I request you to checkout the recipe of Veg Zingy Parcel Recipe also.
Instructions for how to make Pizza McPuff:
- After 1 hour, knead the dough slightly. Make a long log and cut it into equal pieces.
- Take one ball and roll it into flat disc. Cut its sides as shown in the picture.
- Make a square sheet and cut from the center to make 2 rectangle sheets.
- Place 1 tbsp of stuffing in the center of one rectangular sheet and brush its side with water.
- Cover the stuffing with the other rectangular sheet. Press it gently from all the sides making sure the stuffing is inside.
- Give a nice impression with the help of fork.
- Likewise, prepare all the puffs and keep it in the refrigerator for 30 mins.
- After 30 mins, add Mcpuffs in the medium hot oil one by one for deep frying.
- Stir occasionally, fry till the pizza puff turns golden and crispy.
- Pizza McPuff is ready to serve. Enjoy it with tomato ketchup or cheese dip.
![McPuff_Dough_step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step1-400x286.jpg)
1. Firstly, in a mixing bowl take all purpose flour/ maida.
![McPuff_Dough_step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step2-510x279.jpg)
2. Add salt and baking soda to it.
![McPuff_Dough_step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/d3-389x286.jpg)
3. Add baking powder to it.
![McPuff_Dough_step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step4-510x284.jpg)
4. Add oil to it and mix & combine it with the flour well.
![McPuff_Dough_step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step5-510x266.jpg)
5. Now, add in water as required to knead the dough. Knead it for at-least 10 mins and make a firm/ tight dough.
![McPuff_Dough_step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step6-400x286.jpg)
6. Cover it with the moist cloth and rest for an hour.
![McPuff_Step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step1-510x252.jpg)
1. Heat 2 tsp oil in a pan/wok and saute garlic for 2 mins. Then add onions to it and cook it for 2 more mins.
![McPuff_Step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step2-400x286.jpg)
2. Add green and red bell pepper (Capsicum) to it.
![McPuff_Step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step3-400x286.jpg)
3. Saute it for a minute.
![McPuff_Step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step4-510x256.jpg)
4. Add tomatoes and salt to it. Cook it till tomatoes turn soft.
![McPuff_Step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step5-510x259.jpg)
5. Also add Italian seasoning, black pepper and chili flakes to it.
![McPuff_Step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step6-400x286.jpg)
6. Add grated carrots to it. Cook for a minute.
![McPuff_Step7 (2)](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step7-2-400x286.jpg)
7. Add small paneer cubes to it. Mix oit well
![McPuff_Step7](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step7-400x286.jpg)
8. Now, add pizza/pasta sauce and tomato ketchup to it.
![McPuff_Step8](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step8-400x286.jpg)
9. Finally, add corn to it. I have used frozen one that's why adding it at last.
![McPuff_Step9](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step9-400x286.jpg)
10. Cover and cook for 2-3 minutes on low flame.
![McPuff_Step10](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step10-400x286.jpg)
11. Allow the stuffing to cool completely.
![McPuff_Step11](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step11-400x286.jpg)
12. Now, add half cup of grated mozzarella cheese to it.
![McPuff_Step12](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step12-400x286.jpg)
13. Mix it well and keep it aside.
![McPuff_Final_step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step7-510x263.jpg)
1. After 1 hour, knead the dough slightly. Make a long log and cut it into equal pieces.
![McPuff_Final_step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step8-2-510x269.jpg)
2. Take one ball and roll it into flat disc. Cut its sides as shown in the picture.
![McPuff_Final_step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step9-510x286.jpg)
3. Make a square sheet and cut from the center to make 2 rectangle sheets.
![McPuff_Final_step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step10-510x286.jpg)
4. Place 1 tbsp of stuffing in the center of one rectangular sheet and brush its side with water.
![McPuff_Final_step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step11-510x265.jpg)
5. Cover the stuffing with the other rectangular sheet. Press it gently from all the sides making sure the stuffing is inside and give a nice impression with the help of fork.
![McPuff_Final_step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step12-400x286.jpg)
6. Likewise, prepare all the puffs and keep it in the refrigerator for 30 mins.
![McPuff_Final_step7](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step13-510x286.jpg)
7. After 30 mins, add Mcpuffs in the medium hot oil one by one for deep frying. You can also bake in a preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit for 30 to 35 mins, make sure to brush with oil before baking.
![McPuff_Final_step8](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step14-400x286.jpg)
8. Stir occasionally, fry till the pizza puff turns golden and crispy.
![](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step15-280x286.jpg)
9. Pizza McPuff is ready to serve. Enjoy it with tomato ketchup or cheese dip.
Tips:
- Knead the dough tight and well, otherwise pizza mcpuff will not be crispy and crunchy.
- Add vegetables of your choice in the stuffing.
- Chop the vegetables finely, else it will be difficult to stuff.
- Add mozzarella cheese only after the stuffing is cooled completely, otherwise cheese melts.
- Don't add more mozzarella cheese otherwise, it may burst in the wok while deep frying.
Ingredients
Directions
![McPuff_Dough_step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step1-400x286.jpg)
1. Firstly, in a mixing bowl take all purpose flour/ maida.
![McPuff_Dough_step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step2-510x279.jpg)
2. Add salt and baking soda to it.
![McPuff_Dough_step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/d3-389x286.jpg)
3. Add baking powder to it.
![McPuff_Dough_step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step4-510x284.jpg)
4. Add oil to it and mix & combine it with the flour well.
![McPuff_Dough_step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step5-510x266.jpg)
5. Now, add in water as required to knead the dough. Knead it for at-least 10 mins and make a firm/ tight dough.
![McPuff_Dough_step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step6-400x286.jpg)
6. Cover it with the moist cloth and rest for an hour.
![McPuff_Step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step1-510x252.jpg)
1. Heat 2 tsp oil in a pan/wok and saute garlic for 2 mins. Then add onions to it and cook it for 2 more mins.
![McPuff_Step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step2-400x286.jpg)
2. Add green and red bell pepper (Capsicum) to it.
![McPuff_Step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step3-400x286.jpg)
3. Saute it for a minute.
![McPuff_Step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step4-510x256.jpg)
4. Add tomatoes and salt to it. Cook it till tomatoes turn soft.
![McPuff_Step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step5-510x259.jpg)
5. Also add Italian seasoning, black pepper and chili flakes to it.
![McPuff_Step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step6-400x286.jpg)
6. Add grated carrots to it. Cook for a minute.
![McPuff_Step7 (2)](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step7-2-400x286.jpg)
7. Add small paneer cubes to it. Mix oit well
![McPuff_Step7](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step7-400x286.jpg)
8. Now, add pizza/pasta sauce and tomato ketchup to it.
![McPuff_Step8](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step8-400x286.jpg)
9. Finally, add corn to it. I have used frozen one that's why adding it at last.
![McPuff_Step9](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step9-400x286.jpg)
10. Cover and cook for 2-3 minutes on low flame.
![McPuff_Step10](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step10-400x286.jpg)
11. Allow the stuffing to cool completely.
![McPuff_Step11](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step11-400x286.jpg)
12. Now, add half cup of grated mozzarella cheese to it.
![McPuff_Step12](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Step12-400x286.jpg)
13. Mix it well and keep it aside.
![McPuff_Final_step1](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step7-510x263.jpg)
1. After 1 hour, knead the dough slightly. Make a long log and cut it into equal pieces.
![McPuff_Final_step2](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step8-2-510x269.jpg)
2. Take one ball and roll it into flat disc. Cut its sides as shown in the picture.
![McPuff_Final_step3](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step9-510x286.jpg)
3. Make a square sheet and cut from the center to make 2 rectangle sheets.
![McPuff_Final_step4](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step10-510x286.jpg)
4. Place 1 tbsp of stuffing in the center of one rectangular sheet and brush its side with water.
![McPuff_Final_step5](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step11-510x265.jpg)
5. Cover the stuffing with the other rectangular sheet. Press it gently from all the sides making sure the stuffing is inside and give a nice impression with the help of fork.
![McPuff_Final_step6](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step12-400x286.jpg)
6. Likewise, prepare all the puffs and keep it in the refrigerator for 30 mins.
![McPuff_Final_step7](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step13-510x286.jpg)
7. After 30 mins, add Mcpuffs in the medium hot oil one by one for deep frying. You can also bake in a preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit for 30 to 35 mins, make sure to brush with oil before baking.
![McPuff_Final_step8](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step14-400x286.jpg)
8. Stir occasionally, fry till the pizza puff turns golden and crispy.
![](https://cookvegrecipes.com/wp-content/uploads/2020/09/McPuff_Dough_step15-280x286.jpg)
9. Pizza McPuff is ready to serve. Enjoy it with tomato ketchup or cheese dip.
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