My Homemade Spicy Potato Hors D'oeuvres

These homemade pastries are finger licking good. You can enjoy them at pretty much any time you want. However, my favorite time is, in the evening with a cup of hot tea.

For all those who love using readymade pastry dough for making quick appetizers, this homemade pastry dough is a must try. All you need is a pack of cream cheese and 2 sticks of butter, 3 eggs and some flour. Believe me, it doesn’t take much to make this flaky, delicious pastry dough from scratch.

I started by kneading the dough then freezing it overnight. Next day, I transferred the dough to the fridge so that it can thaw. Then I made a spicy potato filling and allowed it about an hour to completely cool down. After that it was easy business. I rolled the dough, spread the filling on it, cut into thin pizza slices and rolled them up. A quick egg wash and bake and they were ready!

These flaky pastries are as good as they look! They are decadent and delicious. You can serve them as Hors D'oeuvre (because they are bite sized) with a Cilantro chutney and drinks or as a side dish with your dinner.

I think I have a thing for all things petite. I think they require more attention to make and must taste incredibly superb. Because they are so small in size they really have to be loaded with flavors and colors. These light golden pastries are so petite that they can safely be called Hors D'oeuvres. Doesn’t this term sound fancy? Hors D'oeuvre! Wow! I feel like I am in a French restaurant and with this easy recipe you too can make them at home.

I have a gorgeous baking handbook by Martha Stewart and it has all these fancy recipes. The only downside is, most of them are sweet. Now don’t take me wrong, I enjoy sweet confections but I think we should always know savory recipes as well. They do need a little planning ahead but it’s completely doable.

So give these delectable hors d'oeuvres a try and then post your photos and comments using #lifewithoutalu.

Ingredients:

For the dough:

• Unsalted Butter - 2 sticks, room temperature
• Cream Cheese - 8 ounces, room temperature
• Egg Yolks - 3 large
• Salt – ½ teaspoon
• Red Chili Powder – ½ teaspoon
• Ajwain (Carom Seeds) – 1 ½ teaspoons
• All-Purpose Flour – 2 1/3 cups, plus more for dusting

Tip: Read Basic Kitchen Measurements to learn how to separate egg whites and yolks.

For the Filling:

• Potatoes – 2 large (boiled, peeled and mashed)
• Onion – ½ medium, minced
• Garlic – 2-3 cloves, minced
• Green chilies – 2, minced
• Cilantro – a handful, minced
• Salt - to taste (about ½ teaspoon)
• Crushed Red Pepper – 1 teaspoon
• Cumin powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Chat masala – ½ teaspoon
• Amchur – ¼ teaspoon
• Garam masala – ¼ teaspoon
• Oil - about 4-5 tablespoons

For the Finishing:

• Egg - 1 large, beaten lightly
• Pastry Brush
• Parchment Paper

Directions:

Make the dough:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl.
• Add the Salt, Red Chili Powder and Ajwain, beat until combined and fluffy, about 1 minute.
• Add the egg yolks, one at a time, beating to combine after each.
• With the mixer on low speed, beat in flour to combine.
• Turn out the dough on a lightly floured work surface.
• Divide into 3 equal pieces and shape into flattened disks, wrap each in plastic.
• Refrigerate at least 1 hour or overnight. (Tip: I froze the dough overnight then thawed it in fridge for 4-5 hours, it helped shape the dough better).

Make the filling:

• Heat a wok over medium high heat.
• Add Oil in it.
• After a couple of seconds, add the Onion and Garlic and fry them till they are golden brown in color.
• Add the Green Chilies and mix well.
• Add the mashed Potato in it with Salt and mix well.
• Now add all the spices - crushed Red Pepper, Cumin powder, Coriander powder, Chat masala, Amchur powder and Garam Masala.
• Mix everything well and fry the mixture until it’s fragrant and the Potatoes change color to dark red and get dry.
• Turn off the heat and allow it to cool down (about 10 minutes).
• Add the Cilantro.

Roll, Fill and Bake:

• Preheat the oven to 350 degrees F with racks in the upper and lower thirds.
• Line two baking sheets with parchment paper, set aside.
• On a lightly floured work surface, roll out one piece of dough into a 10-inch round, about ¼ inch thick.
• Sprinkle with a third of the Potato mixture.
• Using the rolling pin, gently roll over the round to press the filling into the dough.
• Using a pizza cutter or sharp knife, cut the round into 16 equal wedges
• Beginning with the outside edge of each wedge, roll to enclose filling.
• Place about 1 inch apart on the prepared baking sheets (I put the rolled side down, it helps to hold it together).
• Repeat with remaining dough and filling.
• Brush the beaten egg over the tops of the pastries.
• Bake the sheets, rotating halfway through, until the pastries are golden brown, 20 to 25 minutes.
• Transfer to a wire rack to cool completely.
• Repeat with the remaining dough and filling.
• These savory pastries can be kept in an airtight container/ zip lock in fridge for up to 4 days (or freeze them). Serve them at room temperature with Cilantro chutney or reheat them in a 200-degree F oven for 10 minutes. Enjoy!

Love hors d'oeuvres? Try these as well:

• Debarshi’s Amuse Bouche
• Namkeen (Savory Deep Fried Indian Snacks)
• Pyaz Ke Pakore (Onion Fritters)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Meethi Chutney Matar Phulki
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• My Homemade Sausage and Feta Hors D'oeuvres

My Homemade Sausage and Feta Hors D'oeuvres

When I am hosting a party, I love serving everything homemade, made from scratch. Now these pinwheel pastries may look super fancy but they are quite easy to make at home. You just need a little planning and do a couple of steps ahead of time. I am telling you, these will be gone within minutes!

You can serve these pastries as Hors d'oeuvre or as a side dish with your dinner. The pastry is prepared with an enriched dough kneaded with cream cheese and butter. The pastry swirl is very easy to make and just requires a delicious filling to accompany the flaky pastry. You can also make these with kids! They can help you to spread the cheese and the filling and then arrange the sliced pieces on the baking tray.

This rolled up feta, chicken sausage and caramelized onions topped with parsley is indeed a fancy treat. This pastry dough is decadent, flaky and easy to work with. Just make sure to use a cool space to roll out the dough because we don’t want the butter to melt.

Before trying this recipe, I used to look longingly at the bakery windows wondering how they could create such petite masterpieces. Well, making these swirls or pinwheels may sound intimidating but the recipe is actually pretty easy. The first step is rolling the dough into a thin rectangle. If the shape is not perfect don’t be afraid to use the knife and give it a little trim. Stick the pieces where appropriate using a little water (so that it sticks) then sprinkle a little flour on it to dry it up. Once you get the perfect shape, spread the sausage and caramelized onions on it, followed by the feta cheese and chopped parsley. Now all that is left is to roll the pastry dough into a log, cut it into slices and bake.

So give these delicious and beautiful pinwheel hors d'oeuvres a try and then post your comments and photos using my hashtag #lifewithoutalu.

Ingredients:

For the dough:

• Unsalted Butter - 2 sticks, room temperature
• Cream Cheese - 8 ounces, room temperature
• Egg Yolks - 3 large 
• Salt – ½ teaspoon 
• Red Chili Powder – ½ teaspoon 
• Fennel Seeds - 3 tablespoons 
• All-Purpose Flour – 2 1/3 cups, plus more for dusting

Tip: Read Basic Kitchen Measurements to learn how to separate egg whites and yolks.

For the Filling:

• Extra-Virgin Olive Oil – ¼ cup 
• Chicken Sausage - 1 pound, casings removed
• Onion - 1 large, thinly sliced
• Crushed Red Pepper Flakes – ½ teaspoon (optional)
• Salt – a big pinch
• Freshly Ground Black Pepper – ¼ teaspoon
• Feta Cheese - 8 ounces, crumbled
• Fresh Flat-Leaf Parsley Leaves – ½ cup, washed and coarsely chopped

For the Finishing:

• Egg - 1 large, beaten lightly
• Pastry Brush
• Parchment Paper

Directions:

Make the dough: 

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. 
• Add the Salt, Red Chili Powder and Fennel Seeds, beat until combined and fluffy, about 1 minute.
• Add the egg yolks, one at a time, beating to combine after each.
• With the mixer on low speed, beat in flour (a couple spoonfuls at a time) to combine.
• Turn out the dough on a lightly floured work surface. 
• Divide into 3 equal pieces and shape into flattened rectangular disks, wrap each in plastic. 
• Refrigerate at least 1 hour or overnight. (Tip: I froze the dough overnight then thawed it in fridge for 4-5 hours, it helped shape the dough better).

Make the filling:

• Heat 2 tablespoons oil in a large skillet over medium heat. 
• Crumble sausage into pan; cook, stirring occasionally, until browned, about 4 minutes. 
• Using a slotted spoon, transfer the sausage to a paper-towel-lined plate; set aside.
• Add the remaining 2 tablespoons of oil to the skillet along with the onion; cook, stirring occasionally, for 2 minutes. 
• Add the Red Pepper Flakes and season with Salt and Pepper. Continue cooking, stirring occasionally, until Onion turns golden red, about 8 minutes. 
• Add the reserved sausage, and stir to combine. Remove from heat, and let cool completely. 
• Stir in feta cheese and parsley; set filling aside.

Roll, Fill and Bake:

• Preheat the oven to 350 degrees F with racks in the upper and lower thirds. 
• Line two baking sheets with parchment paper, set aside.
• On a lightly floured work surface, roll out one piece of dough into a 10X12-inch rectangle, thin like a roti or tortilla.

• Sprinkle with a third of the Sausage mixture.

• Gently spread the filling all over the dough, leaving a ½-inch border on all sides.
• Starting at the long (12-inch) edge, roll the pastry into a log.

• Turn the log down so that the open edge is on the kitchen counter. Using a sharp, serrated knife, carefully cut each log into ½ -inch-wide slices. 
• Place about 1 inch apart on the prepared baking sheets.
• Repeat with remaining dough and filling. 
• Brush the beaten egg over the top of the pastries.
• Bake the sheets, rotating halfway through, until the pastries are golden brown, 20 to 25 minutes.
• Transfer to a wire rack to cool completely.
• These savory pastries can be kept in an airtight container/ zip lock in fridge for up to 4 days. You can also freeze them. Serve them at room temperature or reheat them in a 200-degree F oven for 10 minutes. Enjoy! 

Tip:

• It may be difficult rolling the dough into a thin rectangle. If the shape is not perfect don’t be afraid to use the knife and give it a little trim. Stick the pieces where appropriate using a little water (so that it sticks) then sprinkle a little flour on it to dry it up. 

Love serving Hors d'oeuvres? Try these as well:

• Debarshi’s Amuse Bouche
• Namkeen (Savory Deep Fried Indian Snacks)
• Pyaz Ke Pakore (Onion Fritters)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Meethi Chutney Matar Phulki
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• My Homemade Spicy Potato Hors D'oeuvres 

Alur Bora (Mamma’s Potato with Garlic fritters)

Photo Courtesy: Dr. Debarshi Chatterji

Today I am going to share my favorite Bora (or Pakora) recipe – Alur Bora. I got the recipe from my mom and hence it’s only fitting to name the recipe as Mamma’s Potato with Garlic Fritters.

So, what is a Fritter?

Before answering that question, let me ask you, what is your favorite ingredient? Is it meat or seafood? or perhaps you like vegetables. What if I tell you that you can enjoy your favorite ingredients as an appetizer or snack in a fun way at a party or a get together. Sounds interesting? Well all you need to do is follow some simple instructions, add some spices, a layer of batter (and sometimes breading) and fry it. The result? Crisp, beautiful golden colored fritters which taste like snacks sent straight from heaven. Yes! an absolute crowd pleaser too. Now before proceeding further let me clarify that the Bengali word for fritters is Bora and Hindi word is Pakora. 

What are the different types of Fritters?

Well, the list for this delicious appetizer is endless but to name a few American Fritters, I will say - Corn Fritters, Zucchini Fritters and Apple Fritters. I love savory Indian fritters with lots of spices and if you have already tried my recipes - Pyaz Ke Pakore (Onion Fritters) and French Chops, you will know that these fritters not only look amazing but taste divine too.

What’s special about Mamma’s Potato with Garlic Fritters?

I think I was in class 9th or 10th when a new snack vendor started his business near our home. He would open his shop everyday at 7 am and serve Bread Pakoras, Pyaz Pakoras, Mirchi Pakoras, Alu Pakoras (all different types of fritters prepared with Bread, onions, green chilies and potatoes), Jalebis (Indian version of pretzel, prepared with all purpose flour and dipped in a sugar syrup) with a hot steaming cup of Tea. Then he used to take a long lunch break during which he would work on the evening snacks. He used to reopen the shop at around 4pm and serve crispy Samosas, Namkeens (savory snacks), Laddus and Gulab Jamuns (different types of Indian sweets) with Tea. My mom loves to eat Jalebis and it is almost a weekend brunch tradition at our home to buy Jalebis and enjoy them with some Luchi and simple torkari (Puffed deep fried bread with some sautéed vegetables). It so happened that one day my dad went to buy some Jalebis from the shop and also bought a big packet of mixed Pakoras. I caught hold of one of these Alu Pakoras and was surprised with the aroma. There was a hint of garlic with the fresh fragrance of cilantro. Of course at that time I didn’t have all this knowledge but I knew that it was very different than the other Pakoras and tasted amazing. So I started bugging my dad to bring these boras every weekend and one day my mom surprised me by preparing these boras at home and presenting them as an evening snack. So, yes! this is just one of the many dishes which she prepares exclusively for me. 

Preparing the Bora:

The preparation is pretty straight forward, boil and mash the potatoes, mix the garlic and the spices with the cilantro, dip it in the batter and deep fry them. I have been making these boras myself for the last couple of years and let me tell you, preparing the filling is really easy. The catch is preparing a perfect batter which means it should have a thick consistency. I have wasted a lot of gram flour in this learning process. It would either turn out too thick or too thin. Gram flour absorbs water and hence it’s recommended to let the batter sit for at least 10-15 minutes. I found that the perfect batter ratio is 2:1, meaning 2 cups of gram flour and about 1 cup of water. I know it sounds very technical but believe me it’s these small steps which result in a great bora. Also, lumps are no good so mash the potatoes really good and use hands if required. The same goes for the batter, use a whisk to break all the lumps. Since we have to let the batter sit for some time, I recommend to prepare the batter first and then work on the filling.

When can I eat this delicious Bora?

These boras taste great when they are hot but you can always prepare them before hand and warm them up in the oven. Serve them with a cilantro chutney or ketchup.  Since they are easy to prepare, I often prepare them on demand (during the half time of a game or movie intermission). They are good for picnics and eat outs as well as they are easier to carry and can be served as finger foods. You can also serve them as appetizers and plan a nice entrée with it but my personal favorite combination is, with a cup of Tea. Eat it whenever you want, wherever you like, these bright, rustic and scrumptious boras will always make you happy.

Ingredients for the filling:

• Potatoes – 3 medium sized, cut in halves
• Garlic – 4-5 big cloves, grated
• Green Chilies - 6, chopped
• Cilantro – a handful, finely chopped 
• Salt – to taste (about ½ teaspoon for the filling + 2 pinches – to be used while boiling the Potatoes)
• Garam masala – ½ teaspoon 
• Oil – 3 cups (for frying)

Ingredients for the batter:

• Besan (Gram Flour) – 1 cup 
• Salt –about ¼ teaspoon 
• Red Chili powder - ½ teaspoon 
• Baking Soda – ¼ teaspoon

Let’s do a little prep:

• It’s time to take out the pressure cooker! Yes, wash the potatoes and put them in the pressure cooker with enough water to cover them.
• Add 2 pinches of Salt in it.
• Attach the rubber and the whistle on the lid and cover the cooker.
• Heat the cooker on medium heat and wait for 2-3 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, remove the potatoes from the cooker and place them in a bowl filled with ice.
• Allow 5-10 minutes then touch cautiously to check if the potatoes are cool enough to handle.
• Peel the potatoes (carefully certain spots may still be hot).

Let’s prepare the batter:

• Mix together the batter ingredients (Besan, Salt, Red Chili Powder and Baking Soda) and gradually add about half a cup of water in it. Make a smooth batter and put it aside. To ensure that there are no lumps in the batter I whisk the batter continuously while adding water.

Let’s prepare the filling:

• Drain all the water from the cooked potatoes and dry them completely.
• Using a masher, mash the potatoes. Make sure there aren’t any lumps in it. 
• Mix together the Garlic, Green Chilies, Cilantro, ½ teaspoon of Salt and Garam Masala into the mashed potatoes.

Finally let’s fry the Boras (fritters):

• Heat the oil in a wok over medium high heat.
• Make small balls of the filling. It will be sticky and spicy so use a spoon and dip them in the batter. If using hands, wash them before and after.
• Coat the balls generously with the batter and carefully drop them in the wok. 
• Add a couple of boras at a time and do not over crowd the wok. Keep an eye on the color and temperature.
• Keep frying the boras till they are light golden brown in color. 
• Remove from the wok using a spider spoon and place them on a plate lined with paper towels.
• Serve hot with ketchup or Dhania chutney.

Tips:

• Skip the green chilies and the red chili powder if you don’t want the fritters taste hot. Always remember to improvise the recipe as per your palate.
• I always use my chopper to finely cut the green chilies, garlic and cilantro.
• Do not use any purple potatoes for this recipe. I always use russet potatoes.
• I sometimes mash the potatoes with my hands as it’s the easiest way to remove lumps. However, before touching, make sure they are not hot.
• Always use normal tap water to boil the potatoes, do not use hot water as it may result in uneven cooking.
• Keeping the heat on medium ensures a longer frying time and helps cook the batter evenly. You should of course turn it up a bit if the boras are looking greasy or taking forever to cook. Now if the boras are changing color quickly you may want to turn down the heat a bit.
• Do not skip the baking soda, it ensures that the boras turn up light and crisp. If you don’t have soda, try using double amount of baking powder.
• Try to use the back burner to deep fry the boras. Always be careful when dealing with hot oil.
• Debarshi likes a fried filling and it comes really handy if the potatoes are gooey. To fry the filling, heat a skillet on medium high heat and add 2 tablespoons of oil in it. Add the filling and fry till the potatoes dry up a bit. Allow it to cool down (10-15 minutes) and then proceed to fry the bora.

Recommended Reading:

• How to check if the oil is hot enough to fry
• How to deep-fry food with confidence?
• Pyaz Ke Pakore (Onion Fritters)
• Dhania Chutney (Cilantro Chutney)
• French Chops
• Garam masala
• Allahabad - The City of Good Food
• Food Chopper and its Importance in Our Kitchen
• Samosa (Spicy Potato stuffed Pastries)
• Kabiraji
• Picnic at Smithville Lake, Missouri
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Jalapeno Poppers with Cream Cheese and Bacon
• Namkeen (Savory Deep Fried Indian Snacks)
• My Homemade Sausage and Feta Hors D'oeuvres
• My Homemade Spicy Potato Hors D'oeuvres 
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Baked Cumin / Nigella Seeds Namkeens
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Masala Alu (Spiced Potatoes)
• Thandai (Refreshing Indian Drink)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Vegetable Cutlets
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Air fried Pakoras (Fritters)

How to check if the oil is hot enough to fry

• Heat oil in a deep frying pan, wok or karahi.
• Test the temperature of the oil by dropping a bit of the batter into the oil. If there isn’t any bubbling, then the oil isn’t ready. If it’s furiously bubbling and there is smoke, that’s too hot. If the temperature is perfect the batter ball will take a dip and immediately float to the surface of the oil and change color.
• At this perfect temperature, add the item (Pakora/ Vegetable/ Meat) into the oil using a small scoop or spoon.

Samosas prepared by Debarshi, right from scratch.

 Photo taken at a Chat café in Atlanta: Phulki with Jeera Jal

Recommended Reading:

• French Chops
• Pyaz Ke Pakore (Onion Fritters)
• Samosa (Spicy Potato stuffed Pastries)
• Alur Dom (Bengali recipe: Potatoes with gravy)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Luchi – Deep Fried Puffed Bread
• Kabiraji
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Kadhi (Gram Flour Fritters in Yogurt Sauce)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Namkeen (Savory Deep Fried Indian Snacks)
• Bhature (Deep Fried Puffed Bread)
• Postor Bora (Bengali recipe: Poppy Seed Fritters)
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Gujiya (Crispy Flaky Indian Sweet Dumpling stuffed with Milk Solids and Nuts)
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)
• Shadi wala Masala Gobhi (Spiced Cauliflower with Potatoes as served in North Indian Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Vegetable Cutlets
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Paneer Pakore (Fresh Cheese Fritters)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)