Spiced Carrot & Yogurt Choux Pastry Recipe – Indian Savory Puffs

Last Updated on 2 months by Neha Deshmukh

Spiced Carrot & Yogurt Choux Pastry Recipe – Indian Savory Puffs

Introduction

Oh, these savory puffs! They’re a little bit fancy, a whole lot delicious, and surprisingly fun to make. I first stumbled upon a version of these at a friend’s Diwali party, and I’ve been tweaking the recipe ever since to get that perfect balance of flaky pastry and warmly spiced filling. They’re a delightful change from the usual sweet treats, and honestly, they disappear fast. Get ready to impress – these Spiced Carrot & Yogurt Choux Pastry are a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

These aren’t your average puffs. We’re taking classic French choux pastry and giving it a vibrant Indian makeover. Here’s what makes them special:

• Flaky & Light Pastry: The choux pastry is incredibly light and airy, providing the perfect base.
• Spiced Carrot Filling: The filling is a beautiful blend of sweet carrots, aromatic ginger, and a warm spice blend.
• Cool Yogurt Contrast: The creamy yogurt balances the spices beautifully.
• Unique & Impressive: They’re a little different, a little special, and always a conversation starter.

Ingredients

Here’s what you’ll need to create these delightful puffs:

• 1 cup water (240ml)
• 3 tablespoons unsalted butter (45g)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup bread flour (120g)
• 2 eggs
• 1 tablespoon ghee
• 1 cup grated carrots (about 150g)
• ½ – ¾ cup red onion, finely chopped (about 75-110g)
• 1 tablespoon ginger, grated
• 1 cup yogurt (240g), strained
• 1 cup heavy whipping cream (240ml)
• 1 teaspoon chaat masala
• 1 teaspoon cumin powder
• 1 teaspoon chili powder

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Ghee: Ghee (clarified butter) adds a wonderful nutty flavor and helps the pastry get beautifully golden. If you don’t have ghee, you can substitute with melted butter, but ghee really elevates the flavor.
• Chaat Masala: This is key to that authentic Indian flavor. It’s a tangy, savory spice blend that adds so much complexity. You can find it at most Indian grocery stores or online.
• Regional Spice Variations: Feel free to adjust the spices to your liking! Some families add a pinch of garam masala, while others prefer a little turmeric for color and flavor. Don’t be afraid to experiment!
• Straining the Yogurt: Straining the yogurt removes excess water, resulting in a thicker, creamier filling. I usually line a sieve with cheesecloth and let it drain for at least 30 minutes.

Step-By-Step Instructions

Alright, let’s get baking! Don’t worry, it looks more complicated than it is.

1. Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This is important – the pastry sticks easily!
2. Make the Dough: In a saucepan, combine the water, butter, salt, and pepper. Bring to a boil over medium heat.
3. Add Flour & Cook: Remove the saucepan from the heat. Sift in the flour and mix vigorously with a wooden spoon until a smooth dough forms. Return the saucepan to medium heat and cook, stirring constantly, for 1-2 minutes until the dough pulls away from the sides of the pan and forms a ball.
4. Cool & Add Eggs: Transfer the dough to a mixing bowl. Let it cool for about a minute (you don’t want to cook the eggs!). Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. It might look a little separated at first, but keep mixing – it will come together.
5. Pipe the Puffs: Transfer the dough to a piping bag fitted with a round tip. Pipe 1-inch mounds onto the prepared baking sheet, leaving some space between each puff. Gently smooth the tops of the mounds with a wet finger.
6. Bake: Bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 10 minutes, or until the puffs are golden brown and firm. Brush the tops with melted ghee while they’re still warm.
7. Prepare the Filling: While the puffs are baking, make the filling. In a bowl, combine the grated carrots, chopped onion, and grated ginger. Add the chaat masala, cumin powder, and chili powder. Mix well.
8. Whip & Fold: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the strained yogurt.
9. Combine Filling: Combine the spiced vegetables with the yogurt-cream mixture.
10. Assemble: Once the puffs are cooled, carefully cut a small slit in the top of each puff. Fill with the spiced yogurt cream using a spoon. Assemble the filled choux into a pyramid shape. Garnish with carrot shreds, onion slices, and fresh mint leaves.

Expert Tips

• Don’t Open the Oven! Resist the urge to open the oven door while the puffs are baking, especially during the first 20 minutes. This can cause them to collapse.
• Piping Practice: If you’re new to piping, practice on a piece of parchment paper first to get a feel for the pressure.
• Cool Completely: Make sure the puffs are completely cool before filling, otherwise the cream will melt.

Variations

Let’s get creative!

• Vegan Adaptation: Use plant-based butter and yogurt alternatives. Coconut cream can also be used for a richer filling.
• Gluten-Free Adaptation: Substitute the bread flour with a gluten-free flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level: Adjust the amount of chili powder to control the spice level. For a milder flavor, omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: These are perfect for Diwali or any festive gathering! My aunt always makes a huge batch for celebrations.

Serving Suggestions

These puffs are best served fresh, but they’re also delicious at room temperature. They make a wonderful appetizer, snack, or even a light lunch. Serve them with a side of chutney or raita for dipping.

Storage Instructions

Store leftover puffs in an airtight container in the refrigerator for up to 2 days. The pastry will lose some of its crispness, but they’ll still taste delicious!

FAQs

• What is Choux Pastry and how is it different from other pastries? Choux pastry is a unique type of pastry made by cooking flour, water, and butter together, then adding eggs. It’s known for its light, airy texture and hollow center, making it perfect for filling.
• Can I make the choux pastry dough ahead of time? Yes, you can! You can make the dough up to 2 days in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before piping.
• What is the best way to pipe the choux pastry for even baking? Use a piping bag fitted with a round tip and pipe consistent-sized mounds. This will ensure that they bake evenly.
• Can I use a different vegetable in the filling instead of carrots? Absolutely! Peas, potatoes, or even cauliflower would work well.
• How can I adjust the sweetness of the yogurt filling? You can add a teaspoon of sugar or honey to the yogurt filling if you prefer a sweeter taste.