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Vegetable Puffs – Indian Vegetable Puff – Vegetable Curry Puffs

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Mullai

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Have you ever craved for spicy crisp puffs hot from a bakery round the corner on a chill rainy day?? Well, here’s one who’s typing this post… and who use to enjoy these quite often during school days and now making it for her kids…..Puffs any form is quite attractive and additive, I amke this veg style puffs for a evening snack and sometimes make a big batch for potluck parties.  It is very easy to make and stays good for couple of days at room temperature.

Puffs are crispy pastry item baked with a stuffing of your choice. This recipe is made with vegetable stuffing. They are perfect for an eve snack/ after school snack or even as an appetizer for parties and get-together!
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  Ingredients
 Puff Pastry Sheet   1 sheet
 Mixed Veggies  (cubed)  2 cups (carrot, beans, green peas, potato, spring onions)
 Onion  1 cup (chopped)
 Green chilli  1 /2 teaspoon (finely chopped)
 Ginger  1 tablespoon (crushed)
 Garlic  5 cloves (crushed)
 Turmeric powder  1/4 teaspoon
 Red chilli powder  1/2 teaspoon
 Coriander powder  2 teaspoon
 Black pepper powder  1/4 teaspoon
 Cumin seeds  1/2 teaspoon
 Coriander leaves  1 teaspoon (chopped)
 Curry leaves  6 (chopped)
 Oil  2 tablespoons
 Salt  3/4 teaspoon (or to taste)
Where can you find this Puff Pastry Sheets?? Walmart, Meijer, Kroger and even some Indian grocery stores carry under refrigerator aisle. Each pack has two sheets and one sheet can make 4 large puffs or 9 mini puffs. The stuffing can be made ahead of time and it can baked in oven in 20 minutes. You can even make the puff ahead of time and warm in oven just before serving. (Do not warm them in microwave, it could make them soggy)

To make the stuffing– heat oil in a pan, splutter curry leaves and cumin seeds. Add in the onions, green chili, ginger, garlica nd fry over high heat. Immediately add the veggies with little turmeric powder and saute. Bring the flame to low, cover and cook for 5-7 minutes or until he veggies becomes tender but firm. Now add in the red chili powder, coriander powder, black pepper powder and salt. Fry over high flame to just give a quick stir fry and switch off. Garnish with coriander leaves and let it cool completely.

Mean while the frozen pastry sheet will come to room temperature, spread it out as shown.  One sheet can make 4 large puffs or 9 mini puffs.

I decided to make 9 mini puffs, so dusted with some flour and stretched a bit.

Cut them into 9 pieces as shown.

Divide the stuffing equally among those and fill each piece with a little veggie stuffing.

Apply little water along the edges.

Fold them to make it stick on either sides.

Place them in a oven proof tray and Preheat your oven to 400F

Bake them in middle rack for 20 minutes or until they look fluffy and golden on the outside. (Brushing them with little egg wash can give a golden brown crust but optional)

Notes

  • Makes 9 mini puffs
  • Using the pastry sheet without stretching gives a lot of layers. Stretch them makes it a little thin.
  • Brushing with egg wash yield golden crust on top, i decided to skip for this recipe.

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