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.
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!
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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
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 the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.
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
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.
You could use chopped carrots, peas, corn, or any other vegetable of your choice.
Yes, you can freeze them for up to two months. Just make sure to wrap them well in plastic wrap or freezer-safe bags.
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.
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📖 Recipe
Veg Puff Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
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
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
Nutrition
Nutritional information is an estimation only.
Alena brenda
Its looking delightful. wanted to make it for my kids
Danielle
Could I add diced mushrooms? would they go in during the Steaming process or the sautee time with spices? Hummmm
Uma Raghupathi
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.
Linda and Alex @ Veganosity
These look delicious, Uma! I love flaky puff pastry with savory fillings, especially healthy ones like yours.
Uma Raghupathi
Thank you Linda! Yes these are so good with savory fillings 🙂
Anna
Looks and sounds so tasty! I like the savoury spin on puff pastry too!
Uma Raghupathi
Thank you Anna! I like savory puff more than sweet pastry:)
Strength and Sunshine
If only they made GF vegan puff pastry!
Uma Raghupathi
Your bad luck 🙂
Apurva
Hi Uma,
Could you make these ahead of time and freeze them without baking?
Uma Raghupathi
Yes You can do that.
Stephanie
Looks soooo good! Can't wait to make.
Amy Katz from Veggies Save The Day
These look amazing! I wish I could eat gluten!
Uma Raghupathi
Thank you Amy! I am sure there is one gluten free pastry sheets.
Nisha Ramesh
Oh, I miss puffs! These look good - flaky, crispy and delicious 🙂
Uma Raghupathi
Hope you can make this soon:) Thank you Nisha!
Jagruti
Delicious share! Just love this puff pastry with hot and spicy chutney.
Uma Raghupathi
With chutney it tastes so good:) Thank you Jagruti.
curryandvanilla
Lovely!! It is one of my favorite snacks to enjoy!! Awesome share 🙂 🙂
Uma Raghupathi
Thank you! Same here:)