Vegetable Puffs

Instructions

1. 1

   Prepare the Vegetable Filling

   • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Stir in the ginger-garlic paste and green chili. Cook for 1 minute until the raw aroma disappears.
   • Add the finely chopped carrots and green peas. Sauté for 4-5 minutes until slightly tender.
   • Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.
   • Add the boiled potato cubes and salt. Gently mix everything, slightly mashing some potatoes to help bind the filling.
   • Turn off the heat. Stir in garam masala, lemon juice, and chopped coriander leaves. Transfer the filling to a bowl and let it cool completely. This is a crucial step to prevent a soggy pastry.
2. 2

   Preheat Oven and Prepare Pastry

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Lightly flour a clean work surface. Unroll the thawed puff pastry sheet.
   • Using a sharp knife or pizza cutter, cut the sheet into 8 equal rectangles.
3. 3

   Assemble the Puffs

   • Take one pastry rectangle. Spoon about 2 tablespoons of the cooled vegetable filling onto one half of the rectangle, leaving a 1/2-inch border around the edges.
   • Fold the other half of the pastry over the filling to create a smaller rectangle.
   • Press the edges firmly with your fingers to seal. For a secure seal and a decorative look, crimp the edges with the tines of a fork.
   • Repeat this process for all the remaining pastry rectangles and filling.
4. 4

   Bake to Golden Perfection

   • Carefully place the assembled puffs on the prepared baking sheet, ensuring they are spaced about 1 inch apart.
   • Gently brush the tops of the puffs with milk for a beautiful golden-brown finish.
   • Bake for 15-20 minutes, or until the puffs are golden, flaky, and well-puffed. For even baking, you can rotate the tray halfway through.
   • Once baked, remove from the oven and let them cool on a wire rack for at least 5-10 minutes before serving.
5. 5

   Serve

   • Serve the warm vegetable puffs with tomato ketchup, mint chutney, or a hot cup of masala chai.