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veg puff's are on the round baking tray with sauce.
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5 from 3 votes

Veg Puff Recipe

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. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Peanut free
Difficulty: Easy
Servings: 6
Calories: 182kcal
Author: Uma Raghupathi

Equipment

Ingredients

US Customary - Metric

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.

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