Potato and Peas Stuffed Puff Pastry (Aloo Patties)

Boil potatoes until tender but not mushy. Cool, peel, and dice into small cubes.

Take puff pastry out of the freezer and set on counter to thaw.

Set a heavy-bottomed skillet on medium high heat. Add coriander and cumin seeds and dry roast until fragrant, about 5 minutes, stirring in between. Turn heat off and grind coriander and cumin seeds coarsely using a mortar and pestle. Heat the same skillet again and add olive oil along with coarsely ground spices, followed by green chili. Once heated, add turmeric and mix.

Add potatoes and peas. Crumble in paneer (if using), followed by salt, garam masala and chaat masala. Mix everything well and taste. Adjust seasonings if needed. Set aside.

Preheat oven to 400ºF or 205ºC. Line two cookie sheets with parchment paper.

On a counter dusted with flour, roll puff pastry sheets to about 1/8 inch thick. Cut pastry into 9 squares. To each piece, add about 1 tablespoon of the potato and pea filling. Bring opposite corners of the puff pastry toward the middle above the mixture and use a drop of water to stick them together. Then bring in the other two corners toward the center and stick them to the other two corners. In the end, you will have a square again, enclosing the potato mixture inside. Repeat with remaining puff pastry and filling mixture.

Lay patties on the prepared cookie sheets and bake for 15–18 minutes, until patties are nice and golden brown. Take out of oven and resist the temptation to eat one right away. Serve warm or at room temperature with ketchup or tamarind chutney.