This is a vegan version of the popular Indian bakery-style veg puff recipe, and it’s just as delicious as the original. Puff pastry sheets, filled with a flavorful vegetable filling, baked to golden brown texture is a visual and tasty treat for any time of the day. I agree to be sent email.
My recipe is a great way to veganize the recipe for a much better tasting version. With step-by-step photos, I present you with the vegan version of the vegetable puff recipe! Serve these puffs hot out of the oven with chai tea for a perfect afternoon snack!
About this recipe
This Vegetable Puff a.k.a ‘curry puff’ or ‘Kari puff’ is a snack with a crisp & flaky outer layer and mixed vegetable stuffing in the core. It is a quick and tasty way of the satisfying urge for something savory. Preparing the Veg Puff is a simple three-step procedure that starts with preparing puff pastry sheets, then stuffing them with cooked mixed vegetables and spices that are similar to that of veg patties, and finally baking. It takes around 15 to 20 minutes to make the vegetable filling, followed by another 15 to 20 minutes in the oven. Much less if you’re using an air fryer! This recipe is perfect for vegans, as it uses dairy-free puff pastry sheets and a vegan-friendly vegetable filling. The mixed vegetables can be easily swapped out for other vegetables of your choice. To make things a little easier, I have used a ready-made puff pastry baking sheet to make this veg puff recipe as it is easily available in the frozen section of most supermarkets. If you are feeling adventurous, you could also make your own puff pastry at home!
Basic Ingredients note
Instructions
Here are the detailed instructions on how to make this Indian-style Veg Puff recipe: I used pepperidge farm puff pastry sheets. Using a homemade puff pastry sheet is definitely an option if you have all the ingredients. Mixed vegetables: I used a mix of frozen green peas, carrots, and cauliflower. You could also use chopped cabbage, beetroot, or any other vegetable of your choice. Typically you need vegetables that are not too watery or succulent. Boiled potatoes: Potatoes help bind the vegetables together and give the puffs a nice, hearty texture. Spices: I used turmeric powder, chaat masala, red chili powder, garam masala powder, cumin powder, and salt to flavor the vegetable filling. You could also add ginger-garlic paste, coriander powder, red chili powder, or any other spice of your choice in addition to what I have listed. Ginger and garlic: Use fresh grated ginger and garlic for best results. You could also use ginger garlic paste as long as it is not too old. Onion: The red onion was chopped finely. Preparing the puff pastry sheets Take the frozen puff pastry dough sheets out of the freezer and let them thaw for 30- 40 minutes at room temperature. Once thawed, carefully unfold each sheet on a lightly floured surface. Or do it just like the package suggests. Making the vegetable filling In a pan, heat oil over medium flame. Add cumin seeds and let them sizzle for a few seconds. Then add the grated ginger and garlic and saute them for a minute or until the raw smell disappears. Add the chopped onion and saute until it is translucent. Assembling and baking the Veg Puffs Mix everything well and cook for five minutes over medium heat or until the vegetables are cooked through. At the end add lemon juice and chopped cilantro or coriander leaves. And switch off the flame. Preheat the oven to 425 degrees Fahrenheit. Cut each puff pastry sheet into 6 equal parts. Place a heaped tablespoon of the vegetable filling in the center of each square.
Air fryer method
Preheat the air fryer and place the vegetable stuffed puff inside the air fryer basket. Arrange the veg puffs on a baking tray lined with parchment paper. Place them in preheated oven and bake for 15-20 minutes or until the pastry is golden brown and flaky. Serve hot! You could also brush the tops of the veg puffs with some plant-based milk before baking to get a nice, golden brown color. Air fry at 400 degrees Fahrenheit for 8 minutes. When halfway through open it and spray some oil on top. Continue to cook. Serve immediately with tomato ketchup or green chutney.
Expert tips
You could also make these veg puffs in an air fryer! Just follow the instructions above.The mixed vegetables can be swapped out for other vegetables of your choice.The vegetable stuffing needs very little water. Extra moisture can make the puffs a little soggy.These veg puffs are best enjoyed hot out of the oven.Leftover veg puffs can be reheated in the oven or air fryer before serving.Store leftover veg puffs in an airtight container and refrigerate for up to three days. Reheat before serving.You could also freeze these veg puffs for up to two months.Use the leftover vegetable filling for sandwiches or as a side with rotis and chapati’sDo not crowd the air fryer with too many veg puffs in one batch.I used 5 quart Cosori air fryer to cook the veg puff. Cooking time may vary depending on your air fryer size and model.
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