My 297th recipe, “Mixed Vegetable Puff”, one of my favorite Tea time snack. Healthy combo of veggies tossed in an aromatic masala and then baked inside a puff pastry until nicely golden, flaky and crisp on the outside.
It is technically summer here and the days have been hot during the past weeks. Due to the hot weather, which I really hate, I prefer to have Cold Coffee in the evenings rather than a cup of hot tea. However, thanks to the rain God, the weather has changed pleasant now and then. Especially yesterday evening, around 3 PM the weather changed from bright sunshine to a pitch dark thunderstorm. Since I love rain, I was more than happy to sit with my patio door open and keep starring at the rain.
The one thing I craved at that time was a cup of hot tea and a nice Indian snack to bite alongside. In my world, both of these go hand in hand with the pleasant weather. For a long time Puff has been one of my favorite tea time snacks. Especially while growing up, I was so fond of Paneer Puff that my dad would buy it very frequently for me from Cake World. A perfectly baked puff with a delicious paneer and caramelized onion filling.
Whenever I used to bite into a puff, I used to keep wondering how in this world someone could make something so flaky. I used to think that it would be a nightmare to bake a puff at home. However, when I found out that it was so very easy to bake one at home using a store bought puff pastry, I was more than elated. Ever since, I always make sure that I have a pack of puff pastry sheets in my freezer, always in stock. Just thaw a sheet whenever you crave for a puff and you can enjoy a hot puff in less than an hour without much of an effort.
This mixed vegetable puff recipe is similar to my paneer puff recipe, in concept, but entirely different when it comes to the taste of the filling. This Vegetable Puff filling has two added advantages to note though. Made with loads of all types of veggies, this surely is an easy way to make your kids or other veggie haters to have their fair share. I am more than confident that no one will skip eating these delicious vegetable puffs. And also, this is a secret way to use up all those left over veggies from your refrigerator. The one carrot, the couple of beans, the lone potato which you were wondering how to finish off. A win-win for both the cook and the one who is enjoying it 😉
Vegetable Puff is a delicious Tea time snack with Indian style spicy veggies baked inside a puff pastry until nicely golden, flaky and crisp on the outside.
- Mixed Veggie - 3 1/2 Cups (Carrot, Beans, Fresh Corn, Green Peas, Beetroot, Potato, Cauliflower - Chopped)
- Puff Pastry - 8
- Oil - 2 Tbsp + For brushing
- Onion - 1 medium (finely chopped)
- Ginger Garlic Paste - 1 tsp
- Turmeric powder - 1/4 tsp
- Jeera powder - 1/2 tsp
- Red chilli powder - 3/4 tsp (adjust per taste)
- Salt - 1 tsp (adjust per taste)
- Tomato - 1 medium (Deseed and finely chop)
- Garam Masala - 1/2 tsp
- Coriander leaves - 5 sprigs (chopped)
- First, chop your veggies finely and cook them until half done. Keep them aside. Also, thaw your puff pastry until it comes to room temperature and becomes soft, as per instructions on your pack. Mine took about 15 mins.
- Meanwhile, heat oil in a pan and add the onion. Saute for about 30 secs and then add the ginger garlic paste. Saute until the onion starts to turn golden. Now add the turmeric powder, jeera powder, red chilli powder and salt. Saute in low-medium flame until the raw flavor of the masala powders are gone, taking care not to burn them.
- Now add the half cooked veggies, tomato to the pan along with garam masala. Toss the veggies nicely in the masala and saute until the mixture turns dry.
- Turn off the flame. Add the chopped coriander leaves, mix gently and leave it to cool down to room temperature.
- Take the baking sheet, line it with butter paper or grease it with oil. Place one of the puff pastry over them as shown in pic. Now take a large spoon full of prepared masala and place it at its center. Wet the edges with water so that it would stick while folding. Fold the puff pastry sheet towards you, as shown in the pic. Seal the edges by pressing with your thumb.
- Repeat the same process for other pastry sheets. Finally, brush the top with olive oil, which will give the puff a bright golden brown after baking. Bake them in the pre-heated oven for about 20 minutes or until the puff changes to golden brown. Check at regular intervals to avoid burnt puffs. Once done remove them from oven and let them get cooled for 5 minutes.
- Serve hot along with ketchup.
- Use veggies of your choice. I had used a combination of Carrot, Beans, Fresh Corn, Green Peas, Beetroot, Potato, Cauliflower.
- Cook the beetroot separately from the other veggies. When cooked together, there are chances that all veggies are colored pink.
- Make sure that the veggie mixture is dry when filling into the puff pastry sheet.
- Brushing them with butter/olive oil is a must to achieve nice golden brown color.
- Follow the instructions on your puff pastry packet for baking. Chances are that it could be different from mine.