Veg Puff Pastry Recipe Indian Style Made Easy and Tasty

If you’re craving a delightful snack that combines flaky, buttery layers with a flavorful Indian-inspired vegetable filling, look no further than this Veg Puff Pastry Recipe Indian! This recipe is a perfect fusion of classic puff pastry with aromatic Indian spices and fresh veggies, creating a delicious treat that’s perfect for tea-time, parties, or just a cozy snack at home.

The crispy golden exterior and the mildly spiced, hearty vegetable filling make this snack irresistible to both kids and adults alike.

Whether you’re a beginner or an experienced cook, this recipe is straightforward and uses easily available ingredients. Best of all, it’s versatile—you can customize the filling with your favorite vegetables or spice levels.

So, roll up your sleeves and get ready to bake some mouthwatering veg puffs that will surely become a family favorite!

Why You’ll Love This Recipe

This Veg Puff Pastry recipe is loved for its perfect balance of crispiness and rich flavor. The homemade or store-bought puff pastry delivers that iconic flaky texture that melts in your mouth, while the vegetable filling brings in warmth from Indian spices such as cumin, garam masala, and turmeric.

It’s a great way to sneak in a variety of vegetables into your diet without compromising on taste. Plus, these puffs freeze well, making them an excellent option for meal prep or last-minute snacks.

Whether you’re hosting guests or looking for a quick bite, these Indian veg puffs hit the spot every time.

Ingredients

• Puff pastry sheets: 1 package (approx. 250g), thawed if frozen
• Potatoes: 2 medium, boiled and diced
• Green peas: ½ cup, boiled
• Carrot: 1 small, finely chopped
• Onion: 1 medium, finely chopped
• Green chili: 1, finely chopped (adjust to taste)
• Ginger-garlic paste: 1 teaspoon
• Cumin seeds: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Garam masala: 1 teaspoon
• Coriander powder: 1 teaspoon
• Red chili powder: ½ teaspoon (optional)
• Salt: to taste
• Oil: 2 tablespoons (vegetable or mustard oil preferred)
• Fresh coriander leaves: 2 tablespoons, chopped
• Water: 1-2 tablespoons (for sealing puff pastry)
• Milk or plant-based milk: 2 tablespoons (for brushing)

Equipment

• Non-stick frying pan or skillet
• Mixing bowl
• Rolling pin (optional, if you want to roll out pastry)
• Baking tray
• Baking paper or silicone mat
• Pastry brush
• Knife and chopping board
• Measuring spoons

Instructions

1. Prepare the vegetable filling: Heat oil in a non-stick pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the chopped onion, green chili, and sauté until onions turn translucent.
3. Mix in the ginger-garlic paste and cook for 1-2 minutes until raw smell disappears.
4. Add carrots and cook for 3-4 minutes until slightly tender.
5. Now add boiled potatoes, green peas, turmeric powder, garam masala, coriander powder, red chili powder, and salt. Mix well and cook for another 5 minutes, stirring occasionally.
6. Turn off the heat, add chopped fresh coriander leaves, and mix. Let the filling cool completely.
7. Prepare the puff pastry: If using frozen puff pastry, thaw it according to package instructions. Preheat your oven to 200°C (390°F).
8. On a lightly floured surface, roll out the puff pastry sheet if it’s too thick. Cut the sheet into squares or rectangles (about 10×10 cm).
9. Place a spoonful of the cooled vegetable filling onto the center of each pastry square.
10. Brush the edges of the pastry with a little water, fold over to form a triangle or rectangle, and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch.
11. Place the filled puffs on a baking tray lined with baking paper.
12. Brush the tops with milk or plant-based milk to achieve a golden finish.
13. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed up and golden brown.
14. Remove from oven and let them cool slightly before serving.

Tips & Variations

For extra crispiness, chill the puff pastry squares in the fridge for 10 minutes before baking.

You can customize the filling by adding other vegetables such as bell peppers, corn, or mushrooms. For a protein boost, add cooked paneer cubes or boiled chickpeas.

If you prefer a spicier snack, increase the amount of green chili or add some black pepper. For a milder version, reduce the chili or omit it altogether.

To make vegan puffs, use plant-based puff pastry and brush with almond milk or soy milk instead of regular milk.

For a shortcut, you can use frozen mixed vegetable peas and carrots to save chopping time.

Nutrition Facts

Serving Suggestions

Serve these veg puff pastries warm with a side of tangy mint chutney or tamarind sauce for a perfect snack experience. They also pair wonderfully with a hot cup of masala chai or coffee.

For a party platter, arrange the puffs with a variety of dips such as yogurt raita, coriander chutney, or even ketchup for kids. These puffs can also be enjoyed as a light lunch alongside a fresh salad.

Looking for more delicious vegetable-based recipes? Check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or try the Instant Pot Vegetarian Recipes Indian Food Lovers Adore for quick and flavorful meals.

Conclusion

This Veg Puff Pastry Indian style recipe is a delightful way to enjoy a crispy and flavorful snack that’s both comforting and satisfying. With a rich vegetable filling bursting with Indian spices wrapped in flaky puff pastry, it’s a guaranteed crowd-pleaser for any occasion.

Whether you make these for a casual family snack or a festive party appetizer, the ease of preparation and versatility make it a go-to recipe in your culinary repertoire. Plus, the ability to customize the filling and spices means you can tailor it exactly to your taste.

Don’t forget to explore more exciting recipes like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a well-rounded cooking adventure!

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