Veg Puff is a crispy and flaky delectable baked Indian vegetable patties prepared with puff pastry and mixed vegetable stuffing. It will hardly take 40 minutes to prepare vegetable puff pastries at home. Best to serve as a party snack or as an appetizer. I made this recipe with whole wheat puff pastry sheets so it's easy and fun for everyone to easily bake at home.
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About Veg Puff
Veg puff is the mouth-melting baked Indian patties or teatime snack prepared with puff pastries and mixed vegetables. Puff pastry is a specific type of dough made with layers of butter. It comprised of flour, salt, water, and butter without using any other leavening agent. Skillet sauteed mix vegetables are wrapped inside puff pastry to form a box (square), diagonal, or in any other shape that you like. Bake the pastries and they will turn to crispy and crunchy layers of sheets that taste so good with vegetables.
Many people in India and Pakistan know this recipe as curry puff or vegetable patties. Before making this recipe, I had an idea that it seems so hard and time taking to make at home but after trying few times, it become so easy for me. Previously, I was making puff pastries at home which was taking time so I tried with store bought puff pastries, and believe me it made my life so easy as it’s super convenient to make at home and I saved plenty of my time to make puff pastries at home. To make this recipe, just take a ready made puff pastry that is affordable and cheap in cost and use it to stuff mixed vegetables and wrap it to form a box. Bake it and enjoy these flaky veg puffs with evening tea.
Veg puff recipe Indian style is famous all around the world and people love to eat it. It's crispy, flaky, and savory in taste.
Do you want to try Calzone Pizza?
See Also: Desi Pizza
Ingredients
Puff Pastries: Used whole wheat puff pastry. All purpose flour can also be used.
Vegetables: Carrots, peas, corns, beans, capsicum are used to make the stuffing.
Garlic: Grated garlic will add a garlicky taste to the stuffing.
Onion: chopped onion will add a sweet and sour taste and goes well with fresh vegetables.
Spices: only red chili powder and chaat masala are used with salt.
Milk: Applied at the top of veg puffs to get nice golden color after baking.
Oil: Used to make veg stuffing and applied on veg puffs after baking to get the shine.
How to Make Veg Puff
In a pan, add oil and saute garlic until it becomes aromatic. Add finely chopped onion and cook on medium heat. As the onion starts to change color spice up with salt, red chili powder, and chaat masala. Cook for a few seconds to release the spice rawness. Now add vegetables (carrots, peas, beans, capsicum, and corns) and saute for a minute on medium heat. Cover and cook on extremely low heat for 10 to 15 minutes to tender the vegetables. After 15 minutes, the veggies are ready to stuff. Cook it down.
Puff Pastry:
I have taken whole wheat store bought puff pastry as it’s easy to use. If you are making it at home then make slices to stuff veggies.
Stuffing:
Take a slice of puff pastry and roll it with the rolling pin. Cut into two parts. Place the stuffing on one part and cover it with another. Properly seal the edges with fingers. Mark the edges with the help of a fork as shown in the video.
Prepare the Baking Tray:
Preheat the oven before 10 minutes of baking. In a baking tray, place aluminum foil and brush with oil. Place all the veg puffs at some distance in the tray. Apply milk at the top of puffs to get nice golden brown color after baking.
Baking:
Bake in the oven for 15 to 20 minutes at 200°C or 392°F.
Mine was ready in 15 minutes. Take it out and enjoy with your favorite sauce.
Veg puff with whole wheat puff pastry sheets is so tender, crispy, and flaky in texture after baking. It's healthy and good to serve as a party snack.
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Tips & Variations
- If you are using store bought puff pastry then you can choose whole wheat or all purpose flour puff pastries. I have tried both and believe me whole wheat turned out so well after baking. This recipe is also prepared with whole wheat puff pastry.
- Frozon puff pastries are so tight and hard to use so make sure to bring on room temperature before use.
- Don’t roll the puff pastry so thin otherwise, the flakiness will reduce.
- Use vegetables as per your choice but make sure the vegetables should be water in nature otherwise the puff will become soggy after few minutes.
- Best vegetable idea to use: carrots, peas, capsicum, beans, cabbage, corns, onion, and potatoes.
- Properly seal the edges of puffs so it should not open while baking.
- Make sure the sauteed vegetables are dry.
How To Store
It’s easy to store nonbaked veg puffs in the freezer for 01 month. To store it, keep it on a tray with some space and freeze it. Once it becomes frozen then shift it to an airtight container. In this way, it will not stick together. If you directly keep in the container then it may clutter and it becomes hard to take it out.
When you need it, take it out. Microwave for 2 minutes or rest it to keep at room temperature and then baked it.
Leftover veg puffs can be stored on the kitchen counter for 24 hours or in the refrigerator for 2 to 3 days. Microwave it before use or keep it on the preheated skillet and it will become crispy like the fresh puffs.
Must Try: Aloo Naan
Serving
It’s best to serve hot veg puffs with different sauces. Try with green chutney, tamarind sauce, or simple mint chutney. My son like to have it with simple ketchup. Try this recipe with honey garlic sauce and you will love it. Don’t forget to make a cup of coffee or tea. Veg puffs with tea make a perfect evening menu.
Veg puffs are good to serve as snacks or appetizers. If you have leftovers then add to kid’s lunch box.
Q & A
As a matter of fact, the veg puffs are not healthy as it prepares with layers of butter and white flour. In this recipe, I used whole wheat puff pastry which makes it a little healthy.
Many people ask this question and it depends upon the recipe that you are adopting. This recipe has been prepared with whole wheat puff pastry which is vegan but if you have any allergy to whole wheat then substitute it with almond flour. Vegan puff pastries are available in the market prepared with almond flour and cocoa butter which is vegan.
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Veg Puff (Indian Vegetable Patties)
Materials
- 8 sheets Whole Wheat Puff Pastry
- 1 tablespoon Oil
- 1 teaspoon Garlic Grated
- 1 tablespoon Onion finely chopped
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Chaat Masala
- 1 cup Fresh Vegetables (carrots, peas, beans, corns, capsicum)
- Milk (For brushing at the top of veg puffs)
Instructions
- Preparation of Veg Stuffing:
- In a heated pan, add oil and saute grated garlic on medium heat until it changes color or become aromatic. Then add finely chopped onion and cook on medium heat to make it transluscent.
- Spice up with salt, red chili powder, and chaat masala. Cook for a few seconds to release the spice rawness.
- Now add vegetables (carrots, peas, beans, capsicum, and corns) and saute for a minute on medium heat.
- Cover and cook on extremely low heat for 10 to 15 minutes to tender the vegetables. After 15 minutes, veggies are ready to stuff. Cool it down!
- Whole Wheat Puff Pastry:
- I have taken whole wheat store bought puff pastry as it’s easy to use. If you are making at home then make slices to stuff veggies. Make sure the puff pastry on room temperature.
- Stuffing:
- Take a slice of puff pastry and roll it with the rolling pin. Cut into two parts. Place the stuffing on one part and cover it with another. Properly seal the edges with fingers. Mark the edges with the help of a fork as shown in the video.
- Set the Baking Tray:
- Preheat the oven before 10 minutes of baking. In a baking tray, place aluminum foil and brush with oil. Place all the veg puffs at some distance in tray. Apply milk at the top of puffs to get nice golden brown color after baking.
- Let's Bake:
- Bake in the oven for 15 to 20 minutes at 200°C or 392°F.
- It will hardly take 20 minutes to bake. Time may vary depending on different brand of oven..
- Take it out and enjoy with your favorite sauce.
Video
Notes
- You can make the same recipe with white flour puff pastry. This recipe is prepared with whole wheat puff pastry which is soft, and tender from the inside, and outer crust is flaky and crispy in texture.
- If you are using frozen puff pastry then make sure to bring on room temperature before use.
- Don’t roll the puff pastry so thin otherwise the flakiness will reduce. Use vegetables as per your choice but make sure the vegetables should be water in nature otherwise the puff will become soggy after few minutes.
- Best vegetable idea to use: carrots, peas, capsicum, beans, cabbage, corns, onion, and potatoes.
- Properly seal the edges of puffs so it should not open while baking.
- Make sure the sauteed vegetables are dry.
Hinz
Try this Veg puff (patties) recipe. Simple and easy for beginner to bake at home.