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!
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❤️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.
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.
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
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.
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.
Check out other Snacks Recipes
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
Veg Puff Recipe (Bakery Style Vegetable Puff)
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
- 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
Renu
Hi
Made the veg puff with your recipe they were amazing. It was nostalgic as reminded me of my college days.
Renu
Kanan Patel
Very glad to know that you liked
Kavya
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)
Kanan
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
SHERYL CROSS
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.
Kanan
Glad to know that puff came out good.
Thank you for the feedback
Pamela
Any recipes for gluten free puff pastry
Kanan
Sorry, never worked with GF pastry
Trupti
This was an easy to follow and delicious recipe. I was amazed how flaky, and tasty it turned out. Nice work!
Kanan
Good to know that puffs came out nice.