Today's recipe is Indian Vegetable Puffs, mixed vegetables cooked with spices, and then baked with pastry sheets. It tastes awesome and is one of our favorite snacks at home. They are also fun to make. It is a great starter or appetizer at potlucks and parties and kids and people of all ages love them. Using the store-bought frozen pastry sheet (I used the Pepperidge Farm brand) makes the cooking process much simpler.
Why you will love this?
- A snack that tastes delicious with the crispy puff pastry and the spiced vegetables combined.
- It is a great party appetizer and your guests will love it.
- They are easy to make and do not need too much effort.
- They make great leftovers and we can use them for lunch boxes and on-the-go snacks.
Ingredients needed
- Pastry Sheet Pepper ridge farm sheets thawed and cut into squares
- For Filling
- Vegetables - Potatoes boiled and mashed, Carrot diced and boiled, Peas boiled
- Cumin seeds
- Green chilies
- Onion finely chopped
- Ginger paste
- Spices - Garam masala, Chaat masala, Amchur powder (dry mango powder), Coriander powder
- Coriander leaves chopped
- Juice of Lemon squeezed
How to make Indian Vegetable puffs?
The filling in the puff can be any veggies of your choice. I used boiled and mashed potatoes, carrots, and peas mixed with spices. Once the filling is cooked and ready, the thawed sheets can be cut and rolled into rectangular shapes. A spoon or two of the vegetable filling is spread on the individual rectangular sheet.
The sides are pressed lightly with fingers to close or use water to seal, and then bake till they turn crisp and brown. They taste great with ketchup, green chutney, or tomato chutney with garlic. Hope you enjoyed reading about it and will give it a try if you haven't already done so! If you love this recipe with puff pastry, you may also love the Egg Puffs with pastry sheets.
Vegetable Puffs
Ingredients
For Covering:
- 1 Pastry Sheet Pepper ridge farm sheets thawed
For Filling
- 2 medium-sized potatoes boiled and mashed
- 1 carrot diced and boiled
- ½ cup peas boiled
- 1 tsp cumin seeds
- 3 -4 green chilies
- ½ onion finely chopped
- 1 tsp ginger paste
- ¼ tsp garam masala
- ¼ tsp chaat masala
- 1 pinch amchur powder (dry mango powder)
- 2 tsp coriander powder
- ½ cup coriander leaves chopped
- ½ lemon squeezed
Instructions
- Thaw the pastry sheets and bring them to room temperature.
- Boil the potatoes and mash them well.
- Boil carrots, peas and mix them with the mashed potatoes.
- Heat oil in the pan and splutter cumin seeds.
- Add the diced onions, green chilies, and ginger paste and sauté well.
- Add all the spices in the ingredients section to the veggies along with salt and mix well.
- Next add the boiled and mashed potatoes, carrots, peas, and mix thoroughly.
- Add chopped coriander leaves.
- Squeeze half a lemon into it and mix well.
- The filling is now ready .wait for it to cool.
- Roll the thawed sheets uniformly and cut them into rectangle shapes. some tomato ketchup!
- Spoon the filling of mixed vegetables.
- Seal the puffs, use water if required to seal.
- Arrange the puffs in a baking tray.
- Brush a little butter or oil on top of the puffs (optional).
- Preheat the oven to 400 deg Fahrenheit.
- Bake the puffs for 25 minutes or until it is browned.
- Cool the puffs on a cooling rack for about 10 minutes.
- Enjoy the delicious vegetable puffs with ketchup!
Nutrition
Sign me up! These vegetable puffs looks so good! I love how easy it is to make this recipe.