1. Defrost the puff pastry for at least 2 hours before use. Peel and chop potatoes in to small cubes. Defrost the peas thoroughly and drain excess water, then roughly mash them.
2. Heat the oil and the green chillies, tumeric and immediately add the potatoes, salt and stir well. Cover with a lid and leave to cook on a low flame from time to time keep stiring it. The potatoes should be cooked in 15 mins.
3. Then add the peas, chilli powder, garam masala and salt (if needed). Mix well, and then add the coriander leaves and leave to cool for 15 mins.
4. Divide the puff pastry into 3 long strips. Roll each strip 3-4 inches wide. Place the potato mixture on one end horizontally. Put some water on the edges. Roll it and stick well. Brush with single cream all over, then cut into pieces at a slant.
5. Bake in a hot oven at 180C for 25-30 mins. until golden brown. Serve with coriander chutney, tarmarind sauce and ketchup.
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