Stuffed Veg Croissant

Ingredients

• 220 gMaida (main)
• 50 gSugar
• 2 tbspMilk powder
• a pinchSalt
• 1.5 + 1/2 tspEno
• 2 tbspButter (in dough)
• 4 tbspYoghurt
• 30 gMaida (cooked paste)
• 100 mlMilk (cooked paste)
• 1/2 cupBlanched spinach, chopped
• 1/2 cupBoiled mashed potato
• 2 tbspOlives, chopped (optional)
• 2 tbspButter (filling)
• 2 tbspGinger, garlic, chillies (crushed)
• 1/4 cupOnion, chopped
• 1/4 cupCapsicum, chopped
• 1/4 cupBaby corn, chopped
• 1/4 cupAmerican corn
• 1/2 tspBlack pepper
• 1 tspCapsico sauce
• 2 tspTomato ketchup
• 1 tbspAll-purpose seasoning
• 3/4 cupMozzarella, grated
• 1 tspOregano
• to tasteSalt

Method

1. 1

   Make the cooked-flour paste (30 g maida + 100 ml milk). Cool covered.

2. 2

   Knead the dough as for paav: sieve maida, add salt, sugar, milk powder, 1.5 tsp eno, curd. Add cooked paste. Knead with water. Add butter.

3. 3

   Sprinkle 1/2 tsp eno + milk, knead briefly. Divide into 8 balls and roll into 8 round rotis.

4. 4

   Filling: in a pan with butter, sauté ginger-garlic-chilli and onion 1 minute. Add capsicum, baby corn, American corn. Cook 2 minutes.

5. 5

   Add blanched spinach, boiled mashed potato. Cook till water dries up.

6. 6

   Add ketchup, capsico, all-purpose seasoning, pepper, salt and oregano. Off heat, fold in mozzarella.

7. 7

   Take one rolled roti, spread a thin layer of butter, place a second roti on top — repeat the stacking with melted butter between. The buttered layers create the croissant's flaky lift.

8. 8

   Cut the stacked discs into wedges. Place a spoon of filling at the wide edge of each wedge and roll up tightly toward the point — that's the croissant shape.

9. 9

   Arrange on a tray. Brush with butter or milk. Bake at 180°C for 30–35 minutes.