Aloo Patties recipe from scratch in Air Fryer | Vegan potato puff pastry in Indian style
Aloo Patties recipe from scratch in Air Fryer is a crispy, flaky, and flavorful snack made effortlessly without deep frying.
Ingredients
1 cup = 250 ml
FOR DOUGH
- 3 cups all purpose flour
- 1.5 tbsp oil
- 1.5 tsp salt
- Water as required
FOR STUFFING
- 4 potatoes (boiled)
- 1/3 cup green peas (frozen)
- 1 tsp ginger (crushed)
- 1/2 tsp cumin seeds
- 2 pinches asafoetida/hing
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp chaat masala
- 1/2 tsp black salt
- 3/4 tsp salt
- 1/2 tsp garam masala
- 1 tbsp oil
FOR SLURRY/SAATA
- 3/4 cup cornflour
- 3 tbsp oil
- 3 tbsp melted butter (we used plant based butter)
ADDITIONAL INGREDIENTS
- All purpose flour as required
- 2 tbsp milk mixed with 1 tbsp sugar (we used plant milk)
Instructions
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 ie 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 favourite 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.