Veg puff step-by-step recipe with photos.
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About this recipe
Crispy, flaky, and delicious vegetable patties, popularly called veg puff, are a very common and popular snack sold in Indian bakeries. These spicy veggie patties are the perfect tea-time snacks. They are also great for parties, and gatherings, and can also be served for game day appetizers and can be served with green chutney, tamarind chutney, or ketchup.
The filling of these bakery-style veg puffs is made with a mix of vegetables that are seasoned with spices. 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. Serve them with a cup of strong filter coffee for an indulgent evening snack.
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, chili 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 but also adds a nice deep color.
How to make veg puff with pastry sheets
Heat oil in a frying pan, and add cumin 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, chili powder, and salt. Cover and simmer for 3-5 minutes or until the spices are cooked (steps 3,4).
Add potato, carrot, green beans, and peas. Mix well. Cover and simmer until the vegetables are cooked well, but are not mushy (steps 5,6).
Add garam masala, cilantro, and lemon juice. Mix well and let the filling cool down completely (steps 7,8).
Cut each puff pastry sheet into four parts. Brush water on all sides of the sheet. Place 1-2 tablespoon of the filling (step 9).
Bring the sides together and seal. Use a fork and press gently (step 10).
Brush milk on the top of the puffs (step 11).
Place on a lined baking tray and bake in a preheated oven at 430 F (220 C). Bake for 15-20 minutes or until the crust is golden (step 12).
Useful tips
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 into 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 make them for kids, you can reduce or skip the chili 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 instructions, 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.
Replace the vegetable filling with Bombay aloo, aloo tikki, or sauteed mushroom for a yummy alternative.
More easy appetizers/snacks recipes:
1. Bakery-style egg puff.
2. Caramelized onion puff pastry.
3. Indian popcorn.
4. The BEST samosa recipe.
5. Pepper jelly and cream cheese.
6. Bread omelette (Indian omelet sandwich).
Pro-tip: Add 1 tablespoon tomato ketchup along with tomato puree for added taste.
Click here for more snacks recipes.
FAQs
Store them in the refrigerator for up to 5 days. Always store them in an air-tight container. 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 as this could make them soggy.
Potato, carrot, beans, and peas are the vegetables most commonly used. Corn, mushroom, sweet potato, etc. also works well.
Veg puffs must be baked in a very hot oven. Make sure you preheat the oven for at least 10-15 minutes before baking.
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.
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.
Recipe card
Veg Puff / Bakery Style Vegetable Puffs
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 ground turmeric
- 1 teaspoon chili powder or cayenne
- Salt to taste
- 1 teaspoon garam masala
- 1 tablespoon cilantro 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.
- Once it begins to crackle, add onions. Saute until the onion is translucent (about 3-4 minutes).
- Add the ginger and saute for a few seconds.
- Add tomato puree, turmeric, chili 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, cilantro, and lemon juice.
- Mix well and let the filling cool down completely.
To make the veg puff:
- Preheat the oven to 430 F (220 C).
- Cut each puff pastry sheet into four squares. You should get 12 squares.
- Brush water on all sides of the sheet.
- Place 1-2 tablespoons 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.
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