For the puff pastry
Flour- 2 cups
Ajwain- 1 teaspoon
Salt- 1/2 teaspoon
Vegetable shortening- 4 tablespoon
Water, as required
For the potato stuffing
Oil- 1 tablespoon
Ginger, finely grated- 1 teaspoon
Green chili, finely chopped- 1
Fresh green peas- 1/2 cup
Garam masala powder- 1/2 teaspoon
Potatoes, boiled and diced- 3
Coriander powder- 1/2 teaspoon
Coriander, finely chopped- 1 tablespoon
Cumin powder- 1/2 teaspoon
Black pepper powder- 1/4 teaspoon
Amchur powder- 1/4 teaspoon
Salt, to taste
Garlic flakes, finely chopped- 3-4
Oil for deep-frying
To prepare puff pastry, add all the ingredients (except water) in a bowl and mix.
Add water and knead to make soft dough.
Cover with a muslin cloth and keep aside for half an hour.
To prepare the potato stuffing, heat oil in a pan and add garlic, ginger, and green chili and sauté.
Add green peas and sauté for two minutes.
Add all the spices and salt to the potatoes. Stir well.
Mash the potatoes and add coriander leaves. Keep aside.
To shape the satpuras, divide it into eight equal portions.
Divide each portion into three smaller portions. Roll out each small portion into a thin strip.
Brush each strip with oil and place the three strips above the other. Dust the top with flour.
Fold the entire stack into half lengthwise. Brush the top lightly with oil again and dust with flour. Fold into half lengthwise again. Roll the folded pastry into a rectangle.
Add the stuffing in the center of the rectangle and brush little water on the edges.
Fold the sides of the pastry over the filling and press the edges together to seal the stuffing inside.
Heat oil and deep-fry the satpuras till crisp and golden.
Serve with ketchup.
Pic Courtesy: Google
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