Friday, 28 August 2015

Potato Baked Puff


Based on my cooking experience, I would say confidently that you can bake snacks easily at home with minimum effort. From time to time, I like to experiment with both stove top and baking recipes. Of these, several snack recipes have turned out well and are popular at home. Potato baked puff is one such snack and it is very easy to make. It is tasty, and less in fat content when compared to deep fried snacks. At best it takes 30 minutes to prepare and your kids will surely enjoy it. Why don’t you give this recipe a try?

Ingredients:
For the crust:
All purpose flour or maida – ½ teacup or 100ml measure
Baking powder – ¼ teaspoon
Salted butter – 25 grams

For the filling:
Potato – medium sized, 1 no
Onion – medium sized, 1 no, sliced
Red chili flakes – ½ to ¾ teaspoon (adjust to taste)
Mixed herbs – ½ teaspoon*
Salt – to taste
Olive oil – 1 tablespoon

*Contains basil, rosemary, thyme and oregano

Method – How to make the crust: Sieve together baking powder and all purpose flour 2-3 times. Add in butter and mix with your fingers to form a smooth mass. Sprinkle cold water as required to make the dough into rolling consistency. Divide into 3 parts and shape into balls (Fig.1). Keep aside.

Fig.1: Pastry Dough
How to prepare the filling: Pressure cook potato for 6 minutes or 6 whistles. Once the pressure subsides, remove from the cooker. Run through cold water. Peel the skin and mash the potato well. Keep aside.

Heat olive oil in a wok; add sliced onion and sauté till the onion pieces turn transparent. Add mashed potato, salt, mixed herbs and red chili flakes. Mix well and simmer for 2 minutes. Switch off the stove and allow it to cool (Fig.2).

Fig.2: Potato Filling
How to make the puff: Roll each ball on a board using rolling pin into a circle of 4” diameter dusting with flour as needed and prick with a fork in several places (Fig.3).

Fig.3: Roll the dough ball into a circle
Place a tablespoon of filling to one side of the rolled out circle (Fig.4).

Fig.4: Place the filling on the rolled out circle
Bring the other leaf over the filling and press the edges together with the end of a fork (Fig.5). Alternatively, you may use a somas mould for shaping the puffs.

Fig.5: Cover the filling and seal the edges
Repeat the process with the remaining dough balls and place the puffs in a microwave safe baking tray. Brush the surface with milk (Fig.6).

Fig.6: Puffs ready for baking
Preheat the microwave oven using convection mode at 200oC for 2 minutes. Now place the baking tray on the grill stand and bake in the microwave oven using convection mode at 200oC for 6 minutes. Remove from the oven (Fig.7).

Fig.7: Puffs partially baked in the oven
Gently turn the puffs over and once again bake in the microwave oven using convection mode at 200oC for 6 more minutes (Fig.8).

Fig.8: Puffs, turned over and baked fully
Remove from the oven and allow the puffs to cool. Your baked potato puffs are ready! Serve warm with tomato ketch up (Fig.9).

Potato Baked Puffs
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