It is usually me who gets nostalgic about foods associated with childhood and want to get a taste right away. To my surprise we were out and about last week when DH mentioned that wants to eat a vegetable puff. The thing is most Indian grocery stores and Indian restaurants carry samosas these days but not vegetable puffs and the one store that I know that carries vegetable puff charges about $3 for one curry puff with neither the taste nor the texture good enough to write home about.
Making vegetable puff is not all that difficult to make at home if you have ready made puff pastry available. I bought a package of the frozen puff pastry and decided that making the vegetable puff can't wait. There are several fillings that can go into a puff. While mutton puffs with a minced mutton filling is perhaps my all time favorite, these vegetables puffs can also jostle for first place any time. If you'd rather make the mutton puffs the recipe is here - Mutton Puffs.
Vegetable Puffs can be a light dinner if you would like which is what we did. The mixed vegetables that go for the filling can have any vegetable that you'd prefer. If you have any of the filling left, save them have an idea for them.
|Steam the mixed vegetables in a steamer or pressure cooker without the whistle.|
|In a saute pan heat oil, add the onions saute, add the ginger and saute. Add the spice powders, salt and mix..|
|Add the vegetables to the spices and mix so the spices are well coated on the vegetables and then set aside after it is cooked for 4-5 minutes.|
|Cut the thawed puff pastry sheets into about 3" * 2" length rectangular strips. Place about 1 1/2 tbsp of the filling on one of the pieces.|
|Fold over and place the puff on a lined and greased cookie sheet. Brush with oil or egg wash if required. Bake in a 400F oven for 25-30 minutes till golden brown on top.|
Can anything beat the taste and nostalgia of a fresh warm vegetable puff?
Vegetable Puffs - Curry Puffs
Preparation Time:10 minutes
Cooking Time:25 + 30(baking) minutes
- 2 Potatoes peeled and cubed
- 2 carrots peeled and cubed
- 25 beans cleaned and cut
- 1/2 cup of peas
- 1 tsp of turmeric powder
- 2 tsp of masala powder (any curry powder)
- salt to taste
- 1/2 tbsp of chili powder (or to taste)
- 1/2 tbsp of grated ginger(optional)
- 1/4 cup of chopped onions
- 1 tsp of oil
- 1 package of puff pastry sheets
- Note:Chop the vegetables so that they are all the same size. I cut them kind of small.
- Set the puff pastry sheet to thaw (for at least 1/2 an hour).
- Steam the vegetables. I used a slotted vessel and steamed it in a pressure cooker without whistle. If you have a steamer that will be perfect.
- In a saute pan heat oil and saute the onions till they turn brown.
- Add in the ginger and saute for minute more.
- Add the turmeric, masala, chili powder and salt and mix it in well.
- Add in the vegetable cook for another 4-5 minutes till they are all mixed and coated with the masala. Set aside.Making the Puff
- Set the oven to preheat to 400F and in the meantime prepare the puff.
- Place the thawed puff pastry on a cutting board and with a rolling gently roll it so it stretches a bit.
- Cut the puff pastry into 3 strips and then cut across.
- On each of the cut pieces, so it is possible to fold over place a 1 1/2 tbsp of filling in the middle. Fold over and press the edges so they are sealed. Placed on a cookie sheet lined and greased with a bit of oil.
- Repeat for all the puff pastry pieces.
- If you'd like you can brush with oil or egg wash on top. This will make the puffs golden brown. I did not.
- Place the prepared puffs to bake in the oven for 25-30 minutes till golden brown.
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