INGREDIENTS FOR THE PUFF PASTRY:
2 CUPS ALL-PURPOSE FLOUR, 1 1/4 CUPS FROZEN BUTTER, 1 TSP SALT, 2 CUPS WATER, 1 1/4 CUP SUGAR
INGREDIENTS FOR THE LENTIL FILLING:
350 GRAMS SOAKED GREEN LENTILS, 2 CUPS WATER, 1 CHOPPED ONION, 1 TSP GARLIC-CHILLI PASTE, 2 TSP CHILLI, 1 TSP CORIANDER POWDER, 1 TSP CUMIN POWDER, 1 TSP SALT (AS PER TASTE), 2 TBSP LEMON JUICE, 1 TBSP OIL
Step One: Make the puff pastry.
This step has two parts.
Mix all the dry ingredients with water so that it forms a loose dough. Transfer it on a baking sheet, wrap, and put in the fridge to chill for one hour.
Remove the dough from the baking sheet and put it on a flat surface. Laminate the dough by folding and repeating many times using a spatula or your fist, so that you get at least two to three layers of butter and dough. This is a very important step because when the frozen butter comes in contact with the heat, it will make the dough flaky. Ensure that the butter spreads evenly by folding the dough. Freeze for an extra hour.
To read more about laminating: click here.
Step Two: Make the lentil mix.
Fill water in a pot and put the lentils in. Cook lentils on medium flame till they turn mushy. Drain the water out. Mix all the spices with the lentils.
Step Three: Make the lentil filling.
Meanwhile, heat oil in a pan on medium flake. Caramelise the onions with the garlic-chilli paste. Add the lentils and mix thoroughly. Squeeze lemon juice. When the mixture looks dry, grind it in a blender.
Step Four: Stuff the filling in the puff pastry.
Remove the dough from the baking sheet. Stretch it out as long as possible. Since this is a homemade pastry, you have to use a rolling pin to make a rectangle. You can divide your pastry into mini rectangles but I used the long rectangle as it is. Spread the lentil filling on it and fold from the sides.
Pro Tip: Make one giant puff on the long rectangle. 🙂
Step Five: Bake.
Pre-heat the oven at 120 C. Transfer the puff pastry on the baking tray. Bake at 200 C for 20 minutes.