Vegetable puff is something which is very easy to prepare. I do this quite often when there are parties or potluck with my friends where we need to prepare some dishes specific for kids. We can stuff with whatever vegetables we want inside this. This dish is definitely a no-no for diet conscious people as the puff pastry has a lot of oil inside it. I donâ€™t use the puff pastry thin sheet, instead I use the puff pastry block as it gives me the flexibility to roll it into the shape I want.
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Yield / Serves
Vegetables finely chopped â€“3/4 cup
Onion â€“ Â½ cup
Sambar powder â€“ 1 Â½ tsp
Turmeric â€“ 1/3 tsp
Curry leaves â€“ few
Coriander â€“ 1 tblsp
Oil â€“ to brush â€“ 2 spoons
Puff pastry block â€“ 150 gms
Cumin seeds â€“ Â½ tsp
Wheat flour â€“ for rolling the pastry
Add oil in a pan and add cumin seeds. Let is fry
Add onion and saute for 2 mins.Add vegetables, salt, turmeric, sambar powder, curry leaves and let it cook.
Garnish with coriander and allow it to cool completely.
Take the puff block. Defrost for 3 hours. Add wheat flour to roll the pastry. I generally use my granite kitchen top as I make the puffs in bulk and now I am more comfortable even if I make it in small quantities.
Roll the pastry like how we do it for chapatti flipping them often. Sprinkle the flour whenever you find it difficult. The flour will be absorbed easily as puff pastry has lot of oil inside it.
Divide the puff pastry into equal portions.
Add the curry and leave half of the puff sheet empty so that it can be closed.
Close the puff pastry and stick the corners by using a fork.
Brush with oil.
Pre heat oven for 180c deg for 5 mins and place the puffs in the oven. After 15 mins check if one side is cooked. Generally the bottom side is cooked faster in this dish.
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