Veggie Puff Patties | Veg Puff || How to make Veggie puff patties with step-by-step photos
Veggie puff patties are flaky and crispy evening snacks made from puff pastry dough and spiced potato peas fillings. this is literally tasty and gives you the feeling of having the veg puff like the ones you get in Pakistani bakeries.
I have used homemade puff pastry dough to make this veg puff. if you are interested in making puff pastry dough at home, you can either check the recipe here for it or buy it from the store.
I have already shared chicken puff patties or beef puff patties in my previous post
Veg Puff an Easy Snack:
You can even pack them in a tiffin as a snack. serve them plain or with tomato ketchup or green chutney. this recipe makes for 6-8 veg puff
CAN FREEZE PREPARED PUFF PASTRY PATTIES?
Yes, puff
patties can be stored in the refrigerator for a month by keeping them in an airtight
container. take them out from the refrigerator 30 minutes before baking
and then bake till golden brown. Crispy and flaky veggie puff patties are ready
For the best result follow my detailed step-by-step photo, Instructions, and tips above the recipe card
RECIPE NOTES:
Before making
puff patties take out the dough from the refrigerator around an hour before and
let it come to room temperature. but if you made puff pastry from butter then
let it remain outside for around 30 minutes
since buttery puff pastry can’t be handled easily after coming at room
temperature
Don’t roll the
dough in hasty. First slightly tab the pastry dough using a rolling pin and
then roll out the dough around ½ inch thick in a rectangular shape
To make crispy
nicely golden brown patties, maintain the oven temperature first 10
minutes at a high temperature and then at 180
You can stuff
any kind of desirable fillings in puff patties that you want
Whether you are making non-veggie filling or
veggie one thing to keep in mind is filling should be dry, not moist otherwise
patties may turn soggy and not crisp
For more baked recipes:
To begin this recipe firstly rinse peel and chop potatoes and green peas. take them in a saucepan add 1.5 cups water and cook them for about 30 minutes or till the veggies are steamed well
And if using a pressure
cooker 9-10 minutes are enough.
Once veggies are well mashed set aside
Heat the oil in the pan and add ginger garlic paste, Sauté them for a minute
Next, combine all powdered spices red chili flakes, cumin powder, coriander powder, salt, mango powder, and chaat masala by splashing some water.
Cook the masala on a medium flame for 2-3 minutes
Once the masala is well cooked
Add mashed potato and peas to the cooked masala, Keep mixing veggies with masala for 3-4 minutes on medium flame or until well combined
Next, add chopped coriander leaves, green chilies, and grated ginger to the mixture
Towards the end squeeze lemon juice into the
mixture.
Set aside
Before you begin, making the veg puff, preheat your oven to 200 degrees Celsius/400 degrees for at least 15 minutes
I have used homemade puff pastry
Sprinkle some flour and gently roll the pastry a bit to even it
Roll the dough evenly to get a ¼ to ½-inch thick base
Here is the rolled puff pastry dough, trim the extra four edges
And cut into equal square sheets.
The trimmed edges can be joined to make dough or
you can just roll them up
Take one squared puff sheet and place it in a triangle style Now brush the edges with egg wash. Fold the sheet over the mixture, Lightly press the front edges of each other
Don’t press too much as we want layers in them
Don’t seal the side edges of the veg puff
Place the prepared veg puff on the lined baking
tray
Prepared all remaining veg puffs the same way, Brush egg wash over the prepared veg puffs
Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on
First 10 minutes let them bake to 200 C then reduce the heat of the oven to 180 C.Allow baking for around 35 minutes or until nicely golden colors appear over the veg puffs
Wait for 2-3 minutes and with a spatula or with
your hand lift the vegetable puff
And transfer to the butter paper
You can see the texture, color, and layers of the
veg puffs
Serve veg puff at room temperature with green chutney or tomato ketchup, If not serving once they cool down, store the veg puffs in an airtight box or zip lock bag
Veggie puff patties are flaky and crispy evening snacks made from puff pastry dough and spiced potato peas fillings.
Ingredients:
- 250g, potato boiled and mashed
- ½ cup, green peas boiled and mashed
- 250g, homemade puff pastry dough
- 50ml, olive oil
- 1 tsp, ginger garlic paste
- 2 tbsp, fresh coriander leaves
- 4-5 pcs, green chilies chopped
- 1 tbsp, grated ginger
- 1 tbsp, lemon juice freshly squeezed
- 1 nos, egg
For Spices:
- 1 tsp, crushed red chili flakes
- ½ tsp, chaat masala powder
- 1 tsp, mango powder
- 1 tsp.cumin powder
- 1 tsp, crushed coriander powder
- 1 tsp, salt or to taste
- To begin this recipe firstly rinse peel and chop potatoes and green peas. take them in a saucepan add 1.5 cup water and cook them for about 30 minutes or till the veggies are steamed well if using a pressure cooker 9-10 minutes are enough
- Put steamed veggies into the mixing bowl and mash them with a hand masher
- Once veggies are well mashed set aside
- Heat the oil in the pan and add ginger garlic paste
- Sauté them for a minute
- Next, combine all powdered spices red chili flakes, cumin powder, coriander powder, salt, mango powder, and chaat masala by splashing some water
- Cook the masala on a medium flame for 2-3 minutes
- Once the masala is well cooked
- Add mashed potato and peas to the cooked masala
- Keep mixing veggies with masala for 3-4 minutes on medium flame or until well combined
- Next, add chopped coriander leaves, green chilies, and grated ginger to the mixture
- Toward the end squeeze lemon juice into the mixture
- Mix up well and turn off the flame
- Let it cool down completely
- Set aside
- Before you begin, making the veg puff, preheat your oven to 200 degrees Celsius/400 degrees for at least 15 minutes
- I have used homemade puff pastry
- Sprinkle some flour and gently roll the pastry a bit to even it
- Roll the dough evenly to get a ¼ to ½-inch thick base
- Here is the rolled puff pastry dough, trim the extra on all four edges
- And cut into equal square sheets
- The trimmed edges can be joined to make dough or you can just roll them up
- Take one squared puff sheet and place it in a triangle-style
- Place the spoonful of mixture in the middle
- Now brush the edges with eggwash
- Fold the sheet over the mixture
- Lightly press the front edges of each other
- Don’t press too much as we want layers in them
- Don’t seal the side edges of the veg puff
- Place the prepared veg puffs on the lined baking tray
- Prepared all remaining veg puffs the same way
- Brush egg wash over the prepared veg puffs
- Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on
- First 10 minutes let them bake to 200 C then reduce the heat of the oven to 180 C
- Allow baking them around 35 minutes or until nicely golden colors appear over the veg puffs
- Wait for 2-3 minutes and with a spatula or with your hand lift the vegetable puff
- And transfer to the butter paper
- Serve veg puff at room temperature with green chutney or tomato ketchup
- If not serving once they cool down, store the veg puffs in an airtight box or zip-lock bag
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