Download Bhavna's Kitchen apps for Android, iPhone and iPadMore recipes at http://www.bhavnaskitchen.comLike me on FACEBOOK http://www.facebook.com/superveggiedelightTwit with me on TWITTER http://www.twitter.com/bhavnaskitchenhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.comRECIPE DESCRIPTION:INGREDIENTS:FOR STUFFING:4 large potatoes1 small onion (white or red)1 heaping teaspoon green chili and ginger paste1/2 teaspoon garam masala (I use Badshah brand)1/2 teaspoon chili powder1 teaspoon cumin-coriander powder (dhania jeera)1 tablespoon oil1/3 teaspoon cumin seeds (jeera)1/4 teaspoon mustard seeds1/4 teaspoon turmeric 1/2 teaspoon amchur - optional2 tablespoons chopped coriander leavesSalt to tasteFOR THE LAYER1 sheet frozen puff pastry Water to seal the pastryDIRECTIONSThaw the puff pastry in the refrigerator. Preheat the oven to 400 F.:TO PREPARE STUFFING:Boil the potatoes, de-skin and mash well. Heat oil in a wok, add mustard and cumin seeds. When they start to crackle, add onions, green chili and ginger paste. Saute on medium till onions are translucent. Add the mashed potatoes, spices, salt, coriander and mix well. Taste and adjust seasoning.Cut the pastry sheet into 4 pieces. Place about 1/3-1/2 cup of the filling in the center of one puff pastry piece. Wet the edge with water and press to seal completely. Place a parchment paper on the baking tray and place the 4 puffs keeping 1 inch space between each of the pieces. Brush the melted butter on the surface to give it an even more golden hue (the ones in the photo above are without butter). Bake for 15 minutes or till the puffs are puffed and golden on the outside. Serve hot with a cup of tea and some ketchup on the side!