Heat oil in a shallow, non-stick, frying pan. Add mustard and cumin seeds. When seeds start to splutter add the large chopped onion, green onions and green chilies (if you do not have chili powder). Sauté the onions until they are translucent. Add the ginger garlic paste next and sauté for a min. Now add the diced potatoes and turmeric powder and stir to mix. Cover the pan and let the potatoes cook thoroughly on a low flame. When the potatoes are done (the potatoes should be done but not mushy or pasty, they should retain their diced shaped), add the coriander seed powder, salt, chopped cilantro, and chili powder (if you haven’t used green chilies). Stir well. Now crush the dried fenugreek/methi leaves in the palm of your hand and sprinkle over the potatoes and stir again. Cover and let the flavors mingle for about 10 mins. Turn heat off, take the potato mixture off the stove and add the lime juice and mix.
Let the mixture cool to lukewarm/or room temperature. Meanwhile, pre-heat oven to 400 F and prep the pastry sheet. Open up the thawed pastry sheet. Divide it into 8 rectangles, using a knife or pizza cutter, by cutting it down its length once and then cut each half into four pieces across its width. Don’t worry if the pieces are not perfectly shaped.
If you find the pastry dough is starting to get sticky when you are working with it, just pop it into the freezer for 5 mins and it will be back to normal. Always wrap the dough in plastic wrap before sticking it in the freezer.
Divide the filling into 8 portions. Take one rectangle of the dough lay it out flat, pack the filling in the centre of the dough, press it together so it doesn’t crumble on you. Then, take two diagonal corners of the dough and bring them together over the filling, so that it forms a diamond shape. Press the two ends together by wetting them with a little water, so that they don’t come apart when they are baking. For extra support, you can run a toothpick through the ends to hold them together. Repeat the same with all the pieces of dough. Place pastries on an ungreased cookie sheet, cover with plastic wrap and place in the freezer for 10 mins. Then, bake in pre-heated oven until golden brown on the outside, which is around 15 mins.
Serve hot with tomato ketchup. Mmmmm…….!!! I think I’ll go bake myself a batch right now.
Note: You can make several variations of this pastry as follows:
Subsitute chicken for potatoes for a non-vegetarian snack. For an egg-etarian snack just hard boil four eggs, shell, and divide them length wise into two halves. Lightly sprinkle each half with salt and pepper. Place each half, flat side down on each piece of pastry dough and fold as instructed in the recipe and bake.