips together in the center and seal like a pocket.
18. Bake same way.
19. Once done, optionally you can brush with butter or ghee for glaze.
I enjoyed it with ginger cardamom tea. Best!
Storage
You can prepare the puffs until the step before baking, freeze it by arranging in a tray. Once frozen, put inside a freezer bag and freeze up to 3 months.
To bake frozen puffs, you need not defrost it. Just bake it straight away. Baking time may vary.
Top tip
Apparently, you can also do this without oven. There are many videos in the youtube. Just the same way you would do cake baking without oven. Here's a useful link.
Please do not forget to see the package instructions on how to process the pastry sheet. Some needs to be rolled out, some are ready to bake. Mine is ready to bake.
I found half cut potato puffs are more balanced in taste than using whole potatoes.
Also make sure to use lots of onion, because after sauteeing, it shrinks in volume.
Recipe card
Aloo puff recipe
Ingredients
- 12 Baby potatoes
- 2 puff pastry sheets
- 4-5 Onions Large, sliced
- ½ teaspoon Ginger garlic paste
- ⅛ teaspoon Turmeric
- 1 teaspoon Chilli powder
- ½ teaspoon Garam masala
- ½ teaspoon Coriander powder
- Salt
- Ghee or Butter to brush
Instructions
-
Take out the pastry sheets and leave it on counter top.
-
Pressure cook small potato with water enough to immerse all potatoes and lots of salt.
-
Just for one whistle in medium flame in such small pressure cooker.
-
Once done, cool down and peel it.
-
Meanwhile heat a pan with oil. Add sliced onion with a lavish sprinkle of salt.
-
Saute until golden and caramelized. After that add ginger garlic paste.
-
Cook furthermore for 30 seconds to 1 minute. After that, add all the spice powders, salt and sauce.
-
Quickly give it a fry and set aside.
-
Then take one puff pastry sheet and cut into 9 squares as shown below.
-
Arrange them in a greased baking tray. Spread a teaspoon of onion over each square.
-
Place aloo over it. I placed whole aloo (small potato) as such in this batch.
-
Again add ½ teaspoon onion over it.
-
Bring together two opposite corners of the squares to the middle and seal it.
-
Repeat to finish all. Make sure to firmly seal it as it may come out while baking otherwise.
-
Meanwhile pre-heat oven at 200 deg C for 15 minutes. Place the tray in middle rack (both heating elements on).
-
Bake for 20 minutes or until golden in color.
-
I also did this way. Sliced potato into halves. Place the flat side down.
-
In this, you can bring all the tips together in the center and seal like a pocket.
-
Bake same way.
-
Once done, optionally you can brush with butter or ghee for glaze.
Video
Notes
- Please do not forget to see the package instructions on how to process the pastry sheet. Some needs to be rolled out, some are ready to bake. Mine is ready to bake.
- I found half cut potato puffs are more balanced in taste than using whole potatoes. Also make sure to use lots of onion, because after sauteeing, it shrinks in volume.
- Add a ½ teaspoon of black pepper powder for extra punch.
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