Spicy Vegetable Stuffed Indian Puff Pastries
Delight your taste buds with these delicious Indian puff pastries filled with a spicy vegetable mixture and baked to perfection.
Ingredients
| 4 | sheets Phyllo dough puff pastry sheets |
|---|---|
| 1 | cup water or milk to seal the edges |
| 1 | butter or egg for brushing the pastry |
| 2 1⁄2 | tablespoons oil |
| 1⁄2 | teaspoon mustard seeds |
| 1⁄2 | teaspoon cumin |
| 1⁄4 | teaspoon Asafoetida |
| 8 | curry leaves |
| 1 | Green chili, finely chopped |
| 1 | teaspoon ginger-garlic paste |
| 1⁄3 | cup cashews |
| 1 1⁄2 | teaspoons garam masala/curry powder |
| 1⁄2 | teaspoon turmeric |
| 1⁄2 | teaspoon red chili powder |
| 1 | tablespoon lime/lemon juice |
| salt to taste | |
| 3 | boiled, peeled and mashed potatoes |
| 1⁄2 | cup peas |
| 1⁄2 | cup corn |
| 2 | finely chopped or shredded carrots |
| 1⁄4 | cup cilantro (optional) |
Instructions
| 1. | Heat oil in a saucepan over medium heat, then add cumin and mustard seeds. Cook until they sizzle and crackle. |
|---|---|
| 2. | Add Asafoetida, curry leaves, green chilis, and ginger-garlic paste. Mix on low heat for about 30 seconds. |
| 3. | Sprinkle turmeric, red chili powder, and garam masala. Stir in peas, corn, and carrots. Sauté for 2-3 minutes on medium flame. |
| 4. | Add mashed potatoes, ensuring everything is well incorporated. Cook the mixture for 5-10 minutes to blend flavors. |
| 5. | Remove from heat, stir in cilantro, and allow the mixture to cool before using as stuffing. |
| 6. | Thaw the phyllo dough puff pastry sheets as per package instructions and preheat oven according to package instructions. |
| 7. | Cut the sheets into squares or desired shapes. |
| 8. | Fill each pastry with the vegetable mixture, folding the sheets and sealing the edges using water or milk. |
| 9. | Brush each pastry with butter or egg wash. |
| 10. | Place the pastries in the preheated oven and bake for approximately 15 minutes or until golden brown. |
Published on Jul 19, 2024 by Luminița