Serves: 24

2 teaspoons Chaat Masala or store-bought
1 (20-ounce) package frozen puff pastry sheets (2 sheets)
2 to 3 scallion, green parts only, minced
1/4 cup finely chopped fresh cilantro, including soft stems
24 thick asparagus spears, each about 6 inches long

1. Prepare the chaat masala. Thaw the pastry sheets at room temperature until they are slightly softened but still cold to the touch, 15 to 20 minutes. Preheat the oven to 350°F and lightly grease a baking sheet.

2. On a lightly floured surface, unfold and sprinkle both the pastry sheets evenly with the chaat masala, scallion, and cilantro and gently, with a rolling pin, roll each sheet, making sure that the scallion and cilantro are pressed well into the pastry. (Dust with dry flour if the dough becomes sticky.) Then cut each sheet into 12 squares. Roll each square to make it slightly larger.

3. Working with each square separately, place one asparagus spear diagonally across the center with about 1 inch of the tip outside the pastry. Fold in half over the asparagus, then make a roll. Baste the corner with water and press to seal. Place, 1-inch apart, on the baking sheet, with the sealed side down. Bake until crispy and golden, 15 to 20 minutes. Transfer to cooling racks. Serve hot or at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Calories from Fat: 0

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