Sunday, August 12, 2018

Vegetable Puffs (Puffs with spicy potato filling)

Vegetable puffs are a regular snack at our place and also is a great appetizer. If frozen pastry sheets are readily available, then vegetable puffs can be prepared in no time:)

In this recipe, I have used the same filling as the Punjabi Samosa. If you have the filling prepared before hand, you can prepare these hot puffs in no time. This is a fail-proof recipe. You are sure to have a hit. If you have left overs, keep it in the refrigerator. Heat it up in the oven for a few minutes before serving:)


Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Makes about 18 puffs

For the stuffing:
  • Potatoes : 3 large (about 500 grams)
  • Peas (cooked) : 1/2 cup
  • Ginger : 1 inch
  • Garlic : 3 large
  • Small Green chillies : 4 (adjust according to your taste)
  • Cumin seeds / Jeera : 1 tsp
  • Coriander powder : 1 tsp
  • Turmeric powder : 1/2 tsp
  • Dry mango powder / amchur : 0.5 tsp
  • Garam Masala : 1 tsp (readily available in Indian stores)
  • Coriander seeds : 1 tbsp
  • Anardana seeds : 1 tsp
  • Salt as per taste
  • Oil : 2 tbsp


To prepare the stuffing:

  • Cook potatoes in plenty of water until tender. Remove the potatoes from the water and set it aside to cool. Once cool, peel off the skin and  mash them.(DO NOT grate the potatoes )Add the cooked peas to the potato mixture and set it aside.

  • Dry roast coriander seeds and anardana seeds. Once done, grind them in to a fine powder.

  • Make a rough paste of ginger, garlic and green chillies.

  • Heat 2 tbsp of  oil. When hot, add the cumin seeds. When the seeds start to splutter, add the prepared ginger-garlic-chilli paste.

  • Cook for a minute and then add the potato-peas mixture.

  • Add the turmeric powder, coriander powder, dry mango powder and the garam masala powder. Mix well.

  • Lastly add the prepared roasted coriander-anardana powder and salt. Give it a final mix and turn off the heat.

To prepare the puffs:
  • Preheat the oven to 400 F.
  • The box of Pepperidge farm  frozen pastry sheets come in a pack of two. Separate the sheets and leave them on the kitchen counter to thaw for about 40 min.

  • Cut each sheet into 9 squares (well they are not exactly squares;). So, in total we have 18 squares.

  • Take one square. Apply a little water on the edges of the square with your finger. Put 1 tbsp of the potato filling. Fold diagonally as shown in the pic. Press the edges.

  • Repeat the same process for all the remaining squares and place them in a baking tray .
  • Bake for about 20 - 25 minutes or until the surface is nice golden color. Note:Around the halfway mark, flip the puffs and also rotate the tray and put them back inside the oven.

  • Serve hot  with a cup of tea or coffee.

1 comment:

  1. These look simply wonderful, Shubha. I adore any type of puffs and curry fillings are always the best! Fantastic step by step pictures.