Mash the potatoes with a potato masher and keep aside.
Heat oil in a pan, add cumin seeds, ginger, and onions.
Sauté for a minute and then add green peas and all of the spices and salt.
Add mashed potatoes, stir and cook for 5-6 minutes. Add coriander leaves and remove from heat and set aside.
Thaw and prepare puff pastry sheets as per packet instructions.
Cut the sheets into square pieces, brush with oil, and fill a heaped tablespoon of filling in the center.
Apply some more oil or water in the corners and cover from all sides. Repeat the same procedure with the rest of the puff sheets squares. Press the side with a fork to ensure cover.
Brush with oil from the top and arrange on a baking sheet covered with aluminum foil.
Bake in preheated oven for 20-25 minutes at 180 degrees or till brown and crisp from the top.
Serve hot with ketchup and tea or juice.
Notes
Make sure to thaw the pastry sheet if using frozen pastry sheets.
Let the filling cool completely before stuffing it into the pastry.
You can make them in any shape like triangle, square, or rectangle.
Make sure to seal the edges completely to ensure it won't open while baking.
Brush the patties with ghee for more delicious flavors.