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Heat oil in a pan. Add cumin seeds and mustard seeds and let them sizzle.
Add ginger-garlic paste and sauté. Add spices (chaat masala, coriander powder, turmeric, red chilli powder, and crushed chilli).
Add chopped onion.
Add the boiled, mashed potatoes and mix well to combine.
Stir in the chopped green chillies, fresh coriander, and salt. Cook for another 2–3 minutes, and allow the filling to cool.
In a blender, combine fresh coriander, green chillies, garlic, salt, and a little water. Blend until smooth to make the green chutney. Set aside.
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Place the puff pastry sheet onto the prepared tray. Spread a generous layer of green chutney over the centre, leaving a small border around the edges.
Spoon the cooled potato filling evenly over the chutney.
Fold the pastry over to enclose the filling (or place another sheet on top if making a covered pie). Seal the edges using beaten egg and press gently to secure.
Lightly score a decorative pattern on top and brush generously with egg wash.
Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
Allow it to cool slightly before slicing. Serve warm with extra chutney on the side and enjoy.