Delicious Indian Potato Puff Pastry | Aloo Patty Recipe

These potato turnovers were my ultimate go-to lunch at my school’s cafeteria. When I’ve shared me make this on Instagram, not only did the nostalgia rush into my veins, but into plenty of my fans’ as well! I think this aloo puff is adored by all! While they’re also a popular street food item, I actually preferred those at the cafeteria than on the street.

There are plenty of variations of patties. You can have egg puff patties, paneer patties, mushroom puff patties, or keema patties. For me, the potato patties are the most iconic, and this is the recipe I’ll be sharing with you today!

For this aloo patty recipe, we’ll be making a quick and savory potato filling that will be lightly spiced with classic Indian spices. After we let this cool, we’ll be adding our filling into the puff pastry. For the sake of convenience, I’ll be using frozen store-bought butter puff pastry. We’ll bake the aloo puffs in the oven until our filling is warmed through and our patties get a lovely golden brown crust. Serve your patties with your favorite chutney, perhaps Cilantro-Mint Chutney or Tamarind Chutney, or enjoy your patties with ketchup as I like to do!

So no more talking, let’s dive right into my childhood with this delicious treat!

Tips for the Best Indian Aloo Patty Recipe

• Don’t unroll the puff pastry if the dough is still frozen. Once the pastry feels soft in the refrigerator, then gently unroll the pastry.
• Optionally, dust the work surface with flour to prevent the puff pastry from sticking if it thaws too quickly during assembly.
• Make sure the potato filling has completely cooled down before stuffing it in the puff pastry
• Let the patties/turnovers rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light.

Tools Needed

• Instant pot
• Cutting board
• Chef's knife
• Nonstick pan
• Wooden spoon
• Whisk
• Baking sheet
• Pastry brush
• Fork

Ingredients for Indian Aloo Patty Recipe

For the Potato Mix

• Olive oil or ghee
• Boiled potatoes
• Hing/asafoetida
• Cumin seeds
• Green chili
• Ginger
• Onion
• Turmeric
• Ground coriander
• Salt
• Lime juice

For the Patties

• puff pastry sheets
• egg(s)

How to Make the Best Indian Aloo Patty Recipe

For the Potato Mix

1. To steam potatoes in the Instant Pot, follow the instructions here. Otherwise, heat up a pot of water and boil potatoes until tender. Peel the potatoes once cooked.
2. Heat oil/ghee on medium-high heat in a skillet. Add pinch of hing, cumin seeds, green chilies and ginger to the hot oil. Saute until aromatic.
3. Add onions, turmeric and a pinch of salt and cook until the onions soften.
4. After 2-3 minutes, add ground coriander and a splash of water to prevent the dry spices from burning.
5. Once the onions have softened, add the potatoes to the pan and mix well. Season to taste and once well combined, finish with lime juice.
6. Let the potatoes come to room temperature before starting to assemble the patties/turnovers.

For the Patties

1. Preheat oven at 375 F.
2. Lightly whisk an egg and set aside.
3. Cut the puff pastry into squares and add 1-2 tablespoons of the potato mixture at the center of the square.
4. Fold the square diagonally into a triangle and align the edges. Using the tines of a fork, seal the edges. Repeat for any remaining portions.
5. Brush the tops of the patties/turnovers with the egg and place in the middle rack of your preheated oven.
6. Bake for 35-40 minutes or until the patties/turnovers are puffy and golden brown all over.
7. Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favorite dipping sauce and enjoy!

Making the Perfect Potato Filling

The heart of these patties is the spiced potato filling. Boil or steam the potatoes until fork-tender, then roughly mash them so the filling holds together without turning gluey. In a little oil or ghee over medium-high heat, temper the cumin seeds, hing, green chilies, and ginger until fragrant, then soften the onion with turmeric and salt before folding in the potatoes with ground coriander and a squeeze of lime. Mix everything in a large bowl and, most importantly, let it cool completely before filling the pastry — a warm or wet filling adds moisture that stops the puff pastry from crisping up. Taste as you go, because this is where all the flavor lives.

Variations, Swaps, and Ways to Serve

Aloo patties are endlessly adaptable. Stir a handful of peas or other finely chopped vegetables into the potato mash for an aloo-matar-style filling, or add a pinch of garam masala or amchur for extra warmth and tang. Cut the puff pastry into equal portions so every patty bakes evenly and puffs at the same rate. They are lovely on their own, but even better the way street-food vendors serve them — with mint or tamarind chutney, or broken up into a quick aloo tikki chaat with yogurt, chutneys, and a sprinkle of chaat masala. No hing on hand? A little garlic powder or onion powder works in its place, and jalapeño or serrano can stand in for the green chilies.

Frequently Asked Questions