Potato & Pea Puff Pastry Rolls- Easy Indian Snack Recipe

Last Updated on 6 months ago by Neha Deshmukh

Potato & Pea Puff Pastry Rolls – Easy Indian Snack Recipe

Hey everyone! If you’re anything like me, you always need a quick and tasty snack recipe up your sleeve. Especially one that’s a little bit special, but doesn’t require hours in the kitchen. These Potato & Pea Puff Pastry Rolls are exactly that – flaky, flavorful, and seriously addictive. I first made these for a little get-together with friends, and they were gone in minutes! They’re a delightful fusion of Indian flavors wrapped in a buttery, golden puff pastry. Let’s get baking!

Why You’ll Love This Recipe

These rolls are the perfect balance of comforting and exciting. The spiced potato and pea filling is warm and familiar, while the puff pastry adds a delightful lightness and crunch. They’re fantastic for tea time, as a party snack, or even a light lunch. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. Trust me, you’ll be making these again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious rolls:

• 3 medium potatoes
• 2 puff pastry sheets
• 2 tablespoons oil (approx. 30ml)
• 0.5 cup green peas (approx. 120ml)
• 1 teaspoon chopped ginger (approx. 5ml)
• 2 green chilies
• 1 tablespoon flour (approx. 8g)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Puff Pastry: You can find puff pastry sheets in most well-stocked supermarkets in India these days. Brands like Britannia and FunFoods are readily available. If you’re lucky enough to live near a bakery, even better – freshly made puff pastry is a game changer!
• Spice Blend: The spices we’re using are a classic combination in Indian cooking. Turmeric, coriander, and chili powder form the base, while amchur (dried mango powder) adds a lovely tang. Garam masala brings warmth and complexity. This blend is super versatile – you’ll find it in many vegetable dishes and curries.
• Cashews & Raisins: I love adding a handful of chopped cashews and raisins to the filling. They add a wonderful textural contrast and a touch of sweetness that balances the spices beautifully. Feel free to adjust the amount to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil, peel, and mash the potatoes until smooth. Set them aside – we want them nice and fluffy.
2. Heat the oil in a pan over medium heat. Add the cumin seeds, crushed coriander, fennel, and cloves. Sauté for a few seconds until fragrant.
3. Now, add the chopped ginger and green chilies. Sauté for another minute until they soften slightly.
4. Time for the spices! Add the turmeric, red chili powder, coriander powder, amchur, garam masala, and a pinch of hing (asafoetida). Sauté for about 30 seconds, stirring constantly, until the spices are fragrant.
5. Add the mashed potatoes and green peas to the pan. Mix well to combine everything. Add the chopped cashews and raisins. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and well combined. Stir in the chopped coriander leaves.
6. While the filling is cooking, thaw the puff pastry sheets according to the package instructions.
7. Once the filling has cooled slightly, roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into long strips, about 2-3 inches wide.
8. Place a spoonful of the potato filling onto one edge of each pastry strip. Roll tightly to form a roll, and seal the edges with a little flour paste (just mix a teaspoon of flour with a little water).
9. Place the rolls on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and crispy.

Expert Tips

Want to make sure your rolls turn out perfectly? Here are a few tips I’ve learned along the way:

• Crispy Pastry: For extra crispy pastry, brush the rolls with a little milk or egg wash before baking.
• Spice Level: Don’t be afraid to adjust the amount of chili powder to suit your taste. If you like things mild, start with half a teaspoon. If you like it hot, add more!
• Soggy Pastry: To prevent the pastry from becoming soggy, make sure the potato filling isn’t too wet. If it is, you can add a tablespoon of breadcrumbs to absorb some of the moisture.

Variations

Let’s get creative! Here are a few ways to customize these rolls:

• Vegan Adaptation: Simply use vegan puff pastry and ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: Use gluten-free puff pastry sheets. They’re becoming more widely available now!
• Spice Level Adjustment: My family loves a good kick, but for my friend Priya, I always make a milder version with less chili powder.
• Festival Adaptations: These rolls are a huge hit during Diwali and Holi! They’re a perfect addition to any festive spread.

Serving Suggestions

These rolls are best served hot, straight from the oven. They pair beautifully with a refreshing mint-coriander chutney or a tangy tamarind chutney. A cup of masala chai on the side is the perfect finishing touch!

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven or air fryer to restore their crispiness.

FAQs

Got questions? I’ve got answers!

1. Can I make the potato filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. Just give it a good mix before using.

2. What is hing (asafoetida) and can I omit it?

Hing is a pungent spice commonly used in Indian cooking. It adds a unique savory flavor. If you don’t have it, you can omit it, but it does add a nice depth of flavor.

3. What type of chutney pairs best with these rolls?

Mint-coriander chutney and tamarind chutney are both fantastic choices!

4. Can I freeze the unbaked rolls?

Yes, you can! Place the unbaked rolls on a baking tray and freeze them until solid. Then, transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time.

5. My pastry is sticking, what am I doing wrong?

Make sure your work surface is lightly floured. Also, don’t overwork the pastry, as this can make it tough and sticky.

6. Can I air fry these rolls instead of baking?

Yes, you can! Air fry them at 180°C (350°F) for 10-12 minutes, or until golden brown and crispy.

Enjoy! I hope you love these Potato & Pea Puff Pastry Rolls as much as I do. Let me know in the comments how they turn out for you!