Cathy first cooked these for us on the occasion of the Tour De France Indian feast. They are delicious. These Keema Puffs are flaky, buttery, and filled with a lightly spiced filling of potatoes and peas. These are an easy version of the samosa, so easy that you can make them with supermarket brought puff pastry.
INGREDIENTS
3 Potatoes peeled and cut into small even size pieces
a packet of ready rolled Puff Pastry
2 tablespoons Coriander Seeds
1 tablespoon Cumin Seeds
2 tablespoon Olive Oil
1 green Chili
1 pinch turmeric Powder
150 gr frozen Peas
Salt To Taste
1 teaspoons Garam Masala
1 teaspoon Chaat Masala
1 egg beaten
Boil potatoes until tender. Cool, and roughly mash them, you don’t want them too smooth.
Blanch the peas for 5 minutes
Dry roast the coriander and cumin seeds until fragrant, stirring all the time. Turn heat off and grind coriander and cumin seeds coarsely using a mortar and pestle.
In the same pan heat the olive oil along with the coarsely ground spices, and the green chili. Once heated, add turmeric and mix. add this mix to the potatoes
Add the peas, salt, garam masala and chaat masala. Mix everything well and taste. Adjust seasonings if needed. Set aside.
Preheat the oven to 210ºC. Line two baking trays 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.
Brush on the beaten egg.
Lay the puffs on the prepared cookie sheets and bake for 15–18 minutes, until the puffs are nice and golden brown. Take out of the oven and resist the temptation to eat one right away.
Serve warm or at room temperature with Bhutan Raita, chilli jam and/or Mango Chutney.
Original recipe Dishoom via Bombay
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