Vegetable Puffs – The round-the-corner bakery delicacy

Evenings in Chennai were always  special. They marked hots days coming to an end welcoming the cool, gentle breeze from the sea. The hustle-bustle of kids coming back from school, men/women returning home to their family after a long day’s work, the sweet smell of freshly tied malli-poo(jasmine flowers), freshly brewed filter coffee(my neighbors ground and brewed coffee every evening at the stroke of 4!) and piping hot tea were a few things that made the evenings so memorable. Another distinct aroma that wafted through the crowded streets was that from the little bakery that was situated at almost every other street corner. Each served wonderful little cakes, pastries and these savory treats called vegetables puffs. We had one such ‘ginger bread house’ (my friend and I christened it so as they serve some amazing masala bread with a powerful ginger flavor) close to our house.

During my first year of undergraduation, my friend and I, went to this ginger bread house almost every evening and shared a puff. The reason was simple, we got off our college bus at 5.30 p.m , right in front of the bakery and that was when the baker pulled out a fresh batch of puffs from the oven every evening. Who could resist those crispy, flaky, tasty little bites..we didn’t have that kinda will power then (I still don’t!)?!

A few years ago, I discovered that we could make this perennial favorite snack right at home. And it turns out to be a hit every time I serve it. Its simple and superb and a party favorite! Need I say more? 🙂

To make 9 small puffs:

Pepperidge farm frozen pastry sheets, thawed – 1 sheet (of 1 pkg)

For the stuffing:

Potatoes, large, diced-1

ginger-garlic paste-1/2 tsp

carrots, diced-1

peas, shelled-1/4 cup

onion, medium, chopped-1/2

chilli powder-1.5 tsp

garam masala-1/4 tsp

besan(chickpea flour)-1 tsp

salt-as per taste

Oil-1/2 tsp

Preheat the over to 400F.

Heat oil in a pan. Saute the onions with the ginger-garlic paste. When the turn translucent, add the besan and saute for a couple of minutes on low heat.

Now add the potatoes, carrots and peas. Cover and allow it to cook. Now add the salt, chilli powder and garam masala.Add water if the mixture is too dry. Cover for 2-3 minutes. Mash the vegetables a little till the mixture becomes a little ‘pasty’.

Lay out the puff pastry sheet and cut it twice along the folds (breadth wise) to get three strips. Cut each strip into three divisions(each piece almost forms a square). Place a little stuffing at the center of each pastry piece. Dab the edges of the piece with water and seal either forming a triangle (like a samosa) or a rectangle.

Place the puffs on a baking sheet and bake for 25-30 minutes.  Serve these delectable snacks with tomato ketchup. All that you will hear, after serving these would be, ‘mmmmmmmmm’s!

Make it, serve it, flip you hair and go “Idhu eppadi irukku?”! (‘Howzzaat’-A dialogue made famous by the popular south Indian actor Rajnikanth.)