Vegetable puffs (also known as curry puffs) are a popular snack around the world. They are easy to make and are a great way to use up any left over vegetables. These puffs are perfect for kids, as they are filling and also low in calories!
These snacks are a hit with kids and adults of all ages. They are a delicious treat to eat for breakfast, lunch or even as an afternoon snack! These are also a great option to use up leftover vegetables and spices.
This recipe is very simple to make and can be made in minutes using store-bought puff pastry sheets. They are also gluten free and can be adapted to suit a wide range of dietary requirements.
The puffs can be baked in the oven or fried in the air fryer. In my opinion, the puffs turn out better in the air fryer because they get a bit more crispy and darkened in color.
To prepare these snacks, we will need puff pastry sheets (you can use any flavor) and a filling made of cooked or boiled vegetables. The filling can include onions, potatoes, carrots, beans, peas and more. It can be spiced up with a variety of Indian spices including garam masala, turmeric powder and red chili powder.
1. Thaw the puff pastry sheets.
Place the thawed puff pastry sheets on a baking tray lined with greased aluminum foil/butter paper and bake them in a preheated oven at 425 F for around 20 minutes or until they are golden brown and crisp. Remove them from the oven and let them cool on a cooling rack.
2. In a medium pan, saute the onion in oil until it becomes translucent. Add the steamed or boiled veggies and cook for 3-4 minutes until all the vegetables are completely cooked. Mix well and check the salt as per your taste.
3. Once the veggies are cooked, mix in the spices.
4. Next, add the beaten eggs and mix it all together very well to make sure there are no lumps of eggs inside. Once all the ingredients are mixed well, switch off the heat and allow the mixture to sit for 10 minutes at room temperature.
5. Finally, add the chopped coriander leaves and stir it all again.
6. Transfer the filled veg puffs onto a baking tray lined with greased aluminum/butter paper and brush with milk or egg wash if you are using eggs.
7. Place the veg puffs on an oven tray and bake them for around 20 to 25 minutes or until they are golden brown and crisp.
8. Once they are done, remove from the oven and carefully transfer them on a cooling rack/wire rack with a spatula.
9. Once cooled, serve them with green chutney or tomato ketchup and enjoy!
This is one of my favorite vegetarian snacks to make from scratch. It is quick and easy to make and will save you a lot of money compared to buying them at the bakery. veggie puffs are also very low in calories and can be served as a snack or a light meal.
