Step 1

If you are using frozen puff pastry sheets then thaw overnight in the fridge as directed.

Step 2

For the filling

Step 3

In a pan, add oil and switch on the flame to medium.

Step 4

Once hot add in green chilies, all the veggies, ginger, garlic paste and saute for a minute.

Step 5

Now add in the masalas, water. and saute for 5 seconds.

Step 6

Cover and cook for additional 30 seconds.

Step 7

Put in the mashed potatoes, salt, mint, and amchoor.

Step 8

Mix well until everything is coated with the masala.

Step 9

Give it a taste and adjust the seasoning accordingly.

Step 10

Let it cool completely before proceeding.

Step 11

For baking the puffs

Step 12

Preheat your oven to 425 deg F.

Step 13

Line the pan with parchment paper to avoid the puff sticking at the bottom.

Step 14

Carefully take out one sheet of puff pastry and divide it into equal parts.

Step 15

I like to use a pizza roll cutter to cut the pastry dough.

Step 16

Scoop in the filling closer to one edge of the pastry sheet, making sure you do not overfill it or it will be difficult to seal.

Step 17

You can stuff the filling in your preferred shape.

Step 18

Lightly brush the edges with milk. This will act as glue to seal the puffs well.

Step 19

Fold over the pastry to seal by gently pinching it on the edges.

Step 20

Now brush the top of each puff with milk. This will ensure golden brown top puffs.

Step 21

Bake it in a pre-heated oven for 20-25 minutes or until the pastry has puffed up with flaky layers on the side and the top is golden brown.

Step 22

Once done, cool them on the pan or on the wire rack.

Step 23

These veg puffs will be steaming hot from inside so let them cool down for 15-20 minutes before serving.

Step 24

Serve it with green chutney, ketchup, and masala chai.