Indian-Style Veggie Puffs

Easy, hand-held bakery-style puffs filled with Indian-spiced potatoes, carrots and green beans.

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Indian-Style Veggie Puffs

Recipe: Indian-Style Veggie Puffs

Indian-Style Veggie Puffs

Ingredients

1 box pastry dough
2 large potatoes, peeled
2 large carrots, finely chopped
2 tbsp vegetable oil, plus extra for deep-frying
1 small onion, finely chopped
½ tsp. turmeric
2 tsp. garam masala
1 tsp. black mustard seeds
1 tsp. salt
½ tsp. freshly ground black pepper
4 garlic cloves, finely chopped
1 green chili, seeds removed, finely chopped
10 curry leaves, finely chopped OR zest of 1 lime
1/2 cup frozen peas, defrosted
1 tsp. lemon juice
handful fresh coriander leaves

Details

Time:
1 hour 10 minutes

Serves:
10

Rating:


Directions

  1. For the filling: boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 1/4 inch cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside.
  2. Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic.
  3. Stir in the garlic, chili, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool.
  4. Size pastry dough into six even-sized pieces then roll into balls. Use a rolling pin, roll each ball into a thin circle, about 6 in diameter. Cut each circle in half to form two semicircles.
  5. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.
  6. To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.