Homemade Veg Puffs: A Flavorful Snack Option

wellhealthorganic.com Veg Puff: Indulge in the delightful flavors of bakery-style Veg Puffs with this timeless Indian recipe, also affectionately known as Curry Puffs. The filling features a medley of mixed vegetables simmered in a fragrant curry base, enriched with aromatic spices and herbs. This versatile veggie curry pairs harmoniously with both homemade puff pastry dough and store-bought puff pastry sheets.

Veg Puff

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Cuisine: Indian, International
• Course: Snacks
• Diet: Vegetarian
• Difficulty Level: Moderate

Ingredients:

1. 300 grams puff pastry sheets or dough (homemade or store-bought)
2. ½ cup potatoes, peeled and chopped into small cubes (about 120 grams)
3. ⅓ to ½ cup carrots, peeled and chopped into small cubes (about 70 grams)
4. ⅓ cup green peas, fresh or frozen (about 60 grams)
5. 1 cup onion, thinly sliced (about 100 grams)
6. 1.5 to 2 tablespoons oil
7. ½ teaspoon Ginger Garlic Paste
8. ¼ teaspoon turmeric powder
9. ¼ to ½ teaspoon red chili powder 
10. ¼ to ½ teaspoon Garam Masala or curry powder
11. Salt, as required
12. 2 tablespoons coriander leaves, chopped (cilantro)

Also Read: Kaali Daal

Instructions:

1. Cooking Veggies:

1. Rinse, peel, and chop the potatoes and carrots into small cubes.
2. Place them in a small pan along with the green peas.
3. Steam the vegetables in a pressure cooker for 3 to 4 whistles or 8 to 9 minutes until they are tender.
4. Once the pressure releases naturally, check if the veggies are cooked. Drain any excess water and set aside.

2. Making Vegetable Filling:

1. Heat oil in a sauté pan or kadai. Add thinly sliced onions and sauté until golden.
2. Stir in ginger-garlic paste and sauté until fragrant.
3. Add the steamed veggies to the pan and mix well.
4. Season with turmeric powder, red chili powder, garam masala powder, and salt.
5. Optionally, add coriander powder for extra flavor.
6. Mix the spices evenly with the veggies, then turn off the heat.
7. Add chopped coriander leaves and let the filling cool to room temperature.

3. Assembling Curry Puff:

1. Preheat the oven to 200°C (400°F) for at least 15 minutes.
2. Follow the instructions on the puff pastry packet to thaw the pastry dough.
3. Roll out the pastry dough to a thickness of ¼ to ½ inch, if necessary.
4. Cut the pastry sheets into squares or rectangles, ensuring equal sizes.
5. Place 2 to 3 tablespoons of the vegetable filling in the center of each pastry square.
6. Moisten the edges with water, then seal and lightly press the edges together.
7. Shape the puffs into rectangles or triangles as desired.
8. You can also use a fork to create decorative patterns along the edges if desired.
9. Brush the puffs with milk for a golden finish.

4. Baking Veg Puff:

1. Place the assembled puffs on a baking tray and bake in the preheated oven for 15 to 20 minutes, or until golden and crisp.
2. Keep an eye on them as oven temperatures may vary.
3. Once baked, remove from the oven and let them cool for a few minutes on a wire rack.
4. Serve warm or at room temperature with green chutney, tomato ketchup, or mayo dip.

Also Read: Fried Idli

Storage:

• Store leftover curry puffs in an airtight container once cooled.
• They can be refrigerated for 3 to 4 days.
• Reheat in an oven or skillet before serving.

Notes:

• If using curry powder, omit ground turmeric.
• Feel free to personalize the filling with the vegetables of your choice.
• Adjust spice levels according to preference.
• Ensure the pastry dough is cold and pliable for easy handling.
• Thaw store-bought pastry sheets before use.
• Brushing with milk enhances the golden color.
• Baking times may vary, so monitor closely.