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Garlic Bread & Vegetable Puffs

Posted Apr 15 2009 11:33pm

Garlic Bread

Cut a French loaf into slices. Crush 4- 5 cloves of garlic and add 50 g of softened butter. Mix and spread generously on both sides of the slices. Wrap the loaf in aluminium foil and bake in an oven at 400 * F or 190 - 200 * C for about 10 minutes.

Vegetable Puffs


For Pastry Dough :

500 g flour ( maida )
350 g ghee
1 teaspoon lemon juice or 1 teaspoon vinegar
1 teaspoon salt
200 ml ice- cold water to mix
Cooked vegetable masala for filling


1, Sieve flour and salt . Rub in 75 g ghee with flour and make a well. Take about 200 ml cold water , add lemon juice or vinegar in it and put into the well. Knead to a soft and smooth dough adding more water if necessary.

2, Keep the dough covered with wet cloth for 30 minutes. ( The dough should be kept in the fridge for summer ).

3, Cream ghee in order to make it smooth and free from lumps. Divide the ghee into 3 parts.

4, Roll the dough into rectangular shape- make it as big as possible. Use plenty of dry flour to avoid stickiness.

5, Put one part of the ghee on 2/3 rd part of rolled dough, leaving 1/3 rd of the surface without any fat. Fold into 3, folding empty side first. Wrap in a grease proof paper and then in a wet cloth. Keep in the fridge again for 20 minutes.

6, Roll it out into a rectangular shape. Apply the second lot of ghee on 2/3 rd of rolled dough as before. Fold in the same way and keep aside.

7, Repeat this process again the third lot of the ghee ( This will be the third rolling with the ghee).

8, Roll again once more into rectangular shape and fold into 3 without using any ghee. Keep to rest in fridge for at least 1 hour. Then it is ready to use. This type of dough is called pastry dough.

For Filling :

400 g boiled potatoes
100 g boiled peas
1 teaspoon salt
1/2 teaspoon red chilli powder
1 teaspoon garammasala powder
1/2 teaspoon turmeric powder
Ghee for frying
2 teaspoon chopped coriander leaves


Heat ghee in a pan. Add all the masalas, potatoes and peas and mix. Stir for some time and remove from the heat. Filling is ready now.

Final procedure :

1, Now roll out flaky pastry dough into rectangular shape 1/4 - inch thick and cut out 5 - inch wide long strips. Place filling in the centre of each strip.

2, Apply water on the edges and fold into 2 to corner the filling. Cut this strip into equal portions.

3, If you want to make the puff into rectangular shape , roll the dough in square shape 3 1/2 inch x 3 1/2 inch. Keep the filling in the centre; apply water on the edges and fold.

4, Place these puffs on a watered tray ( baking tray with little water on it is called ‘’ watered tray “ ). Bake at 150 * C for about 15 minutes or till puffs are golden brown.
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