बेकरीपेक्षा भारी खुसखुशीत व्हेज पफ पॅटिस | न ओव्हन न कुकर । Veg Puff Patties without oven

नमस्कार मंडळी, तुमच्या आग्रहाखातर आणि तुमच्या खिशाला परवडणारी मध्यम आकाराची प्रिमियम स्टेनलेस स्टील ट्रायप्लाय कढई घेऊन येत आहोत. अतिशय उत्तम दर्जाची आणि तुम्हाला कायम स्वरूपी तुम्हाला वापरता येईल अशी. खुसखुशीत व्हेज पफ करण्यासाठी लागणारे साहित्य आवरण • २ कप मैदा • १ टीस्पून मीठ • ३ टेबलस्पून तेल • १/२ कप कोमट पाणी सारण • २ मध्यम आकाराचे उकडून, सोलून मॅश केलेले बटाटे • १/४ कप फ्रोझन मटार • १ टेबलस्पून तेल • १ टीस्पून जिरं • १ टीस्पून लाल तिखट • १/२ टीस्पून हळद • १ टीस्पून धनेपूड • १ टीस्पून गरम मसाला • १ टीस्पून चाट मसाला • २ टेबलस्पून बारीक चिरलेली कोथिंबीर • चवीनुसार मीठ साटा • २ टेबलस्पून साजूक तूप • २ टेबलस्पून कॉर्न फ्लोअर व्हेज पफ • तळण्यासाठी तेल ऑर्डर करण्यासाठी खाली दिलेल्या लिंक वर क्लिक करा. https://madhurasrecipeclub.com/produc... 00:00-Introduction 00:43-Kneading dough 02:19-Making stuffing 03:52-Making sata 04:55-Making veg puffs 10:17-Frying puffs 13:11-Serving Ingredients: Dough: • 2 cups Maida • 1 tsp Salt • 3 tbsp Oil • 1/2 cup lukewarm Water Stuffing: • 2 medium boiled, peeled and mashed Potatoes • 1/4 cup green Peas • 1 tbsp Oil • 1/2 tsp Cumin seeds • 1 tsp Red chilli powder • 1/2 tsp Turmeric powder • 1 tsp Coriander powder • 1 tsp Garam masala • 1 tsp Chat masala • 2 tbsp finely chopped Coriander leaves • Salt to taste Sata: • 2 tbsp Ghee • 2 tbsp Cornflour Veg Puff • Oil for frying Method: • Mix maida, salt, and oil well and rub the oil into the flour with your fingertips until it holds its shape when pressed in your palm. • Gradually add lukewarm water and knead it for 4–5 minutes into a firm, smooth, and elastic dough. • Coat with a drop of oil, cover, and let it rest for 30 minutes. • For making stuffing, heat up oil in a pan and add cumin seeds. • Once they crackle, add red chilli powder, turmeric, coriander powder, and garam masala. • Immediately add the mashed potatoes, peas, salt, chat masala, and fresh coriander. • Turn off the heat and mix everything thoroughly and stuffing is ready. • In a small bowl, whisk together the ghee and cornflour until the mixture becomes light and airy and sata is ready. • Divide the rested dough into 8 equal portions. • Roll out 4 portions into very thin, almost transparent sheets. • Place one sheet down, spread a layer of the slurry, and stack the next sheet on top. • Repeat this for all 4 sheets. • Fold the stacked sheets into a rectangular log, applying the slurry between each fold to create multiple layers. • Wrap this log with a clear wrap and place it in the deep freezer for 10 minutes to set. • Take the chilled dough and roll it out gently into a large square. • Cut it into 4 smaller squares. • Place a spoonful of the potato filling in the center of each square. • Apply water to the edges, fold it over to form a triangle or rectangle, and press the edges firmly to seal. • Heat oil on high, then turn the flame to low. • Carefully slide the puffs into the oil. • Fry them slowly on low heat, flipping occasionally, until they turn golden brown and the layers start to separate and become crisp. • Once fried, place the puffs vertically in a strainer or on a rack. This helps the excess oil trapped between the layers to drain out completely, keeping them light and crisp. Veg puffs are ready. • You can air fry the puffs in an air frier @180 Deg C for 10 minutes from each side. • Or you can bake them in an over @180 Deg C for 15 minutes from each side. • You can store the pastry sheets in deep freeze if you want.