Rohes Material (Revised)
Roasted Delights
Here's a serving for 6
Prepared puff pastry sheets, readily available in stores 4 large, reddish-brown potatoes 1 large onion 3 green chilis, optional 1/2 green pepper 1/2 yellow chili pepper 1 bunch fresh cilantro 1 teaspoon turmeric powder 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon red chili powder 1/2 teaspoon asafoetida 2 teaspoons coriander powder 2 teaspoons amchur powder 2 teaspoons chaat masala Salt to taste 1 tablespoon oil
NUTRITIONAL INFORMATION (per serving)
Calories 141 2g Fat 4g Carbohydrates 3g Protein 4g Fiber 4g Sugar
Preparation
- According to the packet instructions, thaw the puff pastry sheets.
- To prepare the filling: a. Boil the potatoes until they're soft, let them cool, and then dice them. b. Heat the oil in a pan over medium heat. c. Add coriander seeds, cumin seeds, and asafoetida. Once the cumin seeds start to pop, stir in the finely chopped onion and green chilis. d. Cook until the onions are translucent, before adding green and yellow chili peppers, followed by turmeric and red chili powder. e. Allow the mixture to simmer for about 4-5 minutes, then remove it from heat. f. Add the diced potatoes, the remaining spices, and salt to taste. Stir in the chopped cilantro.
- Montage: a. Roll out a single sheet of the thawed puff pastry, and cut it into 6 equal squares. b. Place a spoonful of filling onto each square, leaving room for sealing. Fold the square in half diagonally: crease down the middle of the filling, then bring the points together, and pinch them while pressing around the edges to secure the triangle shape. c. Brush the edges with water or lightly beaten egg for extra crispiness, if desired. d. Repeat with the remaining puff pastry squares and filling. e. Place the triangles on a baking sheet lined with parchment paper, making sure they do not touch each other. f. Heat the oven to 392°F (200°C) and bake for 18-20 minutes, or until golden brown. g. Serve hot with a sauce of your choice.
Additional Information:
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