Get a large saucepan and boil water on a stove.
Cut up 3 potatoes in to semi small pieces and put them in to the boiling water and cook them for 15 minutes.
Cut 20 grams of butter
Cut up 2 long green chillies and put aside.
Put the 20 grams of butter in to a pre heated frying pan and let it melt.
Once the butter has melted put 2 teaspoons of cumin power in to the pan.
Put 2 teaspoons of mustard seeds into the fry pan.
Put 1 teaspoons of turmeric power into fry pan
Put 2 teaspoons of fresh lemon juice into fry pan
Mix up all the spices and Lemon so that it produces a nice light brown colour.
Mix up the chopped up chilies and cooked potatoes into the fry pans and mix for 5 minutes so the spices can mix in.
Stir for two minutes and add 1/2 cup of frozen peas into fry pan
After the spices have mixed let the batch cool down and add some finely diced coriander and mix well.
After you let the pan cool get some plain Greek yogurt and Measure 1/3 and put it in to a bowl.
Finally cut up 1/3 cup of mint and put it into the bowl with yogurt.
Add the same amount of coriander to the yogurt too.
Once that is all in, mix it all up and you have got a diping sauce for the curry puffs.
Get some puff pastry and cut end to end so that you have 4 triangles.
Once you have the triangles put 2 small teaspoons of the mixture on to one triangle.
Fold one corner to the other and press down on the sides with a fork.
This is what it should look like
Fill up as many as you can so that there is no more mixture left.
Get A pan on the stove and put vegetable oil on the pan. Let it get hot for 3 minutes and then put the curry puffs on for 1 minute on each side until golden colour.
The end product