MINI VEG PUFFS

    Vegetable Puffs or popularly called Veg Puff is one popular snack sold in Indian Bakeries.  It is a default to have a Bakery outside college or school or there would exist a college/school canteen which were hanging out places for most of the youngsters during their school/college days.  A puff or a vadai or a Bajji along with a Kadak Chai or Coffee would have remained a spectator for most of the events and talks which happened during the time. Sharing is caring days, "a single Puff" would go into many mouths. Most of us would have fond memories of this snack.

    Even we had JM & Sons, a popular Bakery chain in Coimbatore outside our college, and most of our lunchtime or evening snack happened to be these wonderful Puffs & Pepsi.  Pepsi(Leher Pepsi) was just out in the market with all bang and catchy ads with Amir Khan and Aishwarya Rai, with the famous slogan "Yehi Hai Right Choice Baby" -  Ah Ah!!! Fond memories flocking through my mind...  Sitting in the steps in front of the shop with small chit-chats were a small kind of time pass during our college days.

    So, when talking about Puff, as a matter of fact it would have surely been a Bakery(store) bought one and in my opinion, mostly it is not a home-made snack.  As years passed and living far from your home country, most of the old memories, tastes & preferences embedded into our hearts turns into NOSTALGIA.  And when it comes to snacking, Puffs takes a special place in the line of Nostalgia.  When such things hit to the core, I try replicating them at home and have tried making Puff with Pastry Sheets.  Making from scratch is absolutely not convincing in my terms with long preparation time and above all the loads of Butter or Margarine needed to make Pastry sheets makes me cringe to the idea.  So when it comes in a disguise my brain accepts it, convincing to the facts.

    So let's cut the crap and get into making Veg Puffs and this recipe is a Mini or Bite sized version of Vegetable Puffs with Frozen Parotta Sheets.  The ultimate snack with all of its perfection - flaky, crispy and tasty.  This recipe came out to be as a process to clear off the left-over from the prominent recipe which I was into - The Egg Puff.  When I had a few side cutting of frozen Parotta sheets from making Egg Puff, I saved them in the freezer, made the Vegetable Filling and followed the suit.  

    What was hit at home were these Bite-sized Veg Puffs rather than the Egg Puff. Kindling the memory of mini Puffs we get at Thangu Cake Shop in Lawley Road. These Veg Puffs could be made in regular size too.  I have used Frozen Parotta sheets, you can even get easy with Pastry sheets to make these Veg Puffs.  Puffs made out of Frozen Parotta sheets are going to foolproof - it turns out perfectly flaky and crispy every time you make it.  And for the filling I  have used some classic vegetable combination like Carrots, Potatoes & Green Peas, can add veggies like Beans, Beetroot, Cauliflower etc.,  Go along with your preference or simply convert it into Chicken/Meat Puffs. 

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Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

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HOW TO MAKE MINI VEG PUFFS WITH FROZEN PAROTTA SHEETS

MINI VEG PUFFS

INGREDIENTS:

To Boil the Veggies:

For Mini Veg Puff:

Frozen Parotta - 2 -3 Sheets 

 

MINI VEG PUFFS

*(I have used the side cutting from the whole frozen parotta sheet which I used for Egg Puff.  I just placed 3-4 side cuttings side by side and added the veggie filling into it and tightly secured it into bite-sized Puff packets).

 

For Egg Wash:

Egg - 1 No. 

METHOD:

To Boil the Veggies:

• Clean, peel & wash the Potatoes and Carrots.
• Cut them into small cubes and leave them aside.
• In a saucepan, add the Carrots & Potatoes along with the Green peas.
• Add a dash of Salt and a pinch of Sugar.  Pour in enough water and cook the vegetables until they are cooked and turns soft.
• Alternatively, can cook the Vegetables in a pressure cooker for a whistle.  If cooking in a pressure cooker, use just 1/4 cup of water.
• Can drain any excess water left in the vegetables once cooked.

For Veggie Masala Filling:

• Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
• Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
• Add boiled Vegetables into it and cook them on a low flame for a few more minutes.
• Let the Veggie Masala Filling be dry.
  
• Switch off the flame and garnish it with Coriander Leaves.
  

MINI VEG PUFFS

For Mini Veg Puff:

• Meanwhile, pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two and then make 2-3 thin strips out of it.
• Take a strip of Frozen Parotta sheet and place about 1 teaspoon of Veg Masala Filling over it.
  
• Gently fold the frozen parotta sheet and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
• *If using the side cuttings of the Frozen Parotta sheets - Place 3-4 side cuttings side by side and add about 1 teaspoon of veggie filling into it. Then, tightly secured it into bite-sized Puff packets. 
• When the Puffs are packed and ready, place the Mini Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Mini Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Mini Veg Puffs into the Electric Oven.
• Bake the Mini Veg Puffs at 200 °C for about 25 -30 minutes.
• You need to bake the Mini Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
• Serve flaky & crispy Mini Veg Puffs hot with your choice of Sauce or Ketchup.
  

For Normal sized Veg Puff:

• Pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two.
• Take one part of the Frozen Parotta sheet and place 2-3 teaspoons of Veg Masala Filling.
  
• Gently fold it and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
  
• When the Puffs are packed and ready, place the Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Veg Puffs into the Electric Oven.
• Bake the normal-sized Veg Puffs at 200 °C for about 30-45 minutes.
• You need to bake the Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
  

MINI VEG PUFFS

NOTES:

• Adjust the amount of Spices to suit your taste preference.
• Use your preferred combination of classic vegetables.
• Make sure that the Veggie Masala filling is dry, otherwise you may end up with Soggy, wet Puffs.
• Adding Sugar & tomato ketchup are totally optional. 
• Adjust the baking time accordingly -  25 -30 minutes at 200 °C for Mini Veg Puffs   &                                                         30-45 minutes at 200 °C for normal-sized Veg Puffs. 
• If you are doing a total vegetarian version, you can use milk or cream instead of Egg wash to glaze the Puffs,  just before baking.