These flaky baked vegetable puffs make for a great party snack. They are made with a filling of spiced mixed vegetables and store-bought puff pastry sheets.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4 · 4 puffs
  • Category: Snack
  • Cuisine: Indian

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))
  • 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))
  • 2 tablespoons unsalted melted butter ((milk or a beaten egg with 2 tbsps milk))

Method

Make the filling

  1. 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.
  2. 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.
  3. Add ginger garlic and fry for a minute. Reduce the flame and stir in chili powder, turmeric, garam masala and remaining salt.
  4. Pour 2 to 3 tablespoon of water and deglaze the pan. Stir in the steamed veggies & saute for 2 mins. Turn off.
  5. Mix in coriander leaves and lemon juice if you want. Taste test to adjust salt. Cool down completely. If you want may remove the curry leaves & discard.

Make the Veg Puffs

  1. 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)
  2. 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.
  3. 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.
  4. Brush with unsalted melted butter 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.
  5. 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)
  6. Cool the tray on a wired rack for at least 5 mins. Serve Vegetable puffs hot or warm with ketchup, cilantro/coriander chutney & chai.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.