Bakery Style Veg Puff Recipe | Easy Homemade Veg Puffs

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Whole wheat pastry adds fiber while homemade dough can be more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option while chicken thighs are less expensive than breast.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat source while margarine can be cheaper.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are often healthier while frozen can be more affordable.

Mix maida, salt, sugar, and 15 g margarine.

Add water gradually, knead into soft but firm dough.

Cover & rest for 30–40 mins.

Heat oil, add jeera & let it splutter.

Add onions, sauté until golden.

Mix in spices, then add veggies & mashed potatoes.

Cook for 3–4 mins, let it cool completely.

Roll dough into rectangle, apply 75 g margarine & fold.

Repeat with remaining 75 g margarine.

Wrap & refrigerate for 30 mins.

Roll, fold book-style (4-fold), rest in fridge for 1–2 hours.

Roll dough into thin sheet (4–5 mm).

Cut into squares/rectangles.

Spray water on sheet.

Add stuffing in center & fold into desired shape.

Seal edges & spray water again.

Preheat oven to 190°C.

Arrange puffs on tray with butter paper.

Bake for 30–35 mins until golden, crisp & flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens