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    Home » Breakfasts / Snacks

    Veg Puff Recipe

    Published: Feb 6, 2020 · Last Modified: Aug 26, 2021 by Kanan Patel / 20 Comments

    Jump to Recipe Pin Recipe
    veg puff pin

    Veg Puff Recipe – This is an Indian bakery style vegetable puff recipe with video & step by step photos. Here I have used store-bought puff pastry sheets that give the best texture.

    These are SO EASY to make, plus taste and texture are PERFECT. A must try and a keeper recipe!

    Veg puff in a plate with some on baking tray with ketchup pouches.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions
    • 💭Expert Tips
    • 🥣 Storage Instructions
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    This veg puff is our favorite. I make it very often. During my college days, I have eaten vegetable puffs at different places on the way back home from college. And this recipe is exactly the same as those bakery-style puffs.

    Here in the USA, I have tried them in many places but never liked it. Most of the time stuffing is bland and flavorless. So I always make it at home. 

    I usually keep the frozen puff pastry packet in my freezer, so I can make them whenever we crave it. I usually end up making on weekends.

    🧾Ingredient Notes

    And here are all the ingredients you will need to make a delicious veg puff. All the basic ingredients with common Indian spices. You’ll sure have it in your pantry.

    veg puff recipe ingredients

    Puff pastry: It is easily available in any American grocery store. I like the pepperidge farm brand. 

    Potatoes: When it comes to Indian cooking that calls for boiled potatoes, I prefer Yukon gold potatoes or red skin potatoes. I stay away from Idaho or Russet potatoes. I boil potatoes in instant pot.

    🎥Watch The Recipe Video

    👩‍🍳Step By Step Photo Instructions

    Preparation 1: Boil the potato, peel and chop into small pieces. Also, boil the peas and carrot. I have cooked them together in the microwave for 5 minutes.

    1) Make the stuffing: Heat the oil in a pan on medium heat. Once hot add onion, ginger and green chili. Sprinkle little salt and mix.

    2) Cook till onions become soft and light pink in color.

    3) Then add carrot, peas, and potatoes.

    4) Also, add all the spice powders (turmeric, red chili powder, coriander powder, cumin powder, garam masala) and salt.

    5) Mix well and mash few potatoes while mixing. It should be the semi-chunky mixture. Cook for 1-2 minutes.

    6) Then add cilantro and lemon/lime juice. Mix well. Let the stuffing cool down completely. You can pop it in the refrigerator for quicker cooling.

    collage of veg puff stuffing making process pics

    Preparation 2: Remove the puff pastry sheets from the freezer and thaw as mentioned in the packet. Here I am using Pepperidge farm brand sheets and it took me around 30 minutes to get thawed at room temperature.

    Also, preheat the oven to 400 degrees F or 200 degrees C for 10-15 minutes.

    7) Now unfold the sheet carefully, if it is still frozen or hard then it will get break. So make sure that it is thawed properly.

    8) Cut into 4 pieces using a knife

    collage of puff pasty cutting process pics

    9) Now cut a square cheese slice into a triangle and put on each piece. If you like more cheesy then you can use the whole slice. Or you can skip the cheese entirely. Now put around 2-3 tablespoons of stuffing mixture on top of the cheese.

    10) Now apply the water or milk on all four edges using a brush or fingers. This will help to seal the sides.

    11) Now fold and make a triangle. Using fingers press the sides to seal it.

    12) Now using a fork make design and also it helps to seal it again. Otherwise, it may open up while baking.

    13) Arrange them on a baking sheet (lined with parchment paper.) NOTE: if you eat eggs, then beat one egg. Brush the mixture on top of the veg puff before baking. This gives a very deep golden brown color.

    14) Bake into the pre-heated oven for 20-25 minutes or till it puffs up and becomes golden brown. Once baked, let the veg puffs cool for 5 minutes in the pan or on the cooling rack then serve.

    collage of process pics of shaping puffs

    Serving suggestion: Serve veg puff as a snack with green chutney or cilantro chutney and ketchup.

    💭Expert Tips

    Two important points to keep in mind to get the BEST, PERFECT flaky, layered puff pastry texture after baking.

    • Use the cold puff pastry. Meaning it should not be at room temperature where butter inside the sheet starts to soften. The soften sheet will not puff up that nicely compared to cold, chilled one. While shaping, if it may start to soften, pop it into the fridge for some time, let it chill and then bake.
    • Always cool the stuffing completely. Even the warm stuffing will ruin it. The warm stuffing will soften the butter and then sheet and we don’t want that.

    🥣 Storage Instructions

    You can shape and freeze the unbaked veg puff for up to 3 months. Whenever craving for it, just bake into preheated oven. Increase the baking time by 2-3 minutes since these were frozen.

    Once it is baked, it should not be stored. If stored then flaky, crispy pastry will start to soften and becomes soggy.

    half cut vegetable puff in a plate

    Check out other Snacks Recipes

    • Veg spring rolls  
    • Veg cutlet  
    • Veg frankie
    • Veg manchurian dry
    • Veg cheese toast sandwich
    •  Kathi roll

    PS Tried this veg puff recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Veg puff in a plate
    Print Pin

    Veg Puff Recipe (Bakery Style Vegetable Puff)

    5 from 9 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Read the notes to get the best, perfect, flaky layered texture. This is an Indian bakery style vegetable puff recipe. These are SO EASY to make, plus taste and texture are PERFECT. A must try and a keeper recipe!
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 471kcal
    Servings 8 puffs
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 Puff pastry sheets (store bought 1 packet)
    • 4 slices Cheese optional
    • 2 tablespoons Oil
    • ½ teaspoon Cumin seeds
    • ½ cup Red onion chopped
    • 1 Green chili finely chopped
    • ½ teaspoon Ginger paste or freshly grated or crushed
    • 1 ½ cups or or 2 medium Potatoes Boiled, peeled and chopped
    • ⅓ cup Green peas boiled or steamed
    • ¼ cup Carrot chopped and boiled or steamed
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chili powder
    • ½ teaspoon Coriander powder
    • ½ teaspoon Cumin powder
    • ½ teaspoon Garam masala
    • 1 teaspoon Lemon juice or Lime juice

    Instructions 

    • Preparation: Boil the potato, peel and chop into small pieces. Also, boil the peas and carrot. I have cooked them together in the microwave for 5 minutes.
    • Make the stuffing: Heat the oil in a pan on medium heat. Once hot add onion, ginger and green chili. Sprinkle little salt and mix. Cook till onions become soft and light pink in color.
    • Then add carrot, peas, potatoes, all the spice powders (turmeric, red chili powder, coriander powder, cumin powder, garam masala) and salt.
    • Mix well and mash few potatoes while mixing. It should be the semi-chunky mixture. Cook for 1-2 minutes.
    • Then add cilantro and lemon/lime juice. Mix well.
    • Let the stuffing cool down completely. You can pop it in the refrigerator for quicker cooling.
    • Shaping and baking: Remove the puff pastry sheets from the freezer and thaw as mentioned in the packet. Here I am using Pepperidge farm brand sheets and it took me around 30 minutes to get thawed at room temperature.
    • Also, preheat the oven to 400 degrees F or 200 degrees C for 10-15 minutes.
    • Now unfold the sheet carefully, if it is still frozen or hard then it will get break. So make sure that it is thawed properly. Cut into 4 pieces using a knife.
    • Now cut a square cheese slice into a triangle and put on each piece. If you like more cheesy then you can use the whole slice. Or you can skip the cheese entirely.
    • Now put around 2-3 tablespoons of stuffing mixture on top of the cheese.
    • Now apply the water or milk on all four edges using a brush or fingers. This will help to seal the sides.
    • Now fold and make a triangle. Using fingers press the sides to seal it.
    • Now using a fork make design and also it helps to seal it again. Otherwise, it may open up while baking.
    • Arrange them on the baking sheet (lined with parchment paper.) NOTE: if you eat eggs, then beat one egg. Brush the mixture on top of veg puff before baking. This gives a very deep golden brown color.
    • Bake into the preheated oven for 20-25 minutes or till it puffs up and becomes golden brown.
    • Remove from the oven, cool for 5 minutes and then serve.

    Notes

    Two important points to keep in mind to get the BEST, PERFECT flaky, layered puff pastry texture after baking.
    • Use the cold puff pastry. Meaning it should not be at room temperature where butter inside the sheet starts to soften. The soften sheet will not puff up that nicely compared to cold, chilled one. While shaping, if it may start to soften, pop it into the fridge for some time, let it chill and then bake.
    • Always cool the stuffing completely. Even the warm stuffing will ruin it. The warm stuffing will soften the butter and then sheet and we don’t want that.

    Video

    Nutrition

    Serving: 1puff | Calories: 471kcal | Carbohydrates: 37g | Protein: 10g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 272mg | Potassium: 318mg | Fiber: 3g | Sugar: 2g | Vitamin A: 929IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 4mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    Veg Puff Recipe (Bakery style)
    Old pic shot in 2017
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    Comments

    1. Renu

      May 06, 2020 at 5:33 pm

      Hi
      Made the veg puff with your recipe they were amazing. It was nostalgic as reminded me of my college days.

      Renu

      Reply
      • Kanan Patel

        May 06, 2020 at 10:18 pm

        Very glad to know that you liked

        Reply
    2. Kavya

      March 31, 2020 at 9:40 pm

      Hi, the puff turned out very nice. But I did have a question - I realized that the fork design I had made before sticking the puffs in the oven disappeared once they finished baking. However yours still have the design after baking. How did you get the design to stay? (I also used Pepperidge farms puff pastry sheets)

      Reply
      • Kanan

        April 01, 2020 at 10:43 pm

        the same happens to me occasionally as well.
        Sometimes the puff pasty puffs up so much that design does disappear. (you can see that in step by step photo no. 14)
        Here is the details: You have followed the recipe right. Meaning your puff pastry were cold (not soft) when you put into the oven. this results into the really puffy pastry.
        The main photo here you see is the result of the video shoot. In the shoot, we use the lot of artificial lighting in my studio which creates lot of heat in the room. and it is hard to keep the pastry cold while shooting. hence mine were little soft and the design stayed there.
        The step by step photos where taken in my kitchen during natural daylight, so pastry was cold hence very less design seen

        Reply
    3. SHERYL CROSS

      March 30, 2020 at 3:15 am

      Wow, being in isolation I'm trying many different recipes at the moment. This has been as absolute hit. I made it for the first time yesterday and have already made them twice again !!!!!

      I'm not good with working with puff pastry and I couldn't fit even one tablespoon of mixture in my square - so I used an circular dumpling press.

      Thank you for sharing.5 stars

      Reply
      • Kanan

        April 01, 2020 at 10:37 pm

        Glad to know that puff came out good.
        Thank you for the feedback

        Reply
    4. Pamela

      February 18, 2020 at 4:12 pm

      Any recipes for gluten free puff pastry

      Reply
      • Kanan

        February 19, 2020 at 1:08 pm

        Sorry, never worked with GF pastry

        Reply
    5. Trupti

      December 08, 2019 at 12:57 pm

      This was an easy to follow and delicious recipe. I was amazed how flaky, and tasty it turned out. Nice work!5 stars

      Reply
      • Kanan

        December 10, 2019 at 10:53 am

        Good to know that puffs came out nice.

        Reply
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