3. 2 medium green chillies (chopped, can add more if you like it spicy)
4. 1 inch ginger (grated or chopped)
5. 1 clove garlic (grated or chopped)
7. chilly powder
8. garam masala
9. dry chilly-garlic chutney
10. lemon juice
11. chopped corriander
For the filling --
Mash boiled potatoes, add the dry chilly-garlic chutney (which is usually eaten with vada paav, also available in Indian stores). Add fresh grated ginger, garlic, chopped green chillies, lemon juice, salt, garam masala and chilly powder. You could add whatever spices/masalas you want. Then add chopped coriander.
To make the puffs --
Thaw the pastry sheets by keeping them outside at room temp for about 45 minutes (or just follow the directions on the packet). Then take a strip, cut it into 2 or 3 rectangular pieces, fill the potato filling and fold them so as to pack them well, be sure to seal the edges. (You could make triangular or rectangular shapes). Then bake according to packet instructions, I usually pre-heat the oven to about 350 or 400 F and then place all the rolls in a baking tray (you may grease the tray with oil, but usually I just rely on the oil in the puff pastry sheets), keep watching them, and turn them from time to time so all sides are equally baked. They should be crispy like "Khaari".
Tip - You can alternatively use paneer or veggies for the filling to make paneer or veg puff.
Serve as an appetizer/snack with ketchup or chilly sauce. Enjoy!