Aloo Patties | Indian Potato Turnovers
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All North Indian kids know the love for these Indian Potato Turnovers! Known as “aloo patties”, these turnovers feature a warm potato filling enveloped in butter puff pastry, baked to perfection. Relive your childhood days or pretend you’re in a school cafeteria with these delicious snacks!
Indian Potato Stuffed Patties
Let’s have fun with some puff pastry and make one of the most popular and my favourite Indian street foods. Patties. In particular, these are Potato Stuffed Patties. These patties are just amazing, a nice light crispy crust made with puff pastry, and they’re filled with an equally exciting potato mix. I'm going to be using my favourite potato mix which I has quickly become a staple in so many recipes.
These potato turnovers were my ultimate goto lunch at my school’s cafeteria. When I’ve shared me making this on Instagram, not only did the nostalgia rush into my veins, but into plenty of my fans’ as well! I think these Potato Patties are adored by all! While they’re also a popular street food item, I actually preferred those at the cafeteria than on the street.
There are plenty of types of patties. You can have egg puff patties, paneer patties, or keema patties. For me, the potato patties are the most iconic, and this is the recipe I’ll be sharing with you today!
For this recipe, we’ll be making a quick and savoury potato filling that will be lightly spiced with classic Indian spices. After we let this cool, we’ll be adding our filling into the puff pastry. For the sake of convenience, I’ll be using frozen store-bought butter puff pastry. We’ll bake our patties in the oven until our filling is warmed through and our patties get a lovely golden brown crust. Serve your patties with your favourite chutney, perhaps Cilantro-Mint Chutney or Tamarind Chutney, or enjoy your patties with ketchup as I like to do!
So no more talking, let’s dive right into my childhood with this delicious treat!
Tips for Amazing Potato Puffs
Don’t unroll the puff pastry if the dough is still frozen. Once the pastry feels soft in the refrigerator, then gently unroll the pastry
Optionally, dust the work surface with flour to prevent the puff pastry from sticking if it thaws too quickly during assembly.
Make sure the potato filling has completely cooled down before stuffing it in the puff pastry
Let the patties/turnovers rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light.
Ingredients for Indian Potato Turnovers
For the Potato Mix
For the Patties
puff pastry sheets
egg(s)
How to Make Potato Turnovers
For the Potato Mix
To steam potatoes in the Instant Pot, follow the instructions here. Otherwise, heat up a pot of water and boil potatoes until tender. Peel the potatoes once cooked.
Heat oil/ghee on medium heat and add pinch of hing, cumin seeds, green chiles and ginger. Saute until aromatic.
Add onions, turmeric and a pinch of salt and cook until the onions soften.
After 2-3 minutes, add ground coriander and a splash of water to prevent the dry spices from burning.
Once the onions have softened, add the potatoes to the pan and mix well. Season to taste and once well combine, finish with lime juice.
Let the potatoes come to room temperature before starting to assemble the patties/turnovers.
For the Patties
Preheat oven at 375 F.
Lightly whisk an egg and set aside.
Cut the puff pastry into squares and add 1-2 spoonfuls of the potato mixture at the center of the square.
Fold the square diagonally into a rectangle and align the edges. Using the tines of a fork, seal the edges. Repeat for any remaining portions.
Brush the tops of the patties/turnovers with the egg and place in the middle rack of your preheated oven.
Bake for 35-40 minutes or until the patties/turnovers are puffy and golden brown all over.
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!
Watch How to Make Indian Potato Turnovers Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Indian Veggie Potato Puff Pastries
Ingredients
- 1 Tbsp olive oil
- 2 medium potatoes, boiled
- Pinch of hing/asafoetida
- 1/2 tsp cumin seeds
- 3 green chiles
- 1/4 inch ginger, finely chopped
- 1/2 medium onion, chopped
- 1/2 tsp turmeric
- 1/2 tsp coriander powder
- salt to taste
- lime juice, to taste
- 2 sheets of puff pastry, 10" x 10" (thawed in the refrigerator)
- 1 egg
Instructions
- To steam potatoes in the Instant Pot, follow the instructions here. Otherwise, heat up a pot of water and boil potatoes until tender. Peel the potatoes once cooked.
- Heat oil/ghee on medium heat and add pinch of hing, cumin seeds, green chiles and ginger. Saute until aromatic.
- Add onions, turmeric and a pinch of salt and cook until the onions soften.
- After 2-3 minutes, add ground coriander and a splash of water to prevent the dry spices from burning.
- Once the onions have softened, add the potatoes to the pan and mix well. Season to taste and once well combine, finish with lime juice.
- Let the potatoes come to room temperature before starting to assemble the patties/turnovers.
- Preheat oven at 375 F.
- Lightly whisk an egg and set aside.
- Cut the puff pastry into squares and add 1-2 spoonfuls of the potato mixture at the center of the square.
- Fold the square diagonally into a rectangle and align the edges. Using the tines of a fork, seal the edges. Repeat for any remaining portions.
- Brush the tops of the patties/turnovers with the egg and place in the middle rack of your preheated oven.
- Bake for 35-40 minutes or until the patties/turnovers are puffy and golden brown all over.
- Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
