One cannot go wrong with a curry puff. It can go well as an appetizer, a snack for that lazy Saturday afternoon or you can snag two for breakfast just because they were so delicious at dinner last night and you have leftovers!
2 medium potatoes
1 medium onion chopped
1 cup frozen peas
2-3 garlic cloves minced
a small piece of ginger minced
1 jalapeno (optional) minced
some cilantro chopped
2-3 tablespoon vegetable oil
1 tsp paprika or red chilli powder
1 tsp amchur (ground dried mango powder)
1 tsp salt or as needed
1tsp garam masala
1 packet filo pastry sheet
Other vegetables that can be added include: 1 carrot (chopped), a few beans chopped, chopped spinach
In a pan boil the potato until cooked and set aside. Lightly saute the onion in the oil along with garlic, ginger and jalapeno until lightly brown. If using any other vegetables, add to the onion and fry until slightly soft. Peel and mash the potatoes and add to the frying pan with onions. Add the spices- paprika, amchur, garam masala and salt. Adjust spices to suit personal needs. Add the chopped cilantro and mix well. Cook for another 5-10 minutes in low flame and set aside.
Thaw filo pastry sheet for 40 minutes on a flat surface. To make the curry puff, cut the filo sheet into 6 equal halves. Gently roll out each piece with a rolling pin. Add 1-2 tbsp of the curry onto the rolled piece and fold the half across and seal at the ends. Preheat oven to 400 deg F. Set each filled puff on a baking tray or sheet and bake until dough puffs and turns slightly brown about 10-15 minutes. Remove from the oven and serve hot with sweet and sour tamarind chutney and mint chutney.