Vegetable puffs

Breakfast

Ingredients:

Ingredients:

Puff Pastry Sheets – 1 box (from the frozen section of a grocery store)

For the Stuffing:
Oil – 1 tsp
Onions – 1/4 small, finely chopped
Potato – 1 small, shredded
Salt – to taste
Carrots – 1/4, shredded
Paneer – 1/4 cup, shredded
Cumin Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Turmeric powder – 1/8 tsp
Chaat Masala – 1/4 tsp
Dry Mango Powder (Amchur) – 1/4 tsp
Red Chili Powder – to taste

Procedure:

Method:

1. Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.
3. Now for the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add in the Onions and saute till they turn translucent.
5. Add in the Potatoes and a little salt. Mix well, cover and cook for 2-3 minutes till the Potatoes are cooked.
6. Add in the Carrots and the Paneer. Mix.
7. Add in the spices – Cumin Powder, Coriander Powder, Turmeric Powder, Chaat Masala, Dry Mango Powder and Red Chili Powder.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil.
14. Place in the pre-heated oven at 400 degrees F for 15 minutes.
15. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
16. Serve with chutney or ketchup.

This article was originally published on Show me the curry.

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