Let's start with a simple starter. These were one of the first dishes that I had made when I started the blog. quick starter, very easy to make. I made it again recently. Kids love it, and so do the adults. Perfect evening snack. Re-Posting it and this time with Photo and additional information.
VEG PUFFS
INGREDIENTS
Pastry sheets: Available in almost all the big chain grocery stores
Vegetables for filling: Potatoes, carrots, cauliflower, peas, etc cut into small squares
Dhania powder: 1/2 Tsp
Garam Masala: 1/2 Tsp
Turmeric Powder: A pinch
Red Chili Powder: 1/4th Tsp
Salt as required
Oil: 1 tbsp
Butter for greasing the edges of the pastry sheets and closing them
MAKING
Take a Kadai, pour 1 tbsp oil and when its hot, add turmeric powder, all the vegetables cut into small pieces. Stir for a couple of minutes before adding Garam masala, Dhania powder, Red chili powder and Salt.
Stir fry for 5 minutes before adding a glass of water. Lower the flame and cover it with a lid until the vegetables become soft, cooked and all the water is drained. Take the Kadai off the stove and keep it aside. The filling is ready.
Now, I generally thaw the pastry sheets a little bit coz the sheets are a bit expensive and the quantity is very limited. Hence, I thaw them and spread them out with the help of our ever famous Indian Belan. Since the sheets might be sticky, sprinkle maida powder or all-purpose flour to keep it from sticking. It's just like making chapatis. Cut the sheets into rectangles and place the filling inside and close them on all sides with butter/ghee/corn starch on the sides/corners.
Preheat the oven to 350 degrees. Place the puffs on a baking tray and slide them inside, bake them in 350 degrees for 10-12 minutes. Monitor them from time to time. Turn it over midway (around 6 minutes time)
Your tasty vegetable puffs are ready to eat. Serve hot with tomato ketchup or coriander-mint chutney.
TIP/VARIATIONS
I used the Pepperidge Farm Pastry sheets. They are light and flaky.
Make sure the puffs are not rolled tightly then filling would overflow out of the sheets. Also, make sure you double close the sheets, place the filling in the center of the pastry sheet rectangle, close one side and then place the other side over on top of the closed side. This way it's double secured.
You can also make delicious Jalapeno cream cheese puffs. Instead of the vegetable filling, mix nicely cut Jalapeno's and cream cheese or just buy Jalapeno cream cheese from any bagel shop and use it as a filling. Its easy, tasty and the kids will enjoy it.
VEG PUFFS
INGREDIENTS
Pastry sheets: Available in almost all the big chain grocery stores
Vegetables for filling: Potatoes, carrots, cauliflower, peas, etc cut into small squares
Dhania powder: 1/2 Tsp
Garam Masala: 1/2 Tsp
Turmeric Powder: A pinch
Red Chili Powder: 1/4th Tsp
Salt as required
Oil: 1 tbsp
Butter for greasing the edges of the pastry sheets and closing them
 |
| VEG PUFF |
MAKING
Take a Kadai, pour 1 tbsp oil and when its hot, add turmeric powder, all the vegetables cut into small pieces. Stir for a couple of minutes before adding Garam masala, Dhania powder, Red chili powder and Salt.
Stir fry for 5 minutes before adding a glass of water. Lower the flame and cover it with a lid until the vegetables become soft, cooked and all the water is drained. Take the Kadai off the stove and keep it aside. The filling is ready.
Now, I generally thaw the pastry sheets a little bit coz the sheets are a bit expensive and the quantity is very limited. Hence, I thaw them and spread them out with the help of our ever famous Indian Belan. Since the sheets might be sticky, sprinkle maida powder or all-purpose flour to keep it from sticking. It's just like making chapatis. Cut the sheets into rectangles and place the filling inside and close them on all sides with butter/ghee/corn starch on the sides/corners.
Preheat the oven to 350 degrees. Place the puffs on a baking tray and slide them inside, bake them in 350 degrees for 10-12 minutes. Monitor them from time to time. Turn it over midway (around 6 minutes time)
Your tasty vegetable puffs are ready to eat. Serve hot with tomato ketchup or coriander-mint chutney.
TIP/VARIATIONS
I used the Pepperidge Farm Pastry sheets. They are light and flaky.
Make sure the puffs are not rolled tightly then filling would overflow out of the sheets. Also, make sure you double close the sheets, place the filling in the center of the pastry sheet rectangle, close one side and then place the other side over on top of the closed side. This way it's double secured.
You can also make delicious Jalapeno cream cheese puffs. Instead of the vegetable filling, mix nicely cut Jalapeno's and cream cheese or just buy Jalapeno cream cheese from any bagel shop and use it as a filling. Its easy, tasty and the kids will enjoy it.
No comments:
Post a Comment