Vegetable Puffs
Indian Vegetable puffs , a delicious appetizerwith puff pastries and stuffed veggies based on Indian cuisine and perfect for parties and potlucks.
Servings: 8 people
Calories: 230kcal
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
Serving: 55g | Calories: 230kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 106mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1417IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 2mg
