Vegetable Puffs

Name: Vegetable Puffs
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour (maida, plus extra for dusting); 0.25 cup butter (cold, cubed, for the dough); 1 pinch salt (for dough seasoning); 2 pcs potato (medium, peeled and finely diced); 1 pcs carrot (medium, finely diced); 0.25 cup green peas (fresh or frozen); 2 pcs onion (medium, finely chopped); 1 inch ginger (finely grated or minced); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch garam masala; 1 tsp lemon juice; 1 tbsp oil (for sauteing filling); 0.5 cup water (cold, for dough, add as needed); 1 tbsp milk (for brushing on pastry tops)

RATING

4.4/5(78)

TASTE SCORE

9/10

Flaky, golden pastry parcels stuffed with a mildly spiced, savory mixed vegetable filling. A beloved Indian bakery classic, these crispy on the outside and soft on the inside puffs make for an irresistible tea-time snack.

PREP

30m

COOK

35m

SERVES

2 PIECES

467 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the pastry dough.
1.Mix 2 cups all-purpose flour, a pinch of salt, and 1/4 cup cold cubed butter in a bowl.
2.Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs.
3.Gradually add cold water, a tablespoon at a time, and knead into a stiff, smooth dough. Cover and set aside.
TIPKeep the butter cold. Chilled butter creates steam pockets in the oven, giving the pastry its flaky layers.
rest · ~30 min
Rest the dough.
Cover the dough with a damp cloth and let it rest for 30 minutes while you prepare the filling.
prep · ~7 min
Prep the vegetables.
Peel and finely dice the potatoes and carrot. Finely chop the onions, green chilies, and ginger.
saute · ~15 min
Make the vegetable filling.
1.Heat 1 tablespoon oil in a pan over medium heat.
2.Add chopped onions and sauté until soft and translucent, about 3 minutes.
3.Add grated ginger and green chilies. Sauté for another minute until fragrant.
4.Add diced carrots, peas, potatoes, a pinch of turmeric, and a pinch of salt. Mix well.
5.Cover and cook on low heat until the vegetables are tender, stirring occasionally. Add a splash of water if the mixture is too dry.
6.Once cooked, sprinkle garam masala and lemon juice. Mix and let the filling cool completely.
TIPEnsure the filling is completely cool before adding to the dough. A warm filling will make the pastry soggy and hard to handle.
prep · ~2 min
Preheat the oven and prep the tray.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
assemble · ~15 min
Assemble the puffs.
1.Divide the rested dough into 8 equal-sized balls.
2.On a lightly floured surface, roll out each ball into a thin oval or circle, about 3-4 inches wide.
3.Place 1-2 tablespoons of the cooled vegetable filling in the center of each rolled-out piece of dough.
4.Gently fold the dough over the filling to form a half-moon shape, pressing the edges with your fingers to seal.
5.Use the tines of a fork to crimp the sealed edge firmly.
TIPDo not overfill the puffs, or they may burst open during baking. A generous tablespoon of filling is enough.
bake · ~25 min
Bake the vegetable puffs.
1.Place all the prepared puffs on the lined baking tray, leaving a little space between them.
2.Use a pastry brush to lightly coat the top of each puff with milk. This helps them achieve a rich golden color.
3.Place the tray in the preheated oven on the middle rack.
4.Bake for 20-25 minutes, or until the puffs are puffed up and the pastry is golden brown and crispy.
serve · ~2 min
Cool slightly and serve.
Remove the baking tray from the oven and let the puffs cool on a wire rack for 2-3 minutes. Serve warm with tomato ketchup or green chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For extra flaky layers, use cold butter and handle the dough as little as possible.
2
Cool the vegetable filling completely before assembling; warm filling will make the pastry soggy.
3
Brush the puffs with milk (not egg wash) for a classic Indian bakery-style golden crust.
4
Seal the folded edges firmly with a fork to prevent the puffs from bursting open while baking.
5
Roll the dough thin, about 3-4 inches wide, so the puffs bake up crispy rather than doughy.
6
If the dough feels sticky, dust with a little flour; if dry, sprinkle a few drops of cold water.
7
Bake the puffs on the middle oven rack for even heat circulation and uniform browning.

RECIPE VARIATIONS

Adapt it for your goals.

whole wheat pastry

Whole-wheat pastry

Replace half the all-purpose flour with whole-wheat flour for a nuttier flavor and extra fiber. The dough will be slightly less flaky but more wholesome.

spiced paneer filling

Spiced paneer filling

Replace the potatoes with crumbled paneer (Indian cottage cheese) and add a pinch of cumin powder for a rich, protein-packed variation.

chicken keema puffs

Chicken keema puffs

Swap the mixed vegetables for spiced minced chicken (keema) cooked with peas — a hearty non-vegetarian twist that stays true to the Indian bakery style.

vegan version