Vegetable Puffs
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.
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.
