In my hometown , veg puffs is one of the most popular snack that can be bought only from bakeries. Though vadai, bajji and many other snacks are sold during the evening time by the street vendors, those bakeries would always be crowded with an affluent group of customers, who used to buy the best snacks for their kids (though the simple homemade vada is good for all, who listens...hi hi). At that time, ovens were not this much prevalent in India. So buying a few puffs in the evening would be more handy and classy, if some guests had arrived. In my childhood, a bakery called 'Queens' in our neighborhood was very popular for their onion puffs, veg puffs, sweet puffs etc.
This is my younger brother's favorite and at one point of time, while returning from my job, I used to get down one stop ahead in our NGO colony to buy these puffs to see his smile :)
Recently one day,I bought a pack of these pastry sheets from Indian grocery stores and made these steaming hot along with ginger tea on a weekend. My hubby dear loves this absolutely very much and tells me to repeat every weekend :)
So try this and see a big smile on your love's faces!
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| Vegetable puffs - after baking ! |
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| Preparing the vegetable stuffing. |
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| This is the puff pastry I bought |
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| For calorie facts...Yes ! |
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| Thawing instructions. |
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| Pastry sheets with stuffing |
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| Fold the pastry squares into rectangles or triangles ....teach geometry to kids by this fun way too :) |
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| Press the edges using a fork. |
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| Puffs after baking .... |
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| serve the piping hot veg puffs to your loved ones along with tea ! |
Ingredients:
Pastry sheets - 4
red onion - 1
ginger garlic paste - 1 tsp
oil - 2 tsp
fennel (sombu) - 1 tsp
tomato - 1
lemon juice - few drops (if needed only)
carrot , beans, peas - handful
salt - to taste
garam masala powder - 1 tsp
red chilly powder - 1/2 tsp
green chilly - 1
minced cilantro, mint leaf - 1 tbsp
Preparation:
Thaw the pastry sheets as per direction.
I thawed them by leaving the pack in kitchen counter after lunch and it stayed there for almost 2 1/2 hours (as it was little cool on that day). But other than that follow the directions in the pack.
Filling:
Heat oil in a wok. Add fennel and let it get red. Then add onion and saute till it get red. Then add the ginger garlic paste and saute. Then goes the finely chopped tomato. Let it wilt.
Put all the chopped vegetables, green chilly. Add the masala powders, salt.
Sprinkle a handful of water and cook covered. Then put the chopped mint and cilantro leaves. After it gets cooked, if necessary add lime juice. switch off. The stuffing is ready !
Method:
Preheat the oven to 400 deg F (10 mins).
Line a baking tray with aluminum foil and coat it with tsp of oil.
Keep the pastry sheets flat.
Put 2 tbsp filling (not too much) and fold as per taste.
Then using a fork, press the edges so that they close.
Coat the top with little butter or milk.
Bake for 15 - 20 minutes at 400 deg F.
Take out when the upper crust seems mild red.
Vegetable puffs is ready!
Serving suggestion:
Serve as tea time snack.
