Aloo Puffs: Spicy potato filling in puff pastry
Aloo Puffs: Spicy potato filling in puff pastry

*Update August 12, 2012*: The picture just above of these aloo puffs was taken almost two years back with a point and shoot camera. The picture above that was taken two days back with a DSLR. There is still a long way to go to improve my photography (also note that the first picture was taken in a rush as my guests were about to come and I still had some stuff to take care of) but it has surely improved. But the thing to note here is that the puffs made two years back were made from homemade puff pastry while the smaller sized puffs I made two days back were made from store bought frozen puff pastry sheets. Notice any difference? I found the homemade ones better but its always such a pain to make homemade puff pastry, that the convenience of store bought pastry draws me into buying it!

Updated June 18, 2016: The post has been updated with newer pictures. These aloo puffs (spicy potato filled puff pastry) make a great dish to take for a pot luck, or for brunch, or a evening snack. I took them recently to a get together and these were devoured. I love that they taste like a samosa, but with a flakier crust and without spending time in the kitchen frying. The reason I am keeping the old pictures is so that you can see how my photography has evolved, and how it still keeps evolving.

Original post dated Jan 2011:

I did not blog for one day but feel that its been ages since I blogged last. Weird! I wanted to blog about the aloo puffs (Stuffed puffs with a spicy potato filling) I made on Sunday but could not do so till today. There are two reasons for the delay.

Aloo Puffs: Spicy potato filling in puff pastry

One, my computer – it got infected by a virus and I could not access anything! Luckily, I was able to switch on my computer in Safe mode and delete the root cause file. Then, I installed MalwareBytes, and that too deleted some infected files and when I restarted, my computer was back with me! What a relief! But it did give me a scare!

Two, yesterday I was busy mapping out what all I have in my pantry and the refrigerator. The thing is, in two weeks time I am leaving for India on a looooong vacation. 🙂 🙂 So, I have two weeks to finish the frozen blueberries, cranberries and the other stuff I have in the refrigerator that I am sure V will not use. (Yes, V is not coming along :(!). And, yesterday was spent figuring out how I would do that without throwing it all in the dustbin!

Well, now, the list is made and each day, for the next two weeks, I have some experiment lined up. Its going to be real busy in the kitchen till I leave. For today, I had Indian styled chowmein and a raspberry cake on the list. Tomorrow, it is okra and chilli paneer and of course, Office Thursday!

Aloo Puffs: Spicy potato filling in puff pastry Aloo Puffs: Spicy potato filling in puff pastryOn Sunday, I used the leftover puff pastry dough (from the time I made the apple turnovers) to make some puffs stuffed with a spicy potato filling. These puffs are very popular in Indian bakeries and a famous to-go for tea parties at home. One of my friends had made these puffs as a snack for us on our trip to Vegas. So, while thinking of ways to use up the leftover pastry dough- I though this was the perfect way to use them.

V loved them. I mean he loves everything I make (I think he is just nice) but these puffs- he really did love them. Even looking at the pictures now while I was writing my blog, he was like- I want more! 🙂 The pastry puffed up beautifully and the filling was perfect for Sunday breakfast!

Prep time
Cook time
Total time
These can be made big or small in size. You can cut the puff pastry in 5 squares to make bigger puffs or you could use a biscuit cutter to get smaller circles and stuff them to make bite sized potato puff appetizers
Recipe type: Appetizer, main, indian, vegetarian, breakfast
Cuisine: Indian
Serves: 5 big or 25 bite sized puffs
  • ½ Puff Pastry dough (you can use a box of frozen puff pastry dough as well)
  • Spicy Potato filling
For the spicy potato filling:
  • 3 potatoes, boiled, peeled and mashed
  • ½ big onion or 1 small onion
  • 1-2 tbsp oil,
  • 1.5 tsp cumin seeds
  • 2-3 green chillies, deseeded and finely chopped
  • 1 tbsp ginger-garlic paste
  • Handful of chopped cilantro
  • ½ cup peas
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp garam masala (1/4 tsp homemade since it is stronger)
  • Juice of half a lemon
  • pinch chaat masala (optional)
  1. See the procedure for thawing and rolling the puff pastry dough here. Instead of 9 squares I cut the dough to make 5 bigger puffs. If using frozen, follow instructions for thawing on the box.
For the filling:
  1. Heat oil in a pan.
  2. Add the cumin seeds to the hot oil.
  3. Once the cumin seeds stop crackling, add the onions and fry till they turn translucent.
  4. Add the ginger-garlic paste. Sauté for a minute. Add the green chillies and sauté for a few seconds.
  5. Add the red chilli powder and turmeric. Mix.
  6. Mix in the potato and peas well.
  7. Add in the salt and the garam masala and fry for a minute or two.
  8. Add the lemon juice and the cilantro. And mix on heat for another minute. Mix in chaat masala if using.
  9. Turn off the heat and let the mixture cool completely before you spoon it on to the puff pastry.
  10. Preheat oven to 400 F.
  11. Spoon the filling on the pastry and seal the ends of the pastry (as explained here).
  12. Brush the tops of the closed pastry with an egg wash.
  13. Bake for 15 minutes at 400 F and then at 375 F for 15 minutes.
  14. Serve hot with mint chutney or ketchup.
If making bite sized appetizers
  1. Unfold the thawed puff pastry dough. Using a biscuit cutter, cut circles. Brush each circle with the egg wash and fill in the filling. Brush the tops with an egg wash Close and pinch the ends. Bake the same way as above, or till tops are brown.
To make ahead:
  1. Stuff the puffs and freeze them on the baking tray. Once frozen, you can put them in zip lock bags and when ready to bake just place the frozen unbaked puffs on a tray. Brush with egg wash and bake at the same temperature and times as above, or until tops are brown. These are great as breakfast!


Aloo Puffs: Spicy potato filling in puff pastry

25 Thoughts on “ALOO PUFFS

  1. Priyanka on 27 February, 2011 at 9:00 pm said:

    Great recipe Shumaila..i still have to try making this for my hubby,reminds of India,its hard to find this stuff around(i mean ready to eat kinds)!Will post again when iam successful in the attempt! Cheers and keep blogging…now that i have turned into a full time homemaker such interesting articles and blogs keep you going.

    • Hey thanks Priyanka! I know the feeling of not getting this stuff there- people in India just don’t realise how good they have it there! Miss India a lot and the mithai shop food that you get in every nook and corner!

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  3. Is there a pre-made puff pastry dough that can be bought at the store? This is too much of an undertaking for me as I’m in school full time, but I’d love to try the recipe!

    • Yes there is in US. I have never bought or worked with it but I am pretty sure have read people using it and I think you generally find it in the frozen goods section. You can also make the dough on a weekend when you free and store it in the freezer till ready to use, thawing it overnight the day before you plan to use it. But its ok in case you want to use pre made- the results should be great with that as well.

      • I ended up finding the puff pastry in the frozen section, used that. These were AMAZING! Like eating a samosa but better, and no frying involved! Thanks so much!!

  4. Chandrika on 14 May, 2012 at 11:09 am said:

    Iam planning to make it for my friends but a lot of them are vegetarian. I cannot use egg wash on top. Is there anything else that i can use instead?

    • Thanks for dropping by Chandrika. The egg wash helps give a golden brown colour to the puffs- milk or melted butter can be used to get the desired results instead of the egg wash.

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  6. Delicious potato filling! I especially like the garam masala… I don’t usually add it to potato “curries” but it really rounds out the flavors.

    I had you for July’s Secret Recipe Club, FYI.

  7. Ekankig on 3 October, 2012 at 3:12 pm said:

    I love your recipe whenever i make aloo puffs but yesterday when i tried to reread your blog again to make this recipe -instructions seems to be lost. Please post the instructions again so that we make these yummilicious aloo puffs again.


    • Oh thanks for letting me know. I had a slight glitch in my print plugin, because of which all the recipes got messed up. I thought I had corrected all, but I guess I missed this one. Will just update the recipe correctly.

  8. Just tried these using frozen puff pastry–they turned out great, and ketchup is a tasty complement. I used rather more onion than is called for just because I’m an onionhead. Pretty sure my vegan friend will love them. Thanks for the recipe!

    • I am glad you like them and thanks for letting me know! Though the filling is vegan, puff pastries have butter in them so might not suit your vegan friends’ diets.

  9. Kavita on 8 March, 2013 at 11:53 am said:

    OMG! These aloo puffs look so delicious.One of my preggo fren(who grew up in india) was craving for these puffs so I looked up in the web for recipe and found your blog.My fren just had a baby girl yesterday,yay.
    Your puffs, they look soo good, I am so motivated to make them,fingers crossed.I havent made any dish using puff pastry so a lill nervous about it.What brand puff pastry did u use?

    • I have used both homemade and ready made. I think I used Pepperidge Farms’ puff pastry sheets for the ones in the photographs. Hope your preggo friend enjoys them!:)

  10. Mridula on 19 August, 2015 at 3:27 am said:

    Can we use Microwave? if yes, please explain.
    Thank you.

  11. This is so good! We Malayalies have an affinity to puffs. In fact there is joke about how the standard order at every bakery in Kerala is “Chetta, one puff and half chai” . Love the photos too!!

  12. Rateka on 14 July, 2016 at 1:03 am said:

    Awesome puffs…I just to enquire on one thing is there any technique while closing this puffs to get those perfect layers exactly like bakeries? I tried making puffs last week but didn’t got this kind of layers 🙁… Any suggestions … Thanks Rateka

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  14. Great post! Have nice day ! 🙂 xedrr

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