1. Heat oil in a pan, saute mustard and cumin seeds for seasoning. Then add onions, green chilies, turmeric, ginger-garlic paste and curry leaves. Fry for few minutes until onions are brown. Add peas and fry for few more minutes.
2. Then add mashed potatoes, salt and cook until it is tender.
3. Sprinkle coriander powder and coriander leaves. Remove from heat and let it cool.
4. Cut each puff sheet into 5 pieces.
5. Unfold the layers, stuff with the potato curry and fold as it is using some water. Repeat for the other pieces.
6. Preheat the oven to 350 degrees F and place the puffs in a baking tray. Bake them until golden brown for 30-40 minutes.

Serve hot with tomato ketchup.