Layered Aloo Patties: Crispy & DeliciousVeg
Enjoy bakery-style Layered Aloo Patties at home with this easy and delicious recipe. These flaky, golden pastries are filled with a flavorful spiced potato stuffing, creating the perfect balance of crisp, buttery layers and a soft, savory center. Ideal for tea-time snacks, parties, or lunch boxes, they can be baked, pan-cooked, or deep-fried to suit your preference. Serve them hot with tomato ketchup or green chutney for a satisfying snack that's crispy on the outside.
Ingredients
For the Dough:
4 cups All-Purpose Flour (Maida)
1 tsp Salt
2 tbsp Oil
as needed Water
For the Layers:
1 cup Oil
3 tbsp Clarified Butter (Ghee)
3 tsp Cornflour (Cornstarch)
2 tbsp All-Purpose Flour (Maida)
2 tbsp Milk
For the Filling:
2 tsp Fennel Seeds
2 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tbsp Oil
1 tsp Chili Flakes
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Coriander Powder
1 tsp Dry Mango Powder
1 tsp Cumin Powder
1 cup Green Peas
4 medium Boiled Potatoes
1 tsp Fenugreek Leaves (Methi)
1 tsp Green Chilli (finely chopped)
to taste Coriander Leaves (chopped)
to taste Salt
For Cooking:
Oil as required for deep frying (if opting for the frying method).
Instructions
Step 1— Prepare the Dough
1
In a mixing bowl, combine 4 cups of sifted all-purpose flour (maida) with 1/2 teaspoon of salt and 2 tablespoons of refined oil.
2
Gradually add water and knead into a dough that is neither too tight nor too soft.
3
Cover and let the dough rest for 20 to 25 minutes.
Step 2— Prepare the Layering Mixture
1
In a separate bowl, mix 1/3 cup of refined oil, 2-3 tablespoons of ghee, and 2 teaspoons of corn flour (or maida) to create a smooth paste (saata).
Step 3— Prepare the Layers
1
Divide the rested dough into two portions. From one portion, create 10-12 small, equal-sized balls.
2
Roll each ball into a very thin roti. Keep the rolled rotis covered with a slightly damp cloth to prevent them from drying out.
3
Take one roti, spread a thin layer of the saata mixture over it, and lightly dust with flour. Place another roti on top and repeat the process until all 10-12 rotis are stacked.
4
Roll the entire stack together into one large sheet and trim the edges to form a perfect square. (The trimmed edges can be used to make mathri or khari).
5
Cover the sheet and place it in the refrigerator for a while.
Step 4— Prepare the Potato Filling
1
Dry roast fennel seeds, coriander seeds, and cumin seeds, then crush them coarsely.
2
Heat 1 tablespoon of oil in a pan, add the crushed spices, chili flakes, turmeric, kashmiri red chili powder, coriander powder, amchur (mango powder), and cumin powder.
3
Add boiled green peas and 4 crushed boiled potatoes. Mix well using a potato masher, ensuring the texture remains slightly chunky rather than fully mashed.
4
Add boiled green peas and 4 crushed boiled potatoes. Mix well using a potato masher, ensuring the texture remains slightly chunky rather than fully mashed.
Step 5— Assemble and Bake/Fry
1
Remove the prepared sheet from the fridge, cut it into equal-sized squares.
2
Place a portion of the potato filling in the center of each square. Fold over and seal the edges by pressing with your fingers.
3
Brush the top of each patty with a little sweet milk to ensure a golden-brown finish.
Nutrition Facts
3 servings per recipe
