Vegetable Puffs Recipe

Name: Vegetable Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mixed vegetables, cut into small pieces (potatoes, carrots, beans and peas); 2 teaspoons chili powder; 1 tablespoon garam masala powder; 2 teaspoons oil; 1 teaspoon ginger paste; 1 teaspoon mustard seeds; 1 teaspoon lemon juice; salt; 1 (17 1/3 ounce) packet puff pastry; 1 bunch coriander leaves

Servings: persons

2 cups mixed vegetables, cut into small pieces (potatoes, carrots, beans and peas)
2 teaspoons chili powder
1 tablespoon garam masala powder
2 teaspoons oil
1 teaspoon ginger paste
1 teaspoon mustard seeds
1 teaspoon lemon juice
salt
1 (17 1/3 ounce) packet puff pastry
1 bunch coriander leaves

1
Keep the pastry sheet at room temperature for 30 minutes.
2
Heat oil in a pan.
3
Add mustard seeds and ginger paste and fry.
4
Add all the vegetables and fry.
5
Add the masala powder.
6
Cook without adding water.
7
Add salt and lemon juice once the vegetables are done.
8
Add corriander leaves.
9
Slightly roll the pastry sheet.
10
Cut it into the desired size rectangles.
11
Keep the mixture in the middle.
12
Seal the front with a little water.
13
Bake at 350 degrees Fahrenhit until the outer layer is golden brown.
14
Serve hot!

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups mixed vegetables, cut into small pieces (potatoes, carrots, beans and peas), 2 teaspoons chili powder, 1 tablespoon garam masala powder, 2 teaspoons oil, and more.

Yes, Vegetable Puffs 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.

Vegetable Puffs

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