The thought of Veg puffs so much reminds me of school days! I have always wanted to try making it. I prefer home-made snacks to buying from a bakery as I can use healthy oil and customize the stuffing. Puffs are a healthier choice compared to samosas as these are not fried. Pastry sheets take hours to make but ready-made frozen pastry sheets can be found in the grocery store. I was looking for another alternative when I came across Madhura’s kitchen on youtube and she had suggested an innovative way of using Malaysian Paratha to make puffs. I really liked the idea and wanted to try it immediately.. I slightly customized the stuffing to my taste and voilà, here it is.
Vegetable Puff
Servings 5 people
Ingredients
- 1 packet Onion stuffed Malaysian Puff Paratha or Pastry sheets
- 2 tsp Olive Oil
- 1/2 cup Onions
- 2 Garlic Clove
- 1 cup Potato
- 1 cup Carrot
- 1 cup Mushrooms
- 1/2 cup Cabbage
- 2 long Green Chillies
- 1/2 tsp Ginger-Garlic Paste
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Chaat Masala
- 1 tsp Salt
Instructions
Preparation
- Cube potatoes, carrots and mushrooms.
- Chop onions, cabbage and green chilis to very small pieces and crush the garlic cloves
Making Puffs
- Preheat oven to 400°F
- Heat oil in a pan and add onions and garlic. Once onions become translucent, add green chillies.
- Add ginger garlic paste, add turmeric powder and then add potatoes, carrots, cabbage and mushrooms.
- Add salt, garam masala, cumin powder, chaat masala and saute for sometime.
- Halve the parathas. Brush oil on the sides of the sheets. Place the vegetable stuffing on one side, seal the puff to make a triangle.
- Place the puffs on baking sheet. Bake for 25 minutes on top rack. Remove when it becomes brown and allow it to cool for 5 minutes. Serve with tomato sauce.