Layered Aloo Patties: Crispy & DeliciousVeg

1

In a mixing bowl, combine 4 cups of sifted all-purpose flour (maida) with 1/2 teaspoon of salt and 2 tablespoons of refined oil.

2

Gradually add water and knead into a dough that is neither too tight nor too soft.

3

Cover and let the dough rest for 20 to 25 minutes.

1

In a separate bowl, mix 1/3 cup of refined oil, 2-3 tablespoons of ghee, and 2 teaspoons of corn flour (or maida) to create a smooth paste (saata).

1

Divide the rested dough into two portions. From one portion, create 10-12 small, equal-sized balls.

2

Roll each ball into a very thin roti. Keep the rolled rotis covered with a slightly damp cloth to prevent them from drying out.

3

Take one roti, spread a thin layer of the saata mixture over it, and lightly dust with flour. Place another roti on top and repeat the process until all 10-12 rotis are stacked.

4

Roll the entire stack together into one large sheet and trim the edges to form a perfect square. (The trimmed edges can be used to make mathri or khari).

5

Cover the sheet and place it in the refrigerator for a while.

1

Dry roast fennel seeds, coriander seeds, and cumin seeds, then crush them coarsely.

2

Heat 1 tablespoon of oil in a pan, add the crushed spices, chili flakes, turmeric, kashmiri red chili powder, coriander powder, amchur (mango powder), and cumin powder.

3

Add boiled green peas and 4 crushed boiled potatoes. Mix well using a potato masher, ensuring the texture remains slightly chunky rather than fully mashed.

4

Add boiled green peas and 4 crushed boiled potatoes. Mix well using a potato masher, ensuring the texture remains slightly chunky rather than fully mashed.

1

Remove the prepared sheet from the fridge, cut it into equal-sized squares.

2

Place a portion of the potato filling in the center of each square. Fold over and seal the edges by pressing with your fingers.

3

Brush the top of each patty with a little sweet milk to ensure a golden-brown finish.