There are some vegetables that just scream “fall” and Sweet Potatoes are definitely one of them! These crispy, delicious puffs with an orange masala filling are the perfect appetizer for all your fall events, Indian festivals (Navaratri, Dussehra and Diwali/Deepavali) or fall holidays (Halloween and Thanskgiving)!
This recipe was inspired by the delicious potato puffs I used to devour at Iyengar Bakery during my summer visits to my family’s hometown of Bangalore, India. I figured that sweet potatoes would taste just as delicious!
I used Dabeli Masala to add a delicious flavor to these fusion puffs! However you could use a different masala such as Pav Bhaji Masala, Tandoori Masala, or Garam Masala.
The puff pastry sheets I used are Pepperidge Farm Puff Pastry sheets because in my opinion, they are the best. Also, they are vegan, making this whole dish vegan as well! 🙂
Sweet Potato Masala Puff
Cuisine: Indian, Fusion12
servings5
minutes35
minutes280
kcalSavory puff pastries filled with a sweet potato filling flavored with Indian spices
Ingredients
2 medium sweet potatoes
2 tbsp oil
1 tsp jeera/ cumin seeds
2-4 green chilis (minced)
2 medium yellow onions (finely diced)
2 cloves garlic (minced/crushed)
1 inch ginger (grated)
1/4 tsp turmeric
1/4 cup green peas
1 tbsp dabeli masala
Salt to taste
A handful of finely chopped cilantro
2 Pepperidge Farm Puff Pastry Sheets
Instructions
- Cook Sweet Potatoes
- Peel 2 medium sweet potatoes. Cook sweet potatoes with 4 cups of water at medium heat in an Instant Pot (for 2 min) or in a pressure cooker (for 1 whistle).
- After you cook the sweet potatoes, drain the water. Mash well and keep aside.
- Make Sweet Potato Filling
- Heat 2 tbsp oil in a sauté pan at a medium flame.
- Add 1 tsp jeera/ cumin seeds to the oil.
- Once the cumin seeds start to brown, add 2 cloves garlic (minced/crushed) and 1 inch ginger (grated). Sauté till aromatic.
- Then, add 2-4 green chilis (minced) and add 2 medium yellow onions (finely diced). Sauté till translucent.
- Add 1/4 tsp turmeric. Sauté till the raw smell of turmeric goes away.
- Next, add 1/4 cup green peas. Cook covered for a few minutes.
- Once the peas are cooked, add in the mashed sweet potatoes.
- Before you mix in the sweet potatoes, sprinkle 1 tbsp dabeli masala on top. Then, mix well.
- Add salt to taste. Take off flame and and sprinkle a handful of finely chopped cilantro on top. Keep aside.
- Make the Masala Puffs
- Let 1 box of Pepperidge Farm Puff Pastry Sheets (2 sheets) thaw at room temperature.
- Divide each of the 2 puff pastry sheets into 6 even rectangles to get 12 rectangles total.
- Add about 2 tbsp of the filling into the center of one rectangle and fold it over.
- Dip your fingers in water and press along the edges so that two halves of the sheet stick together. Optional: Use a fork to press along the edges to add a nice pattern.
- After you prepare all the puffs, brush a bit of oil on both sides of each puff.
- Bake puffs at 400 ° F for 25 min and watch them inflate into delicious, crispy puffs! Enjoy hot with chutney and/or ketchup. 🙂
Notes
- I used Dabeli Masala to add flavor to the sweet potato filling. However, you could use a different masala such as Pav Bhaji Masala, Tandoori Masala, or Garam Masala.
- I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
- This is a fun fusion recipe that I came up with. I hope you love it!
- Vegan Option: The sweet potato filling is vegan. The Pepperidge Farm Puff Pastry Sheets that I used are also vegan. So, as long as you use vegan puff pastry sheets, this dish is vegan. 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
