Aloo puff recipe

Ingredients

• 12baby potatoes
• 2sheets puff pastry
• 4–5large onions, sliced
• ½ tspginger-garlic paste
• ⅛ tspturmeric
• 1 tspchilli powder
• ½ tspgaram masala
• ½ tspcoriander powder
• to tastesalt
• to tasteghee or butter, for brushing

Instructions

1. 1

   Thaw the pastry

   Take the puff pastry sheets out of the freezer and leave them on the worktop to soften.

2. 2

   Cook the potatoes

   Put the baby potatoes in a pressure cooker and add enough water to cover them, along with plenty of salt.

3. 3

   Pressure cook

   Cook over a medium flame for one whistle; the potatoes are small, so one whistle is enough.

4. 4

   Peel the potatoes

   Once cooked, let the potatoes cool, then peel them.

5. 5

   Start the onions

   Meanwhile, heat oil in a pan. Add the sliced onions and a generous sprinkle of salt.

6. 6

   Caramelise onions

   Sauté until golden and caramelised, then stir in the ginger-garlic paste.

7. 7

   Add the spices

   Cook for a further 30 seconds to 1 minute. Add all the spice powders, salt and sauce.

8. 8

   Fry the mixture

   Stir-fry briefly, then set the onion mixture aside.

9. 9

   Cut the pastry

   Take one pastry sheet and cut it into 9 squares.

10. 10

    Fill the squares

    Arrange the squares on a greased baking tray. Spread 1 tsp of the onion mixture over each square.

11. 11

    Add potatoes

    Place a baby potato on each square; in this version, the potatoes are left whole.

12. 12

    Top with onion

    Add another ½ tsp of the onion mixture over each potato.

13. 13

    Seal the parcels

    Bring two opposite corners of each pastry square together in the middle and seal them.

14. 14

    Finish assembling

    Repeat with the remaining squares. Seal each parcel firmly so it does not open during baking.

15. 15

    Preheat the oven

    Meanwhile, preheat the oven to 200°C for 15 minutes. Place the tray on the middle rack with both heating elements on.

16. 16

    Bake until golden

    Bake for 20 minutes or until the pastry is golden.

17. 17

    Halve the potatoes

    Alternatively, slice the potatoes in half and place each half cut-side down on the pastry.

18. 18

    Shape pocket parcels

    For this version, bring all the pastry corners together in the centre and seal them to make a pocket.

19. 19

    Bake the pockets

    Bake the parcels in the same way.

20. 20

    Brush with fat

    Once baked, brush the puffs with butter or ghee for a glaze, if you like.

What are aloo puffs?

Aloo means potato in several South Asian languages, and aloo puffs are a bakery-style savoury pastry snack filled with potato and spices. They suit tea time particularly well: crisp pastry gives way to a soft, warmly spiced centre.

This version pairs small potatoes with a generous layer of caramelised onion. The filling is cooked before baking, so the pastry mainly needs to puff and turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 4g protein, 27g carbs, 10g fat.

The pastry supplies most of the carbohydrates and a substantial share of the fat, while the potatoes add further carbohydrates. The onion filling contributes relatively little protein, so serve a puff with a protein-rich accompaniment such as yoghurt or a bean salad, plus vegetables.

Build flavour with onions

Slow browning: give the sliced onions time to soften and turn golden before adding the ginger-garlic paste. This brings sweetness and depth to the filling.

Spice timing: the recipe adds the spice powders after the paste has cooked briefly. Stir them in quickly so they coat the onions without lingering too long in the hot pan.

Choose whole or halved potatoes

Whole potatoes: small baby potatoes make a neat, rounded centre and keep the assembly simple. Use potatoes of a similar size so the parcels are easier to shape consistently.

Halved potatoes: place the flat side down, as described in the method, then bring all the pastry tips together to form a pocket. This shape can be useful when the potatoes are larger.

Seal the pastry well

Firm joins: bring the pastry corners together in the centre and press the edges closed. A loose seal can open in the oven and let the filling escape.

Keep the pastry workable while shaping. If it becomes very soft, pause briefly so the parcels are easier to handle and hold their form.

Look for a golden finish

Oven cue: bake at 200°C for 20 minutes, checking for pastry that has puffed and turned golden. The recipe places the tray on the middle rack with both heating elements on.

The potatoes and onion mixture are cooked before assembly, so the key visual cue is the pastry rather than browning the filling further. A final brush of ghee or butter is optional.

Serve for tea time

These puffs can be served warm as a snack or alongside a cup of tea. Their crisp pastry and savoury filling also work well with a simple salad or a fresh, tangy chutney.

The recipe cuts each sheet into 9 squares, so you can shape the batch as a mix of whole-potato parcels and halved-potato pockets if you prefer.

Recipe notes & tips

• Let the potatoes cool before peeling so they are easier to handle.
• Salt the onions as they cook to season the filling throughout.
• Cut the pastry into even squares to make shaping and baking more consistent.
• Press each pastry join firmly closed before putting the tray in the oven.
• Use the whole-potato or halved-potato shaping option according to the size of your potatoes.
• Brush the baked puffs with ghee or butter only if you want the optional glaze.

Variations

• Halved potatoes: cut the baby potatoes in half and place them cut-side down before shaping the pastry into pockets.
• Whole-potato parcels: keep small potatoes whole for the rounded shape described in the main method.
• Extra chilli: adjust the chilli powder to suit your preferred level of heat.
• Ghee finish: brush the baked pastry with ghee for the optional glossy finish.
• Butter finish: use butter instead of ghee for brushing after baking.

Common mistakes to avoid

• Pale onions: keep sautéing until they are golden and caramelised before adding the ginger-garlic paste.
• Loose pastry joins: press the corners firmly together so the parcels are less likely to open during baking.
• Overcooked spice mixture: fry the spices briefly after adding them, then take the pan off the heat.
• Warm filling: let the potatoes cool before peeling and assembling the puffs.
• Uneven browning: arrange the tray on the middle rack and bake at 200°C until the pastry is golden.

How to store

Cool the puffs and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; pastry may soften if reheated in a microwave.

Frequently asked questions