Vegetable Patties
Ingredients:
Allpurpose flour(Maida) - 1/4 Kg
Salted Butter (Makkhan) - 1/4 Kg
Cold water (Thanda pani) - 1 cup
Lemon juice (Nimbu ras) - 1 teaspoon
Egg white (Anda) - 1 no's
Salt to taste
For Stuffing:
Potatoes - 1/4 Kg Boiled
Red chilli powder (Lal mirch) - 1/2 teaspoon
Cheese (Paneer) - 2"x2" Block (Cut into 1/4" pieces)
Green Peas (Matar) - 1/2 cup Boiled
Salt to taste
Method for Vegetable patties:
Cut potatoes into 1/4" pieces, add cheese pieces, red chilli, peas, salt and mix them well to make stuffing and keep aside.
Add 1/4 th portion of butter and mix in water and lemon juice, knead to make a elastic dough, cover and refrigerate it.
Beat the remaining butter till soft and shape it into a thick block of about 1/3", cover it and keep it in fridge to set.
Roll out the dough and place the butter slab in the middle and fold the dough over it.
Keep it upside down and roll it again into a rectangular shape and fold it into layers.
Wrap it in a polythene cover and keep it in the fridge for 2 hours.
Repeat the rolling and folding process four times resting the dough two hours in the fridge in between every time.
Cut into squares of 6"x6" trimming the sides so that the layers show up.
Keep 1 tablespoon of stuffing and fold it diagonally thus giving the patties triangular shape.
Dampen the sides, press them slightly and seal them and brush the top of the patties with egg white.
Bake them in a hot oven at 200ºC for about 50-60 minutes or to a golden brown color.
|
