Good morning here we will give you a recipe veg puff pastry which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from veg puff pastry which has aroma and taste that can evoke our tastes.

So that the result of veg puff pastry, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare veg puff pastry the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required in prepare

1. Take For the Pastry:
2. Prepare 1/2 cup Wheat Flour
3. Prepare 1/2 cup All-purpose Flour
4. Prepare as needed Salt
5. Prepare 4 tsp Melted Ghee
6. Take 1/4 cup Water
7. Take 1/2 tsp Carom Seeds (Optional)
8. Use For the Filling (Stuffing):
9. Prepare 2-3 tsp Oil
10. Use 1/2 tsp Mustard Seeds (Optional)
11. Prepare 1/2 tsp Cumin Seeds
12. Prepare 3-4 Cloves Garlic (Finely Chopped)
13. Prepare 2-3 Green Chillies (Chopped)
14. Take 1 Sprig Curry Leaves (Chopped)
15. Prepare 1 Onion (Chopped)
16. Use 1 cup Green Peas
17. Use 3-4 tsp Water
18. Prepare 2-3 Potatoes (Boiled)
19. Take 1/4 tsp Turmeric Powder
20. Take 1/4 tsp Black Pepper Powder
21. Prepare 1/4 tsp Cumin Powder
22. Use 1 tsp Coriander Powder
23. Take 1/4 tsp Garam Masala Powder
24. Prepare 1/2 tsp Dry Mango Powder
25. Prepare 1/2 tsp Chaat Masala
26. Take as per taste Salt
27. Use 1-2 tbsp Coriander Leaves (Chopped)
28. Take For Cornflour Paste:
29. Use 4 tsp Cornflour
30. Prepare 6 tsp Melted Ghee

Quick release the pressure to retain the colour. Heat a pan with oil and splutter cumin seeds. Add onions and fry for a minute. Puff Pastry — a dough that turns into a flaky, buttery bread when cooked — is not always vegan.

How to make:process Veg Puff Pastry:

1. For the Pastry: In a large bowl, add wheat flour, all-purpose flour, salt and warm melted ghee. (You can add carom seeds if you want) Mix it well. Add water little at a time and knead to a semi soft dough. Cover and set aside to rest.
2. For the Filling/Stuffing: Heat oil in a pan. Add cumin seeds and allow it to sizzle for few seconds. Add garlic, green chillies and curry leaves and saute for a minute. Add onions and saute. Add green peas and little water and cover and cook till peas are done. Add the masala powders and salt as mentioned above under Fillings and saute for a minute. Add the boiled and lightly mashed potatoes and saute for a minute. Garnish with coriander leaves. Stuffing should be dry. Set aside to cool.
3. Cornflour Paste: In a small bowl, add cornflour and melted ghee and mix well. The consistency should be flowing. If not, you can add more melted ghee. Set aside.
4. Make 7 parts of the dough. Roll out each part into thin roti and set aside.
5. Firstly, sprinkle some wheat flour/maida on the rolling stone. Place 1 roti over it. Apply cornflour-ghee paste on the roti. Sprinkle flour over it. Place the second roti over it.
6. Again apply cornflour-ghee paste and sprinkle flour over the second roti. Continue the process for all the remaining seven rotis. Roll it tightly into a long log.
7. Cut it back and forth so that the layers do not get disturbed. The layers should be seen. If you cut directly, the layers will get smashed. The layers should be visible.
8. Take one part and press on layer side. Roll thinly into puri shape. Place the Filling/stuffing. Apply slight water on the sides. Cover on top and seal the edges. Press with a fork to give it a design. Instead of water, I used up the balance cornflour-ghee paste to seal the edges. So while deep frying it opened up a bit.
9. Prepare all and allow it to dry because it should not be wet while deep frying.
10. Heat oil in a deep frying pan. To check the temperature of the oil, drop a small piece of the dough. If it rises up quickly means the temperature is right to start the frying.
11. Gently add the prepared pastry in the hot oil, two at a time. Do not over crowd the pan. Fry on medium flame till golden brown in color on both sides.
12. Carefully remove on paper towel to drain off the excess oil. You can see the layers so clearly and its crispiness too.
13. It will be slightly oily. If you want to eat healthy then you can bake it in convection mode at 180° for about 20 to 25 minutes.
14. Flaky and Delicious Veg Puff Pastry is ready. Enjoy it hot with a hot cup of tea or coffee.
15. Done and ready to serve!

In fact, puff pastry is traditionally made with butter (hence the usual buttery flavor of puff pastries) and usually made with egg. However, many store-bought puff pastries are made without dairy or egg because it makes them more shelf-stable. This Puff Pastry Vegetable Tart with asparagus and artichokes baked on a sheet pan is an easy way to feed a group! Purchased puff pastry makes the crust effortless and the three-cheese blend of creamy ricotta, nutty Asiago and tangy goat cheese makes it extraordinary! Vary the veggies to suit any season!

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