Puff palya - stuffing for puff pastry

My goto stuffing for puff or sandwich had mostly potatoes and then some vegetables + masala powders. And I would avoid cabbage(and it’s family). And because there was lot of potatoes, masalas would lose flavor by the end of the day.

This stuffing happened by chance. One time while making palya for puff, since I didn’t have enough potatoes, I added cabbage. This turned out exactly like Bangalore Iyengar bakery style puff. Cabbage not only complimented all masala powders very nicely but made it taste more like Indo Chinese.  Super happy with this accidental discovery.. 

Do try! 

Ingredients 

Cabbage - 1/2 of 1 big or more

Potatoes - 2 medium finely chopped

Carrot - 1-2

Beans - a big bunch finely chopped

Peas - soaked overnight if using dry peas

Onion - 1 medium  finely chopped 

Bell pepper - 1 finely chopped 

Masala powders - (change proportions according to taste) 

Pav bhaji Masala - 2 tbsp

Garam masala - 1/2 to 1 tsp

Red chili powder - 1/2 tsp 

Chat masala - 1/2 tsp

Kasoori methi - 1 tsp - crushed between your palms before adding

Turmeric 

Salt 

Sugar - 1/2 tsp

Method 

In a deep pan add some oil/butter. Add onion, sauté for a minute. Add carrot, peas and beans, little salt and very little water(like 2 tbsp)and cover and cook in medium flame till half done. Add remaining vegetables - bell pepper, potatoes, and cabbage - add salt and cover and cook till done. Add all the masala powders. I generally put all my powders in a small bowl, mix it well before adding to the dish. Cook in low flame for about 2-3 mins till oil separates/ or till raw smell is gone. 

Use this stuffing in puffs/ sandwiches. 

Enjoy! 

Notes - 

• Above quantity is enough for 15-20 big sized puffs.  
• Ginger-Garlic-Green chili paste can be added, but I generally don’t add it. 
• Even onion can be skipped without compromising too much on the taste. 
• You can add red bell pepper for more flavor.