Tuesday, June 23, 2020

Veg puffs ..

Ingredients and method :

Puff pastry sheet : 1


Chopped onion : 1/2 cup
Chopped carrots : 1/2 cup
Chopped beetroot : 1/2 cup
Peas : 1/4 cup
Chopped coriander leaves : 1/4 cup
Salt : 1 teaspoon
Garam masala powder : 1 teaspoon
Chopped green chilly : 1/2 teaspoon
Chopped ginger and garlic : 1/4 teaspoon each
Oil : 1/8 cup
Sugar : 1/4 teaspoon
Cumin seeds : 1/4 teaspoon
Turmeric : 1/8 teaspoon
Asafoetida : A pinch
Butter : 1 tablespoon

For stuffing :

Heat oil, add in cumin seeds, asafoetida, turmeric saute for a minute.
Next add in ginger,garlic and green chillies saute for a minute.
Add onion , salt and sugar saute until onion caramelises.
Add in carrot, beetroot and peas saute for 2 minutes in high flame, add in garam masala, chopped coriander leaves and butter switch off the stove.
Mix everything well and allow it to cool down.

Preheat oven at 170 degree.

In baking tray keep the baking paper, then spread puff pastry sheet, and cut it (4*4) squares.

In the middle of each piece add stuffing and close the edges of the sheet.

Bake them in oven for 10 minutes. Then take it out, flip it and bake them for another 10 minutes or until you see the golden crust.

Each and every oven temperature differs,so keep an eye.

Serve with mint chutney or tomato sauce.


Homemade puff pastry sheet :
3 cups maida 
2 tbsp unsalted butter
cold water(use cold fridge water), as required

400 grams unsalted butter
1 tsp lemon juice
1 teaspoon salt 
½ cup maida

Method for puff pastry sheet dough:

in a large mixing bowl take 3 cups of maida, salt and butter.
Use finger tips and mix it, it looks like a crumbled flour.

add cold water little by little and knead the dough.

Dough needs to be smooth and soft, use water cautiously.. ( you can use 1 tablespoon water at a time while kneading)

Keep dough in airtight container in fridge for 20 minutes.

Method for butter dough :

Take a big bowl, keep the grater inside the bowl and grate the butter.

Then add in salt, lemon juice and maida.

Mix everything well,don't use palm, just use finger tips.

Make dough ball and keep this in fridge for 20 minutes.

Final stage :

Take out the puff pastry dough ,keep it in rolling board and use a rolling pin to roll gently, don't put too much pressure.( 1/2 cm thick sheet)
If it sticks dust with plain flour (use very little)

Then take out the butter dough from fridge, using your hands make it as rectangle shape.

Then place this rectangular shape butter dough in the middle of the rolled puff pastry sheet, wrap from all 4 sides. 

Place this in airtight box and keep it in fridge for another 20 minutes.

After 20 minutes, take the prepared dough from fridge, keep it on the rolling board, gently press and flatten it using rolling pin.(dust flour if required)

Then you will get one big sheet, just fold the sheet into 2 folds dust off excess flour which is present on the dough.

Cover it with cling film and keep it in fridge another 20 minutes, then repeat the same procedure for 4 times. (Take out the dough,roll,fold,cover in cling film and keep it in fridge)



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