The Spice Kitchen,Delicious Delights,Cooking with Love,Flavors of Home,Quick & Easy Recipes,RECIPE

Ingredients

• 1.5 cups All-Purpose Flour (approximately 190 g, sifted)
• 0.5 teaspoon Salt (lightly salted, not to taste)
• 4 teaspoons Vegetable Oil (any neutral oil; can substitute with mustard oil for authentic flavor)
• 4 tablespoons Water (lukewarm, add gradually to form a medium‑stiff dough)
• 2 teaspoons Mustard Oil (for tempering the stuffing; optional)
• 0.5 teaspoon Cumin Seeds (whole)
• 0.5 teaspoon Coriander Seeds (whole)
• 0.25 teaspoon Fennel Seeds
• 1 pinch Asafoetida (Hing)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 1 small Onion (finely chopped; optional)
• 0.25 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder (adjust to heat preference)
• 0.5 teaspoon Amchur (Dry Mango Powder)
• 0.25 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 teaspoon Dam Aloo Masala (store‑bought potato masala blend)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 tablespoon Fresh Mint Leaves (chopped)
• 200 ml Vegetable Oil for Frying (enough for shallow frying; can use ghee for richer flavor)

Instructions

1. Make the Dough

   In a mixing bowl combine 1.5 cups sifted all‑purpose flour, ½ tsp salt, and 4 tsp vegetable oil. Mix with fingertips until the mixture resembles coarse crumbs. Gradually add lukewarm water, 1 tbsp at a time, kneading until a smooth, medium‑stiff dough forms.

   Time: PT10M

2. Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest for 15 minutes at room temperature. This relaxes gluten and makes rolling easier.

   Time: PT15M

3. Prepare the Stuffing

   Heat 2 tsp mustard oil in a small pan. Add ½ tsp cumin seeds, ½ tsp coriander seeds, ¼ tsp fennel seeds, and a pinch of asafoetida; let them sizzle for a few seconds. Add minced garlic, grated ginger, and optional chopped onion; sauté until onion turns translucent. Stir in ¼ tsp turmeric, ½ tsp red chili powder, ½ tsp amchur, ¼ tsp kasuri methi, 1 tsp dam aloo masala, and a pinch of salt. Cook for 2‑3 minutes, then add chopped cilantro and mint. Remove from heat and let cool.

   Time: PT15M

4. Laminate the Dough (Oil & Flour Layers)

   On a lightly floured surface, roll the rested dough into a thin rectangle about ¼ inch thick. Brush the surface with a thin layer of oil, then dust with dry flour. Fold the rectangle into thirds (like a letter). Rotate 90°, roll out again, brush with oil, dust with flour, and fold again. Repeat this process two more times for a total of three “turns”. The dough should now have many thin layers.

   Time: PT20M

5. Cut and Shape the Pastries

   Roll the laminated dough to about 2 mm thickness. Using a round cutter (≈3‑inch) or a knife, cut out circles. Lightly brush each circle with oil and dust with a little flour to prevent sticking.

   Time: PT5M

6. Add Filling and Seal

   Place 1‑2 teaspoons of the cooled stuffing in the centre of each dough circle. Fold the circle in half to form a semi‑circle, then press the edges gently with fingertips. For a tighter seal, crimp the edges with a fork or pinch with a knife.

   Time: PT10M

7. Cook the Puff Peti

   Heat vegetable oil in a skillet over medium‑high heat (≈180 °C). When the oil shimmers, slide in a few pastries, being careful not to overcrowd. Fry for 2‑3 minutes per side until golden‑brown and puffed. Remove with a slotted spoon and drain on paper towels. Alternatively, preheat oven to 200 °C and bake for 12‑15 minutes until crisp.

   Time: PT15M

   Temperature: 180°C

8. Cool and Serve

   Transfer the cooked puff petis to a wire rack and let cool for 5 minutes. Serve warm with chutney or ketchup.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
• Instead of Salt: Kosher Salt, Sea Salt
• Instead of Vegetable Oil: Mustard Oil, Canola Oil, Sunflower Oil
• Instead of Mustard Oil: Vegetable Oil, Ghee
• Instead of Cumin Seeds: Ground Cumin
• Instead of Coriander Seeds: Ground Coriander
• Instead of Fennel Seeds: Anise Seeds
• Instead of Asafoetida (Hing): Garlic Powder (less authentic)
• Instead of Garlic: Garlic Paste
• Instead of Ginger: Ginger Paste
• Instead of Onion: Shallots
• Instead of Red Chili Powder: Paprika
• Instead of Amchur (Dry Mango Powder): Lemon zest
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek Seeds (ground)
• Instead of Dam Aloo Masala: Garam Masala + extra chili
• Instead of Fresh Cilantro: Parsley
• Instead of Vegetable Oil for Frying: Ghee, Canola Oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Pastry Brush
• Sharp Knife
• Skillet or Frying Pan
• Spatula
• Measuring Spoons
• Plate or Tray

Critical Steps — Do Not Skip

• Ensuring the dough is medium‑stiff and not over‑kneaded.
• Proper lamination: thin oil and flour layers with three turns.
• Sealing the edges tightly to prevent oil leakage.
• Frying at the right temperature (≈180 °C) for quick puffing.

Chef Tips from the Video

• Use chilled oil (keep it in the fridge for 10 minutes) for sharper layers.
• If you prefer a richer flavor, replace the vegetable oil in the dough with ghee.
• For a decorative touch, cut the pastry circles with a small cookie cutter before folding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Re‑heat in oven to restore crispness.

Freezer: Freeze uncooked, sealed pastries on a tray, then transfer to a zip‑lock bag. Cook from frozen, adding 2‑3 minutes to frying time.

Room temperature: Best eaten the same day; can stay crisp for up to 4 hours at room temperature.

Make-Ahead Tips

• Prepare the dough a day ahead, wrap tightly in plastic and refrigerate.
• Stuffing can be made 2 days ahead; store in an airtight container.
• Uncooked, sealed pastries freeze well; fry or bake directly from frozen.

Frequently Asked Questions