Veg Puff Recipe
Delectable bakery-inspired recipe for vegetable puffs.
Ingredients
- 300 grams puff pastry sheets or dough – homemade or store brought
- 120 grams potatoes or 2 small to medium potatoes or ½ cup chopped potatoes in small cubes
- 70 grams carrots or 1 small to medium carrot or ⅓ to ½ cup chopped carrot in small cubes
- 60 grams green peas (matar) or ⅓ cup green peas
- 100 grams onion or 1 large onion or 1 cup thinly sliced onions
- 1.5 to 2 tablespoons oil
- ½ teaspoon Ginger Garlic Paste
- ¼ teaspoon turmeric powder (haldi)
- ¼ to ½ teaspoon red chili powder (lal mirch powder)
- ¼ to ½ teaspoon Garam Masala
- salt as required
- 2 tablespoons chopped coriander leaves (dhania patta)
Instructions
Cooking Veggies
- Rinse, peel and chop 2 medium potatoes, 1 medium carrot in small cubes.
- You will need about ½ cup chopped potatoes ⅓ to ½ cup chopped carrots. Take them in a small pan or bowl. Also add ⅓ cup green peas.
- Now place this pan in a pressure cooker. Before placing the pan in pressure cooker, add 1.5 cups water in the cooker.
- Pressure cook for 3 to 4 whistles or 8 to 9 minutes or till the veggies are steamed well.
- When the pressure settles down, open the lid and check if the veggies are cooked well or not.
- You can also steam or cook the veggies in a pot or pan or a steamer. Strain the veggies and keep aside.
Making Vegetable Filling
- Heat 2 tablespoons oil in a kadai. Add 1 cup thinly sliced onions.
- Begin to saute the onions on a low to medium flame till the onions turn a light brown.
- Then add ginger-garlic paste and sauté till the raw aroma of ginger garlic goes away.
- Next add the steamed veggies. Mix the veggies very well.
- Now add the following spices and seasonings – turmeric powder, red chili powder, garam masala powder and salt. You can also add ¼ teaspoon coriander powder if you want.
- Mix the spices and salt very well with the rest of the veggies.
- Mix again and then switch off the flame. Check the taste and add more red chili powder or garam masala powder if required.
- Lastly add 2 tablespoons chopped coriander leaves. Mix well and keep the veg stuffing aside till it cools down at room temperature.
Assembling
- Before you begin, making the veg puffs, preheat your oven to 200 degrees celsius/400 degrees Fahrenheit for at least 15 minutes.
- Follow the instructions on the puff pastry packet to defrost or thaw it.
- You can opt to sprinkle some flour on the dough and roll it evenly to get ¼ to ½ inch thick base.
- Cut the puff pastry sheets in equal squares or rectangles. For a neater finish you can trim the edges if you want.
- Place 2 to 3 tablespoons of the stuffing in center.
- Brush the edges with water.
- Then join and lightly press the edges of each puff. Don’t press too much as we want the layers in them.
- If you want you can even press lightly with a fork to give some design. Some milk can also be brushed on the puffs to get a golden color.
Baking Veg Puff
- Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on.
- Bake veg puffs for 15 to 20 minutes at 200 degrees Celsius/400 degrees Fahrenheit or until the crust becomes golden and crisp.
- Since oven temperatures vary, keep a check while baking.
- Wait for 2 to 3 minutes and with a spatula lift veg puff and place on wired baking tray.
- Serve veg puff warm or at room temperature with green chutney or tomato ketchup. if not serving, then once they cool down, store the curry puff in an air tight box or container.
Nutrition
Calories: 685kcalCarbohydrates: 61gProtein: 10gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gSodium: 661mgPotassium: 410mgFiber: 5gSugar: 5gVitamin A: 4121IUVitamin C: 20mgCalcium: 36mgIron: 3mg
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