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.
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.