Vegetable puffs is nothing but the pastries stuffed with vegetables sauteed with Indian spices. It is the most favourite snack in school, college and cinema canteen, as it makes the stomach full for long time. Its my long wish to prepare puffs on my own.  So, for today’s Ifthar, I tried this vegetable puff with the store bought puff pastry. I came really excellent and we just loved it and shared with some other friends here. You can prepare stuffing with any vegetables, mushrooms or meat of your choice.

INGREDIENTS:

1 box puff pastry sheets

1 onion, chopped

1 tomato, chopped

1 potato – peeled and cut into cubes

1 carrot  medium sized – cut into cubes

½ cup cauliflower florets

¼ cup  peas

3 to 4 green chilies, finely chopped

1 tablespoon ginger-garlic paste

¼ teaspoon turmeric powder

½ teaspoon garam masala

¼ tablespoon coriander powder

¼ tablespoon cumin-fennel powder

Few curry leaves

Salt to taste

Oil

1 egg

INSTRUCTIONS:

Beat the egg in a small bowl and set aside.

Boil all the vegetables separately till they are soft and tender. Drain & Set aside.

Heat oil in a kadai and add in onion, tomato, curry leaves, green chilies and saute till they turn translucent. Then add in all the spice powders, salt and ginger garlic paste & cook till the raw smell goes off.

Add the vegetables and saute till the masalas are coated well with veggies and cooked well. Remove from flame and let it cool completely.

Pre heat the oven to 180 Deg C.

Thaw the puff pastry sheets as per package instructions.

Cut the pastries into rectangles, if it is given as a long sheet. Scoop vegetable mixture and place in the middle section over the the pastry sheet and fold & cover the stuffing.

Line the baking tray with aluminium foil and grease it with oil. Arrange the puffs by leaving some space between and grease it with beaten egg.

Bake for 15 to 20 min till golden brown in colour.

Serve the puffs warm with hot chutney.