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
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.
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.
Veg Puff Recipe
- 300 grams puff pastry sheets or dough – homemade or store brought
- 120 grams potatoes or 2 small to medium potatoes or ½ cup chopped potatoes in small cubes
- 70 grams carrots or 1 small to medium carrot or ⅓ to ½ cup chopped carrot in small cubes
- 60 grams green peas (matar) or ⅓ cup green peas
- 100 grams onion or 1 large onion or 1 cup thinly sliced onions
- 1.5 to 2 tablespoons oil
- ½ teaspoon Ginger Garlic Paste
- ¼ teaspoon turmeric powder (haldi)
- ¼ to ½ teaspoon red chili powder (lal mirch powder)
- ¼ to ½ teaspoon Garam Masala
- salt as required
- 2 tablespoons chopped coriander leaves (dhania patta)
- Rinse, peel and chop 2 medium potatoes, 1 medium carrot in small cubes.
- You will need about ½ cup chopped potatoes ⅓ to ½ cup chopped carrots. Take them in a small pan or bowl. Also add ⅓ cup green peas.
- Now place this pan in a pressure cooker. Before placing the pan in pressure cooker, add 1.5 cups water in the cooker.
- Pressure cook for 3 to 4 whistles or 8 to 9 minutes or till the veggies are steamed well.
- When the pressure settles down, open the lid and check if the veggies are cooked well or not.
- You can also steam or cook the veggies in a pot or pan or a steamer. Strain the veggies and keep aside.
Making vegetable filling
- Heat 2 tablespoons oil in a kadai. Add 1 cup thinly sliced onions.
- Begin to saute the onions on a low to medium flame till the onions turn a light brown.
- Then add ginger-garlic paste and sauté till the raw aroma of ginger garlic goes away.
- Next add the steamed veggies. Mix the veggies very well.
- Now add the following spices and seasonings – turmeric powder, red chili powder, garam masala powder and salt. You can also add ¼ teaspoon coriander powder if you want.
- Mix the spices and salt very well with the rest of the veggies.
- Mix again and then switch off the flame. Check the taste and add more red chili powder or garam masala powder if required.
- Lastly add 2 tablespoons chopped coriander leaves. Mix well and keep the veg stuffing aside till it cools down at room temperature.
- Before you begin, making the veg puffs, preheat your oven to 200 degrees celsius/400 degrees Fahrenheit for at least 15 minutes.
- Follow the instructions on the puff pastry packet to defrost or thaw it.
- You can opt to sprinkle some flour on the dough and roll it evenly to get ¼ to ½ inch thick base.
- Cut the puff pastry sheets in equal squares or rectangles. For a neater finish you can trim the edges if you want.
- 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 veg puff
- Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on.
- Bake veg puffs for 15 to 20 minutes at 200 degrees Celsius/400 degrees Fahrenheit or until the crust becomes golden and crisp.
- Since oven temperatures vary, keep a check while baking.
- Wait for 2 to 3 minutes and with a spatula lift veg puff and place on wired baking tray.
- Serve veg puff warm or at room temperature with green chutney or tomato ketchup. if not serving, then once they cool down, store the curry puff in an air tight box or container.
Nutrition Info (Approximate Values)
This Veg Puff post from the blog archives first published in August 2016 has been updated and republished on December 2022.
I tried this dish… turned out very well.. thanks..followed ur recipe to prepare puffs as well to the hilt and got crispy golden puff at the end.. thanks a lot for giving us such a wonderful recipe
Welcome Prachi. Glad to know that you liked this vegetable puff recipe.
in otg it is made on both heating on or only 1 side heating on
both top and bottom heating elements are on in OTG.
Hello Mam i tried today but it was too hard on top and was not at all like urs crispy wat would be the reason?where i went wrong plz correct me..
khanita, did you use store brought puff pastry or homemade. if you have used homemade puff pastry, then if the butter melts while mixing and kneading the dough, then the pastry will become dense or hard. the butter has to be in solid form and should not melt while mixing, kneading, rolling and forming the pastry dough.
Ma’am, can i bake puff pastry in airfryer?
i am not sure if veg puffs will turn out good in air fryer. you will need to experiment and give a try.
Hi mam I am a great fan of your recipes and I try them to….my question is that mam if we use the way to bake this in cooker can we gat same results …
nidhi, i have replied to your query below. do have a look. due to some server issues, your comment and my reply was not updated on the website.
Hi mam I am a grt fan of urs….:-)
My question is that if we can make this in pressure cooker..will we get the same texture as that in oven…??
thanks latha. i guess baking in the cooker should be fine. as i have baked both bread rolls and cakes in the cooker, so baking veg puffs should also work. i think the texture should be fine in the cooker.
How you have made this pastry sheets at home
sukhmeet, check the method on this link – https://www.vegrecipesofindia.com/easy-puff-pastry-recipe/
Except baking is there any alternative?,since the oven isn’t working
Jayshree, you can try in the pressure cooker. use the method as shown in this pav recipe – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
One of the best I love it and enjoy cooking it
Came out really well. I followed your recipe for the puff pastry aswell. My little one loved it. Somehow I always had difficulty in getting eggless pastry sheets. Now that wouldn’t be a problem.
My oven took around 25-30 min.
nice to know megha 🙂 even i do not get puff pastry sheets easily. and if at all, then they are imported ones and very expensive. so the recipe of pastry sheets is my go to method to make puff pastry now. thanks for the feedback.
I am a fan of your recipes! Quick question: Can you bake bread in a sixteen-litre OTG ?
thanks jay. you can bake in a 16 litre OTG. i used to have an 18 litre oven before and i would bake bread in it often.
nice recipe very easy method to prepare…thank you somuch for the recipe
welcome kamalapriya and thanks for positive views 🙂
Hi, ,I want to know if you’re using Otg or microwave oven for your baking. May I know the brand as well, if you don’t mind. I am planning to buy oven for baking purpose but am confused about whether to go for Otg or microwave.
i am using an OTG for baking. i used to use microwave before for baking, but now i bake only in OTG. intially i used to have philips brand OTG and now i am using bajaj brand OTG. for baking an OTG is better as i feel it gives an even baking and the texture comes out very good.
I tried this and it came out wonderful. Can you also let me know how long I can store these if I kept it in air tight container. Also, should I keep these in refrigerator?
thanks. you can refrigerate and these stay good for about a week. while serving just warm them in an oven or on a tawa. don’t keep at room temperature.