Veg Puff Recipe

Veg puff recipe with step by step photos. This is a really delicious bakery style veg puff recipe made with mix veggies. These are also known as curry puff. They make for a filling, scrumptious snack and taste delicious served with a side of tomato ketchup or green chutney.

Along with puff pastry recipe I had also got some requests to post a veg puff recipe. So sharing a recipe which is tasty and gives you the feeling of having the Veg puffs like the ones you get in Indian bakeries. Veg puffs are called as veg patties in Mumbai.

I have used homemade pastry sheets to make the puffs. If you are interested in making puff pastry dough at home, you can check the recipe here – Rough Puff Pastry. I have also shared the recipes of Mushroom Puffs.

Use mix veggies of your choice. I have used carrots, green peas and potatoes. you can also use store brought puff pastry sheets. Just follow the instructions as mentioned on the package before stuffing the pastry sheet with the mix veggie filling.

Veg puff make for an easy snack. You can even pack them in tiffin as a snack. Serve them plain or with tomato ketchup or with green chutney. This recipe makes for 8 to 10 veg puffs.

How to make Veg Puff

Cook Vegetables

1. Rinse, peel and chop 2 small to medium potatoes, 1 small to medium carrot in small cubes. Y

ou will need ½ cup chopped potatoes, ⅓ to ½ cup chopped carrots. Take them in a small pan or bowl also add ⅓ cup green peas.

2. Now place this pan in a stovetop pressure cooker. Before placing the pan in pressure cooker, add 1.5 cup of water in the cooker. Pressure cook for 3 to 4 whistles or 8 to 9 minutes or till the veggies are steamed well.

3. When the pressure settles down, then only open the lid and check if the veggies are cooked well or not. You can also steam or cook the veggies in a steamer or pot or pan adding water as required. Strain the veggies and keep them aside.

Make Curry Stuffing

4. Heat 1.5 to 2 tablespoons of oil in a kadai. Add 1 cup of thinly sliced onions.

5. Begin to saute the onions on a low to medium heat stirring often.

6. Saute till the onions turn a light golden. You can also saute the onions till they turn golden.

7. Then add ½ teaspoon ginger-garlic paste.

8. Stir and saute for a few seconds or till the raw aroma of ginger garlic goes away.

9. Then add the steamed veggies.

10. Stir and mix well.

11. Next add the following spices – ¼ teaspoon turmeric powder, ¼ to ½ teaspoon red chili powder and ¼ to ½ teaspoon garam masala powder. You can also add ¼ teaspoon coriander powder if you want.

12. Mix the spices very well with the rest of the veggies.

13. Season with salt as per taste.

14. Mix again and then switch off the heat. Check the taste and add more red chili powder or garam masala powder if required.

15. Lastly add 2 tablespoons chopped coriander leaves. Mix well and keep the veg stuffing aside till it cools down at room temperature. The veggie filling should be cooled completely before you stuff them in the puff pastry.

Assemble Puff

16. Before you begin, making the veg puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes. I have used here homemade rough puff pastry.

Note: If using packaged puff pastry sheets, let them thaw for 30 to 45 minutes till they are easy and pliable to handle.

17. 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 two or three parts.

Take just one part and wrap the remaining in a foil or cling film and refrigerate or freeze. I used two parts. One for making veg puff and the second one for making pizza puffs.

18. Sprinkle some flour on the dough and roll it evenly to get a ¼ to ½ inch thick base.

19. Here is the rolled puff pastry dough.

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 and bake with the curry puff.

Note: For frozen puff pastry sheets, first thaw them and then cut into equal rectangles or squares.

21. Place 2 to 3 tablespoons of the stuffing in the center.

22. Brush the edges with water.

23. Then join and lightly press the edges of each veg puff. Don’t press too much as we want the layers in them.

24. If you want you can even press lightly with a fork to give some design. Some milk can also be brushed on the veg puff to get a golden color.

Bake Veg Puff

25. Now place the puffs in the preheated oven in the center rack with both the top and bottom heating elements on.

26. Bake them for 15 to 20 minutes at 200 degrees Celsius/400 degrees Fahrenheit or until the crust should become golden.

Since oven temperatures vary, keep a check while baking curry puff. If your oven does not have a temperature of 200 degrees Celsius/400 degrees Fahrenheit, then use the maximum temperature in your oven for both preheating and baking.

27. Wait for 2 to 3 minutes and with a spatula (or with your hands if you can tolerate the heat) lift the vegetable puff and place them on a wired baking tray.

28. Serve veg puff warm or at room temperature with green chutney or coriander chutney or tomato ketchup.

If not serving, then once they cool down, store the curry puff in an airtight box or container.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Veg Puff post from the blog archives first published in August 2016 has been updated and republished on December 2022.