Snacks & street food · Telangana

Vegetable Bullets

A Hyderabadi bakery and street snack: spiced potato and mixed-vegetable filling rolled in thin pastry, shaped like bullets and fried until shatteringly crisp.

Vegetable Bullets

Prep 40 min · Cook 30 min · Total 70 min · Serves 4

Ingredients

Pastry

  • 1 cup Maida (plain flour)
  • 2 tbsp Oil
  • ¼ tsp Ajwain
  • ¼ tsp Salt
  • 2 tbsp Maida for sealing

Filling

  • 2 Medium potatoes, boiled and mashed
  • 1 Carrot, finely chopped
  • 10 Green beans, finely chopped
  • ½ cup Green peas
  • ½ cup Cabbage, finely shredded
  • 1 Onion, finely chopped
  • 2 Green chillies, finely chopped
  • 1 inch Ginger, grated
  • 2 cloves Garlic, grated
  • 1 tsp Red chilli powder
  • ½ tsp Garam masala
  • 1 tsp Chaat masala
  • ½ tsp Amchur
  • ¼ tsp Turmeric
  • ¾ tsp Salt
  • 2 tbsp Coriander leaves, chopped
  • 1 tbsp Oil

To fry and serve

  • 2 cups Oil for deep-frying
  • Green chutney and tomato ketchup, to taste

Method

  1. Make the pastry. Rub the oil into the flour, ajwain and salt, then add about 1/3 cup water to make a stiff, smooth dough. Cover and rest 20 minutes.
  2. Cook the filling. Heat 1 tbsp oil, soften the onion, then add the ginger, garlic and chillies, the carrot, beans, peas and cabbage. Cook until just tender and dry, then add the potato, spices, salt and coriander and mash together. Cool completely.
  3. Roll. Divide the dough into 8 balls and roll each very thin into an oval about 18 cm long. Cut in half across to make two strips.
  4. Shape the bullets. Lay a finger-thick log of filling along each strip, brush the far edge with flour paste and roll it up tightly. Pinch one end into a point like a bullet and press the other end flat to seal. You'll get about 16.
  5. Fry. Heat the oil to 170°C, or until a scrap of dough rises slowly. Fry 4 or 5 at a time on medium heat, turning, until golden and blistered, about 4 minutes. Drain on paper.
  6. Serve. Serve hot with green chutney and ketchup, as Hyderabad bakeries do with evening chai.

Tips

Fry on medium, not high: the pastry needs time to cook through and bubble, or it browns outside and stays chewy inside.