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Vegetable Puffs

Vegetable Puffs or the so-called “veg-pups” is a favorite snack and I remember the endless times we’ve had these back in India. We Craved to eat the same here and I knew my only option here was to make it myself. One day, as I was chatting with my extended family in Chicago, who are my best mates when I have to plan a big meal (almost any occasion) mentioned using Pastry sheets to make veg puffs. Since then its been a great hit at our place over casual meetings as well big parties!

On a side note.. made this for the first time when my brother was visiting us for few days, had so much fun chatting over the puffs and chai!

The filling was made with Amma’s signature cutlet in mind, with a few changes here and there!

Serves: 12

Ingredients You’ll need:

1 pack frozen puff pastry sheets, thawed

1 tbsp Oil

1/4 cup finely chopped onions

1.5 cup thinly sliced/grated cabbage, carrot, capsicum

1 small potato (1/4 cup) boiled-peeled-mashed (for binding)

2 tbsp peas -frozen/fresh

1 tsp Fennel powder/Saunf/Sombu podi (A must ingredient)

1/4 tsp turmeric powder

1/2 tsp chilli powder

1/4 tsp coriander powder

1 tbsp ginger-garlic paste

Salt- to taste

Crumbled Paneer- for paneer stuffing

Filling Preparation:

Over medium heat, Add  Oil and add chopped onions when oil is hot.

Add ginger-garlic paste and continue to sauté for 2-3 minutes or until the raw flavor of ginger-garlic is gone. Add the spice powders.

Finally add the vegetables and salt. Cook for about 4-6 mins. Do not over-cook, the filling should be moist, but do not add water at any stage or else the filling will become mushy.


It normally takes an hour to completely thaw, do not thaw earlier than before you plan to use it. I bought “Pepperidge farm” puff pastry sheets, available in all grocery stores. Generally, there are two sheets in one pack. Place the sheets on well floured surface and roll it out evenly till the folded marks are gone (the sheet comes packed in three folds). After rolling it out, Cut the sheet into half and then cut each half into three equal parts, as shown in the picture below


Corn starch mix: The mix is a tsp of corn flour mixed with 2 tbsp of water used as a glue to seal the corners of the sheet after filling with veggies.


Take a tbsp of veggie filling and place it on one end of the strip of puff pastry sheet, leaving enough space on all side to close by bringing the other end and sealing using the corn starch mix.


A variation for Paneer lovers!

I prefer to place a little crumbled paneer on top to get the paneer flavor more than “paneer cooked with masala and veggies” flavor.


Also, I give small slits on them that will help the vent release which ensures they don’t bloat up. Now, they are all wrapped up and ready to bake at 375 deg  Fahrenheit between 8-12 mins or until golden brown in color.


Pipping hot puffs that are just out from the oven:


Happy Cooking


2 Responses to Vegetable Puffs

  1. Oven temperature and time sneha

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November 2017
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