Step-by-Step Instructions

1. 1.Prepare the Filling

   Boil and mash the potatoes. Boil the green peas. In a pan, heat 1 tbsp of cooking oil. Add cumin seeds and let them splutter. Add ginger-garlic paste, finely chopped green chilies, and chopped onion (if using). Sauté until the onion turns translucent. Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1 minute until fragrant. Add the mashed potatoes, boiled green peas, amchur, and salt to taste. Mix well and cook for 2-3 minutes, stirring occasionally. Finally, stir in the fresh chopped coriander leaves. Remove from heat and let the filling cool completely.

2. 2.Roll and Cut the Dough

   Thaw the puff pastry sheets according to package instructions. On a lightly floured surface, roll out each puff pastry sheet into a thin, even rectangle, approximately 1/8 inch thick. Using a knife or pastry cutter, trim the edges and cut the rolled-out dough into small squares, about 3x3 inches each.

3. 3.Fill the Puffs

   Take one dough square and place a small spoonful (about 1-2 teaspoons) of the cooled potato and pea filling in the center of the square.

4. 4.Fold and Seal the Puffs

   Bring two opposite corners of the dough square together over the filling and pinch them firmly to seal. Then, bring the other two opposite corners to the center and pinch them securely to create a sealed, square-shaped puff. Ensure all edges are tightly sealed to prevent the filling from leaking out during frying.

5. 5.Deep Fry the Puffs

   Heat oil for deep frying in a kadai or deep pan over medium heat. To test if the oil is hot enough, drop a small piece of dough; it should sizzle and rise immediately. Carefully place a few puffs into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, turning occasionally. This usually takes about 3-5 minutes per batch.

6. 6.Drain and Serve

   Remove the fried puffs with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite chutney or ketchup.