From my childhood days, I have been a great fan of puffs. The flaky crispy pastry with a savoury filling always makes my mouth water. When I was in college, we bought a small oven. We also had a book which covered all the basic baking recipes including the Indian bakery style puffs. I noted down the recipe and tried it. As you can imagine, it was a great flop. So from that day, I stopped trying puffs at home and enjoyed them in bakeries. After four years, I stopped eating eggs and completely avoided eating puffs at bakery.
Sometimes, I would crave for some delicious puffs, but I was stubborn not to go to bakery. So for nearly 10 years, I gave up eating puffs. Then when I started blogging, I saw many video about puff pastry. But they were all butter based ones. But still I tried them and had a wonderful time relishing it. I already have the recipe in my blog. But the Indian puff pastry is not made with butter. It is made with Dalda / Vanaspathi. It gives that unique taste the bakery puffs. I know that dalda is not healthy, but we are not having puffs daily, right? This happens may be once a year. But instead of eating the bakery puffs, it is safer to make it at home and enjoy. Are you with me? Let us learn to make Bakery style puffs in this post.
The proportion of flour and dalda is 2:1. Some of the dalda goes into the dough itself and the remaining is divided into three and is used in laminating. It is not as tough as the puff pastry one. But a little bit of technique will make your job easier. Refrigerating the dough at particular time will ensure that the laminating goes on like breeze. I have explained it in the video. Please take a look.
As for the filling, you can use any filling you want. I have given the recipe for the basic potato filing but use any vegetable or meat of your choice. The options are endless. You can even use sweet filling made with coconut or simply a chocolate piece. I am sure it would taste wonderful.
Makes 10 Veg Puffs:
For The Filling:
Oil – 2 tsp
Cumin Seeds – 1 tsp
Onion – 1
Turmeric Powder – 1/4 tsp
Red Chilly Powder – 1/2 tsp
Hing – a pinch
Amchoor Powder – 1 tsp
Salt -to taste
Potato – 2, cooked, peeled and mashed
Coriander Leaves – 2 tbs
For The Pastry:
Flour – 225 gm
Dalda – 20 gm
Ice Cold Water – 3/4 cup
Salt – to taste
Dalda – 90 gm
Milk For Milk Wash
For The Filling:
In a pan heat oil and add cumin seeds.
When they crackle add in the onions and sauté until golden.
Add turmeric, red chilly powder, hing, salt and amchoor.
Mix it well and cook on low flame for a minutes.
Add mashed potatoes and mix well.
Remove from flame, add coriander leaves, give it a nice stir and set aside to cool.
For The Puff Pastry:
In a bowl mix together flour, salt and 20 gm of dalda.
Add ice cold water little by little and mix to form a soft dough. Do not add all the water. Add only if necessary.
Once the dough comes together, knead it for 5 minutes.
Cover with cling film and refrigerate for 30 minutes.
Remove it from fridge, dust with flour and roll it into a large rectangle on the counter.
Divide the 90 gm dalda into three equal portions.
Apply the first portion evenly on the rolled rectangle.
Fold 1/3rd of the rectangle over and fold the remaining 1/3rd over the first fold.
Turn the dough 90° and roll it again to a large rectangle.
Apply the second batch of the dalda all over the dough.
Fold it again like a letter.
Now roll it to a rectangle, apply the remaining dalda and fold it again.
At this stage the dough will be very soft. Dust a tray with flour, place the laminated dough on it, cover with cling film and refrigerate for 30 minutes.
Remove it from fridge and onto the counter.
Roll it into a neat thin rectangle.
Cut it into 10 equal portions.
Divide the filling into 10 portions and place them in the centre of the rectangles.
Brush the sides with water and fold over the rectangle to make smaller rectangle.
Arrange them on a greased tray, cover with cling film and refrigerate for 20 minutes.
By that time, preheat oven to 200°C.
Remove the tray from fridge, apply milk all over the puffs and bake in the oven for 30 – 35 minutes or until the top is golden.
Serve them hot with a cup of coffee.
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