Jain Curried Puffs

This snack brings back all the memories from movie theaters in India. We would get puffs along with popcorn and Thumbs up and we would go back to our seats and enjoy them during the movie intervals.

They turn out super light and flaky and it could be enjoyed any time during the day with chai or coffee. The curry leaf tadka adds an extra zing to these. I used frozen vegetables to make it quick.The filling can be made ahead of time and stored in the refrigerator for few days.

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Prep Time 15

Cook Time 25

Course Appetizer, Breakfast, Brunch, Main Course, Snack

Cuisine Indian

Servings 8 puffs

Ingredients

1 cup frozen mixed vegetable washed
2 tsp olive oil
salt as needed may need very little
1/2 tsp crushed green chilies
1/4 cup shredded coconut
6-10 curry leaves
1 tsp mustard seeds
1 tsp udad dal
1/2 tsp chana dal
Puff pastry sheets
2 cubes Amul cheese

Instructions

Thaw the puff pastry in refrigerator either overnight or for 1 hr at room temperature
In a pan heat oil, add udad dal, chana dal, mustard seeds and curry leaves and let it sizzle, add green chillies and mixed vegetable and cook the veggies for 5 minutes, add salt and shredded coconut and mix well and cook for 2/3 more minutes. Once the veggies are cooked turn off the heat
Preheat oven to 350 deg Fahrenheit or as directed on the package
Use the puff pastry sheet and fill with the stuffing and shred Amul cheese on top and seal the puff pastry well into desired shape
Bake the puff pastry for 25 minutes or till golden brown and serve hot