1 Packet Puff Pastry Sheets(I got this from Micheals store – Local store in naperville)
¾ cup Green Peas(I used frozen peas)
Pinch of Turmeric Powder
Salt to taste
1 tsp Red chilly powder
1 tsp Garam masala
½ tsp Coriander powder
½ tsp Cumin Powder
¼ cup Water
1 small bunch of Coriander leaves
Oil — 1 tblsn
Mustard Seeds — ¾ tsp
Cumin seeds — ½ tsp
Hing — a pinch
First take the puff pastry sheets from the freezer and keep them outside. (It should be out for 40 minutes approximately before using. So first keep them out and in the mean while start making curry. )
Peel the skin of potatoes and carrots. Clean them and chop them into very small pieces.Keep the chopped potato pieces in water. So that … the color of potatoes won’t change.
Heat a tblsn of oil in a pan.
Season it nicely with mustard seeds, cumin seeds and a pinch of hing.
Then add the chopped vegetables and cleaned green peas to the pan.
Add a pinch of turmeric powder and enough salt to the vegetables.
Add ¼ cup of water.
Cover it and cook till they are half done.Stir occasionally.
In the mean while, chop coriander leaves. Keep them aside.
Add a tsp of red chilly powder, a tsp of garam masala, ½ a tsp of dhania powder and ½ a tsp of jeera powder. Add water if needed.
Again cover it and cook till done. Stir occasionally
Add chopped coriander leaves … cook for a while and turn off the heat.
Now take the puffs and cut nicely wherever there is a folding. You will 6 sheets from one packet. Again cut each sheet into half. Then you will get 12 pieces from one full packet.
Take a sheet and test it. The sheets should not be hard. It should be soft and foldable. Then it is right to use. If it’s not … wait for some more time till you are able to fold it.
Pre-heat the oven at bake and 350 degree.
Take water in a small bowl. Dip one of your fingers into the water and apply water to the 4 edges of the piece.
Now take full spoon of the curry and place it on the sheet.
Close the edges nicely. Make sure the edges of puff stick properly.
In the same manner stuff the curry into the puffs.
Place the stuffed puffs in an aluminum foil or cake pan or persulin plate. Anything is fine.
When the oven is pre-heated, keep the plates in the oven carefully.
Keep the thicker one on the bottom grill of the oven and keep the aluminum foil on the top of grill.
Bake it for 30-35 minutes till the upper layer of the puffs turn to brown color and crispy.
Turn off the oven switches, keep the oven open and wait for 10 minutes
Take the plates carefully from the oven.Wait for 5 more minutes.
Have them or serve them with tomato ketchup.Look the layers of the puff.
Enjoy the taste of curry puffs….yummmmmmmmmmmyyyyyyy