Take out the pastry sheets and leave it on counter top.
Pressure cook small potato with water enough to immerse all potatoes and lots of salt.
Just for one whistle in medium flame in such small pressure cooker.
Once done, cool down and peel it.
Meanwhile heat a pan with oil. Add sliced onion with a lavish sprinkle of salt.
Saute until golden and caramelized. After that add ginger garlic paste.
Cook furthermore for 30 seconds to 1 minute. After that, add all the spice powders, salt and sauce.
Quickly give it a fry and set aside.
Then take one puff pastry sheet and cut into 9 squares as shown below.
Arrange them in a greased baking tray. Spread a teaspoon of onion over each square.
Place aloo over it. I placed whole aloo (small potato) as such in this batch.
Again add ½ teaspoon onion over it.
Bring together two opposite corners of the squares to the middle and seal it.
Repeat to finish all. Make sure to firmly seal it as it may come out while baking otherwise.
Meanwhile pre-heat oven at 200 deg C for 15 minutes. Place the tray in middle rack (both heating elements on).
Bake for 20 minutes or until golden in color.
I also did this way. Sliced potato into halves. Place the flat side down.
In this, you can bring all the tips together in the center and seal like a pocket.
Bake same way.
Once done, optionally you can brush with butter or ghee for glaze.