Ingredients
Scale
- 2 large sweet potatoes
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- 4–6 curry leaves
- 1 tsp turmeric
- 1 small onion – diced
- 1–2 green chilies – diced
- 3 tsp ground coriander or thana jeeru
- 2 tsp garam masala
- 2 tsp salt
- 1 tsp sugar
- 1 tbsp lemon juice
- 1/4 cup cilantro – chopped
- 1 package puff pastry
Instructions
-
Preheat oven to 400° F. Remove puff pastry from the package and cut eat sheet into 3 long columns, each column into thirds, leaving you with 3 square shapes.
- In a pan, heat up oil on med/high heat. Add the cumin seeds and cook for 1 min or until fragrant.
- Add curry leaves and turmeric, cook for 30 seconds. Add the onions and green chilies cook for 2-3 mins.
- Add cooked sweet potato into the pan, using a fork or potato masher, mash the sweet potato into the mixture until it’s nice and smooth. Next add the remaining spices, lemon juice and cilantro. Turn the heat off and set pan aside.
- Add a 1tbsp of the filling into the center of the puff pastry. Close the pastry by brining the top flap to the bottom and use a fork to seal the edges of the puff pastry. Repeat these steps until you have used all your filling.
-
Place puff pastry’s on a greased baking sheet, brush a little bit of ghee on top of each puff pastry. (optional) Place in the middle rack and bake for 15-18 mins until golden brown. Enjoy!
Notes
If you don’t have garam masala or ground coriander on hand, you can substitute it with 1 tbsp curry powder.
I cooked my sweet potatoes in the instant pot at 10 mins on pressure cook, natural release. To save time you can cook the potatoes the day before or make the filling the night of or day ahead as well.
- Prep Time: 20
- Cook Time: 20
- Category: Appetizer
- Cuisine: Indian
Keywords: Sweet Potato Curry Puffs, Potato puffs, puff pastry