mushroom puffs recipe with step by step photos – delicious indian style mushroom puffs or mushroom patties recipe. these mushroom puffs taste almost like the puffs you get in indian bakeries.
when i had made the rough puff pastry sheets, i had also made mushroom puffs with them. sharing the recipe now. to make these puffs, you can use homemade rough puff pastry sheets or store brought ones. if using store brought ones, then follow the instructions as mentioned in the pack. you will need 300 grams puff pastry sheets.
if you want to make the puff pastry sheets at home, then you can check this easy method of rough puff pastry sheets that i had posted some time back.
to make the mushroom puffs, i have used white button mushrooms. though you can even use cremini, shiitake or portobello mushrooms.
these mushroom puffs can be served as a snack and can also be packed as a tiffin snack. you can serve them plain or with some sauce like tomato sauce or chilli sauce or even green chutney or mint chutney.
if you are looking for more snacks recipes then do check:
mushroom puffs recipe card below:
mushroom puffs recipe
INGREDIENTS FOR mushroom puffs recipe
main ingredient:
- 300 grams puff pastry sheets
for mushroom puffs stuffing:
- 200 grams mushrooms or 3 cups chopped white button mushrooms
- 1 medium to large onion or 80 grams onions or ½ cup sliced onions
- 60 grams tomatoes or 1 medium tomato or ⅓ cup chopped tomatoes
- ½ teaspoon ginger-garlic paste
- 1 green chilli, chopped (hari mirch)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon garam masala powder
- ¼ teaspoon red chilli powder (lal mirch powder)
- 1.5 tablespoon oil
- salt as required
- 2 tablespoon chopped coriander leaves (dhania patta)
HOW TO MAKE mushroom puffs recipe
making mushroom puffs stuffing:
- rinse or wipe and then chop 200 grams white button mushrooms. also slice 1 medium to large onion and chop 1 medium tomato and 1 green chili.
- you will need about 3 cups of chopped mushrooms, 1/2 cup of thinly sliced onions and 1/3 cup chopped tomatoes.
- heat 2 tablespoons oil in a pan. then add sliced onions.
- mix the onions very well and saute on a low to medium flame. for quick cooking of the onions, you can add a pinch of salt while sauteing them. saute till they start to turn light golden.
- then add ½ teaspoon ginger-garlic paste.
- stir and saute till the raw aroma of ginger-garlic goes away.
- add the 1/3 cup chopped tomatoes and chopped green chilies.
- stir and saute till the tomato softens.
- then add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and 1/4 tsp garam masala powder.
- mix the spices with the onion-tomato mixture.
- now add the chopped mushrooms. mix very well.
- then add salt as per taste.
- stir and saute mushrooms on a medium flame.
- first the mushrooms will release a lot of water.
- continue to saute till all the water has evaporated.
- when all the water has evaporated and the mixture has become dry, then switch off the flame. add 2 tablespoons chopped coriander leaves. mix again. allow the mushroom stuffing to cool down at room temperature.
assembling and making mushroom puffs:
- before you begin, making the mushroom puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes.
- roll the puff pastry sheet evenly to get a ¼ to ½ inch thick base.
- now slice in rectangles. for a neater finish you can trim the edges if you want. the trimmed edges can be joined to make a dough or you can just roll them up in a spiral shape and bake with the mushroom puffs.
- place 2 to 3 tablespoons of the stuffing in center. brush the edges with water.
- then join and lightly press the edges of each puff. don’t press too much as we want the layers in them. if you want you can even press lightly with a fork to give some design. some milk can also be brushed on the puffs to get a golden color.
baking mushroom puffs:
- now place the mushroom puffs in the preheated oven in the center rack with both the top and bottom heating elements on.
- bake mushroom puffs for 30 to 40 minutes at 250 degrees celsius/482 degrees fahrenheit. the crust should become golden.
- since oven temperatures vary, keep a check while baking. if your oven does not have a temperature of 250 degrees celsius/482 degrees fahrenheit, then use the maximum temperature in your oven for both preheating and baking.
- when mushroom puffs have become golden, then remove them from the oven.
- wait for 2 to 3 minutes and with a spatula (or with your hands if you can tolerate the heat) lift them and place on wired baking tray.
- serve mushroom puffs warm or at room temperature with green chutney or tomato ketchup.
- if not serving, then once mushroom puffs cool down, store them in an air tight box or container.
RECIPE TIPS
- spices can be adjusted as per your requirements.
how to make mushroom puffs recipe:
preparing mushroom stuffing:
1. rinse or wipe and then chop 200 grams white button mushrooms. also slice 1 medium to large onion and chop 1 medium tomato and 1 green chili. you will need about 3 cups of chopped mushrooms, ½ cup of thinly sliced onions and ⅓ cup chopped tomatoes.
2. heat 1.5 tablespoons oil in a pan. then add sliced onions.
3. mix the onions very well and saute on a low to medium flame. for quick cooking of the onions, you can add a pinch of salt while sauteing them.
4. saute till they start to turn light golden.
5. then add ½ teaspoon ginger-garlic paste.
6. stir and saute till the raw aroma of ginger-garlic goes away.
7. add ⅓ cup chopped tomatoes.
8. next add the chopped green chilies.
9. stir and saute till the tomato softens.
10. now add ¼ tsp turmeric powder, ¼ tsp red chilli powder and ¼ tsp garam masala powder.
11. mix the spices with the onion-tomato mixture.
12. now add the chopped mushrooms.
13. mix very well.
14. then add salt as per taste.
15. stir and saute mushrooms on a medium flame.
16. first the mushrooms will release a lot of water. continue to saute till all the water has evaporated.
17. when all the water has evaporated and the mixture has become dry, then switch off the flame. add 2 tablespoons chopped coriander leaves. mix again. allow the mushroom stuffing to cool down at room temperature.
assembling and making mushroom puffs:
18. before you begin, making the mushroom puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes. i have used here homemade rough puff pastry. sprinkle some flour and gently roll the pastry a bit to even it. if you used the puff pastry recipe, which i have posted on blog, then slice the puff pastry in three equal parts. take just one part and wrap the remaining two parts in a foil or cling film and refrigerate or freeze.
19. sprinkle some flour on the dough and roll it evenly to get a ¼ to ½ inch thick base.
20. now slice in rectangles. for a neater finish you can trim the edges if you want. the trimmed edges can be joined to make a dough or you can just roll them up in a spiral shape and bake with the mushroom puffs.
making mushroom puffs:
21. place 2 to 3 tablespoons of the mushroom stuffing in center. brush the edges with water.
22. then join and lightly press the edges of each mushroom puff. don’t press too much as we want the layers in them. if you want you can even press lightly with a fork to give some design. some milk can also be brushed on the mushroom puffs to get a golden color.
23. now place the mushroom puffs in the preheated oven in the center rack with both the top and bottom heating elements on. bake mushroom puffs for 30 to 40 minutes at 250 degrees celsius/482 degrees fahrenheit. in my oven it took 40 minutes. the crust should become golden. since oven temperatures vary, keep a check while baking. if your oven does not have a temperature of 250 degrees celsius/482 degrees fahrenheit, then use the maximum temperature in your oven for both preheating and baking.
25. when the mushroom puffs have become golden, then remove them from the oven. wait for 2 to 3 minutes and with a spatula (or with your hands if you can tolerate the heat) lift them and place on wired baking tray.
26. serve mushroom puffs warm or at room temperature with mint chutney or tomato ketchup or coriander chutney. if not serving, then once mushroom puffs cool down, store them in an air tight box or container.
Can I bake it in microwave on convection mode? If so at wat temp sud I preheat it an bake?
rakshitha, you can bake these puffs in the convection mode of a microwave oven. use the maximum temperature in the oven. mostly microwave ovens have 200 degrees celsius, so you can use this temperature. timing will vary on your oven capacity and model. so there is no exact timing. bake till the crust is golden.
It looks easy to make at first, but it requires patience and great effort. Though it is something I will definitely try!
surely try jennifer and let us know how the puffs were? thanks.