Vegetable puffs and wonder years.Nostalgia and smiles.Our childhood is a full of food,fun and frolic.All of us as children, loved going to bakery and pestering our parents to get snacks.First of all, bakery had fresh snacks and mostly sold out by end of the day.
Also back then,these hot spicy buns,vegetarian puffs were our fast food.
Veg puffs also known as curry puffs and veg patties were just what we wanted post a match.
Also, there were no takeaways or mobile apps.
Why are vegetable puffs so popular?
Vegetarian puffs are a take on meat puffs.They are easily available across bakeries in Indian sub-continent.This is due to huge non- meat eating population.
Either due to religious or health reasons.
Crunchy and crispy,they also are a perfect combination with tomato sauce and mint chutney.
They contain a soft filling of potatoes,peas,groundnuts and spices.You may also add carrots and shredded cabbage.You may even make it with some onions and soaked mung beans.
This is opposite to non-vegetarian counterparts which has a filling of chicken,beef,meat, minced to make 'keema'.
Most noteworthy this is an easy starter for any party.Also, you are sure of the oil and ingredients used.
Scroll below to get recipe for vegetable puffs:
Puffs can also be made with left-over veggies or minced meat.
Ingredients
- Ready-made puff pastry sheet - 8 squares
- 1 medium boiled and cubed potato
- 1/4 cup chopped french beans
- 1 medium chopped onion and capsicum
- 1/4 cup frozen/boiled green peas
- 1 medium chopped carrot
- 2 tbsp coriander and a chopped green chilli
- 1/2 tsp ginger paste
- 1 tsp cumin seeds
- 1/2 tsp each red chilly powder,chaat and garam masala
- 1/4 tsp amchur/dried mango powder
- 1 tsp white/black sesame seeds
- 2 tbsp oil
- Pinch of turmeric
- Salt as per taste
- Greasing: Oil
Instructions
- Heat oil in pan.
- Saute cumin seeds and add ginger paste, green chilli and onions.
- Saute 5 mins on medium flame and mix well.
- Add beans, salt and turmeric.
- Add capsicum, carrot, peas and boiled potatoes and mix spices.
- Cover and cook for 20 mins on medium heat.
- Turn off heat once done and sprinkle coriander.
- Mash them coarsely with masher.Keep aside.
- Preheat oven to 400 F/ 220 C.
- Thaw puff pastry sheets as per package instructions and make equal size squares from sheet.
- Scoop vegetable mixture and place in middle over pastry sheet.
- Fold sheet over the filling and make triangle or rectangle shape.
- Spread water on edges to seal them.
- Brush puffs with oil and sprinkle sesame seeds.
- Line baking tray with aluminium foil.
- Grease with oil and arrange puffs.
- Bake for 25 mins, until golden brown.
- Brush again with oil and serve hot with tomato ketchup/mint chutney.
Notes: If you open puff pastry sheets when cold they may break.Hence, reheat them in oven at 250 F for 5 min. You may also wait for them to come to a room temperature. If you want to bake later,you may cover them with wet towel and refrigerate.
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