Vegetable Puffs

  • Work-from-home


Co Admin
Mar 15, 2007
Vegetable Puffs

For the dough:

2 1/2 cups of Maida (All-purpose Flour)
4 tablespoons of Vanaspathy(Dalda) (or) Margarine
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
1-sprig Cilantro (chopped)
Grind into a Paste:

Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2

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 u
ntil golden brown. Serve hot.