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DRY FRUIT MODAK
Potato and Corn Rolls
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1 - large frozen pastry sheet or puff sheet.
3 -potatoes, boiled, peeled and cubed.
100 g - green peas.
2 - onions.
1/2 tsp each- jeera, mustard seeds.
1/4 tsp - urad dhal.
1/4 tsp - turmeric.
1/4 tsp - hing powder.
1 sprig - curry leaves.
1/2 tsp - red chilli powder.
2 - green chillies.
1 tsp - coriander leaves.
1/2 tsp - garam masala.
3 tsp - all purpose flour.
oil for seasoning.
Salt to taste.
How to Make Pastry Puff
Let the frozen pastry sheet defrost for 30-40 mins.
Heat oil in a frying pan, add mustard seeds.
When it splutters, add urad dhal, jeera curry leaves, turmeric powder and hing powder.
Now add the chopped onions and fry.
Once the onions become translucent, add potatoes and cooked peas.
Mix garam masala and salt.
Cover and reduce the heat and cook for 8 mins.
Garnish with coriander leaves. Keep it aside.
Take a pastry sheet, dab oil and sprinkle all-purpose flour on it.
With a rolling pin, flatten the sheet.
Cut the pastry sheet into 3 inch squares.
Take one of the 3 inch squares and place the potato filling, fold into a triangle or a rectangle and stick the edges tightly with water.
Do the same with the rest of the squares.
Now take a baking tray and grease it with oil and put some flour on it.
Arrange the puffs on the baking tray and bake on the middle rack of an oven for about 15 mins. The puffs are done when the pastry sheet turn golden brown.
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