VEGETABLE PUFFS

I have lot of memories associated with Vegetable Puffs. My dad used to get this for me every Friday from Iyengar bakery at Tambaram.I like both the sweet and savoury version. It is also common in all college canteens and office cafeteria. Whenever I skip my breakfast, first thing I will do is to get a veg puffs from the cafetaria( Please don't follow this. It is not healthy to skip breakfast and have this first thing the morning!).

Nowadays I make this puffs often using ready made pepperidge puff pastry sheet. It will be usually available in the frozen section. 

Ingredients

Puff Pastry sheet	1 pack
Potato	5 small sized
Onion	1 small
Ginger paste	1 tsp
Carrot chopped	2 medium sized
Coriander powder	1 tsp
Chilli powder	1 tsp
Garam masala powder	1/4 tsp
Frozen peas	1/4 cup
Cumin seeds	1/2 tsp
Salt	to taste
Oil	2 tsp
Lemon juice/Amchoor powder	1/4 tsp
Coriander leaves (Chopped)	2 tablespoon

1. Thaw the puff pastry sheet for 45 minutes
2. Dab some all purpose flour in the board and roll the sheets to required thickness

3. Cut the sheets into 12 equal parts (There will be 2 sheets in a pack. Cut each into 6 pieces)
4. Cook the potatoes in a pressure cooker for 2 whistles.
5. Cool the potatoes and peel
6. Mash the potatoes well and keep it aside
7. Heat 2 tsp of oil in a pan and add cumin seeds. Once it start spluttering add onions

8. Fry the onions until translucent.
9. Add carrots and fry until well cooked

10. Add the frozen peas as well.Add the chilli powder, coriander powder and masala powder.
11.Now add the mash potatoes and mix well
12. Finally add the lemon juice/amchoor powder and chopped coriander leaves

13. Divide this filling into 12 equal parts

14. Stuff the filling in the puff pastry sheet and fold it into half

15. Press the sides with the fork and seal it
16. Bake this in a preheated oven of 400F to 20 to 25 minutes in the center rack

17. Have an eye on it. Remove from the oven once it starts turning golden brown