Veg Puff Recipes

 

Veg puff

Delicious bakery style recipe of veg puffs.

Prep Time    :  30 mins

Cook Time   :  40 mins

Total Time    :  1 hr 10 mins

Cuisine        :  American, Indian, World

Servings       :  3 to 4

Ingredients

300 grams puff pastry sheets or dough - homemade or store bought

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 Powder

salt as required

2 tablespoons chopped coriander leaves (dhania patta)

Instructions

cooking veggies for veg puff

Rinse, peel and chop 2 medium potatoes, 1 medium carrot in small cubes. 

You will need about 1/2 cup chopped potatoes, 1/3 to 1/2 cup chopped carrots. Take them in a small pan or bowl. Also add 1/3 cup green peas.

Now place this pan in a pressure cooker. Before placing the pan in the pressure cooker, add 1.5 cups of water to 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 veggie filling for veg puff

Heat 2 tablespoons of 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 1/2 teaspoon ginger-garlic paste and saute till the raw aroma of ginger garlic goes away.

Next add the steamed veggies. Mix the veggies very well.

Now add the following spices - 1/4 teaspoon turmeric powder, 1/4 to 1/2 teaspoon red chili powder and 1/4 to 1/2 teaspoon garam masala powder and salt. You can also add 1/4 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.

rolling and stuffing veg puff

Before you begin, making the veg puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes.

Follow the instructions on the puff pastry packet to defrost or thaw it.

Sprinkle some flour on the dough and roll it evenly to get a 1/4 to 1/2 inch thick base.

Now slice in rectangles. For a neater finish you can trim the edges if you want.

Place 2 to 3 tablespoons of the stuffing in the 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 30 to 40 minutes at 250 degrees celsius. In my oven it took 40 minutes. 

The crust should become golden. 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 a 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 airtight box or container.