Aloo Patty

Crispy pastry wrapped around soft aromatic spiced potatoes. This tea-time snack is trendy in Indian school canteens, and I want the world to enjoy its easy yet flavoured packed potato pocket. Roasted whole spices add a beautiful touch to this snack, making it aromatic and pleases more scenes than one. Make this recipe today to enjoy with a warm cup of tea.

Serves: 4

Ingredients

1 tbsp Coriander seeds

1 tbsp Cumin seeds

1 tbsp Fenugreek leaves

1 boiled Potato

2 tsp Coriander powder

1 tsp Chilli powder

1 tsp Chaat masala

1 tsp Amchur

Salt to taste

1 Pastry sheet

1 beaten Egg

Method

Step 1

Preheat the oven to 200℃. In a pan, roast cumin, coriander, and fenugreek; leave for 1-2 minutes or till aromatic on medium heat.

Step 2

Then, add potato, cumin seeds, fenugreek leaves, coriander powder, chilli powder, chaat masala, amchur and salt. Mix well.

Step 3

Divide the thawed pastry sheet into 4 equal halves. Add 2 tbsp filling to the sheet and fold it into a triangle. Seal the edges with a fork. Brush with egg wash. Place in the oven and bake for 15-20 minutes, then take out of the oven and let it rest for 15 minutes. Serve with any choice of sauce.

Tips

1. While roasting the spices, ensure not to keep the heat too high, as it might burn them.

2. For a flakier patty, apply egg wash properly.