In a frying pan, heat about 2 tablespoons of oil over medium heat.

Add cumin and mustard seeds. Allow them to sizzle for a minute.

Toss in the finely chopped onions and sauté until they turn golden brown.

Stir in the green chilies, ginger-garlic paste, turmeric powder, and garam masala. Let the spices mingle for about a minute.

Mix in the boiled, mashed potatoes along with salt and chopped cilantro. Cook for another 2-3 minutes until everything is well combined. Set aside to cool.

If using puff pastry, roll it out slightly for better coverage. If making homemade dough, prepare it according to your favorite recipe.

Cut the dough into rounds (about 3 inches in diameter).

Place a spoonful of the potato mixture in the center, fold the dough over, and seal the edges with a fork or pinching them together. Make sure they’re sealed tightly to avoid any filling leaks during frying!

In a deep pan, heat enough oil for deep frying over medium heat.

Once hot, carefully add the puffs in batches. Fry until golden brown and crispy on all sides. Remove and drain on paper towels.

Serve your Tasty Potato Curry Puffs warm with your choice of dipping sauces or chutneys.