Step 1

Defrost puff pastry according to package instructions.

Step 2

Make stuffing:

Step 3

Boil potatoes till fork tender. Let cool. Then, in a saucepan over medium heat, add oil.

Step 4

When oil is hot, add roughly crushed coriander seeds, cumin, and asafetida. When cumin crackles, add onions and green chili peppers.

Step 5

Let onions become translucent, then add the green and yellow peppers, followed by turmeric powder, and red chilly powder.

Step 6

Let the vegetables sweat a little, roughly 4-5 minutes. Take the mix off the heat.

Step 7

In a different bowl, peel and mash potatoes.

Step 8

Add the onion-pepper mix to the boiled potatoes, and add rest of the spices and salt. Add cilantro. Mix well. The stuffing is ready.

Step 9

To assemble:

Step 10

Take one puff pastry sheet and roll it out a little.

Step 11

Add the stuffing to half the side and roll it up like a barrel, making sure the edges are sealed. Use a little water (or egg) to help seal the edges.

Step 12

Using dental flow (or sharp knife), cut discs from the barrel and lay them flat on your parchment lined baking sheet.

Step 13

Repeat with another puff pastry sheet.

Step 14

Bake in a preheated 400°F oven for 18-20 minutes.

Step 15

Serve hot with chutneys of choice.