Ingredients

The following ingredients have 6 Servings
  • 1/2 recipe puff pastry dough
  • For filling
  • 1 medium potato
  • 1 small carrot
  • 1/4 cup green peas
  • 1 medium onion
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon lemon juice
  • Cilantro leaves
  • Salt
  • 1 tablespoon oil
  • Milk and water for brushing

Instruction

  • First prepare puff pastry sheet and refrigerate till use. Always keep the sheet in freezer if storing for more than 2 days. I have not reproduced the recipe here. I exactly followed this recipe. Here is a collage of makin puff pastry sheet.
  • Now to make the filling, boil, peel and mash the potatoes. Heat a pan with 1 tablespoon oil. Temper with cumin seeds. Add crushed ginger and green chilies. Add chopped onions and saute well.
  • Add chopped carrots and boiled green peas. Saute well, cover and cook for 10 minutes.
  • Add mashed potatoes, salt, coriander powder, garam masala and mix well. Cook for 5 more minutes. Add cilantro leaves, lemon juice and mix well. Allow to cool for 15 minutes.
  • Now take the refrigerated puff pastry dough. Sprinkle some flour and roll into a thin sheet.
  • Cut as shown in picture.
  • Apply water over the edges and brush with a basting brush.
  • Keep 1 1/2 teaspoon filling on each square.
  • Bring the edges together and make a square or triangle puff. Seal the edges well. Arrange these puffs on a well greased baking tray. refrigerate for 15 minutes. Preheat oven to 220C
  • Before baking give a milk wash to shaped puffs. Bake in the hot oven for 12-15 minutes. The top will turn crispy, golden and flaky. Serve veg puff hot.