Feb 172012
 

This is one of the ancient recipes that I tried to bake when I came to US. In India, where I grew up I’ve never baked nor was there any oven at those times. So we used to eat this puff from our local Iyengar Bakery and snack on it at any given chance. So I tried my best to recreate the taste. Once I got good at making it, I baked these veggie puffs for my DH’s office party and for some time I was referred to as the person who made the curry puff (In a good way of course !!! :)). With the right filling, these veggie puffs are bound to be remembered by both the person who eat it and the person who made it. Enzoy…

 

Ingredients:

Peppridge Farm Puff pastry sheet –1 sheet

Potatos –2 medium

Mustard seeds –1 Tbsp

Ginger garlic paste –1 Tbsp

Turmeric powder –1/4 tsp

Dhania powder –1 tsp

Cumin powder –1/2 tsp

Chillie powder –1 tsp

Garam masala powder –1/4 tsp

lime juice (optional) –1 Tbsp

Oil –1 Tbsp

Salt –to taste

Procedure:

1. Thaw the puff pastry at room temperature on the counter for 40 mins. Wash and boil potatoes. Remove skin from the potatoes and mash them well in a bowl.

2. In a kadai, add oil and add mustard seeds, let them sputter. Add ginger garlic paste and sautee for a minute.

3. Now add boiled and mashed potatoes, turmeric powder, salt, dhania powder, cumin powder, chillie powder and combine.

4. After 2 mins, add garam masala powder and lime juice. Garnish with coriander leaves if desired.

5. Unfold the thawed puff pastry sheet. Cut vertically along the 2 lines. Cut 2 lines horizontally dividing the sheet in to 9 equal parts.

6. Lightly roll each portion with rolling pin and fill each part with 2 Tbsp of filling in the center of each part. Fold and cover each part and seal the 3 open edges with water and gently press the edges with fork.

7. Place each puff 1 inch apart on a parchment paper lined baking sheet. Preheat oven at 400F. Bake the puffs for 15-20 mins until golden brown on the top and bottom.

Caution: The puff will be very hot inside, so be careful when serving immediately to kids.

Options:

Sauteed onions, finely diced carrots, cooked peas can be added to the filling for variation.

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