Vegetable Puffs is an Indian bakery savory snack made with puff pastry and a spiced vegetable filling. Vegetable Puffs is one of those bakery style snacks we all grew up eating. A crisp and flaky puff pastry outside with a spicy vegetable filling inside makes it so tasty and filling. Learn to make Vegetable Puffs with the help of step by step pictures and video.
This is actually very simple recipe because we use ready-made puff pastry sheets. The filling is a mix of vegetables, onion, and spices which give that familiar bakery taste. Once baked, the layers become so flaky and the filling inside stays soft and spicy. Homemade always feels fresh, and you know what goes inside too.
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About Vegetable Puffs
Vegetable Puffs is a popular Indian bakery snack which is made using puff pastry and a simple spiced vegetable stuffing. You will mostly find it with potato and peas filling in bakeries, but at home we can add more mixed vegetables too. The filling is lightly spiced, not too strong, so it balances well with the flaky outer layer.
The texture is the best part - crispy layers that break into flakes as you bite, then the soft masala filling comes through. The flavor is simple but very comforting. Variations are endless, you can even make paneer puff, egg puff or chicken puff with the same method.
I like to make these for evening snack or sometimes even for small get-togethers because everyone loves it. And honestly, kids too enjoy it a lot, especially if you keep the spice mild. Store-bought pastry makes it quick and easy, so you don't have to spend hours making the outer layer from scratch.
Usually I bake them on weekends when my family is at home, the smell of these puffs in oven itself is enough to make everyone wait near kitchen.
Veg Puffs Video
Making homemade puff pastry sheets is time consuming and slightly tricky. So using readymade puff pastry sheets comes to rescue as it is so quick and easy to make. Also ready-made frozen puff pastry is commonly used as it saves time. But I will sure post the pastry sheet recipe once I master it.
Vegetable puffs is a very popular snack in Indian bakeries, especially enjoyed with a cup of tea. I grew up eating puffs at my school canteen and it was one of the best. For me, vegetable puffs always brings school memories.
The traditional filling is made of onion, potato, peas and carrot with mild spices. But you can customize it by using baby corn, mushroom, chana, paneer, corn etc. The stuffing should be dry as excess moisture will make the puffs soggy.
Vegetable Puffs Ingredients
- Puff pastry sheets - I used store bought pastry sheets. They bake up crisp, flaky and save a lot of time compared to making from scratch.
- Oil - I have used for tempering the filling and gives moisture.
- Cumin seeds - Gives a light nutty flavor when tempered, do not skip it.
- Mixed vegetables - I have used carrot, peas, potato and onion. You can add other vegetables like mushroom, baby corn, beans, corn etc.
- Onion - Gives sweetness and a light crunch after cooking. You can even add tomatoes if you like.
- Ginger garlic paste - Adds a strong flavor base to the masala. Fresh paste gives better taste but store bought works too.
- Spice powders - I added red chili powder which gives heat and nice color, small pinch of turmeric for earthy taste and little brightness, and garam masala just to bring that Indian touch. You can adjust all this as per how much spice you like.
- Coriander leaves - I have added fresh chopped leaves at the end for nice flavor and freshness.
Why This Recipe Works
- This recipe is easy and uses ready-made puff pastry so saves time.
- It is a bakery style snack but can be made at home with very simple ingredients.
- The filling is versatile, you can change vegetables or even make non-veg versions.
- The crispy outer with soft spicy filling inside makes it a family favorite.
- You can bake a batch and serve it fresh, or even store the shaped unbaked puffs in freezer.
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How to make Vegetable Puffs Step by Step
For vegetable filling
1.To a pan heat 1 tablespoon oil - add 1 teaspoon cumin seeds, let it splutter.
2.Add 1 medium sized onion finely chopped along with ginger garlic paste.
3.Saute until transparent. You can add tomatoes if you like.
4.Add 1 and ½ cups mixed vegetables. I have used peas, carrot and potato, make sure to chop it even sized for it to cook evenly.
5.Saute for few seconds.
6.Add around 1 cup water or water till immersing level.
7.Give a quick mix, let it boil.
8.Cook covered for 10-12 minutes or until vegetables turn soft.
9.Check if vegetables are cook soft else cook for few more minutes.
10.Add ¼ teaspoon turmeric powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.
11.Saute well for a minute then add 1 tablespoon coriander leaves.
12.Mix well and switch off. Vegetable stuffing is ready!
Assembling puffs
13.Preheat oven at 220 DEG C for 10 minutes. Thaw frozen puff pastry sheets first. Place it on the parchment paper on a oven tray. Apply water slightly on the edges.
14.Add around 2 tablespoon vegetable stuffing.
15.Close and seal gently. Do not press the edges else the layers will not open out perfectly.
16.Repeat to finish then brush the top with milk.
17.Repeat to finish.
18.Bake in preheated oven at 220 DEG C for 20-25 minutes.
19.Take out and brush with melted butter.
Vegetable puffs is ready!
Expert Tips
- Pastry handling - I always keep the pastry sheets out from freeze for 5-10 minutes before using, else it breaks. Do not thaw fully as it gets sticky.
- Veggies cooking - I usually cook vegetables just soft, not mushy. If it is too soft, the filling will not have good texture.
- Avoid soggy filling - The filling should be dry, without much water. You can saute for few more minutes if you see water left.
- Spice level - You can add more green chilli or extra red chilli powder if you like spicy. This is mildly spiced.
- Shaping - I have used simple rectangle folds. You can also fold triangle shape. Press edges lightly with fork so it stays sealed.
- Sealing - Do not press too tight as it prevents the layers to open out. So just press and seal the edges gently.
- Baking tray - Always line with butter paper so that the puffs doesn't stick. Also leave space between each puff as they expand slightly.
- Temperature - Always bake puffs in high temperature ranging form 200 DEG C - 220 DEG C. For me 220 DEG C works perfect.
Serving and Storage
Serve Vegetable Puffs hot or warm with tomato sauce, green chutney or even just plain. This goes very well with tea or coffee. Leftover puffs can be stored in an airtight box and kept in fridge for 1-2 days. To serve again just reheat in oven or air fryer for few minutes to get back the crisp texture.
FAQS
1.Can I make the puff sheet at home?
Yes you can, but it takes long time with folding and butter. Ready-made pastry sheets is much quicker.
2.Can I use only potato for the filling?
Yes, potato alone works very well and tastes close to bakery style puffs.
3.How do I store unbaked puffs?
Add filling, shape them and freeze. Later thaw for 10 minutes then bake.
4.Can I make it in air fryer instead of oven?
Yes you can bake puffs in air fryer at same temperature, it works fine.
5.Why are my puffs not so flaky?
Always bake in preheated oven, this may happen if oven heat was not enough. Also baking in high temperature is very important to get perfect layers.
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📖 Recipe Card
Vegetable Puff Recipe | Veg Puffs Recipe
Ingredients
- 5 ready-made puff pastry sheet
- 1 and ½ cups mixed veggies chopped
- 1 medium sized onion
- 1 teaspoon ginger garlic paste
- 1 and ½ teaspoon red chilli powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- salt to taste
- water as needed
- 1 tablespoon coriander leaves chopped
To temper
- 1 tablespoon oil
- 1 teaspoon cumin seeds
Instructions
- To a pan heat 1 tablespoon oil - add 1 teaspoon cumin seeds, let it splutter.
- Add 1 medium sized onion finely chopped along with ginger garlic paste.
- Saute until transparent. You can add tomatoes if you like.
- Add 1 and ½ cups mixed vegetables. I have used peas, carrot and potato, make sure to chop it even sized for it to cook evenly.
- Saute for few seconds.
- Add around 1 cup water or water till immersing level.
- Give a quick mix, let it boil.
- Cook covered for 10-12 minutes or until vegetables turn soft.
- Check if vegetables are cook soft else cook for few more minutes.
- Add ¼ teaspoon turmeric powder, 1 and ½ teaspoon red chili powder and ½ teaspoon garam masala powder.
- Saute well for a minute then add 1 tablespoon coriander leaves.
- Mix well and switch off. Vegetable stuffing is ready!
- Preheat oven at 220 DEG C for 10 minutes. Thaw frozen puff pastry sheets first. Place it on the parchment paper on a oven tray. Apply water slightly on the edges.
- Add around 2 tablespoon vegetable stuffing.
- Close and seal gently. Do not press the edges else the layers will not open out perfectly.
- Repeat to finish then brush the top with milk.
- Repeat to finish.
- Bake in preheated oven at 220 DEG C for 20-25 minutes.
- Take out and brush with melted butter.
- Vegetable puffs is ready!
Video
Notes
- Pastry handling - I always keep the pastry sheets out from freeze for 5-10 minutes before using, else it breaks. Do not thaw fully as it gets sticky.
- Veggies cooking - I usually cook vegetables just soft, not mushy. If it is too soft, the filling will not have good texture.
- Avoid soggy filling - The filling should be dry, without much water. You can saute for few more minutes if you see water left.
- Spice level - You can add more green chilli or extra red chilli powder if you like spicy. This is mildly spiced.
- Shaping - I have used simple rectangle folds. You can also fold triangle shape. Press edges lightly with fork so it stays sealed.
- Sealing - Do not press too tight as it prevents the layers to open out. So just press and seal the edges gently.
- Baking tray - Always line with butter paper so that the puffs doesn't stick. Also leave space between each puff as they expand slightly.
- Temperature - Always bake puffs in high temperature ranging form 200 DEG C - 220 DEG C. For me 220 DEG C works perfect.
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