Скачать или смотреть Puff Patties I Puff Pastry I घर पर बनाएं बेकरी जैसी आलू, पनीर, चिकन पैटीज़ I Pankaj Bhadouria

Puff Patties I Puff Pastry I घर पर बनाएं बेकरी जैसी आलू, पनीर, चिकन पैटीज़ I Pankaj Bhadouria

Did you know that making Puff Patties at home is as easy as making a paratha, just a little more time taking!
Check out how you can make bakery style Puff Patties at home with your favourite fillings.
And even if you don’t have an oven, you can easily make these puff patties in a karahi.
A problem is that when you bake Puff Patties in a karahi, you will not get the browning on the top. But I have a special tip which will help you get the same even browning from both sides.

In this video, you will learn how to make Puff Pastry. You can use the Puff Pastry sheets to make Khari, Sweetheart biscuits, Vol-au-Vent and Open Pastries too!
Along with the Puff Pastry Sheet, I have also shared with you how to make 3 different stuffings – potato, paneer and chicken, so that you can enjoy favourite patties at home.
These patties are also known as Puff Turnovers!
Check out the recipe and let me know how you liked it.


Puff Patties
Preparation time: 2 hours
Cooking time: 20 minutes
Serves: 6-8

Ingredients:
340g Flour
1 tsp Salt
240 ml Water
200g Butter

Filling 1:
2 Boiled potatoes
Salt to taste
2 tbsp oil
½ tsp cumin seeds
¼ cup chopped onions
1 tsp chopped green chilies
½ tsp turmeric powder
½ tsp red chili powder
1 tsp kasuri methi
½ tsp garam masala powder
1 tbsp amchur powder
Chopped coriander leaves

Filling 2:
2 tbsp oil
1 onion, diced
1 capsicum, diced
200g paneer, diced
1 tbsp pav bhaji masala
2 tbsp tomato ketchup
Salt to taste

Filling 3:
1 onion, chopped
1 tsp chopped green chilies
1 tsp chopped garlic
200g diced chicken
½ tsp turmeric powder
1 tsp red chili powder
1 tsp kasuri methi
½ tsp garam masala powder
1 tsp amchur powder
¼ cup chopped coriander leaves


Method:
Mix the flour and salt together in a large bowl.
Gradually stir in water until the dough holds together enough to clean the sides of the bowl.
Shape into a flat ball, and allow resting for at least 8 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling
Pin. Refrigerate until firm, about 15 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Mark the dough into 3 equal parts.
Spread 1/3 of butter on 2 parts.
Fold unbuttered side in and then the buttered side over it.
This is the first ''turn''. Refrigerate for 30 minutes.
Rotate the dough 90 °C and roll out into a rectangle again. Repeat the process 1/3 of the butter. Repeat the process with the remaining butter.
Refrigerate for 30 minutes.
Repeat this rolling, folding and turning two more times without butter.
The dough is now ready to roll out and use in any recipe calling for puff pastry.
Roll the dough out as thin as 1/4 inch to make pastries into a large rectangle/ square shape. Cut into equal squares. Place the 1 tbsp filling in the centre & Fold diagonally. Seal the edges using plain water & flour solution. Brush the top with milk or beaten egg.
Bake in a preheated oven of at least 400 degrees F (200 °C) to get the maximum puff from your pastry for 20 -25 mins.

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