I have lot of memories associated with Vegetable Puffs. My dad used to get this for me every Friday from Iyengar bakery at Tambaram.I like both the sweet and savoury version. It is also common in all college canteens and office cafeteria. Whenever I skip my breakfast, first thing I will do is to get a veg puffs from the cafetaria( Please don't follow this. It is not healthy to skip breakfast and have this first thing the morning!).
Nowadays I make this puffs often using ready made pepperidge puff pastry sheet. It will be usually available in the frozen section.
|Puff Pastry sheet||1 pack|
|Potato||5 small sized|
|Ginger paste||1 tsp|
|Carrot chopped||2 medium sized|
|Coriander powder||1 tsp|
|Chilli powder||1 tsp|
|Garam masala powder||1/4 tsp|
|Frozen peas||1/4 cup|
|Cumin seeds||1/2 tsp|
|Lemon juice/Amchoor powder||1/4 tsp|
|Coriander leaves (Chopped)||2 tablespoon|
1. Thaw the puff pastry sheet for 45 minutes
2. Dab some all purpose flour in the board and roll the sheets to required thickness
3. Cut the sheets into 12 equal parts (There will be 2 sheets in a pack. Cut each into 6 pieces)
4. Cook the potatoes in a pressure cooker for 2 whistles.
5. Cool the potatoes and peel
6. Mash the potatoes well and keep it aside
7. Heat 2 tsp of oil in a pan and add cumin seeds. Once it start spluttering add onions
8. Fry the onions until translucent.
9. Add carrots and fry until well cooked
10. Add the frozen peas as well.Add the chilli powder, coriander powder and masala powder.
11.Now add the mash potatoes and mix well
12. Finally add the lemon juice/amchoor powder and chopped coriander leaves
13. Divide this filling into 12 equal parts
14. Stuff the filling in the puff pastry sheet and fold it into half
15. Press the sides with the fork and seal it
16. Bake this in a preheated oven of 400F to 20 to 25 minutes in the center rack
17. Have an eye on it. Remove from the oven once it starts turning golden brown