veg puff

Mini Vegan Curry Puffs are filled with Thai flavoured sweet potato and chickpeas.

Vegan Curry Puffs

375 gram puff pastry (ready rolled)

potatoes

chickpeas (cooked in instant pot)

mixed vegetables

curry paste (Thai red)

coconut milk

sugar

lemon juice (or lime)

cilantro (coriander chopped)

salt

Add one cup water in the instant pot liner.

Place steamer in the pot and place chopped sweet potatoes on the steamer.

Close the lid and select HIGH PRESSURE for 1 Minute.

Once done, quick release the pressure.

Heat oil in the pan, add Thai red curry paste.

Add coconut milk (leave 1 tablespoon for glaze) and mix well, cook for 30 seconds.

Add frozen mixed vegetables and cook for 3-4 minutes or until cooked.

Then add cooked sweet potatoes and chickpeas ( I mashed them with a fork) before adding them.

Mix well, cook the mixture for a minute or so.

Add salt, sugar and lemon juice. Turn off the heat.

Add chopped cilantro.

Transfer filling in another plate and leave it to cool completely.

Filling

Place ready rolled puff pastry on a smooth surface. The pastry I used was 25cmx40cm

Using a pizza wheel  cut 10 small rectangle, square or round

Place 1 tablespoon of filling on each cut piece.

Fold the pastry and seal it using a fork.

Brush the pastry with coconut milk.

Place curry puff pastry squares in duo crisp air fryer basket.

Close the lid.

Select air fryer mode, and air fry the puffs on 190C for 15 minutes.

Remove carefully, air fryer next batch.

Assemble the curry puffs

https://content.jwplatform.com/videos/NvTbgQru.mp4

These vegan curry puffs are filled with Thai curried vegetables. Then, they are baked or air-fried in a shop-bought puff pastry for the easiest and most delicious recipe ever! 

They’re suitable for those following a plant-based diet and can be made gluten-free.

VEGAN CURRY PUFFS

Make delicious bakery style Veg Puff with this classic Indian recipe. Also known as Curry Puff, the stuffing here is made with a mix veggie curry base flavored with aromatics, ground spices and a few herbs. The veggie curry filling goes well with a homemade puff pastry dough and also store-brought puff pastry sheets.

Veg Puff Recipe | Indian Curry Puff

puff pastry sheets (or dough - homemade

potatoes (- peeled & chopped in small cubes, 120 grams)

carrots (peeled & chopped in small cubes, 70 grams)

green peas (- fresh or frozen, 60 grams)

onion (- thinly sliced onions, 100 grams)

½ teaspoon Ginger Garlic Paste

turmeric powder ((ground turmeric))

red chili powder (or cayenne pepper)

salt (as required)

coriander leaves (- chopped (cilantro))

Rinse, peel and chop the potato and carrot in small cubes. 

You will need about ½ cup chopped potatoes ⅓ to ½ cup chopped carrots. Take them in a small pan or bowl. Also add ⅓ cup green peas.

Now place this pan in a 3 litre stovetop pressure cooker. Before placing the pan in pressure cooker, add 1.5 cups water in the cooker. Place a small trivet in the cooker and place the pan with the veggies on the trivet.

Pressure cook on medium heat for 3 to 4 whistles or 8 to 9 minutes or till the veggies are steamed well and fork tender.

When the pressure settles drops on its own in the cooker, open the lid and check if the veggies are cooked well or not. 

You can also steam or cook the veggies in a pot or pan or a steamer or Instant Pot. Drain all the water from the veggies and set aside.

Cooking Veggies

Heat 2 tablespoons oil in a sauté pan or kadai (wok). Add thinly sliced onions.

Begin to saute the onions on a low to medium heat till the onions turn a light golden.

Add ginger-garlic paste and sauté for about 1 minute or till the raw aroma of ginger and garlic goes away.

Next add the steamed veggies. Mix the veggies very well.

Now add the following spices and seasonings - turmeric powder, red chili powder, garam masala powder and salt. You can also add ¼ teaspoon coriander powder if you want.

Mix the spices and salt evenly with the rest of the veggies.

Mix again and then turn off the heat. Check the taste and add more red chili powder or garam masala powder if required.

Lastly add the chopped coriander leaves. Mix well and keep the veg stuffing aside till it cools down at room temperature.

Making vegetable filling

Before you begin, making the veg puffs, preheat your oven to 200 degrees celsius/400 degrees Fahrenheit for at least 15 minutes.

Follow the instructions on the puff pastry packet to defrost or thaw it.

You can opt to sprinkle some flour on the puff pastry dough and roll it evenly to get ¼ to ½ inch thick base.

Cut the puff pastry sheets in equal squares or rectangles. For a neater finish you can trim the edges if you want.

If using packaged puff pastry sheets which are pre-cut in squares, move to the below step of placing the veggie stuffing on them. You do not need to roll them and cut them.

Place 2 to 3 tablespoons of the vegetable filling in the center of each sheet square or rectangle.

Brush the edges with water.

Then join and lightly press the edges of each puff. Don&#39;t press the edges too much as we want the layers in them, once they bake.As you prefer, you can shape the puffs to a rectangle or a triangle.

If you like you can even press the edges, lightly with a fork to give some design. Some milk can also be brushed on the puffs to get a golden color.

Assembling Curry Puff

Now place the veg puffs in the preheated oven in the center rack with both the top and bottom heating elements on.

Bake vegetable puffs for 15 to 20 minutes at 200 degrees Celsius/400 degrees Fahrenheit or until the crust becomes golden and crisp.

Since oven temperatures vary, keep a check while baking.

Once baked to golden perfection, remove the tray from the oven with the help of oven mittens.

Wait for 2 to 3 minutes and with a spatula lift each veg puff and place on wired baking tray.

Serve veg puff warm or at room temperature with green chutney dip or tomato ketchup or a mayo dip.

Baking Veg Puff

If not serving, then once they cool down, store the curry puff in an air-tight box or container.

The curry puffs can be refrigerated for 3 to 4 days in a covered air-tight container. While serving, reheat in an oven or in a frying pan or a skillet until warm.

Storage

This flaky buttery veg puff is filled with a medley of spiced potato and vegetable filling. It is tucked in store-bought puff pastry sheets to make your life easy! Enjoy it for breakfast or as an evening snack alongside masala chai.

Veg Puff (Indian-Bakery Style)

pack store-bought puff pastry sheet (see notes)

For the filling

fist-size potatoes (boiled & cooled down)

green chili (finely chopped (optional))

onion (finely chopped)

green bell peppers (chopped)

red bell peppers (chopped)

green peas

ginger paste

garlic paste

water (to aid cooking)

mint leaves (chopped)

(crushed kasoori methi)

Spices

red chili powder

turmeric

coriander powder

garam masala

amchoor powder (optional)

Salt

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

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

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

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

Cover and cook for additional 30 seconds.

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

Mix well until everything is coated with the masala.

Give it a taste and adjust the seasoning accordingly.

Let it cool completely before proceeding.

For baking the puffs

Preheat your oven to 425 deg F.

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

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

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

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.

You can stuff the filling in your preferred shape.

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

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

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

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.

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

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

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

This is such an easy yet most satisfying recipe any one will try!! Be prepared to get flooded with compliments as people will ask for more and more. I made this for my kids bday party. I prepared and kept it in the refrigerator a night in advance and when took it out and baked it on the day, everyone was so amazed to know that it was home made. This a keeper recipe for me just like other recipes of Khushboo. 
Thanks for such amazing recipes Khushboo

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Vegan Curry Puffs

Veg Puff Recipe | Indian Curry Puff

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Top 3 veg puff recipes from across the web

The most viewed veg puff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Curry Puffs

Veg Puff Recipe | Indian Curry Puff

Veg Puff (Indian-Bakery Style)

The most viewed veg puff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine