Veg Aloo Puffs Pastry
INGREDIENTS
All purpose flour – 260 grams
Salt – 1/4 teaspoon
Vinegar – 1/4 teaspoon
Butter – 60 grams
Water – 120 milliliters
Butter – 280 grams
Oil – 1 1/2 tablespoons
Cumin – 1 teaspoon
Coriander – 1 teaspoon
Ginger – 1 tablespoon
Green chili – 1 tablespoon
Onions – 80 grams
Green beans – 30 grams
Carrots – 80 grams
Beetroot – 50 grams
Bell pepper – 80 grams
Turmeric – 1/2 teaspoon
Frozen peas – 40 grams
Garam masala – 1/2 teaspoon
Chaat masala – 1/2 teaspoon
Paneer – 40 grams
Black salt – 1/4 teaspoon
Salt – 1/2 teaspoon
Boiled Potatoes – 200 grams
Coriander leaves – 10 grams
All purpose flour – 1 tablespoon
Water – 3 tablespoons
PREPARATION
1. In a mixing bowl add 260 grams all purpose flour, 1/4 teaspoon salt, 1/4 teaspoon vinegar, 60 grams butter, 120 milliliters water and knead into a smooth soft dough. Freeze for 20 minutes.
2. Place the 280 grams butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin and freeze for 20 minutes.
3. Take a dough ball and roll out the dough into a large rectangle about 1/2 inch thick. Place 1/4 of crumbled butter ( in the center and fold the two ends over and freeze for 20 minutes again.
4. Heat 1 1/2 tablespoons in a pan add 1 teaspoon cumin, 1 teaspoon coriander and stir.
5. Add 1 tablespoons ginger, 1 tablespoon green chili and cook until the onion softens.
6. Add 30 grams green beans, 80 grams carrots, 50 grams beetroot, 80 grams bell pepper and mix well.
7. Add 1/2 teaspoon turmeric, 40 grams frozen peas, 1/2 teaspoon garam masala, 1/2 teaspoon chaat masala, 40 grams paneer, 1/4 teaspoon black salt, 1/2 teaspoon salt, 200 grams boiled potatoes, 10 grams coriander leaves and mix well again. Cook 3 – 5 minutes.
8. Now roll out the butter dough into a rectangle shape and cut it into a four squares.
9. In a mixing bowl add 1 tablespoon all purpose flour, 2 tablespoons water and mix well.
10. Place a dollop of the cooled potato stuffing in the centre of each one and shape it in a triangle by pinching the sides together to seal them.
11. Preheat the oven to 440°F/230°C. Bake for 15 – 20 minutes or until golden.
12. Serve.
