Boil and mash the potatoes, set aside. Heat oil in a pan and temper cumin seeds. Then add ginger garlic paste and minced mushrooms.
Add minced green chilies and chopped cilantro. Fry for 2 minutes. Add finely chopped bell pepper and seasonings like turmeric powder, coriander-cumin powder, garam masala, and amchur powder.
Add the mashed potatoes along with salt and mix it all together. Keep this potato mushroom curry aside for now and let it cool.
Remove puff pastry from the freezer and let it sit out at room temp for about 40 minutes. Then cut them into squares. Stretch each square a bit more with a rolling pin
Add a dollop of the prepared mushroom curry in the center. Apply dairy-free milk on all the sides of the squares,
Fold into a triangle then press the edges with a fork to create a design and also help seal it.
Preheat the oven to 450 degrees F and bake these puffs for 15-20 minutes or till they puff up well and turn golden brown.
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