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    Home » Recipes » Air Fryer Recipes

    Veg Puff Recipe

    Published: March 25, 2022 · Modified: March 25, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 18 Comments

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    A tray of veg puff is on the table.

    Do you love Indian bakery snacks? If so, you're going to love Veg Puffs!

    This is a vegan version of the popular Indian bakery-style veg puff recipe, and it's just as delicious as the original.

    A tray is with veg puff and tomato ketchup. this recipe
    Veg puff recipe

    Puff pastry sheets, filled with a flavorful vegetable filling, baked to golden brown texture is a visual and tasty treat for any time of the day.

    My recipe is a great way to veganize the recipe for a much better tasting version. With step-by-step photos, I present you with the vegan version of the vegetable puff recipe!

    Serve these puffs hot out of the oven with chai tea for a perfect afternoon snack!

    Jump to:
    • About this recipe
    • Basic Ingredients note
    • Instructions
    • Air fryer method
    • Recipe FAQ's
    • Expert tips
    • You might also like
    • 📖 Recipe

    About this recipe

    This Vegetable Puff a.k.a 'curry puff' or 'Kari puff' is a snack with a crisp & flaky outer layer and mixed vegetable stuffing in the core.

    It is a quick and tasty way of the satisfying urge for something savory.

    Preparing the Veg Puff is a simple three-step procedure that starts with preparing puff pastry sheets, then stuffing them with cooked mixed vegetables and spices that are similar to that of veg patties, and finally baking.

    It takes around 15 to 20 minutes to make the vegetable filling, followed by another 15 to 20 minutes in the oven. Much less if you're using an air fryer!

    This recipe is perfect for vegans, as it uses dairy-free puff pastry sheets and a vegan-friendly vegetable filling.

    The mixed vegetables can be easily swapped out for other vegetables of your choice.

    To make things a little easier, I have used a ready-made puff pastry baking sheet to make this veg puff recipe as it is easily available in the frozen section of most supermarkets.

    If you are feeling adventurous, you could also make your own puff pastry at home!

    Basic Ingredients note

    veg puff ingredients are on the table.

    Puff pastry sheets: I used frozen puff pastry sheets that are easily available in the frozen section of most grocery stores.

    I used pepperidge farm puff pastry sheets. Using a homemade puff pastry sheet is definitely an option if you have all the ingredients.

    Mixed vegetables: I used a mix of frozen green peas, carrots, and cauliflower. You could also use chopped cabbage, beetroot, or any other vegetable of your choice. Typically you need vegetables that are not too watery or succulent.

    Boiled potatoes: Potatoes help bind the vegetables together and give the puffs a nice, hearty texture.

    Spices: I used turmeric powder, chaat masala, red chili powder, garam masala powder, cumin powder, and salt to flavor the vegetable filling.

    You could also add ginger-garlic paste, coriander powder, red chili powder, or any other spice of your choice in addition to what I have listed.

    Ginger and garlic: Use fresh grated ginger and garlic for best results. You could also use ginger garlic paste as long as it is not too old.

    Onion: The red onion was chopped finely.

    See all the details of the recipe and the ingredients list on the recipe card!

    Instructions

    Here are the detailed instructions on how to make this Indian-style Veg Puff recipe:

    Preparing the puff pastry sheets

    Take the frozen puff pastry dough sheets out of the freezer and let them thaw for 30- 40 minutes at room temperature. Once thawed, carefully unfold each sheet on a lightly floured surface. Or do it just like the package suggests.

    Making the vegetable filling

    A pan is with oil, spices and ginger and garlic over the heat.

    In a pan, heat oil over medium flame. Add cumin seeds and let them sizzle for a few seconds. Then add the grated ginger and garlic and saute them for a minute or until the raw smell disappears.

    A pan is with spices and onions over the flame.

    Add the chopped onion and saute until it is translucent.

    A pan is with vegetable stuffing over the heat.

    Now add the frozen mixed vegetables, boiled and cubed potatoes, garam masala, chaat masala, red chili powder, and salt.

    Mix everything well and cook for five minutes over medium heat or until the vegetables are cooked through.

    At the end add lemon juice and chopped cilantro or coriander leaves. And switch off the flame.

    Assembling and baking the Veg Puffs

    Preheat the oven to 425 degrees Fahrenheit.

    Puff pastry sheets are placed on the table.

    Cut each puff pastry sheet into 6 equal parts.

    Pasty sheets if filled with veg stuffing.

    Place a heaped tablespoon of the vegetable filling in the center of each square.

    puff stuffed with vegetable filling.

    Bring up the edges of the pastry to enclose the filling and seal it well by pressing with your fingers.

    Arrange the veg puffs on a baking tray lined with parchment paper. Place them in preheated oven and bake for 15-20 minutes or until the pastry is golden brown and flaky. Serve hot!

    You could also brush the tops of the veg puffs with some plant-based milk before baking to get a nice, golden brown color.

    Air fryer method

    Veg puff are inside the air fryer basket.

    Preheat the air fryer and place the vegetable stuffed puff inside the air fryer basket.

    Air fry at 400 degrees Fahrenheit for 8 minutes. When halfway through open it and spray some oil on top. Continue to cook.

    Air fried veg puff are inside the basket.

    Serve immediately with tomato ketchup or green chutney.

    Recipe FAQ's

    Can I make these veg puffs ahead of time?

    Yes, you can make the vegetable filling and assemble the veg puffs a day in advance. Just refrigerate them until you're ready to bake.

    What other vegetables can I use in this recipe?

    You could use chopped carrots, peas, corn, or any other vegetable of your choice.

    Can I freeze these veg puffs?

    Yes, you can freeze them for up to two months. Just make sure to wrap them well in plastic wrap or freezer-safe bags.

    How can I reheat these veg puffs?

    You can reheat them in the oven or air fryer (350F for 3 minutes). Just make sure they're piping hot before serving. Enjoy!

    Expert tips

    • You could also make these veg puffs in an air fryer! Just follow the instructions above.
    • The mixed vegetables can be swapped out for other vegetables of your choice.
    • The vegetable stuffing needs very little water. Extra moisture can make the puffs a little soggy.
    • These veg puffs are best enjoyed hot out of the oven.
    • Leftover veg puffs can be reheated in the oven or air fryer before serving.
    • Store leftover veg puffs in an airtight container and refrigerate for up to three days. Reheat before serving.
    • You could also freeze these veg puffs for up to two months.
    • Use the leftover vegetable filling for sandwiches or as a side with rotis and chapati's
    • Do not crowd the air fryer with too many veg puffs in one batch.
    • I used 5 quart Cosori air fryer to cook the veg puff. Cooking time may vary depending on your air fryer size and model.
    A tray of curry puff's are on the table along with chai and sauce.
    Curry Puff

    You might also like

    • Vegan Banana Cake
    • Veg Hakka Noodles Recipe
    • Karjikai Recipe
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    • Air Fryer Potato Cubes
    • Air Fryer Apple Turnovers
    • Homemade Tater Tots (Air Fryer)
    • Air Fryer Sweet Potato Wedges

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    📖 Recipe

    veg puff's are on the round baking tray with sauce.

    Veg Puff Recipe

    Uma Raghupathi
    Vegetable Puff is a snack with crisp & flaky outer layer and mixed vegetables stuffing in the core. It is a quick and tasty way of the satisfying urge of something savory. 
    5 from 3 votes
    Print Recipe
    Prep Time:15 mins
    Cook Time:20 mins
    Total Time:35 mins
    Course :Snack
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Peanut free
    Difficulty :Easy
    Servings 6
    Calories 182 kcal

    Equipment

    • Air Fryer

    Ingredients
     
     

    • 17.3 oz Pepperidge Farm, Frozen puff pastry
    • 1½ cup frozen mixed vegetables
    • 1 onion - 1 ½ cup sliced onion
    • 1½ Cups boiled cubed potatoes - or 3 medium size red potatoes
    • 1 teaspoon cumin seeds
    • ½ teaspoon red chili powder
    • ½ teaspoon chaat masala powder
    • ½ teaspoon garam masala powder
    • ¼ teaspoon cumin powder - optional
    • 1 tablespoon Oil - Cooking oil
    • ½ teaspoon grated ginger
    • ½ teaspoon chopped garlic
    • 1 teaspoon lemon juice
    • 2 tablespoon chopped cilantro
    Prevent your screen from going dark

    Instructions
     

    Preparing the puff pastry sheets

    • Take the frozen puff pastry dough sheets out of the freezer and let them thaw for 30- 40 minutes at room temperature. Once thawed, carefully unfold each sheet on a lightly floured surface. Or do it just like the package suggests.
      17.3 oz Pepperidge Farm, Frozen puff pastry

    Making the vegetable filling

    • In a pan, heat oil over medium flame. Add cumin seeds and let them sizzle for a few seconds. Then add the grated ginger and garlic and saute them for a minute or until the raw smell disappears.
      1 teaspoon cumin seeds, ½ teaspoon grated ginger, ½ teaspoon chopped garlic, 1 tablespoon Oil
    • Add the chopped onion and saute until it is translucent.
      1 onion
    • Now add the frozen mixed vegetables, boiled and cubed potatoes, garam masala, chaat masala, red chili powder, and salt. Mix everything well and cook for five minutes over medium heat or until the vegetables are cooked through.
      At the end add lemon juice and chopped cilantro or coriander leaves. And switch off the flame.
      1½ cup frozen mixed vegetables, 1½ Cups boiled cubed potatoes, ½ teaspoon red chili powder, ½ teaspoon chaat masala powder, ½ teaspoon garam masala powder, 1 teaspoon lemon juice, 2 tablespoon chopped cilantro

    Assembling and baking the Veg Puffs

    • Preheat the oven to 425 degrees Fahrenheit.
    • Cut each puff pastry sheet into 6 equal parts. Place a heaped tablespoon of the vegetable filling in the center of each square. Bring up the edges of the pastry to enclose the filling and seal it well by pressing with your fingers. (check above for the step by step pictures with method)
    • Arrange the veg puffs on a baking tray lined with parchment paper. Place them in preheated oven and bake for 15-20 minutes or until the pastry is golden brown and flaky. Serve hot!
    • You could also brush the tops of the veg puffs with some plant-based milk before baking to get a nice, golden brown color.

    Air fryer method

    • Preheat the air fryer and place the vegetable stuffed puff inside the air fryer basket.
    • Air fry at 400 degrees Fahrenheit for 8 minutes. When halfway through open it and spray some oil on top. Continue to cook. (check above for the step by step pictures with the method)
    • Serve immediately with tomato ketchup or green chutney.

    Video

    Notes

    • You could also make these veg puffs in an air fryer! Just follow the instructions above.
    • The mixed vegetables can be swapped out for other vegetables of your choice.
    • The vegetable stuffing needs very little water. Extra moisture can make the puffs a little soggy.
    • These veg puffs are best enjoyed hot out of the oven.
    • Leftover veg puffs can be reheated in the oven or air fryer before serving.
    • Store leftover veg puffs in an airtight container and refrigerate for up to three days. Reheat before serving.
    • You could also freeze these veg puffs for up to two months.
    • Use the leftover vegetable filling for sandwiches or as a side with rotis and chapati's
    • Do not crowd the air fryer with too many veg puffs in one batch.
    • I used 5-quart cosori air fryer to cook the veg puff. Cooking time may vary depending on your air fryer size and model.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 182kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 38mg | Potassium: 200mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3547IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    Reader Interactions

    Comments

    1. Alena brenda

      December 06, 2017 at 7:12 am

      Its looking delightful. wanted to make it for my kids

      Reply
    2. Danielle

      December 01, 2017 at 5:33 pm

      Could I add diced mushrooms? would they go in during the Steaming process or the sautee time with spices? Hummmm

      Reply
      • Uma Raghupathi

        December 01, 2017 at 5:42 pm

        Hi Danielle. You can add mushrooms, I prefer them to be sautéed with spices:) Love to hear your feed back. Thank you and good luck.

        Reply
    3. Linda and Alex @ Veganosity

      November 20, 2017 at 11:29 pm

      These look delicious, Uma! I love flaky puff pastry with savory fillings, especially healthy ones like yours.

      Reply
      • Uma Raghupathi

        November 21, 2017 at 1:08 am

        Thank you Linda! Yes these are so good with savory fillings 🙂

        Reply
    4. Anna

      November 20, 2017 at 2:46 pm

      Looks and sounds so tasty! I like the savoury spin on puff pastry too!

      Reply
      • Uma Raghupathi

        November 20, 2017 at 2:48 pm

        Thank you Anna! I like savory puff more than sweet pastry:)

        Reply
    5. Strength and Sunshine

      November 20, 2017 at 11:27 am

      If only they made GF vegan puff pastry!

      Reply
      • Uma Raghupathi

        November 20, 2017 at 3:58 pm

        Your bad luck 🙂

        Reply
    6. Stephanie

      November 19, 2017 at 2:19 am

      Looks soooo good! Can't wait to make.

      Reply
    7. Amy Katz from Veggies Save The Day

      November 17, 2017 at 6:52 pm

      These look amazing! I wish I could eat gluten!

      Reply
      • Uma Raghupathi

        November 17, 2017 at 10:47 pm

        Thank you Amy! I am sure there is one gluten free pastry sheets.

        Reply
    8. Nisha Ramesh

      November 17, 2017 at 2:06 pm

      Oh, I miss puffs! These look good - flaky, crispy and delicious 🙂

      Reply
      • Uma Raghupathi

        November 17, 2017 at 5:38 pm

        Hope you can make this soon:) Thank you Nisha!

        Reply
    9. Jagruti

      November 17, 2017 at 12:07 pm

      Delicious share! Just love this puff pastry with hot and spicy chutney.

      Reply
      • Uma Raghupathi

        November 17, 2017 at 5:37 pm

        With chutney it tastes so good:) Thank you Jagruti.

        Reply
    10. curryandvanilla

      November 17, 2017 at 4:45 am

      Lovely!! It is one of my favorite snacks to enjoy!! Awesome share 🙂 🙂

      Reply
      • Uma Raghupathi

        November 17, 2017 at 5:36 pm

        Thank you! Same here:)

        Reply

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