Vegetable Puffs recipe
For the dough:
2 1/2 cups of Maida (All-purpose Flour)
4 tablespoons of Vanaspathy(Dalda) (or) Margarine
Salt
Water
For the Masala Filling:
Onions (finely chopped)
4 Medium Sized Potatoes
3 tablespoons of Peas
6 Beans
1 Carrot
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
Salt
1-Lemon
1-sprig Cilantro (chopped)
Oil
Grind into a Paste:
Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2
Dough: Sieve Maida & salt.
Add cold water & knead to a smooth
dough.
Cover the dough with a wet cloth and keep it aside for 30 minutes.
Keep
some maida for dusting.
To Prepare the Stuffing: Cook the potatoes, peas, beans & carrot.
Mash the potatoes
coarsely.
Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili
paste.
Fry for few minutes.
Add chopped onions and fry until, brown.
Then
put the boiled vegetables, turmeric powder, red chili powder, garam
masala powder & salt.
Mix well and fry until done.
Then squeeze lime juice & put
cilantro.
Remove from fire.
Puff Preparation: Melt vanaspathy and whip it till creamy & keep it aside.
Take the dough & knead once again until it becomes smooth & elastic.
Roll the
dough into a large thin rectangle on a flat surface by dusting with remaining
maida.
Apply vanaspathy to 2/3rd of the rectangle leaving 1/2 an inch space all
around.
Fold the empty portion (without vanaspathy) first and
the other side (with vanaspathy) on top of it.
Roll this lightly into a rectangle
and repeat the same process twice using the remaining vanaspathy.
Cut this into small rectangles and keep the stuffing
at the center & fold across.
Seal the edges with water.
Refrigerate for 30 minutes.
Pre heat the oven at 300 C.
Apply little water to a tray
and arrange the puffs with enough space in between.
Brush little milk on top of
the puffs and bake for 45 minutes until golden brown.
Serve hot.
|
Indian all time Recipes
Indian Regional Recipes
Accompaniments with Food
Indian Sweets Recipes
More Recipes
Special Features
