dinner · vegetarian
Aloo mattar satpura (seven-layer potato and pea pastries)
Ghee-layered, crackling flaky pastry wrapped around a cumin, ginger and mango-powder potato and pea filling, fried until shatteringly crisp.
- Time
- 120min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Filling: heat the ghee and fry the cumin seeds, then the ginger and chile for 2 minutes, then the asafoetida. Add the peas and ground spices and cook 2 minutes. Add the potatoes, salt, amchur and cilantro stems, mash lightly and cool completely.
-
2
Dough: rub the ghee into the flour and salt, add the water and knead to a firm dough. Rest 20 minutes.
-
3
Divide into 7 pieces. Roll each very thin. Stack them, brushing each layer with ghee and dusting with flour.
-
4
Roll the stack up tightly into a log, chill 30 minutes, then slice into 6 rounds and roll each out flat.
-
5
Put filling in the center of each, fold into a half-moon or triangle and seal the edges with water.
-
6
Fry at 160°C (325°F) for 8-10 minutes, turning, until the layers puff and turn golden and crisp.
