• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spicytamarind
  • Recipes
  • Meal Plan
  • Diets
    • Gluten-free
    • Eggless Cakes and Cookies
    • Grain-free
    • Refined Sugar-free Desserts
    • Festival Food
    • Vrat/Fasting Food
    • Vegan
  • Collection
    • Indian Pickle Recipes
    • Indian pizza recipes
    • Deepavali or Diwali recipes
    • Durga puja recipes
    • Ganesh Chaturthi Recipes and Festival Meal Plans
    • Holiday Season Baking
  • Ingredients
  • Basics
    • Spice blends
    • Homemade Rice Flour
    • Homemade Butter
    • How to make Ghee
    • How to make thick yogurt (curd or dahi) at home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Meal Plan
  • Diets
  • Ingredients
  • Collection
  • Basics
  • Spice blends
×

Home » Snacks, Street food & more » Veg Puff | Bakery Style Vegetable Puffs

Veg Puff | Bakery Style Vegetable Puffs

Published: Jun 25, 2021 · by Shilpa · 5 Comments

Jump to Recipe Jump to Video
Veg puff is a common and popular snack made with spicy filling of mixed vegetables. All tips, tricks and FAQs to make bakery style veg puffs.

Veg Puff | Bakery Style Vegetable Puff step-by-step recipe with video and photos.

Jump to:
  • What is Veg Puff
  • Ingredients
  • Veg Puff recipe with step by step instructions
  • Tips for making perfect veg puff
  • FAQs
  • Bonus
  • Recipe card
  • Comments
Veg Puff

To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video

Veg Puff

What is Veg Puff

Veg puff is a very common and popular snack sold in Indian bakeries. These crispy, flaky, and spicy vegetable patties are the perfect tea-time snacks. The filling of these bakery-style veg puffs is made with a spicy filling of mixed vegetables. They can be altered as per your liking. I use potatoes, carrots, green beans, and peas. Other vegetables like beetroot, corn, mushroom, etc. also work well.

What's not to love about them - use the vegetables you like, add or skip spices as per your preference, make ahead and store them. I use store-bought puff pastry sheets to make them, which means making these delicious goodies is absolutely simple and quick.

Read on for the ingredients, tips, recipe video and step by step pictures to make veg puff.

Ingredients

Puff pastry sheets: I use store-bought puff pastry sheets.

Vegetables: I use potatoes, carrots, green beans, and peas. This combination works very well; however, you may also add a few other vegetables like beetroot, corn, mushroom, sweet potato, etc.

Spices: The whole spices I use are cumin seeds and fennel seeds. The powdered spices I use are turmeric, chilli powder, and garam masala.

Onion and ginger: I use red onion and fresh ginger. You may replace them with brown/white onion and ginger paste.

Tomato puree: This not only forms the base of the filling, it also adds a nice deep colour to it.

Veg Puff recipe with step by step instructions

Heat oil in a frying pan, and add cumin seeds and fennel seeds. Saute for a few seconds. Once it begins to crackle, add onions (step 1).

Saute until the onion is translucent. Add the ginger and saute for a few seconds (step 2).

Add tomato puree, turmeric, chilli powder, and salt. Cover and simmer for 3-5 minutes or until the spices are cooked (step 3,4).

Add potato, carrot, green beans, and peas. Mix well. Cover and simmer until the vegetables are cooked well, but are not mushy (step 5).

Add garam masala, coriander leaves, and lemon juice. Mix well and let the filling cool down completely (step 6).

steps for making the filling.

Cut each puff pastry sheet into four parts. Brush water on all sides of the sheet (step 7).

Place 1-2 tablespoon of the filling. Bring the sides together and seal. Use a fork and press gently (steps 8,9).

Brush milk on the top of the puffs (step 10).

Place on a lined baking tray and bake. Bake for 15-20 minutes or until the crust is golden (step 11,12).

steps to fill, seal, and bake.

Tips for making perfect veg puff

I am using three sheets of puff pastry here. The measurements used for the filling is sufficient for that. This recipe makes 12 veg puffs.

Do not add any water when cooking the vegetables for the filling. The tomato puree and water content in the vegetables are enough to cook them.

The vegetables should be cooked but not turn mushy. Make sure they are not overcooked or mushy.

Cut the vegetables in small cubes. If they are large, they may tear the puff pastry sheet.

Make sure there is no moisture content in the filling. If there is any water content, increase the heat towards the end of cooking the filling, to dry up any moisture.

You can alter the spices as per your preferences. For example, if you are making them for kids, you can reduce or skip the chilli powder.

Make sure the filling has cooled down completely before stuffing it in the puff pastry sheet.

Thaw the puff pastry sheets as per packet instruction, but keep a close eye on them. They should defrost enough so that you can work with them but also be cold when being handled. They will turn soggy if they are warm as the butter begins to melt. Also, this will make the veg puffs soggy after baking.

Cut the puff pastry sheets into squares. While working with one sheet, keep the remaining two in the refrigerator so that they remain cold. It is important to make sure they are cold when being handled and baked.

Pro-tip: Add 1 tablespoon tomato ketchup along with tomato puree for added taste.

FAQs

How to store veg puff?

You can bake the veg puff beforehand and reheat it before serving. Always reheat in a preheated oven or air fryer. Do not put them in a microwave.

What vegetables can I use to make vegetable puffs?

Potato, carrot, beans, and peas are the vegetables most commonly used. Corn, mushroom, sweet potato, etc. also works well.

Why is my veg puff not golden?

Veg puffs must be baked in a very hot oven. Make sure you preheat the oven for at least 10-15 minutes before baking.

Why is my veg puff not crispy?

The veg puff will turn soggy if the puff pastry sheets are left at room temperature for too long. Make sure the puff pastry sheet is cold when you are working on it. When working on one sheet, place the remaining sheets in the refrigerator so that they remain cold.

veg puff

Bonus

These veg puffs are:
- very easy to make and suitable for beginners
- ready in 30 minutes
- flavourful and delicious
- easily adjustable as per your liking and preference
- perfect with a cup of masala chai

veg puff

Recipe card

Veg Puff | Bakery Style Vegetable Puffs

Shilpa
Veg puff is a common and popular snack made with spicy filling of mixed vegetables. All tips, tricks and FAQs to make bakery style veg puffs.
5 from 8 votes
Print Recipe Pin Recipe
Course Snack
Cuisine All, Indian
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

For the filling

  • 2 large potatoes cut in small cubes
  • 1 medium carrot cut in small cubes
  • ½ cup green beans cut in small cubes
  • ½ cup peas
  • 2 teaspoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 small onion finely chopped
  • ½ tablespoon ginger grated
  • 2 tablespoon tomato puree
  • ½ teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • Salt to taste
  • 1 teaspoon garam masala
  • 1 tablespoon coriander leaves chopped
  • 1 tablespoon lemon juice or lime juice

For the crust

  • 3 sheets puff pastry
  • 2 tablespoon milk

Instructions
 

To make the filling:

  • Heat oil in a frying pan, and add cumin seeds and fennel seeds. Saute for a few seconds
  • Once it begins to crackle, add onions. Saute until the onion is translucent
  • Add the ginger and saute for a few seconds
  • Add tomato puree, turmeric, chilli powder, and salt. Mix well
  • Cover and simmer for 3-5 minutes or until the spices are cooked
  • Add potato, carrot, green beans, and peas. Mix well
  • Cover and simmer until the vegetables are cooked well, but are not mushy
  • Add garam masala, coriander leaves, and lemon juice
  • Mix well and let the filling cool down completely

To make the veg puff:

  • Preheat oven at 220 C (430 F)
  • Cut each puff pastry sheet into four parts. You should get 12 squares
  • Brush water on all sides of the sheet
  • Place 1-2 tablespoon of the filling
  • Bring the sides together and seal. Use a fork and press gently (see step by step pictures above)
  • Repeat with the rest of the sheets
  • Brush milk on the top of the puffs
  • Place on a lined baking tray and bake for 15-20 minutes or until the crust is golden (see tips above)
  • Serve hot with ketchup

Video

Nutrition Facts
Veg Puff | Bakery Style Vegetable Puffs
Amount Per Serving
Calories 407 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 1mg0%
Sodium 166mg7%
Potassium 373mg11%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 1001IU20%
Vitamin C 17mg21%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

Click here to watch veg puff web story.

« Millet Khichdi
Green Papaya Curry / Peper Dalna »

Reader Interactions

Comments

  1. Kaitlin

    November 07, 2021 at 4:06 am

    5 stars
    I’ve never made anything like this, and I can’t wait to try it.

    Reply
  2. Choclette

    November 07, 2021 at 5:37 am

    5 stars
    How delicious. I do love a good veggie pie. Can't wait to try your lovely spicy version.

    Reply
  3. Holly

    November 07, 2021 at 7:34 am

    5 stars
    Easy, delicious! My husband says they're even better than the ones we get at our favorite Indian restaurant and I agree!

    Reply
  4. Kaitlin

    November 07, 2021 at 3:34 pm

    5 stars
    I am so excited to try this recipe! I am a chef so I already know by looking at these ingredients and measurements, that I will definitely enjoy this.

    Reply
  5. nancy

    November 08, 2021 at 5:41 pm

    5 stars
    this veggie puff pastry looks so delicious and flakey!! Everyone loved it at home!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family Read More…

Malabar spinach chutney step-by-step recipe with photos. About this recipe Malabar spinach chutney is an easy and delicious chutney made with Basella alba (basale soppu). Also called 'basale soppu' chutney in Kannada, it is very popular in coastal regions of Karnataka. This delicious chutney can be served with a South Indian breakfast. It can also...

Read More

Ragi bread step-by-step recipe with photos. About this recipe Ragi bread is a healthy and delicious bread made with finger millet flour and bread flour. This millet bread slices well and is perfect for sandwiches or toast. The ragi flour not only adds a unique flavour but also adds a lovely colour to the bread....

Read More

Sprouted ragi flour step-by-step recipe with video and photos. About this recipe Ragi is a gluten-free grain that is associated with several health benefits. Finger millet has gained immense popularity over the last few years and is widely used. I use it regularly not just in traditional dishes, but also for making cookies, bread, etc....

Read More

Footer

  • Privacy Policy
  • Disclaimer
  • About
  • Contact

COPYRIGHT © 2022 SPICYTAMARIND.COM.AU