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Homemade flaky puff pastry and Vegetable Puff

Recipe by
Total Time:
1-2 hours
Serves:10
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: hard

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Ingredients

  • For pastry dough :
  • 225 g - Refined flour ( Maida )
  • 170 g - Ghee
  • 1 tsp - Lemon juice (or 1 tsp - vinegar)
  • 1/2 tsp - salt
  • 110 ml - ice cold water, to mix
  • Extra 1 cup - flour
  • 1 - beaten Egg
  • Filling - as desired

How to Make

  • Sieve flour and salt.
  • Rub in 30 g ghee with flour and make a well.
  • Take about 110 ml cold water, add lemon juice or vinegar in it and pour into the well.
  • Knead into a soft and smooth dough, adding more water, if necessary.
  • Keep the dough covered, with a wet cloth, for 30 minutes ( The dough should be kept in the fridge during summer ).
  • Cream the ghee, in order to make it smooth and free from lumps.
  • Divide the remaining ghee into 3 parts.
  • Roll the dough into a rectangular shape, making it as big as possible.
  • Use plenty of dry flour to avoid stickiness.
  • Put one part of the ghee on 2/3 rd part of the rolled dough, leaving 1/3 rd of the surface without any fat.
  • Fold into 3, folding the empty side first. Wrap in a grease proof paper and then in a wet cloth. Keep in the refrigerator again, for 20 minutes.
  • Take out from refrigerator and roll it out into a rectangular shape.
  • Apply the second lot of ghee, on 2/3 rd of rolled dough, as before. Fold in the same way and keep aside.
  • Repeat this process again, with the third lot of the ghee ( This will be the third rolling with the ghee).
  • Roll again once more, into rectangular shape and fold into 3 without using any ghee.
  • Keep to rest in the fridge, for at least 1 hour. Then it is ready to use. This type of dough is called flaky pastry dough.
  • Final procedure :
  • Now roll out the flaky pastry dough, into rectangular shapes 1/4 inch thick and cut out 5 inch wide long strips.
  • Place the desired filling, in the centre of each strip.
  • Apply water on the edges and fold into 2, to corner the filling.
  • Cut this strip into equal portions.
  • If you want to make the puff into rectangular shape, roll the dough in square shape 3.5 inch x 3.5 inch.
  • Keep the filling in the centre, apply water on the edges, fold and lightly coat with a beaten egg.
  • Preheat oven ( OTG ) at 450 degree F or 230 degree C.
  • Place these puffs in a Bain Marie. Bake first at 230 degree C or 450 degree F, for about 10 minutes. Take out.
  • Cool for 15 minutes and bake again at 180 degree C for about 20 to 25 minutes or till the puffs are golden brown.
  • Recipe Courtesy: Niya's World