Aloo Masala Puff pattice is a famous bakery product, it is loved by all. Today we are coming with an easy and healthy whole wheat flour aloo masala pattice and the best part is that we will make it in a pressure cooker which is very convenient for everyone.
Uploaded by admin on 15-Jun-2020.
For dough - 1.5 cup Whole wheat flour (genhu ka aata) 1 tbsp ghee 1 tsp salt Few drops of lemon juice For stuffing - 3 medium size boiled and mashed potatoes 1/4 cup green peas (matar) 1tsp salt 1 tsp red chilli powder 1 tsp aamchur powder 1/4 tsp turmeric powder 1/2 tsp garam masala 1 tbsp oil 1/2 tsp cumin seeds For slurry - 3tbsp ghee, 2tbsp whole wheat flour
For stuffing heat 1tbsp oil and crackle cumin seeds. Add boiled and mashed potatoes, frozen green peas, red chilli powder, turmeric powder, salt, garam masala, aamchur powder in a wok, mix and cook on low flame. Switch off the flame and allow to cool completely. For dough mix 200gram whole wheat flour, salt and 1 tbsp of ghee in a vessel. Add water and prepare a soft dough. Add few drops of lemon juice and knead the dough for 2-3 minutes and make it smooth. Cover and keep aside for 10 minutes. For slurry add 2 tbsp of whole wheat flour in 3 tbsp of ghee. Mix nicely. Uncover the dough and knead for a minute. Divide the dough in 6 equal parts and prepare balls. Dust the board with flour and roll the ball in a disc. Place the rolled disc on a dusted plate, dust flour on the disc too and prepare all the discs in the same way. Now place a disc and board and apply prepared ghee aata slurry. Repeat this process with all six discs. Now roll all the discs and make a big thin rectangle sheet. Apply ghee aata slurry and make a book fold. Gently stretch and try to make a rectangle shape, apply ghee aata slurry before every fold. Fold as shown in the video. Keep covered in fridge for 30 minutes. Take out the puff pastry sheet from fridge and roll in a rectangle sheet. Remove uneven sides with a pizza cutter. And cut the sheet in small square pieces as shown in the video. Place prepared stuffing in the centre of puff pastry sheet, fold and press gently. Place stuffed pastry sheets on two plates, one for pressure cooker baking and another for oven baking. Keep a parchment paper for pressure cooker plate. Preheat pressure cooker for 10 minutes on low flame, place a ring, keep the plate on ring, cover and allow to cook on low flame for 20 minutes. Bake in a preheated oven for 20 minutes on 200 degree Celsius. Now bake on 180 degree Celsius for 10 more minutes. Open the pressure cooker and flip the masala puff pastry and allow to cook on medium flame for 10 minutes. Take out baked masala puff pastry from the oven and cooker, keep on wire rack and allow to cool. Whole wheat flour masala puff patties are ready to eat.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.