HEALTHY RECIPE : CHEESE VEG. PUF

HEALTHY  RECIPE  :  CHEESE VEG. PUF

1 CUP MAIDA

3 TBSP. OIL

2 TBSP. CREAM

SALT AS PER TEST

*

3 TBSP. RICE ATTA

3 TBSP. THICK GHEE

*

STUFFING :

2 TSP. GARLIC, GINGER, CHILLI PASTE

1 TBSP. OIL

150 GRAM. POTATO BOILED - PILED - CHOPPED

50 GRAM MUTER - BOILED

3 TBSP. CHEESE GRATED  

SALT AS PER TEST

1 TSP. GARAM MASALA 

1 TSP. CHAT MASALA

*

 MAKING STUFFING :

HEAT THE OIL IN NON - STICK PAN.
ADD GINGER, GARLIC CHILLY PASTE IN OIL.
SAUTÉ TILL THEY COOK OVER SLOW FLAME. 
ADD CHOPPED POTATO AND MUTER IN IT AND MIX WELL.
ADD SALT, GARAM MASALA AND CHAT MASALA.
MIX WELL TOGETHER.
REMOVE FROM FLAME.
THEN ADD GRATED CHEESE IN MIXTURE AND MIX WELL.

*
MAKING PUFF :

1 CUP MAIDA , 3 SPOON OIL, 2 SPOON CREAM AND SALT - MIX ALL THE INGREDIENTS AND KNEAD INTO A SOFT DOUGH LIKE ROTI.
DIVIDE THE DOUGH INTO 3 EQUAL PORTIONS.
ROLL OUT 3 BIG ROTI. 
MIX RICE FLOUR - ATTA WITH GHEE. MIX WELL TILL FLUFFY MIXTURE.
TAKE ONE ROTI AND SPREAD THE RICE MIXTURE OVER THE ROTI. 
PLACE  THE ANOTHER ROTI TOP TO OTHER - REPEAT FOR NEXT.
REPEAT WITH THE REMAINING ROTI.
MAKE TWO PART FROM CENTRE OF ROTI.
MAKE A TRIANGLE LIKE A SAMOSA.
STUFF THE POTATO MIXTURE IN IT.
GREASE THE BOARDER WITH BUTTER OF PUFF AND PRESS TO AVOID TO OPEN WHILE BACK OR FRYING.
BAKE THE PUFF 20- 25 MINUTES IN PRE- HEAT OVEN.

OR

FRY OVER SLOW FLAME TILL GOLDEN BROWN.

SERVE HOT PUFF WITH TOMATO SAUCE.