Veg Puff

Veg Puff

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From small towns to cities, almost every bakery in India has the ever-popular Veg Puff, ready to warm and serve when a hungry customer arrives. Sometimes called the “common man’s pizza”, the Veg Puff has a unique flaky cover, enclosing a succulent mixed vegetable filling, which makes it both flavourful and satiating.

Some bakeries have variants like Paneer Puff and Chole Puff, in which the filling alone changes. What everybody thinks to be a secret recipe of bakeries can indeed be prepared at home too, right from scratch. Little things like brushing with milk and using ample margarine ensure that the flavour and texture are perfect. So, follow this recipe to the T and rest assured of a superb Veg Puff that will reap lots of compliments.

Veg Puff can double up as a delectable snack for High Tea Party , Birthday Party and also as an After School Treat .

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Veg Puff recipe - How to make Veg Puff

Preparation Time:    Cooking Time:    Baking Time:  25 minutes   Baking Time:  10 minutes   Baking Temperature:  200°C (400°F)   Baking Temperature:  160°C (320°F)   Total Time:     Makes 6 puffs
Show me for puffs

2 cups plain flour (maida)
1 tsp salt
1 1/2 tsp gluten
1 1/2 tsp vinegar
3/4 cup lily puff margarine
plain flour (maida) for rolling and dusting
milk for brushing

For The Veg Filling
2 tbsp green peas
1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
1/2 cup boiled , peeled and mashed potatoes
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
salt to taste
1/2 tsp lemon juice

For Serving
tomato ketchup
mustard sauce
For the veg filling

    For the veg filling
  1. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds.
  2. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute.
  3. Add the turmeric powder, chilli powder and garam masala and sauté on a medium flame for 30 seconds.
  4. Add the green peas, carrot, french beans and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the potatoes, coriander, salt and lemon juice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Divide the filling into 6 equal portions and keep aside.

How to proceed

    How to proceed
  1. Combine the plain flour, salt, gluten and vinegar in a deep bowl, mix well and knead into a stiff dough using approx. ½ cup of ice cold water. Make sure you knead the dough for 15 to 20 minutes till it is smooth and glossy.
  2. Dust the flat surface with a little plain flour. Place the dough on it and roll it using a thick rolling pin into a 250 mm. (10”) × 150 mm. (6”) rectangle.
  3. Spread the margarine on 2/3 portion of the rectangle with your hands.
  4. Fold the portion with no margarine side till the centre and then fold the margarine portion over it so that both the portions overlap each other.
  5. Press and seal the two open sides using your finger tips.
  6. Dust the flat surface again with a little plain flour. Place the dough on it and again roll it using a thick rolling pin into a 300 mm. (12”) × 150 mm. (6”) rectangle.
  7. Again fold one side of the rectangle till the centre, then fold the other side overlapping the first side. Make sure the edges are also overlapping each other perfectly.
  8. Repeat steps 6 and 7 one more time.
  9. Dust the flat surface once again with a little plain flour. Place the dough on it and roll it using a thick rolling pin into a 300 mm. (12”) × 150 mm. (6”) rectangle.
  10. Now bring both the sides together in the centre but do not overlap them.
  11. Overlap the two folded sides over each other to form a book.
  12. Wrap in a cling wrap and keep refrigerated for 15 minutes.
  13. Remove the cling wrap and cut into 2 halves horizontally.
  14. Dust the flat surface once again with a little plain flour. Place one halve of the dough on it and roll it using a thick rolling pin into a 250 mm. (10”) × 150 mm. (6”) rectangle.
  15. Cut it into 3 equal pieces.
  16. Repeat step 14 and 15 to make 3 more pieces using the other halve of the dough.
  17. Place one rectangle on a clean, dry surface and place a portion of the veg filling on one half of the rectangle.
  18. Apple little milk on all the sides and fold over the other half of the rectangle so as to cover the filling. Seal the edges by using your fingertips so that the filling does not spill out.
  19. Trim and even the sides lightly using a sharp knife.
  20. Repeat steps 17 to 19 to make 5 more puffs.
  21. Bake in a pre-heated oven at 220°c( 440°f) for 15 minutes.
  22. Turn the tray and bake again at 220°c( 440°f) for 4 minutes.
  23. Then lower the temperature to 160°c (360°f) and bake for 10 minutes.
  24. Serve hot with tomato ketchup and mustard sauce.

Nutrient values (Abbrv) per puff
Energy170 cal
Protein5.1 g
Carbohydrates31 g
Fiber0.9 g
Fat2.9 g
Cholesterol0 mg
Sodium460.1 mg
Click here to view calories for Veg Puff

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Veg Puff
 on 23 Jan 19 06:01 PM

Veg Puff
 on 20 Dec 17 08:28 PM

hai maam, why don''t you add non-veg recipes also...?
| Hide Replies
Tarla Dalal    Hi, We are very sorry but we deal only with veg recipes...
21 Dec 17 08:30 AM
Veg Puff
 on 26 Nov 17 03:45 PM

ma''am i have microwave convection oven.what process i should apply for bake the puffs?
Veg Puff
 on 13 Aug 17 02:34 PM

mam where i can get lily puff margraine
| Hide Replies
Tarla Dalal    Hi, You will get it in a shop which keeps all bakery products
14 Aug 17 08:38 AM
Veg Puff
 on 31 Aug 16 08:42 PM

Thanku ma''am .can we use gluten in other recepies also
Veg Puff
 on 31 Aug 16 01:02 PM

Dear ma''am thanku for reply.from where can I get it
| Hide Replies
Tarla Dalal    Hi, It is available in any confectionery stores where all bakery materials are available. Thanks for asking.
Edited after original posting.
31 Aug 16 04:07 PM
Veg Puff
 on 27 Aug 16 10:45 PM

What is tell and why do we use ir
| Hide Replies
Tarla Dalal    Hi Anju, Gluten is a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids. We used this to give better elasticity to the dough.
30 Aug 16 12:07 PM
Veg Puff
 on 26 Aug 16 08:11 AM

Hi..This puff is just awesome recipe..A dream come true coz now can make this puff @ home.. Wanted a suggestion s to which oven can a buy for baking,plz reply ??
| Hide Replies
Tarla Dalal    Hi Sonal, there are good ovens available in the market, you can just choose any of the good brands.. here we use bajaj oven..
27 Aug 16 03:27 PM
Veg Puff
 on 11 May 16 03:51 PM

Veg puff.. an awesome recipe.. so crispy and crunchy outer covering.. and superb.. chatpata filling.. now veg puff can be made home.. a little effort was needed.. but it was worth.. it..