Veg Puff Recipe

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.

this 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!

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

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

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.

Add the chopped onion and saute until it is translucent.

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.

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.

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.

Serve immediately with tomato ketchup or green chutney.

Recipe FAQ's

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.

You might also like

• Vegan Banana Cake
• Veg Hakka Noodles Recipe
• Karjikai Recipe
• Air Fryer Baby Carrots

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📖 Recipe

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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

Cook ModePrevent 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

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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.

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