Vegetable Puff Recipe | Veg Puffs Recipe
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.
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.
Nutrition Facts
Vegetable Puff Recipe | Veg Puffs Recipe
Amount Per Serving
Calories 220
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Sodium 149mg6%
Potassium 271mg8%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 917IU18%
Vitamin C 8mg10%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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