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 which gives the best texture.
These are SO EASY to make, plus taste and texture are PERFECT. A must try and a keeper recipe!
This snack is our favorite. I make it very often but never got a chance to share it here. 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 for it. I usually end up making on weekends.
You’ll need for veg puff recipe:
And here are all the ingredients you will need. All the basic ingredients with common Indian spices. You’ll sure have in your pantry except puff pastry sheets. Add this into your next grocery shopping list.
Video on making Vegetable Puff
How to make Veg Puff?
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.
IMP NOTE: 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.
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.
IMP NOTE: 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.
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 vegetable puff as a snack with green chutney or coriander chutney and ketchup.
Check out other Snacks Recipes
Veg spring rolls // Veg cutlet // Veg frankie // Veg manchurian dry // Veg cheese toast sandwich // Kathi roll
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 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.
Nutrition
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.