Deep fry diced boiled shakarkandi till it gets crispy.
For masala:
In nonstick pan roast cardamom, cumin, cloves, black pepper, coriander seed, dry anardana everything together
Make powder of roasted mixture
In a bowl add the powder of roasted masala and add malt vinegar, honey, red chili powder, salt, chaat masala, lemon juice and mix it well.
For finishing:
In a bowl, put diced apple, fried shakarkand, fresh pomegranate seeds, chopped coriander leaves, masala mixture, chopped green chili and mix it well.
Veg McPuff
Oil 1 tbsp
Garlic chopped 1 tbsp
Onion chopped ½ cup
Ginger & garlic paste 1 tbsp
Carrot chopped ½ cup
Corn kernels ¼ cup
Black pepper powder ½ tsp
Capsicum diced ½ cup
Salt 1 tsp
Red chilli powder ½ tbsp
Jeera powder ½ tbsp
Oregano 1 tsp
Mushroom diced ½ cup
Tomato puree ½ cup
Tomato ketchup 2 tbsp
Mayonnaise 2 tbsp
Cheese grated ¼ cup
Butter 2 tbsp
Refined flour 1 ½ cups
Water as required
Method
On a plate, take refined flour, add salt, butter and rub them.
Then add water, and knead to a semi soft dough. Don’t knead it too much. Cover it with a cloth and keep aside
Heat a pan, add oil, garlic chopped, onion chopped and saute.
Add ginger garlic paste and cook it for 2-3 mins.
Then add chopped carrot and saute.
Later add corn, blackpepper powder and saute them.
Add diced capsicum, salt, red chilli powder, jeera powder, oregano and saute it.
Then add diced mushrooms and cook them.
Add fresh tomato puree and cook it for 4-5 mins.
Later add tomato ketchup and cook it for 1-2 mins.
Turn off the flame and add grated cheese and mix it. Cool the mixture before stuffing.
Take a portion of dough, and roll it into a thick flat circle.
Cut it into rectangles (4*2 inches).
Take one rectangle, put the stuffing on it, apply water on the edges, place the second rectangle on it.
Lightly press it from all the edges, and seal it by using a fork.
Put this into an oven tray, and bake it at 180c for 15-20 mins.
Veg puffs are ready to serve.
Subscribe to my channel here : https://www.youtube.com/channel/UCjC5zJ25kXB0mwKxi4erOrg
For masala:
In nonstick pan roast cardamom, cumin, cloves, black pepper, coriander seed, dry anardana everything together
Make powder of roasted mixture
In a bowl add the powder of roasted masala and add malt vinegar, honey, red chili powder, salt, chaat masala, lemon juice and mix it well.
For finishing:
In a bowl, put diced apple, fried shakarkand, fresh pomegranate seeds, chopped coriander leaves, masala mixture, chopped green chili and mix it well.
Veg McPuff
Oil 1 tbsp
Garlic chopped 1 tbsp
Onion chopped ½ cup
Ginger & garlic paste 1 tbsp
Carrot chopped ½ cup
Corn kernels ¼ cup
Black pepper powder ½ tsp
Capsicum diced ½ cup
Salt 1 tsp
Red chilli powder ½ tbsp
Jeera powder ½ tbsp
Oregano 1 tsp
Mushroom diced ½ cup
Tomato puree ½ cup
Tomato ketchup 2 tbsp
Mayonnaise 2 tbsp
Cheese grated ¼ cup
Butter 2 tbsp
Refined flour 1 ½ cups
Water as required
Method
On a plate, take refined flour, add salt, butter and rub them.
Then add water, and knead to a semi soft dough. Don’t knead it too much. Cover it with a cloth and keep aside
Heat a pan, add oil, garlic chopped, onion chopped and saute.
Add ginger garlic paste and cook it for 2-3 mins.
Then add chopped carrot and saute.
Later add corn, blackpepper powder and saute them.
Add diced capsicum, salt, red chilli powder, jeera powder, oregano and saute it.
Then add diced mushrooms and cook them.
Add fresh tomato puree and cook it for 4-5 mins.
Later add tomato ketchup and cook it for 1-2 mins.
Turn off the flame and add grated cheese and mix it. Cool the mixture before stuffing.
Take a portion of dough, and roll it into a thick flat circle.
Cut it into rectangles (4*2 inches).
Take one rectangle, put the stuffing on it, apply water on the edges, place the second rectangle on it.
Lightly press it from all the edges, and seal it by using a fork.
Put this into an oven tray, and bake it at 180c for 15-20 mins.
Veg puffs are ready to serve.
Subscribe to my channel here : https://www.youtube.com/channel/UCjC5zJ25kXB0mwKxi4erOrg