Veg Puff Pastry

Name: Veg Puff Pastry
Cuisine: Indian
Ingredients: 1/2 cup Wheat Flour; 1/2 cup All-purpose Flour; as needed Salt; 4 tsp Melted Ghee; 1/4 cup Water; 1/2 tsp Carom Seeds (Optional); 2-3 tsp Oil; 1/2 tsp Mustard Seeds (Optional); 1/2 tsp Cumin Seeds; 3-4 Cloves Garlic (Finely Chopped); 2-3 Green Chillies (Chopped); 1 Sprig Curry Leaves (Chopped); 1 Onion (Chopped); 1 cup Green Peas; 3-4 tsp Water; 2-3 Potatoes (Boiled); 1/4 tsp Turmeric Powder; 1/4 tsp Black Pepper Powder; 1/4 tsp Cumin Powder; 1 tsp Coriander Powder; 1/4 tsp Garam Masala Powder; 1/2 tsp Dry Mango Powder; 1/2 tsp Chaat Masala; as per taste Salt; 1-2 tbsp Coriander Leaves (Chopped); 4 tsp Cornflour; 6 tsp Melted Ghee

Rosalyn John @rosalyn_kitchen227

#GA4
#week17
#pastry
#rosalyn_kitchen

Crispy, Delicious and Easy Homemade Flaky Veg Puff Pastry Recipe.
It's a kind of thing that just makes things feel like a special occasion. Light, flaky layers and that rich flavor.
I have not baked it. I have deep fried it. But if you want to eat healthy then you can bake it in an oven in convection mode at 180° for about 20 to 25 minutes.
The filling is made with potato and peas. You can make a filling of your choice.

#GA4
#week17
#pastry
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#GA4
#week17
#pastry
#rosalyn_kitchen

Saved

Ingredients

For the Pastry:
1/2 cupWheat Flour
1/2 cupAll-purpose Flour
as neededSalt
4 tspMelted Ghee
1/4 cupWater
1/2 tspCarom Seeds (Optional)
For the Filling (Stuffing):
2-3 tspOil
1/2 tspMustard Seeds (Optional)
1/2 tspCumin Seeds
3-4 ClovesGarlic (Finely Chopped)
2-3Green Chillies (Chopped)
1 SprigCurry Leaves (Chopped)
1Onion (Chopped)
1 cupGreen Peas
3-4 tspWater
2-3Potatoes (Boiled)
1/4 tspTurmeric Powder
1/4 tspBlack Pepper Powder
1/4 tspCumin Powder
1 tspCoriander Powder
1/4 tspGaram Masala Powder
1/2 tspDry Mango Powder
1/2 tspChaat Masala
as per tasteSalt
1-2 tbspCoriander Leaves (Chopped)
For Cornflour Paste:
4 tspCornflour
6 tspMelted Ghee

Saved

Steps

1

For the Pastry: In a large bowl, add wheat flour, all-purpose flour, salt and warm melted ghee. (You can add carom seeds if you want) Mix it well. Add water little at a time and knead to a semi soft dough. Cover and set aside to rest.
2

For the Filling/Stuffing: Heat oil in a pan. Add cumin seeds and allow it to sizzle for few seconds. Add garlic, green chillies and curry leaves and saute for a minute. Add onions and saute. Add green peas and little water and cover and cook till peas are done. Add the masala powders and salt as mentioned above under Fillings and saute for a minute. Add the boiled and lightly mashed potatoes and saute for a minute. Garnish with coriander leaves. Stuffing should be dry. Set aside to cool.
3

Cornflour Paste: In a small bowl, add cornflour and melted ghee and mix well. The consistency should be flowing. If not, you can add more melted ghee. Set aside.
4

Make 7 parts of the dough. Roll out each part into thin roti and set aside.
5

Firstly, sprinkle some wheat flour/maida on the rolling stone. Place 1 roti over it. Apply cornflour-ghee paste on the roti. Sprinkle flour over it. Place the second roti over it.
6

Again apply cornflour-ghee paste and sprinkle flour over the second roti. Continue the process for all the remaining seven rotis. Roll it tightly into a long log.
7

Cut it back and forth so that the layers do not get disturbed. The layers should be seen. If you cut directly, the layers will get smashed. The layers should be visible.
8

Take one part and press on layer side. Roll thinly into puri shape. Place the Filling/stuffing. Apply slight water on the sides. Cover on top and seal the edges. Press with a fork to give it a design. Instead of water, I used up the balance cornflour-ghee paste to seal the edges. So while deep frying it opened up a bit.
9

Prepare all and allow it to dry because it should not be wet while deep frying.
10

Heat oil in a deep frying pan. To check the temperature of the oil, drop a small piece of the dough. If it rises up quickly means the temperature is right to start the frying.
11

Gently add the prepared pastry in the hot oil, two at a time. Do not over crowd the pan. Fry on medium flame till golden brown in color on both sides.
12

Carefully remove on paper towel to drain off the excess oil. You can see the layers so clearly and its crispiness too.
13

It will be slightly oily. If you want to eat healthy then you can bake it in convection mode at 180° for about 20 to 25 minutes.
14

Flaky and Delicious Veg Puff Pastry is ready. Enjoy it hot with a hot cup of tea or coffee.