Thursday, November 19, 2009

Veggie Puffs

Puffed Pastry Sheets3-4 Green ChilliesOil
1 large Potato1 pinch TurmericSalt
1 cup Peas1 pinch Garam Masala
2 medium Carrots1 tsp Grated Ginger
1 large Capsicum1 tso Minced Garlic
1 small OnionTomato Sauce
1 tsp Kitchen King
1 tsp Jeera
Fresh Dhania

Peel the vegetables and finely chop them.
In a skillet, splutter the jeera in 2 tbsp oil until dark.
Add the turmeric, green chillies, garam masala, gingre and garlic and saute for 1/ a minute.
Add the finely chopped onions and saute until pink.
Add the capsicum, peas, carrots and potatoes and cook on medium until 1/2 cooked.
Add salt, kitchen king and 2-3 tbsp Tomato Sauce. (I use Maggi hot-n-sweet)
Saute for another minute or so and turn the heat off.
Add in some finely chopped dhania.
Thaw the pastry sheets and lay one sheet out on a flat surface.
place 2-3 tbsp of the vegetables with an inch between each filling.
Place another pastry sheet on top and press them in in the gaps.
Cut into square puffs with filling and seal all the ends with a dab of water.
Pre-heat oven to 350 degrees.
Grease a baking sheet with some oil and place the puffs on the sheet 1 inch apart.
Spray some more oil on top and bake for about 20 minutes until golden and flaky.
Serve hot with any ketchup/sauce/chutney.

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