📝 Ingredients

For the Filling:

• 600g potatoes, boiled and mashed
• 2 tablespoons butter
• 1 large onion, finely chopped
• 3 green chilies, finely chopped
• 2 tablespoons ginger, minced
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 50g green peas (fresh or frozen)
• 50g corn (fresh or frozen)

For the Pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon carom seeds (ajwain)
• 100g butter or ghee, cold and cut into small pieces
• 1/2 cup water (approximately)
• Oil for deep frying

For Garnish:

• Chaat masala powder
• Dry mango powder (amchur)
• Fresh coriander, chopped

👨‍🍳 Step-by-Step Instructions

1. Prepare the Filling: Heat butter in a pan and add cumin seeds and mustard seeds. Let them crackle. Add chopped onions and sauté until translucent. Add ginger and green chilies, cook for 1 minute. Add mashed potatoes, turmeric, red chili powder, garam masala, and salt. Mix well. Add green peas, corn, coriander, mint, lemon juice, and black pepper. Cook for 2-3 minutes until well combined. Cool completely before using.
2. Make the Dough: In a bowl, combine all-purpose flour, salt, and carom seeds. Add cold butter pieces and rub with fingertips until the mixture resembles breadcrumbs. Gradually add water and knead into a stiff dough. Cover with a damp cloth and let rest for 20 minutes.
3. Roll the Dough: Divide dough into 12-15 equal portions. Roll each portion into a thin circle (about 6 inches diameter). Cut each circle into 2 triangles.
4. Stuff the Triangles: Place 1-2 tablespoons of filling on one half of each triangle. Fold the triangle in half again to create a smaller triangle. Press the edges firmly with a fork to seal.
5. Deep Fry: Heat oil in a deep pan to 180°C (350°F). Carefully place potato triangles in hot oil, 3-4 at a time. Fry for 3-4 minutes, turning halfway through, until golden brown and crispy on both sides. Remove with a slotted spoon and drain on paper towels.
6. Season: While still warm, sprinkle chaat masala powder and dry mango powder on the fried triangles.
7. Serve: Serve hot with green chutney, tamarind chutney, or yogurt dip. Best enjoyed immediately while crispy.

💡 Chef Tips for Perfect Results

❓ Frequently Asked Questions

📊 Nutrition Information (Per Serving)