Today I am sharing a very “chic” recipe from our Guest Blogger. The recipe would be great for the starter or the meal when you invite someone. Sharing the story from her side.

I would definitely love to try this and I am sure after checking the recipe even you would love to .

I get bored very easily. When I was studying I used to change subjects many times a day. I could never do one subject a day. If it was A during the morning then I would take up B till evening and C at night. This pattern can be seen in other aspects of my life (Not all though, I have the same husband for the last 7 years and I am still not bored of him;))) – I like to bake different things and if I have to bake the same thing thrice the thrill of baking is lost for me.

Dinners are special for us. That is when the whole family eats together. Also, there is no office or any other work to attend to after dinners so it is a happy and relaxed meal. Therefore, I love to bake for dinners. And as I was bored with the regular roti sabzi, I planned to bake something different tonight. But I did not want to compromise on the nutrition aspect as it was a weekday and not a cheat day.

So it had to be something interesting, less fatty- non-fried, fibre rich, sugar-free and with vegetables. Also, I had leftover homemade pizza sauce I made on weekend for the pizza. Only one thing seemed to satisfy all the above considerations- Pizza Macpuff. Now just had to make it healthier.

The ones that are available at MacDonald’s are deep-fried, refined flour ones. But I baked these and made shell /crust with whole wheat flour. I added just enough’ fat to the dough for a crisp crust. I used garden-fresh veggies- carrots, broccoli, fresh sweet corn, onions for the filling. For pizza flavour, I relied on very flavourful oregano and other herbs mix that my mata rani (my mom) gave me in a big packet when I visited her last. It made for a perfect interesting weekday dinner!

YIELDS 8 Servings Quarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

PREP TIME: 30 mins COOK TIME: 30 mins TOTAL TIME: 1 hr

Ingredients for Macpuff shell

3 cups whole wheat flour or refined flour

2. 1.5 tsp salt

3. 5 tbsp Amul butter or solid homemade butter or solid ghee ( I used solid ghee which means I refrigerated it till it was solid)

4. 1 cup plus 4 tbsp cold water

Ingredient for Filling

1 tbsp oil
3 cloves of garlic chopped
1 carrot chopped
1/4 head of broccoli -chopped
1 capsicum chopped
1/4 cup sweet corn boiled
1/2 tsp salt
1/4 oregano/pizza seasoning
4 tbsp pizza sauce ( I used homemade sauce)
1 tbsp tomato sauce
1 tbsp hot and sweet sauce/chilli flakes/ red chillies powder for the filling

Method:

1.In a wok add 1 tbsp oil, add 3 chopped garlic cloves, 2 onions chopped cook for 1 minute. Add chopped carrots, broccoli cook on high flame for a min add capsicum.

2. Now add in boiled sweet corn and then add salt, pepper and 3 to 4 tbsp pizza sauce( I used homemade pizza sauce) 1tbsp tomato ketchup, 1 tablespoon hot and sweet sauce or chillies (optional) . Let cook for a couple of minutes add oregano seasoning and switch off the flame.

3. The consistency should not be too dry it should be juicy but not runny.
(I used homemade pizza sauce). Let it cool fully before using it in the puffs.

For Macpuff Crust-4

1.In a bowl, take whole wheat flour and add salt to it. Mix well.

2.Add in solid ghee to the flour and rub the ghee in flour using finger tips.

3.Take some flour in hand and press it in your palms if it holds shape then the quantity of fat in flour is perfect. See pic for reference.

4.Add cold water in batches of three. Bring the dough together. You might require 1 to 2 tbsp more water than the mentioned quantity. ( The actual quantity of water depends on the type of flour used).
Form soft dough without kneading. Cover and keep in the fridge for 20 to 30 minutes.

4.On a floured surface in silicon mat, take a ball of dough( after resting) and roll using rolling pin.

5.Roll into a rectangle. Cut the edges.

6.Now cut rolled dough into small rectangles using a ruler

7.Here I made 8 rectangles of 7×10 cm. These will be the base of the macpuff. For the top layer of these base, I made 8 rectangles a little wider than the base rectangles around 8×10 cm. ( this is because we are using whole wheat flour here which is not elastic so the upper layer doesn’t tear up at the time of sealing the edges )

8.Keep half of the rectangular strips on a baking tray lined with parchment paper. Place the pizza macpuff filling in the centre of these rectangles.

9.Using a finger or brush coat the sides with little water. Now take other rectangular sheets and place them on top of this filling. Bring the edges together.