📝 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

Shaping, Frying, and Crisp Texture

Use dry mashed potatoes and add binding ingredients gradually. Chill the shaped triangles before cooking so they hold together. Keep frying oil at a steady medium-high temperature and cook in small batches; overcrowding lowers the temperature and makes snacks greasy.

Drain well and serve immediately. Refrigerate leftovers and reheat them in an oven or air fryer. Pair with our air-fryer potatoes, chilli garlic noodles, or stuffed garlic bread.

❓ Frequently Asked Questions

📊 Nutrition Information (Per Serving)