27 Oct Aloo Patties recipe from scratch in Air Fryer | Vegan potato puff pastry in Indian style

Posted at 23:38h in Air Fryer recipes, No onion no garlic recipes, Snacks, Vegan Christmas recipes, Vegan Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on October 27, 2025 by blessmyfoodbypayal

Aloo Patties recipe from scratch in Air Fryer | Vegan potato puff pastry in Indian style with step wise pictorial and video method.

Spiced potatoes stuffed inside uncountable layers of dough and then fried/baked to golden and crisp is something defines Aloo Patties the best.

Aloo Patties are such classic bakery stuff in india which has remained a part of us right from school canteens.

A gentle touch and the flaky crumbs of a patty scatter all around, speaks volumes about its crispy tales. Each bite of it is pure indulgence filled with love and happiness.

Making the potato puff pastry at home is indeed a task especially when you are making it from scratch. However this task can be cut short by buying the puff pastry sheets from market. All you need to do is to prepare stuffing, fill and fry. Simple.

But we thought of make it from scratch for 3 major reasons. One, we wanted to keep a complete control over the ingredients used. Secondly, preserved is preserved in any condition and no argument can make it fresh and thirdly, these sheets are not sold everywhere, especially in small cities. So we wanted to make these homemade patties enjoy by those too who can’t get the sheets readily available.

In homemade patties, flour is thoroughly sifted. We wanted to make it vegan for our vegan audience so used plant based butter and milk. And lastly wanted to keep it less oily, so cooked in air fryer primarily. Just 2 Patties are deep fried for the convenience of the readers who don’t have baking appliances.

So making everything at home gave us full control over every bit of this recipe making it perfect for those who crave street-style food but want a guilt-free version.

There are few liberties attached to this recipe, though they are not so liberal.

Can replace maida with atta, do any kind of stuffing and serve with any dip of your choice. But they are amazing only if made with maida, put the potatoes stuffing only and tastes great with tomato ketchup. And if a cup of hot tea is associated with, nothing fabulous than that.

It can also be prepared ahead of time and can be stored in the freezer, but there are certain conditions.

One, If your Aloo Patties are not baked but only assembled, just arrange them on a tray at a slight distance from each other and freeze for 2–3 hours until firm. Once they are frozen, transfer these raw patties to an airtight box/ziplock bag and freeze for a month. To bake, take out from freezer and directly bake or fry without thaw.

Two, the another condition is that if you have already baked or fried the patties, place them in an airtight container by placing the butter paper between each of them to avoid sticking. Such patties can be freezed up to 15–20 days.

To use, just reheat in airfryer/oven at 180°C for 5–7 minutes until crisp again. Don’t use microwave as it may make them soft, not crispy.

Also some things to keep in mind that do not refrigerate unbaked patties for too long as they tend to absorb moisture.

If going to store the baked patties, do cool them before storing to prevent sogginess.

Also, don’t brush with milk before freezing but do it right before baking.

STEP WISE PICTORIAL RECIPE OF ALOO PATTIES RECIPE FROM SCRATCH IN AIR FRYER

KNEADING THE DOUGH

Take flour, salt and oil. Mix them. Start adding water, little at a time and keep mixing. Turn it into a normal dough. Cover and put on rest for 30 minutes.

MAKING OF STUFFING

Roughly crush coriander seeds and fennel seeds. Take oil in a pan. Add cumin seeds, roughly crushed seeds and ginger. Saute for a while on low heat. Add hing, turmeric powder, red chilli powder, black salt, salt, chaat masala and garam masala. Mix for couple of seconds.

Add boiled potatoes but by crushing with your hand. Do not mash or grate potatoes. Also add green peas. Just mix and cook for a minute.

MAKING OF SLURRY/SAATA

Take cornflour, oil and butter in a bowl. Mix well.

SHAPING THE DOUGH/MAKING OF PUFF PASTRY SHEETS (watch video attached to this post for better understanding)

Coming back to dough, knead it for a minute. Divide the dough in 12 equal portions. Reserve 6 and first start with other 6 by rolling them into balls.

Dust some flour on a clean and wide surface and start rolling one ball. Roll it as thin as possible.

Place it in a plate and sprinkle bit of all purpose flour. Now roll the 2nd ball as well. Place this too in a plate and sprinkle bit of flour. Likewise keep rolling the 3rd, 4th and 5th ball as well and keep placing in plate.

Now the turn of last i.e. 6th ball. Roll this too as thin as possible. Apply some slurry on all its sides. Also sprinkle bit of flour.

Gently place another roti on it. Likewise apply slurry, sprinkle flour on each layer and keep placing one roti on another until all 6 are placed. But do not apply slurry on the last aka 6th one aka top roti.

Roll this stack of 6 rotis making it more wide.

Now apply slurry on the top and sprinkle bit of flour.

Lift the roti from one side and fold it placing it’s edge in the middle. Apply slurry and sprinkle flour.

Then lift the opposite side and fold it covering the first fold. Apply slurry and sprinkle flour.

Fold it one more time in half and do the slurry and sprinkle part.

Lastly give the last fold as well turning into a perfect square sheet.

Likewise make one more sheet with those reserved 6 dough balls.

NOTE : 2 puff pastry sheets are ready. If you are not using immediately, just put it in a zip lock bag and put in the freezer. It will stay good for a month. To use, just take out, let come to room temperature and prepare your favorite dish.

Roll a sheet with rolling pin and dust flour if needed. Roll it as thin as we generally roll the parathas, around 3-4 mm thick.

Trim the edges of sheet from all the 4 sides.

NOTE : do not throw these edges. Just bake, air fry or deep fry and turn them into crispy snack.

Now cut the sheet into 4 equal squares. If you want smaller patties, you can cut the sheet into 6 portions.

Put a potato stuffing in the middle of each portion. In case of baking or air frying, just lift one corner and fold it over to meet the opposite corner making it a triangle. Edges can be so close but you really need not to tick them.

Put them in greased air fryer basket. Brush both the sides with sweet milk.

Air fry @170° C for 20-25 minutes or until puffs turn brown and crisp.

If you don’t have oven or air fryer, you can deep fry them but in such a case, you need to seal the puffs properly. For that, apply bit of water over the four sides, slightly below the edges.

Seal them tightly but pressing the watered portion but do not press the extreme edges because it may spoil the flakes of puffs.

Put in moderate hot oil. Fry on low to medium heat from all sides until brown and crisp.

Aloo Patties are ready. Serve hot with Tomato ketchup.

NOTES

You can make these patties with whole wheat flour as well but will not get that authentic traditional texture. So we suggest you to make it with maida only.
You can make any kind of stuffing but these are potatoes authentically.
Don’t worry if your stuffing is extra. You can make aloo paratha with it.

ALOO PATTIES RECIPE FROM SCRATCH IN AIR FRYER – RECIPE CARD