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| Vegetable Puffs with Potato Filling |
Ingredients
| Puff pastry sheet | 1 (from the frozen section of supermarket) | |
| Boiled potatoes | 3 | |
| Chopped onion | 1 | |
| Chopped green chillies | 3 | |
| Green peas | 1⁄2 Cup (8 tbs) | |
| Ginger garlic paste | 1⁄2 Teaspoon | |
| Turmeric powder | 1 Pinch | |
| Red chilli powder | 1⁄2 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Coriander leaves | 1 Teaspoon, chopped | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | To Taste | |
| Oil | 2 Tablespoon |
Nutrition Facts
Serving size
% Daily Value*
Total Fat 25 g38%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 488.6 mg20.4%
Total Carbohydrates 57 g18.9%
Dietary Fiber 8.8 g35%
Sugars 4.6 g
Protein 11 g22.1%
Vitamin A 10.6%
Vitamin C 62.8%
Calcium 10.9%
Iron 59.7%
Directions
Mash the potatoes with hand and keep them aside.Heat oil in pan and allow cumin seeds to splutter.
Add onion ,ginger-garlic paste,green chillies and salt and saute them for a while.Add all the masala powders and again saute for a few minutes.
Add mashed potatoes and green peas and mix well.Simmer for few more minutes .Switch off the gas
and add coriander leaves and lemon juice.Mix well and keep them aside.And now the filling is ready to use.
Thaw the pastry sheets and unfold . If necessary roll pin over the pastry sheets to make them even.
Cut the pastry sheets into square pieces and place the filling in the middle and cover the end with the other end. Press the ends tightly in order to seal them. You can use water to seal .
Preheat the oven at 350°F and place the puffs in baking tray and bake them for about 30 minutes or till the crust turns golden brown in color. Serve hot with tomato sauce
Add onion ,ginger-garlic paste,green chillies and salt and saute them for a while.Add all the masala powders and again saute for a few minutes.
Add mashed potatoes and green peas and mix well.Simmer for few more minutes .Switch off the gas
and add coriander leaves and lemon juice.Mix well and keep them aside.And now the filling is ready to use.
Thaw the pastry sheets and unfold . If necessary roll pin over the pastry sheets to make them even.
Cut the pastry sheets into square pieces and place the filling in the middle and cover the end with the other end. Press the ends tightly in order to seal them. You can use water to seal .
Preheat the oven at 350°F and place the puffs in baking tray and bake them for about 30 minutes or till the crust turns golden brown in color. Serve hot with tomato sauce
Read more at http://www.ifood.tv/recipe/vegetable_puff#iXFcy7OWVCOESkxb.99
Vegetable
puffs is a
very popular and a common evening snack in India and is sold in all the
bakeries. It is an all-time favorite among all the age groups especially kids.
Not only just an evening snack it is a perfect party snack and also is a great hit in
all the birthday parties. As far as the filling is concerned the potato &
peas filling is very common, you can make filling with any other vegetables of
your choice as well. There are a variety of puffs available in bakeries like
chicken puffs, meat puffs, egg puffs etc.
For Vegetable mixture
Potato: 2 no ( Boiled and cooked )
Carrot: 1 no (chopped finely)
Onion: 1 no (chopped finely)
Green Peas: 1/3 cup (frozen)
French cut beans: 1/3 cup
Ginger- garlic paste: 1 tablespoon
Gram masala: ½ teaspoon
Red chili powder: ½ teaspoon
Turmeric powder: ¼ teaspoon
Coriander seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Fennel seeds: ½ teaspoon
Olive oil: 1 teaspoon
Salt: ½ teaspoon or to taste
Lemon juice: 1 teaspoon (optional)
For Puff
Puff pastry sheets: 2 (I used pepper ridge farm puff pastry sheets)
For Egg wash
Egg: 1 no
Water: 2 tablespoon
How I made
Potato: 2 no ( Boiled and cooked )
Carrot: 1 no (chopped finely)
Onion: 1 no (chopped finely)
Green Peas: 1/3 cup (frozen)
French cut beans: 1/3 cup
Ginger- garlic paste: 1 tablespoon
Gram masala: ½ teaspoon
Red chili powder: ½ teaspoon
Turmeric powder: ¼ teaspoon
Coriander seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Fennel seeds: ½ teaspoon
Olive oil: 1 teaspoon
Salt: ½ teaspoon or to taste
Lemon juice: 1 teaspoon (optional)
For Puff
Puff pastry sheets: 2 (I used pepper ridge farm puff pastry sheets)
For Egg wash
Egg: 1 no
Water: 2 tablespoon
How I made
1.Peel the potato and cut into 2 inch cubes and boil and cook in salted water until they become mushy.Finely slice onion and carrot and keep aside.
2.In a pan heat one teaspoon of oil and add cumin seeds, fennel
seeds and crushed coriander seeds and when cumin and fennel seeds starts
splutter add onion fry them until it become translucent or change
color it take about 6 minutes. To this add ginger-garlic paste and fry
for another 3 minutes.
3.Add chopped carrots, turmeric powder, chili powder , salt and garam
masala stir well and let them cook for 6 minutes or until carrots
become tender. To this add green peas and French cut beans and cook them
for another 5 minutes.
4.Adjust salt or spices. Add 1 teaspoon lemon juice and mix well. Switch off the flame and keep aside.
5.Thaw the puff pastry’s according to manufactures directions.
6.Preheat the oven to 400°F.
7.Dust the board with little bit of all-purpose flour and spread the
puff pastry sheet, it prevents sticking to the board. Roll the puff
pastry sheet with roller two times. Cut one sheet into 6 squares.
8.Beat egg slightly with 2 tablespoon water in a bowl and keep aside
9.Into each square scoop one tablespoon of vegetable mixture and seal
the sides with fingers, if it sticks, seal it with little water.
10.Place the sealed puffs in ungreased baking sheet, lined with
aluminum foil. Brush eggs wash on the top of each puff, and bake until
it become golden color or about 20 minutes.
Enjoy warm with or without ketchup
Ingredients
| Puff pastry sheet | 1 (from the frozen section of supermarket) | |
| Boiled potatoes | 3 | |
| Chopped onion | 1 | |
| Chopped green chillies | 3 | |
| Green peas | 1⁄2 Cup (8 tbs) | |
| Ginger garlic paste | 1⁄2 Teaspoon | |
| Turmeric powder | 1 Pinch | |
| Red chilli powder | 1⁄2 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Coriander leaves | 1 Teaspoon, chopped | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | To Taste | |
| Oil | 2 Tablespoon |
Nutrition Facts
Serving size
% Daily Value*
Total Fat 25 g38%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 488.6 mg20.4%
Total Carbohydrates 57 g18.9%
Dietary Fiber 8.8 g35%
Sugars 4.6 g
Protein 11 g22.1%
Vitamin A 10.6%
Vitamin C 62.8%
Calcium 10.9%
Iron 59.7%
Directions
Mash the potatoes with hand and keep them aside.Heat oil in pan and allow cumin seeds to splutter.
Add onion ,ginger-garlic paste,green chillies and salt and saute them for a while.Add all the masala powders and again saute for a few minutes.
Add mashed potatoes and green peas and mix well.Simmer for few more minutes .Switch off the gas
and add coriander leaves and lemon juice.Mix well and keep them aside.And now the filling is ready to use.
Thaw the pastry sheets and unfold . If necessary roll pin over the pastry sheets to make them even.
Cut the pastry sheets into square pieces and place the filling in the middle and cover the end with the other end. Press the ends tightly in order to seal them. You can use water to seal .
Preheat the oven at 350°F and place the puffs in baking tray and bake them for about 30 minutes or till the crust turns golden brown in color. Serve hot with tomato sauce
Add onion ,ginger-garlic paste,green chillies and salt and saute them for a while.Add all the masala powders and again saute for a few minutes.
Add mashed potatoes and green peas and mix well.Simmer for few more minutes .Switch off the gas
and add coriander leaves and lemon juice.Mix well and keep them aside.And now the filling is ready to use.
Thaw the pastry sheets and unfold . If necessary roll pin over the pastry sheets to make them even.
Cut the pastry sheets into square pieces and place the filling in the middle and cover the end with the other end. Press the ends tightly in order to seal them. You can use water to seal .
Preheat the oven at 350°F and place the puffs in baking tray and bake them for about 30 minutes or till the crust turns golden brown in color. Serve hot with tomato sauce
Read more at http://www.ifood.tv/recipe/vegetable_puff#iXFcy7OWVCOESkxb.99
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