Spice Up Your Holiday Party with Tikka Masala Puffs ! Diwali Appetizer
Ingredients
- Canned tomato¾ cups
- Yoghurt¼ cups
- Lime1 tbsp
- Salt½ tsp
- Garam masala2 tsp
- Coriander seed · ground1 tbsp
- Cardamom · ground½ tsp
- Onion powder1 ½ tsp
- Garlic · paste1 tbsp
- Chili powder2 tsp
- Cayenne pepper¼ tsp
- Fenugreek · dried2 tsp
- Sugar¼ tsp
- Red onion · finely chopped½ cups
- Bell pepper · chopped½ cups
- Chili pepper1
- Cilantro · chopped¼ cups
- Chickpea15 oz
- Puff pastry2
- Flour
- Milk1 tbsp
- Maple syrup2 tsp
- Vegan cream cheese
- Sesame seed
Instructions
- Set out the puff pastry sheets to thaw for at least 15 minutes.
- In a bowl, mix all the sauce ingredients well. Taste and add more salt if needed. Chop the onion and peppers if not already done, then add the onion, peppers, cilantro and chickpeas to the bowl and mix well.
- Preheat the oven to 400°F (205°C).
- When the pastry sheets begin to soften, dust your surface with a little flour and roll each sheet out to about 1 to 2 inches larger than its original size. Cut each sheet into six equal squares.
- Mix the non-dairy milk and maple syrup. Brush the edges of each square with some of this mixture. Optionally, spread vegan cream cheese on each square. Place a good spoonful of the chickpea tikka masala in each square and top with vegan cheese if using.
- Fold each square diagonally to form a pouch and seal the edges. Brush the pouches with the milk and maple syrup mixture and top with seeds of your choice.
- Place the puffs on a parchment-lined baking sheet and bake for 30 to 35 minutes. Turn the sheet around at the 25-minute mark. Bake until golden all over with some browned edges, then remove from the oven and serve.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicOnionTomatoMilkBell pepperYoghurtRed onionLime
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