Bombay Masala Puffs – Indian Puff Pastry Bites with Cilantro Chutney
Ingredients
Cilantro Chutney
Cilantro - 1 1/2 cups chopped
Garlic - 2-3 cloves
Green Serrano Chilis - 2-3
Roasted Chana Dal - 1 tsp
Curry Leaves - 5-7
Chaat Masala - 1 tsp
Salt - 1/2 tsp
Sandwich Bread - 1 slice
Lemon Juice - 2 Tbsp
Water - 2-3 Tbsp
Bombay Masala Puffs
Potatoes -2 cups boiled & chopped
Oil -2 Tbsp
Onion - 1/2 cup chopped
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/4 tsp
Chaat Masala - 1/2 tsp
Ginger Garlic Paste - 1 Tbsp.
Salt - 1 tsp
Lemon Juice - 2 tsp
Chopped Cilantro- 2 tsp
Pepper Jack Cheese - 2 cups, shredded
Puff Pastry Sheets - 1 box (490 g)
Thin Sev - Garnish
An easy and delicious puff pastry appetizer recipe for this year's holiday celebrations! Mini Bombay Masala Potato puff pastry bites topped with a fresh Cilantro Chutney. A cheesy and spicy filling stuffed in a flaky and buttery crust, these bombay masala puffs are vegetarian and perfect for sharing.
Watch our recipe video for step by step instructions on how to make Bombay Masala Puffs. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Bombay Puff Pastry calories and nutrition information, see the recipe card below. We also have an option to view our masala puff pastry bites recipe in hindi!
Instructions
How to Make Cilantro Chutney:
1) In a blender add 1 1/2 cups chopped cilantro, 2-3 garlic cloves, 2-3 serrano chilis, 1 tsp roasted chana dal, 5-7 curry leaves, 1 tsp chaat masala, 1/2 tsp salt, 1 slice of sandwich bread, and 1 Tbsp. lemon juice.
PRO TIP: Feel free to add more or less peppers depending on how mild or spicy you like it. Start with 1 and taste as you go!
2) Start by adding 2 Tbsp. of water to a blender and blend until it becomes a smooth mixture. If needed, add more water until the desired consistency.
PRO TIP: Make sure to stop the blender in the middle to give everything a good mix so it all blends evenly.
3) Place chutney into a serving bowl and set aside.
How to Make Potato Filling:
1) In a large pan over medium heat, add 2 Tbsp. oil. Once the oil is warm add 1 tsp mustard seeds and cook until the seeds start popping and become fragrant, about 2 minutes.
2) Next, add the onions and ginger & garlic paste and cook until the onions start turning a light golden brown, about 3- 5 minutes.
3) Add 1/2 tsp turmeric powder, 1/4 tsp red chili powder, and 1/2 tsp chaat masala and toast these spices with the onions, about 1 min.
4) Add in 2 cups boiled and chopped potatoes and 1 tsp salt and mix until everything is incorporated, cook for 2 minutes.
5) Turn off heat and add lemon juice and cilantro. Let the filling cool for 10-15 minutes.
Assembling Bombay Masala Puffs
1) Roll out the puff pastry sheet into a rectangle.
2) Using a sharp knife, cut puff pastry into 20 even squares.
3) To assemble, press the puff pastry squares into a mini muffin tin.
4) Spoon 1 tsp of cooled potato filling into each pastry shell, then top with some shredded pepper jack cheese.
5) Bake at 350 F for 20-25 minutes or until the edges of the pastry are light golden brown.
6) Remove from muffin tin onto a serving platter, garnish with cilantro chutney and thin sev.
7) Serve warm (with extra chutney) and enjoy!
An easy and delicious puff pastry appetizer recipe for this year's holiday celebrations! Mini Bombay Masala Potato puff pastry bites topped with a fresh Cilantro Chutney. A cheesy and spicy filling stuffed in a flaky and buttery crust, these bombay masala puffs are vegetarian and perfect for sharing.
Watch our recipe video for step by step instructions on how to make Bombay Masala Puffs. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Bombay Puff Pastry calories and nutrition information, see the recipe card below. We also have an option to view our masala puff pastry bites recipe in hindi!
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