1) In a blender add 1 1/2 cups chopped cilantro, 2-3 garlic cloves, 2-3 serrano chilis, 1 tsp roasted chana dal, 5-7 curry leaves, 1 tsp chaat masala, 1/2 tsp salt, 1 slice of sandwich bread, and 1 Tbsp. lemon juice.
PRO TIP: Feel free to add more or less peppers depending on how mild or spicy you like it. Start with 1 and taste as you go!
2) Start by adding 2 Tbsp. of water to a blender and blend until it becomes a smooth mixture. If needed, add more water until the desired consistency.
PRO TIP: Make sure to stop the blender in the middle to give everything a good mix so it all blends evenly.
3) Place chutney into a serving bowl and set aside.
1) In a large pan over medium heat, add 2 Tbsp. oil. Once the oil is warm add 1 tsp mustard seeds and cook until the seeds start popping and become fragrant, about 2 minutes.
2) Next, add the onions and ginger & garlic paste and cook until the onions start turning a light golden brown, about 3- 5 minutes.
3) Add 1/2 tsp turmeric powder, 1/4 tsp red chili powder, and 1/2 tsp chaat masala and toast these spices with the onions, about 1 min.
4) Add in 2 cups boiled and chopped potatoes and 1 tsp salt and mix until everything is incorporated, cook for 2 minutes.
5) Turn off heat and add lemon juice and cilantro. Let the filling cool for 10-15 minutes.
1) Roll out the puff pastry sheet into a rectangle.
2) Using a sharp knife, cut puff pastry into 20 even squares.
3) To assemble, press the puff pastry squares into a mini muffin tin.
4) Spoon 1 tsp of cooled potato filling into each pastry shell, then top with some shredded pepper jack cheese.
5) Bake at 350 F for 20-25 minutes or until the edges of the pastry are light golden brown.
6) Remove from muffin tin onto a serving platter, garnish with cilantro chutney and thin sev.
7) Serve warm (with extra chutney) and enjoy!