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It was a rainy day yesterday & we wanted to eat something spicy & yummy .But not bhajji's.. Inspired by the Just Roll Pastery Website , I decided to make this Indianised flovoured cuppy cake.Just ideal for the rainy day.


Ingredients:

1. Puff pastery Sheets


2. Baby pototoes : 8 - 10 nos . chop them into small identical pieces.


3. Cumin Seeds: 1 tsp


4. Oil : 2 tsp


5. turmeric powder : 1/2 tsp


6. green chilli crushed : 1/2 tsp


7. ginger : 1 tsp freshly grated


8. coriander leaves for garnishing


9. garam masala : 1/2 tsp


10. salt to taste

Directions for potato filling :

1. Heat oil in a pan & drop in cumin seeds. Once they splutter , add turmeric powder, green chilli & ginger . Saute them for 1 min & now add the chopped potatoes. ( I had a few cooked baby potatoes left after making aloo fry. So I used them here. Alternatively , you could use 2 small potatoes) . Stir them for some more time .


2. Now add the garam masala & the required salt. Saute for another 2-3 min , until the spices coat the potatoes .Garnish the potato mixture with coriander leaves. Keep it aside.

Directions for the spicy cuppy cake:

1. Thaw the pastery sheet as per the directions in the packet. I used a Just Roll pastery sheet & according to it ,the pastery sheet had to be thawed for 2 hours after taking it out from the refrigerator.


2. Preheat oven to 200ºC fan assisted (425ºF/Gas M7).


3. Roll the puff pastery sheet flat to a suitable thickness & now cut them apporximately to a 3.5 * 3*5 inch square or to the size to fit the muffin case. Add 1.5-2 tsp full of potato filling into the pastery sheet on the muffin case. My muffin case could hold only 6 of them.


4. Bake for 12 – 14 minutes or until pastry borders are risen and golden . Garnish with coriander if desired and serve with tomato ketchup .

PS: Though slighly late for the CFK -Event , I am sending this receipe to Divya's CFK-Evening Snack & originally started by Sharmi of Neivediyam.
Hope you could consider it for the event!