Vegetable puff


Veg puff is a wonderful snack option for all the parties and as a evening snack.Its simple to make and tastes great. I have prepared this puff using a trans fat free paratha rather than a regular puff pastry sheet and it turned out really great and tasted same as the one made from regular puff pastry sheet. My friends and husband liked this snack a lot,hope you enjoy making it.

Frozen paratha 1 pack
1 egg beaten
For filling
2 tsp canola oil
½ tsp cumin seeds
1 onion sliced
2 tsp fresh coriander leaves
Pinch of hing/ asafetida
3 potato boiled and cut into pieces
½ cup boiled peas
¼ cup beans boiled and cut into pieces
¼ carrot boiled and chopped
½ tsp red chili powder
¼ tsp turmeric powder
½ tsp salt or as per taste
½ tsp chat masala / mango powder
*To make the filling,heat oil in a skillet and add cumin and hing,when the seeds pop,add onion and coriander * Sauté until the onion becomes translucent,then add boiled vegetables and all the spice powders mentioned in the filling ingredients along with salt and combine well and sauté for few min and remove from the heat and keep it aside. *Take the paratha sheet and thaw them at room temperature for 30 min before use. * Pre heat the oven at 365 F . *Cut the sheet into half,take one half and place 2 tsp of vegetables at the center of the sheet and fold them to form a triangle shape. * Seal the edges by applying water to all the corners . *Repeat the above step to fill all the puff sheets and place them on a baking tray lined with parchment paper. *Once all are done,give a egg wash on the puff using brush. *Place the puff in oven and bake at 365 F for 30 min. *Once done transfer them to a cooling rack and serve them hot with ketchup or chutney.


24% DV

4% DV

4% DV

3% DV

7% DV