Indian Puff Pastries Stuffed With Spicy Vegetable F

Name: Indian Puff Pastries Stuffed With Spicy Vegetable Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sheets Phyllo dough puff pastry sheets; 1/4 cup water of milk to seal the edges; 1 butter or egg for brushing the pastry; 2.5 tablespoons oil; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin; 1/4 teaspoon Asafoetida; 8-10 curry leaves; 1 Green chili, finely shopped; 1 teaspoon ginger-garlic paste; 1/3 cup cashews; 1.5 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)

Servings: persons

4 sheets Phyllo dough puff pastry sheets
1/4 cup water of milk to seal the edges
1 butter or egg for brushing the pastry
2.5 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
1/4 teaspoon Asafoetida
8-10 curry leaves
1 Green chili, finely shopped
1 teaspoon ginger-garlic paste
1/3 cup cashews
1.5 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)

1
Heat oil in a saucepan over medium heat.
2
. Add cumin and mustard seeds. Cook until they sizzle and crackle.
3
Add Hing(Asafoetida), curry leaves, green chilis, and ginger-garlic paste, and mix on low heat for ~30 secs.
4
Add turmeric, red chili powder, and garam masala. Stir in peas, corn, and carrots. Mix well and let them saute for about 2-3 mins on medium flame.
5
Finally, add mashed potatoes, mix everything well and cook/saute the mixture for 5-10 minutes to blend everything together.
6
Turn off the heat, add cilantro, mix, and cool the mixture before ready for stuffing.
7
Thaw the sheets according to packet instructions and preheat using packets temp settings.
8
Cut the sheets into squares or shape desired.
9
Add the desired amount of filling, fold the sheets, and seal the edges using water or milk.
10
Brush each pastry with butter or eggs.
11
Put them in the oven for 15 mins or however long they take to bake

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 sheets Phyllo dough puff pastry sheets, 1/4 cup water of milk to seal the edges, 1 butter or egg for brushing the pastry, 2.5 tablespoons oil, and more.

Yes, Indian Puff Pastries Stuffed With Spicy Vegetable Filling falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Puff Pastries Stuffed With Spicy Vegetable Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions