Vegetable Puffs Recipe – Crispy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Vegetable Puffs Recipe – Crispy Indian Street Food Snack

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been tempted by those golden, flaky vegetable puffs. They’re the perfect snack – crispy, savory, and packed with flavor. I remember the first time I tried one, I was instantly hooked! Today, I’m so excited to share my version of this beloved street food with you. It’s easier to make than you think, and trust me, the results are totally worth it.

Why You’ll Love This Recipe

These vegetable puffs are seriously addictive. They’re a fantastic way to sneak in some veggies, and they’re perfect for parties, picnics, or just a cozy evening at home. Plus, who doesn’t love a good crispy, golden snack? They’re a delightful mix of textures and flavors – soft, savory filling encased in a delightfully flaky crust.

Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• 2 cup maida (all-purpose flour)
• ½ tsp salt (or to taste)
• 1 tsp baking powder
• 2 tbsp oil
• Water, as needed
• 2 tbsp oil
• 5 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 2 tbsp sweet corn
• 2 tbsp peas
• 5 beans, finely chopped
• ½ capsicum (bell pepper), finely chopped
• ½ tsp salt (or to taste)
• 2 tbsp pizza sauce
• 2 tbsp tomato sauce
• 2 tsp chili sauce (adjust to your spice preference!)
• ½ tsp mixed herbs
• 1 cup cheese, grated (more on cheese options below!)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the key to that lovely, flaky texture. If you’re looking for a healthier option, you can experiment with whole wheat flour, but the texture will be slightly different. You might need to add a little extra oil.

Regional Variations in Vegetable Choices

Feel free to get creative with the veggies! Potatoes, cauliflower, and even spinach are popular additions in different parts of India. Use what you have on hand and what your family loves.

The Role of Chili Sauce – Adjusting the Spice Level

I love a little kick, but you can totally adjust the amount of chili sauce to suit your taste. Start with less and add more as you go. A dash of green chili paste also works wonders!

Cheese Options – Exploring Indian Cheese Varieties

I usually use mozzarella, but you can also use paneer (Indian cottage cheese) for a more authentic flavor. A sprinkle of processed cheese adds a nice, melty texture too.

Oil – Choosing the Right Oil for Deep Frying

For deep frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or peanut oil are all good choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, combine the maida, salt, and baking powder. Add the oil and mix well. Gradually add water, a little at a time, and knead until you form a tight, smooth dough. This might take a few minutes, but it’s worth the effort! Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the puffs more tender.
2. Make the stuffing: Heat the oil in a pan over medium heat. Add the minced garlic and chopped onion and sauté until golden brown. Add the chopped carrot, sweet corn, peas, beans, and capsicum. Stir-fry for about 5-7 minutes, until the veggies are crisp-tender.
3. Mix in the sauces and herbs: Add the pizza sauce, tomato sauce, chili sauce, and mixed herbs to the pan. Mix well and cook for another 2-3 minutes. Taste and adjust the seasoning if needed. Let the stuffing cool completely before adding the cheese. This is important – warm cheese will make the dough soggy!
4. Assemble the puffs: Roll out the dough into a thick sheet (about ¼ inch thick). Use a knife or cookie cutter to cut out rectangles. Place a spoonful of the cooled stuffing on one half of each rectangle.
5. Seal and fry: Fold the dough over the stuffing to form a puff. Seal the edges tightly with a fork. Heat oil in a deep frying pan over medium heat. Carefully drop the puffs into the hot oil and fry until golden brown and crispy on all sides.
6. Serve: Remove the puffs from the oil and drain on paper towels. Serve hot with your favorite sauces – ketchup, chutney, or even a little yogurt dip!

Expert Tips

Here are a few things I’ve learned over the years to make these puffs absolutely perfect:

Achieving the Perfect Dough Consistency

The dough should be firm and not sticky. If it’s too sticky, add a little more maida. If it’s too dry, add a tiny bit of water.

Tips for a Crispy Fry

Make sure the oil is hot enough, but not smoking. Frying in batches prevents the oil temperature from dropping too much.

Preventing Puffs from Bursting During Frying

Sealing the edges really well is key. Also, don’t overcrowd the pan.

Ensuring the Stuffing is Not Too Wet

Cooling the stuffing completely is crucial. You can even squeeze out any excess moisture from the veggies before adding them to the sauce.

Variations

Want to switch things up? Here are a few ideas:

Vegan Vegetable Puffs

Use vegan cheese and ensure your sauces are vegan-friendly.

Gluten-Free Vegetable Puffs (Using Alternative Flours)

Experiment with gluten-free flour blends. You might need to adjust the amount of water.

Spice Level Adjustments – Mild, Medium, and Spicy

Control the heat by adjusting the amount of chili sauce or adding a pinch of cayenne pepper. My friend loves to add a dash of garam masala for extra warmth!

Festival Adaptations – Navratri or Diwali Special

During Navratri, you can use potatoes and paneer as the main filling. For Diwali, a slightly sweeter stuffing with a touch of dried fruits is delicious.

Serving Suggestions

These puffs are fantastic on their own, but they’re even better with a side of chutney, ketchup, or a cooling yogurt dip. They’re also a great addition to a party platter or a picnic basket.

Storage Instructions

Leftover puffs can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What type of oil is best for deep-frying vegetable puffs?

Sunflower oil, vegetable oil, or peanut oil are all good choices because of their high smoke points.

Can I make the dough and stuffing ahead of time?

Absolutely! You can make the dough and stuffing a day in advance and store them separately in the refrigerator.

How can I prevent the puffs from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, drain the puffs on paper towels immediately after frying.

What vegetables can I substitute based on seasonal availability?

Feel free to use whatever veggies are in season! Potatoes, cauliflower, and spinach are all great options.

Is it possible to bake these puffs instead of frying them?

You can try baking them, but they won’t be as crispy. Brush the puffs with oil and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through.

Enjoy making these delicious vegetable puffs! I hope they bring a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!