Vegetable Puff Recipe (Indian Curry Puff) (2024)

Jump to Recipe

Vegetable Puff Recipe (Indian Curry Puff) : crispy, buttery and flakey in every bite and stuffed with a delicious vegetable curry filling. Made using Puff Pastry & ready in 30 minutes. Air Fryer Instructions too

Vegetable Puff Recipe (Indian Curry Puff)

These Quick Vegetable Puff Recipe (Indian Curry Puff)are a MUSTat our home especially in festivals or on a game day.

Vegetable Puff Ingredients – Indian Curry Puff:

Puff Pastry Sheets
Mixed Vegetables (frozen or fresh)
Curry Powder (homemade or store-bought)
Milk + Butter Mix (to seal the edges and add shine to the puff)
I’ve been making them for ages with different filling but every time, there is one ingredient that’s never changed – “Puff Pastry Sheets”.

They are an absolute MUST for this flakey-crispy warm delectable bite and comes out looking perfect every time.

Infact, theseVegetable Puffs are a popular ‘street-snack’ in India and an absolute MUST in school/office cafeteria.

In many Indian homes, it’s the perfect companion to a hot piping cup of tea/coffee and can easily munch on 2-3 of them at a sitting.

These ‘puffs’ are also famous for its crispy buttery layers which looks almost impossible to achieve while making them at home.

That’s why these ‘Puff Pastry Sheets’ are a must for this recipe(Indian Curry Puff).

Air Fryer Vegetable Curry Puffs Instructions:

Air Fryer: Air fry at 200C for 10-11 minutes (4 small puffs or 3 large)

————-

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly + @easycookingwithmolly on Instagram –>

:: Other Snack Recipes ::

Indian Lamb Curry Puffs (Spicy Lamb Hand Pies) Air Fryer Details

Indian Cheese Corn Toast

Yield: 12 Puffs

Quick Vegetable Puff Recipe (Indian Curry Puff): crispy, buttery andflakey in every biteand stuffed witha delicious vegetable curry filling. This recipe makes 12 Puffs

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Ingredients

1 Packet Puff Pastry Sheets
4 Tbsp Milk
1 Tsp Butter - melted
1/4 Cup Water - to seal the edges of the puff
1 Tbsp Fresh Cilantro - chopped - for decoration

Vegetable Filling ::

3 Tbsp Olive Oil - any light vegetable oil can be used
1 Medium Onion - thinly chopped
1/2 Cup Peas - frozen or fresh
1/2 Cup Carrots - thinly chopped in square size
1/2 Cup Green Beans - thinly chopped
1/2 Cup Green Capsicum - thinly chopped
3 Medium Boiled Potatoes - thinly chopped
2 Tbsp Fresh Coriander - you may use cilantro too (optional)

Spices ::

1 Tsp Cumin
1 Tsp Salt - use as per taste
1/2 Tsp Red Chili Powder - optional
1/2 Tsp Dry Mango Powder - optional
1 Tsp Curry Powder - homemade or store-bought

Instructions

Make the Filling:

Heat a non-stick pan and add oil.
Now add cumin powder, onions and saute till onions turn golden brown (takes 2-3 minutes).
Add all the other vegetables except potatoes and saute for a minute.
Cover the vegetables and let them cook for 7 minutes on low heat. (saute every 2 minutes).
Finally add the boiled potatoes, all the remaining spices and saute everything together.
Cook this mix for 2 minutes on the medium-low flame (saute every 1/2 minute).
Turn off the heat and cool the mixture slightly.

Make the Quick Vegetable Puff Recipe

Preheat the oven at 410 Fahrenheit.
In a small bowl, add milk, butter and mix together (keep aside).
Take the thawed but cold Puff Pastry Sheets and cut them into squares (see tutorial pic).
Add 1tbsp of filling in the center and fold the remaining side over it (I've created a triangle, rectangle, and open-face).
Brush each wrapped pastry with milk+butter mixture (you can use eggs too) and crimp the edges with a fork. (seal the pastry).
Bake for 15 minutes (keep an eye as all oven are different).
Server Hot with favorite ketchup or chutney.

Air Fryer Vegetable Curry Puff Instructions:

Air Fryer: Air fry at 200C for 10-11 minutes (4 small puffs or 3 large)

Notes

*** The Vegetable Puffs can be made 2-3 hours in advance and can be kept in the oven (turned off).

*** The 'Filling' can be made 1-2 days in advance and kept in fridge in an air-tight box.

Nutrition Information:

Yield:

Serving Size:

2
Amount Per Serving:Calories: 106Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 215mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 2g