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Puff Pastry Chaat Bites | Indian Puff Pastry Appetizer

Puff pastry chaat bites is a very interesting Indianised puff pastry appetizer recipe just perfect for your parties.
Course Appetizer, Snack
Cuisine Fusion, Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 18 pieces
Author Praneetha A Goutham


  • 1 no. puff pastry sheet (9x9) - , thawed and rolled
  • mint coriander chutney (recipe link above) - , as required
  • 2 medium onions - , chopped fine
  • 1 medium carrot - , grated
  • 2 medium tomatoes - , chopped fine
  • 4-5 sprigs fresh coriander leaves - , chopped fine
  • sev (mixture) - , as required
  • juice of 1 lemon

To make the potato-chickpeas mixture

  • 2 medium potatoes - , chopped to small cubes
  • 3-4 tbsp black chickpeas - , (refer notes)
  • salt - to taste
  • 1 tsp red chilly powder
  • 1 tsp chaat masala
  • 1/4 tsp garam masala
  • 1/2 tsp cumin powder
  • 1 small gooseberry sized tamarind
  • 1 tsp jaggery powder

Extra spices to sprinkle on the toppings (optional)

  • salt - to taste
  • 1 tsp red chilly powder
  • 1 tsp chaat masala


Baking the puff pastry

  • Thaw and gently roll your puff pastry sheet. Cut this into rectangles or squares of equal sizes (you can make 18 pieces with a 9x9 sheet). Using a fork, prick each piece well multiple times, so as to avoid it from getting puffed up. We want it to be almost flat.
  • Pre-heat the oven at 180 degree celsius. Place the cut puff pastry pieces on a baking sheet and bake them for 30-35 minutes or until they turn golden brown in colour. You will notice this along the edges especially. It is okay to bake them for a little longer as we want them to be crispy.
  • Remove them from the oven and let them cool completely before you start topping them.

To make the potato-chickpeas mixture

  • If you are using dry black chickpeas, soak them in hot water for about 4-5 hours. Pressure cook them until soft. Instead, you could use canned black chickpeas or skip chickpeas completely.
  • Peel and chop the potatoes to small cubes and boil them in water. Do not overcook, they should be just perfectly cooked and softened.
  • Take a small gooseberry sized tamarind and soak it in warm water along with jaggery powder. Squeeze out the tamarind pulp as much as you can, and make sure the jaggery is melted. Strain it and set aside.
  • In a mixing bowl, add in boiled potatoes, black chickpeas, salt, red chilly powder, cumin powder, garam masala, prepared tamarind-jaggery pulp. Mix everything well, check for salt and spices and add more if required. Set this aside.

Arranging the puff pastry chaat

  • First, spread the mint-coriander chutney on all of the baked mini-puff pastries. Top this with potato-chickpeas mixture, then the grated carrot, finely chopped onion, finely chopped tomato. Sprinkle some salt-red chilly powder-chaat masala on them. Top with some sev, chopped coriander leaves and lemon juice. Add in some extra mint-coriander chutney on top for extra spice. Ready to serve!


  1. The preparation time mentioned as 5 hours is only if you are using dry chickpeas. If using canned chickpeas or skipping them, the preparation time would be about 30 minutes to keep all the toppings ready and 20-30 minutes to thaw the puff pastry sheet.
  2. Alter the toppings as required based on the above list of toppings. But remember to always mix in the spices only for potato-chickpeas or potato-peas mixture. Top all the other veggies or fruits as is without mixing them with potato as they will turn soggy.
  3. Adjust the level of spices as required.