Prepare the Dough: Add 1 cup all-purpose flour, ½ teaspoon salt, and 1 tablespoon oil to a mixing bowl.
Rub everything together using your fingertips until the flour resembles coarse crumbs.
Gradually add water while mixing and form a firm dough. Avoid making the dough too soft because a slightly tight dough helps create better layers later.
Cover the dough with a plate or damp cloth and allow it to rest for 10 minutes.
Make the Spicy Potato Filling: Heat 1 tablespoon oil in a pan over medium heat. Add 2 pinches hing, followed by crushed coriander seeds, cumin seeds, and fennel seeds. Allow the spices to crackle gently so their aroma develops fully.
Add the chopped green chili and ginger-garlic paste. Sauté for a few seconds until fragrant.
Next, add turmeric powder, red chili powder, and coriander powder. Stir continuously for a few seconds to lightly roast the spices without burning them.
Add the boiled potatoes and mash them gently while mixing with the spices. Sprinkle salt according to taste and combine everything thoroughly.
Turn off the heat and add freshly chopped coriander leaves. Mix well and allow the filling to cool completely before shaping the puffs.
Prepare the Layering Slurry: Add 4 tablespoons cornflour and 4 tablespoons ghee or oil to a small bowl. Mix until a smooth paste forms.
Roll and Layer the Dough: Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
Using a rolling pin, roll each ball into a thin round sheet. Try to keep all sheets similar in size for even layering.
Place one rolled sheet on the work surface and spread a thin layer of cornflour slurry over it. Sprinkle a little dry flour on top.
Place another sheet over it and repeat the process.
After stacking all the sheets, gently roll the layered dough into a larger rectangle. Do not press.
Trim the edges neatly to create a rectangle shape. This also gives the finished puffs a more uniform appearance.
Cut the rectangle into small equal-sized pieces.
Place a small amount of prepared potato filling in the center of each dough piece.
Apply a little water along the edges using your fingertip.
Fold the dough over the filling and press the edges together firmly. Bring the opposite corners together and seal them gently.
Heat oil in a deep frying pan over medium heat.
Once the oil is moderately hot, Carefully place the shaped puffs into the oil without overcrowding the pan.
Allow them to fry slowly on low to medium heat. Turn occasionally so all sides become evenly golden brown.
Arrange the freshly fried mini aloo puffs on a serving plate. Serve hot with tomato ketchup, green chutney.
