Veg Puff | Bakery Style Veg Puff Recipe | Vegetable Puffs

Ingredients

• 1 Small Onion Finely Chopped
• 1 Small Tomato Finely Chopped
• 1/4 cup Finely Chopped Carrots
• 1/4 cup Finely Chopped French Beans
• 1/4 cup Finely Chopped Potatoes
• 1/4 cup Fresh Green Peas
• 2 tsp Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Ginger Garlic Paste
• 1 tsp Kashmiri Red Chilli Powder
• 1/4 tsp Garam Masala Powder
• 1/8 tsp Turmeric Powder
• 2 tbsp Fresh Coriander Leaves Finely Chopped
• Salt as needed
• Water as needed
• 1 Batch Puff Pastry Sheets (refer recipe in notes)
• Melted Butter (optional)

Instructions

1. 1

   Heat a pan with 2 tsp of oil and add 1/2 tsp cumin seeds.

2. 2

   Add 1 small onion finely chopped. Fry until transparent.

3. 3

   Now add 1/4 tsp ginger garlic paste and fry for a couple of minutes until the raw smell is gone.

4. 4

   Add 1 small tomato finely chopped and fry for a few minutes until the tomatoes are mushy.

5. 5

   Next add 1 tsp Kashmiri red chilli powder, 1/8 tsp turmeric powder, 1/4 tsp garam masala powder. Cook for a minute.

6. 6

   Add all the chopped vegetables – 1/4 cup each of finely chopped carrots, French beans, potatoes and green peas. Stir fry for a couple of minutes.

7. 7

   Add salt as needed.

8. 8

   Now add about 1/2 cup of water and cook the vegetables covered.

9. 9

   When the vegetables are soft and there is no water left, remove from heat.

10. 10

    Add 2 tbsp finely chopped coriander leaves. Let the mixture cool down completely.

11. 11

    To make the puffs, take the puff pastry dough and cut it into half. Roll one part into a rectangle of 1/4th inch in thickness. Repeat the same with the other part if using immediately or store it in fridge/freezer to use as needed.

12. 12

    Trim the edges from all 4 sides. The trimmed pieces can be made into twisted cookies rolled in sugar.

13. 13

    Cut the rectangle into 4 equal parts.

14. 14

    Now press the center of each part to flatten slightly.

15. 15

    Place 1-2 tbsp of prepared veg stuffing at the center depending on how large the puff pastry sheet is.

16. 16

    Close the puff and gently seal the edges. Repeat this with rest of the cut puff pastry sheets. Meanwhile preheat the oven at 200°C for 20mins and also place the prepared puffs in freezer for 15mins.

17. 17

    Line the baking tray and place the cold veg puffs. It is optional to brush the puffs with melted butter or egg wash. Bake at 200°C for 25-35 mins on toast mode (both top & bottom heating filaments with fan ON)

18. 18

    Once the top & bottom are golden brown and the pastry is puffed up, remove from oven.

19. 19

    Serve hot immediately with tomato ketchup alongside hot tea or filter coffee.