Punjabi-style Stuffed Pastry

Ingredients

In this Punjabi adaptation of sfogliatella, the traditional Italian pastry is transformed by incorporating Punjabi spices and flavors. The original sweet filling is replaced with a savory mixture of spiced potatoes, onions, and peas, giving it a distinct Punjabi twist. The use of Punjabi spices adds a unique depth of flavor to the dish, making it a delightful fusion of two culinary traditions. We alse have the original recipe for Sfogliatella abruzzese, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 cup (200g) boiled and mashed potatoes 1 cup (200g) boiled and mashed potatoes
• 1/2 cup (75g) finely chopped onions 1/2 cup (75g) finely chopped onions
• 1/4 cup (40g) green peas 1/4 cup (40g) green peas
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon Punjabi garam masala 1 teaspoon Punjabi garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil. Mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a pan, heat some oil and sauté the onions until they turn golden brown.
4. 4.
   Add the ginger paste and garlic paste to the pan and cook for a minute.
5. 5.
   Add the mashed potatoes, green peas, Punjabi garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for 5 minutes. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the potato filling in the center of each circle and fold it into a half-moon shape. Press the edges to seal the pastry.
8. 8.
   Heat vegetable oil in a deep pan for frying. Fry the pastries until they turn golden brown and crispy.
9. 9.
   Remove the pastries from the oil and drain excess oil on a paper towel.
10. 10.
    Serve the Punjabi-style Stuffed Pastries hot with chutney or ketchup.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling.
• Punjabi garam masala — You can either use store-bought Punjabi garam masala or make your own by combining ground cumin, coriander, cardamom, cinnamon, and cloves.

Tips & Tricks

• For a spicier version, add chopped green chilies to the filling.
• You can experiment with different fillings such as paneer (Indian cottage cheese) or mixed vegetables.
• Make sure to seal the edges of the pastries properly to prevent the filling from leaking during frying.
• Serve the pastries immediately after frying to enjoy them at their crispy best.
• These pastries can be made in advance and reheated in the oven before serving.

Serving advice

Serve the Punjabi-style Stuffed Pastries as a snack or appetizer. They can be enjoyed on their own or with a side of mint chutney or tomato ketchup.

Presentation advice

Arrange the Punjabi-style Stuffed Pastries on a platter, garnished with fresh coriander leaves. Serve them hot to showcase their crispy texture.