Veg Puff Recipe (Bakery Vegetable Puffs)
These homemade goodies replicate Indian bakery style vegetarian puffs filled with a spicy and flavorsome filling.
© Swasthi's Recipes
Servings: 4 puffs
Ingredients
- 1 puff pastry sheet (cut to 4 squares)
- 1 tablespoon oil (15 ml)
- ½ teaspoon crushed fennel seeds (optional)
- 1 small onion (⅓ cup/45 grams fine chopped, may omit)
- 1 sprig curry leaves (optional)
- 1 green chili (chopped, optional)
- 1 teaspoon ginger garlic paste (or ¾ tsp each grated)
- ¼ to ½ teaspoon Kashmiri red chili powder or paprika
- ¼ teaspoon turmeric
- ½ teaspoon garam masala (more if you want)
- ½ teaspoon sea salt (adjust to taste)
- 1 teaspoon lemon juice (optional)
- 1 tablespoon coriander leaves (or 1 tsp kasuri methi)
2 cups mixed vegetables
- 1 cup diced potato (150 grams - 1 medium, peel & dice to ¾ inch)
- ½ cup diced carrots (70 grams - 1 medium, peel & dice)
- ½ cup green peas (60 grams - frozen or fresh, may sub half with sweet corn)
To brush
- 2 tablespoons milk (or a beaten egg)
Instructions
Make the filling
- Place diced potatoes, carrots & peas in a steaming basket or a wide bowl. Steam in a pot or pressure cooker until cooked through. I use my instant pot to steam on high pressure for 6 mins.
- Heat a pan with oil and add the fennel seeds. When they begin to sizzle add onions, curry leaves, green chilies and half of the salt. Saute until light golden for 4 mins.
- Add ginger garlic and fry for a minute. Reduce the flame and stir in chili powder, turmeric, garam masala and remaining salt.
- Pour 2 to 3 tablespoon of water and deglaze the pan. Stir in the steamed veggies & saute for 2 mins. Turn off.
- Mix in coriander leaves and lemon juice if you want. Taste test to adjust salt. Cool down completely.
Make the Veg Puffs
- Meanwhile thaw your puff pastry sheets at room temperature, until easy enough to handle. Mine takes only 5 to 6 mins. (Depends on your indoor temp)
- Cut each pastry sheet to 4 portions. Place 3 to 4 tbsps vegetable stuffing in the center of each cut puff pastry. (don't overfill) Brush 2 parallel edges with little water.
- Bring one edge over the other and gently tap with your fingers, don’t press down with pressure. I prefer to leave a little gap on the sides for the steam to escape. This keeps the puffs crispy slightly longer.
- Brush with beaten egg or milk and place in the refrigerator for 15 to 20 mins. Meanwhile preheat the oven to 400 F/ 200 C for 15 to 20 mins.
- Place in the center and bake for 20 to 22 mins or as instructed on the package, until golden & flaky. (Smaller ovens and toasters may take only 15 mins)
- Cool the tray on a wired rack for at least 5 mins. Serve Vegetable puffs hot or warm with ketchup, cilantro/coriander chutney & chai.
Nutrition
Calories: 432kcal | Carbohydrates: 41g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 500mg | Potassium: 335mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1353IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 2mg
