This homemade Vegetable Puff is a delicious and flavourful Indian appetiser that is perfect for any occasion. Made with store-bought puff pastry and a mixture of spiced vegetables, it’s a quick and easy way to recreate the Iyengar bakery-style Vegetable Puff pastry at home.
If you have never tried Veg puff before, you are missing out on something truly delicious!
Quick and Easy Homemade Veg puff pastry
As someone who has grown up indulging in Iyengar bakery puffs every vacation to Bangalore, I can honestly say that this recipe for homemade Vegetable Puff is a game-changer.
One of the best things about this recipe is that it’s super easy to make, thanks to the use of ready-made puff pastry sheets. No need to fuss with making your own puff pastry from scratch – just pick up some sheets from the store and you’re good to go.
The filling for the Vegetable Puff masala is also super customizable, so you can use your favorite vegetables or whatever you have on hand. To speed up the process, you can also use frozen diced vegetables.
I call this recipe quick and easy because it cuts down on the elaborate process of making Vegetable Puff from scratch while still delivering all the delicious flavor and flaky, buttery pastry that you love.
Vegetable Puff masala
This Vegetable Puff masala is a delicious and flavorful filling that is used to make Veg Puff at home. The bakery does not use garlic in its puffs as the flavours can be a bit overpowering. I have also left the garlic out of the recipe.
To make the masala, you will need to heat oil in a pan and add cumin and fennel seeds. When they start to splutter, add ginger and onion and sauté until they are translucent.
Next, add mixed vegetables, ground spices, and salt to the pan and cook for 3-4 minutes until the vegetable masala filling comes together. Turn off the flame and add a squeeze of lemon juice and coriander leaves.
Allow the filling to cool down before using it to make Vegetable Puff. This masala is a key component of the recipe and gives the puffs all their delicious flavors.
Serving Suggestions for Iyengar Vegetable Puff
Serve these easy-peasy homemade veg puffs as an appetizer or snack, along with a dipping sauce such as green chutney or tomato ketchup.
Storing Leftover vegetable puff
Store Vegetable puffs in an airtight container in the refrigerator for 2-3 days. To reheat, place in a preheated oven / air fryer at 375°F for 10-15 minutes or until heated through, or microwave for about 30-60 seconds. To keep the puffs crispy, avoid stacking them on top of each other in the container.
How to make quick and easy Veg puff at home?
- 400 g Puff Pastry Block
- 1 Tsp Oil
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Fennel Seeds
- 1 Medium Onion diced
- 1 Tsp Ginger minced
- 1 cup Vegetables Peas , Sweet corn , Carrots and French Beans
- 1 Small Potato
- ½ Tsp Turmeric
- ½ -¾ Tsp Chilli Powder
- 1 Tsp Garam Masala
- 1 Green chillies optional
- Salt To Taste
- 1 Tbsp Coriander leaves
- 1 Tsp Lemon Juice
- Remove the puff pastry block from the refrigerator and follow the instructions from the packet.
- I have used frozen mixed vegetables. Add them to a microwave safe bowl along with potatoes and water (as needed) and cook them for 5 minutes. Drain the water and set aside.
Prepare the filling
- Heat oil, add cumin seeds and fennel seeds. Allow it splutter and then add onion, ginger. Saute for 3 minutes in medium flame.
- Now add the mixed vegetables, potatoes, spices and salt. Cook briefly for 5 minutes until everything is well mixed. Add lemon juice and coriander leaves.
How to make Veg Puff Pastry
- Preheat the oven to 180C. Place the vegetable puffs in the tray and bake them until they turn golden brown or 20-25 minutes.
- Unroll the puff pastry sheet. Cut in into 6 rectangles. Placed 2 tablespoon full of mixture and sealed them gently by pressing the edges. Repeated this process for the rest of the mixture.
- Serve Iyengar Bakery style Puff Pastry with Tomato Ketchup or dip of your choice.