Veg Puffs have been one of my favorite snacks of all time. They are so buttery and delicious. I can just smell the goodness while they bake. YUMMY!!

This recipe is sure to impress anyone. I won’t say that this is an easy recipe. No it isn’t!!  I say this coz this recipe is made from scratch. This takes time and a lot of elbow grease!

Yes, you can definitely get the puff pastry from the stores, but I’ve tasted those and the ones which are made at home are way way better than the store bought ones. The ones you get in the stores are usually made of vegetable shortening and not butter. Once you taste these with all the butter, you’ll never want to go back to those.

There are endless things you can make with this dough. Veg Puffs, Chicken Puffs, Cream Rolls, Danish Pastries…. the list is endless!!

So let’s get started with the recipe.

All You Need:

For the Dough:

1. All-Purpose Flour (Maida)- 2 cups or 260 grams
2. Lemon Juice- ½ tsp
3. Water- ½ cup
4. Butter- ¼ cup or 56.5 grams (half a stick of butter)
5. Salt- 1 tsp

For the Butter Slab:

1. All-Purpose Flour (Maida)- ½ cup
2. Butter- 1½ cups or 339 grams (3 sticks of butter)

For the filling:

1. Boiled and mashed potatoes- 3 medium size
2. Onion- 1 small
3. Amchoor- 1 tsp
4. Red chili powder- 1 tsp
5. Salt- To taste
6. Peas- handful
7. Kasuri Methi
8. Dried Mint
9. Coriander Leaves
10. Cumin Seeds- 1 tsp
11. Hing- a pinch
12. Haldi- ½ tsp

A Few Tips:

• You can easily double the recipe. That will make a bigger batch which you can use later.
• If using a stand mixer to knead the dough and if the dough isn’t coming together with this much water, don’t be in a rush to add more water. try kneading it with your hand first and then if there’s any need, then add more water.
• If using salted butter, cut the amount of salt to half.
• You can make the pastry in advance and refrigerate for a week or freeze it for an even longer duration.

Method:

For the Butter Slab:

• In a bowl, add the all purpose flour and butter. Mix until well combined.
• Put it in a plastic wrap or a sandwich size zip lock bag. Spread it evenly.
• Refrigerate for 1 hour.

For the Dough:

• In a bowl, add the all purpose flour and salt. Mix it.
• Add the lemon juice and water and knead the dough. Once the dough comes together, start adding the butter little by little.
• Knead it your hand for 3-4 minutes. Not too much.
• Place the dough on a well floured surface. Add some flour on top of the dough as well and roll it into a rectangle.
• You don’t have to be neat here. Fold the pastry as shown below.
• Cover with a plastic wrap and refrigerate for 1 hour.
• After one hour, on a floured surface, roll the dough from 4 corners keeping the middle a little thick and place the butter slab.
• Cover the butter slab like folding an envelope.
• Roll into a rectangle and again repeat the folding technique shown above. Do this twice.
• Refrigerate for 1 hour.
• Repeat the folding twice and again refrigerate.
• Again fold twice and refrigerate for 1 hour. (This was the last)
• In total, you have to fold 6 times.
• If you feel the butter is becoming soft, just refrigerate until firm and continue.
• You’ll be amazed to see the layers!!

For the filling:

• On medium flame, in a pan, add cumin seeds, hing and haldi (turmeric powder).
• Add chopped onions and saute until translucent.
• Add the boiled and mashed potatoes and peas.
• Season with salt, red chili powder, amchoor and mix well.
• Add dried mint and kasuri methi.
• Add coriander leaves and mix.

To Assemble:

• Preheat your oven to 400° F. Line a baking sheet with parchment paper.
• In a small bowl, take 1 tsp of all purpose flour and add little water to make a paste. We will use this paste to glue the edges of the puffs.
• In another small bowl, melt some butter and a little milk. We will use this to brush the top of the puffs before baking.
• Cut the dough in half and place one half in the fridge to use later.
• Roll out the other half on a floured surface into a thin sheet.
• Using a pizza cutter, cut the sheet into equal sized squares.
• Place a small amount of the filling in the middle of the squares and fold into triangles or rectangles or the shape of your choice. Spread the glue on the edges and seal the puffs.
• I made small bite size puffs, you can choose to make bigger.
• Place the prepared puffs on the baking sheet.
• Brush the top of the puffs with butter milk mixture.
• Bake for 20-30 mins or until golden brown.
• Get ready for the yummy tasty buttery veg puffs.
• Enjoy with tea or as is!!
• Let me know how they turned out!!