Vegetable Puffs

This is perhaps the most frequently made snack by Indians living outside India. Simply because we Indians like our spicy puffs and with ready to bake puff pastry sheets available in supermarkets, these can be made in a jiffy. Last week I made this upon request from our friend G. The man likes his puffs and knows a thing or two about them. He has even written an interesting post on his blog expressing his love for puffs.

veg puffs

These vegetable puffs are incredibly simple to make. You can add any vegetables of your choice, please don’t leave out potato, it definitely makes a difference to the taste. You can even make the filling a day ahead. Vegetable puffs are best eaten with ketchup on the side.

veg puff


1 box puff pastry sheets ( I used Pepperidge Farms puff pastry sheets)

1 large potato, skin peeled and cubed

1 carrot, skin peeled and cubed

1/2 cup green peas

1 medium size onion finely chopped

2 Thai green chilies

1 one inch piece ginger grated

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala powder

1/2 teaspoon chaat masala

1/2 teaspoon fennel seeds

2 teaspoons oil

1 tablespoon cilantro leaves finely chopped



1. Thaw the puff pastry sheets according to package instructions.

2. Pressure cook the potatoes, carrots and green peas for 3 whistles. Let it cool completely before opening.

3. Take oil in a non stick pan and when its hot, add fennel seeds and fry for 30 seconds.

4. Add chopped onions and sauté till they turn golden brown.

5. Add the cooked veggies and mix well.

6. Add red chili powder, coriander powder, cumin powder, garam masala and chaat powder and mix well.

7. Add salt and cilantro, mix well and turn off the heat.

8. Preheat oven to 450F.

9. Unroll the thawed puff pastry sheets on a lightly floured surface and cut them into 12 equal pieces.Use a rolling pin to flatten out the pieces if needed.

10. Place one table spoon of the filling on one of the cut pieces and place another piece on top and seal the edges using a fork. Repeat the same for remaining pieces.

11. Bake for 13 minutes and broil on high for a minute for a nice golden brown color.


3 thoughts on “Vegetable Puffs

  1. Pingback: “Bangalore Iyengar Bakery” Style Vegetable Masala Toast | Eat,live,burp

  2. Pingback: 100th Post And A Lovely Surprise | Eat,live,burp

  3. Pingback: Eggless Honey Cake | Eat,live,burp

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