Veggie Puff Patties Recipe - Yummy Traditional

Veggie Puff Patties Recipe

                                                                                        
veggie-puff-patties-with-step-by-step-photos



Veggie Puff Patties | Veg Puff  || How to make Veggie puff patties with step by step photos 

 

Veggie puff patties are quite 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 then you can either check the recipe here for puff pastry dough or buy 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 tiffin as a snack. serve them plain or with tomato ketchup or green chutney. this recipe makes for 6-8 veg puff


If you have tried this veg puff then don’t forget to rate the recipe. You can also follow me on FacebookInstagramPinterest, and Youtube


                                                               
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CAN BE FREEZED 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 before 30 minutes from 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 comes 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 to come at room temperature

Don’t roll the dough in hasty. firstly 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 is to maintain the oven temperature first 10 minutes at 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 keeps in mind filling should be dry, not moist otherwise patties may turn soggy and not crisp   

 

For more baked recipes:

Baked spring rolls

Calzone

Sausage bread rolls

Chicken cone bread



                                                                   
veg-puff-recipe


To begin this recipe firstly rinse peel and chop potatoes and green peas. take them in a saucepan and add 1.5 cup water and cook they for about 30 minutes or till the veggies are steamed well 


And if using a pressure cooker them 9-10 minutes are enough. Put steamed veggies into the mixing bowl and mash them with a hand masher

                                  

mash-veggies


Once veggies are well mashed set aside   


 

veggie-is-mashed



Heat the oil in the pan and add ginger garlic paste, Sauté them for a minute

                        

heat-oil-saute-ginger-garlic-paste

Next, combine all powder 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

                              

add-powder-spices-with-water-in-the-pan


Once the masala is well cooked

                                

masala-is-cooked


Add mashed potato and peas to the cooked masala, Keep mixing veggies with masala for 3-4 minutes on the medium flame or until well combined

Next, add chopped coriander leaves, green chilies and grated ginger to the mixture

                              

add-potatoes-with-masala



Towards the end squeeze lemon juice to the mixture.Mix up well and turn off the flame, let it cool down completely

Set aside

                               

veggie-puff-patties


Before you begin, making the veg puff, preheat your oven at 200 degrees Celsius/400 degrees for at least 15 minutes

I have used here homemade puff pastry

Sprinkle some flour and gently roll the pastry a bit to even it


                                 

roll-the-pastry-dough


Roll the dough evenly to get a ¼ to ½ inch thick base


                             

roll-out-half-inch-thick-rolled-dough


Here is the rolled puff pastry dough, trim the extra all four edges


                               

trim-the-edges



And cut into equal square sheets. Place the spoonful of mixture in the middle

                     

cut-the-square-sheet-and-place-potato

The trimmed edges can be joined to make dough or you can just roll them up


                        

gather-the-trimmed-edges

Take one squared puff sheet and place it in a triangle style Now brushes the edges with egg wash. And fold the sheet over the mixture, Lightly press the front edges of each other


                                

fold-the-veggie-patties



Don’t press too much as we want layers in them


                          

press-them-lightly


Don’t seal the side edges of the veg puff


                             

don't seal-side-edges


Place the prepared veg puff on the lined baking tray


                                   

veggie-puff

Prepared all remaining veg puffs the same way, Brush egg wash over the prepared veg-puffs


                               
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Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on


                                           

brush-the-egg-wash-over-patties

First 10 minutes let them bake to 200 C then reduce the heat of the oven to 180 C.Allow baking them for around 35 minutes or until nicely golden colors appear over the veg puffs  

                         

bake-puff-patties

Wait for 2-3 minutes and with a spatula or with your hand lift the vegetable puff

                               

patties-are-baked



And transfer to the butter paper

                         

place-on-kitchen-paper



You can see the texture, color, and layers of the veg puffs 


                       

nicely-golden-brown-patties

Serve veg puff at room temperature with green chutney or tomato ketchup,If not serving once they cool down, store the veg puffs an airtight box or zip lock bag


                                

veggie-patties-are-ready




                                                         

 

Veggie puff patties are quite flaky and crispy evening snack 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 bakery.. 

Ingredients:

  1. 250g, potato boiled and mashed
  2. ½ cup, green peas boiled and mashed
  3. 250g, homemade puff pastry dough
  4. 50ml, olive oil
  5. 1 tsp, ginger garlic paste
  6. 2 tbsp, fresh coriander leaves
  7. 4-5 pcs, green chilies chopped
  8. 1 tbsp, grated ginger
  9. 1 tbsp, lemon juice fresh squeezed
  10. 1 nos, egg

For spices:

  1. 1 tsp, crushed red chili flakes
  2. ½ tsp, chaat masala powder
  3. 1 tsp, mango powder
  4. 1 tsp.cumin powder
  5. 1 tsp, crushed coriander powder
  6. 1 tsp, salt or to taste
How to make the veggie puff?


Preparation of making puff patties filling:


  1. To begin this recipe firstly rinse peel and chop potatoes and green peas. take them in a saucepan and add 1.5 cup water and cook them for about 30 minutes or till the veggies are steamed well and if using a pressure cooker them 9-10 minutes are enough
  2. Put steamed veggies into the mixing bowl and mash them with a hand masher
  3. Once veggies are well mashed set aside 

Instructions:

  1. Heat the oil in the pan and add ginger garlic paste
  2. Sauté them for a minute
  3. Next, combine all powder spices red chili flakes, cumin powder, coriander powder, salt, mango powder, and chaat masala by splashing some water  
  4. Cook the masala on a medium flame for 2-3 minutes
  5. Once the masala is well cooked
  6. Add mashed potato and peas to the cooked masala
  7. Keep mixing veggies with masala for 3-4 minutes on the medium flame or until well combined
  8. Next, add chopped coriander leaves, green chilies, and grated ginger to the mixture
  9. Towards the end squeeze lemon juice into the mixture
  10. Mix up well and turn off the flame
  11. Let it cool down completely
  12. Set aside
  13. Before you begin, making the veg puff, preheat your oven at 200 degrees Celsius/400 degrees for at least 15 minutes
  14. I have used here homemade puff pastry
  15. Sprinkle some flour and gently roll the pastry a bit to even it
  16. Roll the dough evenly to get a ¼ to ½ inch thick base
  17. Here is the rolled puff pastry dough, trim the extra all four edges
  18. And cut into equal square sheets
  19. The trimmed edges can be joined to make dough or you can just roll them up
  20. Take one squared puff sheet and place as a triangle style
  21. Place the spoonful of mixture in the middle
  22. Now brush the edges with egg wash  
  23. And fold the sheet over the mixture
  24. Lightly press the front edges of each other
  25. Don’t press too much as we want layers in them
  26. Don’t seal the side edges of the veg puff
  27. Place the prepared veg puffs on the lined baking tray
  28. Prepared all remaining veg puffs the same way
  29. Brush egg wash over the prepared veg-puffs
  30. Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on
  31. First 10 minutes let them bake to 200 C then reduce the heat of the oven to 180 C
  32. Allow baking them around 35 minutes or until nicely golden colors appear over the veg puffs  
  33. Wait for 2-3 minutes and with a spatula or with your hand lift the vegetable puff
  34. And transfer to the butter paper
  35. Serve veg puff at room temperature with green chutney or tomato ketchup
  36. If not serving once they cool down, store the veg puffs in an airtight box or zip lock bag

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