The name is just me being cheeky and calling it like how the Thai Chef i trained under would call a curry and how the Marathi peoples (i am half marathi) call this artery blocking snack!!

I first ate this at this hole on the wall bakery called ” Santosh bakery” on Apte Road, where one of my close friends Gautam “gotya” kotwal used to stay. They would have a line of people waiting to get them and would invariably be sold out since they made it only 1-2 times a week.

What made it better was that Santosh bakery packed up their shop and moved to 100 mtrs from our house in Pune .Unfortunately by then, i was away in Dubai i think oor could be Chennai then Dubai..

They used t make this by hand and bake them in a puff pastry / flaky pastry and filled with a spicy mix of potatoes and peas and so on. There are more refined versions available all over the world and in different forms( could be a turnover or a sausage roll or something else wrapped in pastry )

My version is something that anyone of you can make at home, pretty easily. There are more complex versions where you make the puff pastry at home and while i can do it quite easily(or train you to make it too).

Not on this post though we are going to keep this succint and short and easy to accomplish.

The recipe below makes about 20 generous sized ones …

Puff/ Flaky pastry- 1kg—ready made one , look for one made without animal fats.

For the filling

oil-25 ml

onion chopped- 1/ 200 g

cumin- 1/2 t- 2 g

turmeric – 1/4 t- 1g

green chilli chopped- 1-2 or more, if you like to live dangerously like my friend Jatin Nandrajog used to at one point of time.

Ginger and garlic- 20 g

chopped vegetables- 100g(carrot, cauli, beans or whatever you fancy really)

green peas-50 g / 2T

cooked and peeled potato-250 g

coriander chopped-as much as you like usually i add abput 2 sprigs of my favourite flavouring herb…stems and all, just make sure you wash it well

So you heat upthe oil and add cumin and saute the onion and add the chilli, turmeric, ginger and garlic. Also add in your chopped vegetables and peas. Make sure the vegetables are cooked and then add in the potato. Check seasoning( is there any salt written there, no because i was checking to see, if you do read everything)

Cool down your mixture and then add in the coriander . then you make the sheets into triangles or rectangles. Seal the edges well and then refriegrate for 15-20 mins. You need to keep these cool, because the pastry gets very soft otherwise.

Preheat your oven to about 180C/ 400 F and brush these with beaten egg or milk if you dont eat egg.

Bake for about 18-20 ,minutes turning midway through to make sure they get coloured evenly.

You can replace the filling with spinach and ricotta or cooked chicken , or mince and will still be very nice.

Enjoy with some spicy suicide sauce or tomato ketchup or dipping sauce of your choice…ill put down some dip and sauce recipes soon too