A handy pastry filled with a perfectly crusty, buttery and flaky crust filled with classic Indian flavoured chickpeas, corn and capsicum masala. Delish!
These spicy vegetable pastries make a great vegetarian alternative to sausage rolls or chicken puffs. They are packed with healthy vegetables and chickpeas!
They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas so I made some of my Christmas potluck at work sometime back. So, this time I wanted to make another classic Indian Puffs this time for valentines potluck at work. But for potluck, I wanted to make more, so thought of making these beauties using the advantage of easy availability of samosa pastry these days. You can just use the puffs with classic potato peas carrot veggies filling. But I am using chickpeas, corn and capsicum filling. You can ditch this and use chicken filling, egg masala or potato cheese filling and so on. I took mine to work 🙂 and it was a big hit 🙂 I was super happy!
Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make It is for the reason that the first batch would be finished before the second batch even gets baked. I should accept the fact that they are super easy to make except that in my area it was hard to find readymade pastry and if the pastry dough is store bought, it’s quick. I have done the pastry dough myself before and it is easy too except that it s life consuming
The idea of Savory puffs and hot chai combination is irresistible. Perfect as appetizers and you can have more It is easy to prepare savory’s at home and it is hard to get some here in Canada. I could always get great sweet pastries but savory ones are hard.
- Readymade pastry
- Corn(Cleaned & Boiled) - 1 cup
- Chickpeas(Cleaned & Boiled) - 1 cup
- Capsicum/bell pepper - ½ cup
- Garam masala - ½ tsp
- Chilli powder - ½ tbsp
- Coriander powder - 1 tsp
- Cumin powder - 1 tsp
- Ginger - 1 inch, chopped finely
- Garlic - 3, chopped finely
- Onion - 1, small, chopped finely
- Green Chilli- 2, chopped finely
- salt - as per taste
- oil - 1-2 tsp
- butter - 1- 2 tsp ( to brush- optional)
- Egg yolk - 1, small ( to brush- optional)
- Coriander leaves - 1 tbsp, chopped finely
- Dry Methi/Fenugreek Leaves - 1 tsp
- Heat a pan with a tsp of oil and add onions, garlic, ginger and fry for 1-2 minutes.
- Add the chopped capsicum and saute for a minute
- Add the boiled corn, chickpeas and add the chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder.
- Mix well and saute in low flame till all the masala blends well with with the corn and capsicum masala. Lastly add the salt, coriander leaves, methi leaves, mix well and cool down.
- Pre heat the oven to 220 Deg C.
- Allow the pastry sheet to soften slightly, then unwrap , cut into desired sizes. I cut them to rectangular sizes.
- Spoon the vegetable mix along one of the sides of the pastry, fold and cover the stuffing.
- Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. sprinkle some sesame seeds.
- Bake for 15-20 mins, until golden brown in colour.
- Brush again with oil or butter if desired.