Veg Puff Recipe
If you’re looking to introduce your family members or friends to a healthier lifestyle by trying out vegan recipes, then this article will show you how to make the best veggie puff ever.
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Course: Appetizer
Cuisine: Indian
Keyword: Veg Puff Recipe
Servings: 4
Calories: 603 kcal
1 pack store-bought puff pastry sheet For the filling 1 tablespoon oil 4 fist-size potatoes 1 green chili finely 1 onion finely ¼ cup green bell peppers ¼ cup red bell peppers ¼ cup frozen green peas 1 teaspoon ginger paste 1.5 teaspoon garlic paste 1 tablespoon water to aid cooking 2 tablespoons mint leaves 1 teaspoon crushed kasoori methi Spices 1 teaspoon red chili powder ¼ teaspoon turmeric 1 teaspoon coriander powder 1 teaspoon garam masala ½ teaspoon amchoor powder optional Salt to taste
Puff pastry sheets should be thawed overnight in the refrigerator if they are frozen.
In order to fill
Add oil to a pan and turn the burner to medium.
Add the green chilies, all the vegetables, ginger, and garlic paste once it is hot, and sauté for one minute.
Add the masalas and water now, and cook for 5 seconds.
For an additional 30 seconds, cover and cook.
Add the salt, mint, and amchoor along with the mashed potatoes.
Mix thoroughly until the masala has coated everything.
Taste it, then adjust the seasoning as necessary.
Allow it to totally cool before continuing.
During the puffs' baking
Preheat your oven to 425 deg F.
To prevent the puff from sticking at the bottom of the pan, line it with parchment paper.
One sheet of puff pastry should be carefully removed and divided into equal pieces.
The pastry dough is best cut with a pizza roll cutter, in my opinion.
Scoop the filling closer to one of the pastry sheet's edges, being careful not to overfill it because it will make sealing the dough difficult.
The filler can be stuffed into any desired form.
Milk the edges just a little bit. This will serve as adhesive to effectively seal the puffs.
By lightly pinching the pastry's edges, you may fold it over and seal it.
Next, dab each puff's top with milk. This will guarantee top puffs that are golden brown.
For 20 to 25 minutes, or until the pastry has puffy, flaky layers on the side and the top is golden brown, bake it in a preheated oven.
When finished, let them cool on the wire rack or the pan.
Let these vegetable puffs cool for 15 to 20 minutes before serving because they will be boiling hot inside.
Serve it with masala chai, green chutney, and ketchup.
Calories: 603 kcal | Carbohydrates: 78 g | Protein: 13 g | Fat: 28 g | Saturated Fat: 6 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 16 g | Trans Fat: 0.01 g | Sodium: 217 mg | Potassium: 1172 mg | Fiber: 11 g | Sugar: 5 g | Vitamin A: 604 IU | Vitamin C: 66 mg | Calcium: 61 mg | Iron: 4 mg