Cheesy Corn Potato Green Peas in Puff Pastry

Nuvita Biscuits

Puffs filled cheese and fresh vegetables

Makes: 6 puffs

Time required: 1 hour


For the puffs:

  • ¼ kg flour
  • 2 tbsp. (30g) rice flour
  • Salt to taste
  • 2 tbsp. (30g) butter
  • 3 tbsp. (45g) ghee

For the filling:

  • 2 (150g) potatoes
  • 100g paneer
  • 3 tender corncobs
  • 100g fresh green peas, shelled
  • 30g cheese
  • 15g coriander leaves, chopped
  • 1 tbsp. (15g) cashew-nuts, powdered
  • Green chilli & ginger paste as required
  • ¼ tsp. (1g) garam masala powder
  • Salt to taste
  • 1 tsp. (5g) butter

For frying:

  • Oil for deep frying


  1. Grate the cheese and corncobs. Cut the paneer into small pieces. Boil the green peas in sufficient water on high heat till done. Boil, peel and cube the potatoes. Apply a little butter to the potato cubes. Add all the remaining ingredients. Mix well.
  2. Mix flour, a pinch of salt and ghee well. Add enough water to bind to a smooth dough. Knead well. Divide the dough into three portions and roll into thin chapatis on a floured board.
  3. Apply a little butter on one chapati and sprinkle a little rice flour over it. Put one more chapati over it and apply a little butter. Sprinkle rice flour over it. Repeat the process with the third chapati. Place 1 tbsp. filling on the roti in one corner and fold over the diagonally opposite end, to form a triangle. Seal the edges with a little water. Press the two edges a little inside the border. Deep-fry in hot oil on a low heat till crisp. Serve with green chutney and tomato sauce.

Recipe Comments

  1. posted by kevindiking67verizonnet on Feb 5, 2013

    Help I cant find how much baking powder I should add to rice flour to make it raising flour?

  2. posted by floydian8717 on Mar 18, 2013

    Im making dango, and all i could find is normal rice flour (my dad doesnt want to drive all the way to mitsuwa, its 3 hrs away) Is there a difference, and can i use regular rice flour?

  3. posted by Jeff on Mar 22, 2013

    I have a recipe calling for rice flour, but live in a very small town in which the grocery store doesn’t carry specialty items. I have regular all-purpose flour and was wondering if I could use this instead.

  4. posted by Sophia C on Mar 26, 2013

    During the summer, I got interested in Japanese treats, and wanted to try some. Unfortunately, I mistakenly picked up gluten free white rice flour instead of the glutinous kind (which apparently is nowhere to be found in North America unless you special order it…) with disastrous results. Now I have about 4 cups left and nothing to do with it. I’d like to bake something sweet. Any suggestions?

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