Crisp and flaky on the outside, buttery and delicious from within, Curry Puff is a savory puff pastry with an Indian-spiced filling, finished with a sprinkle of flavorful herbs. It's great as an appetizer, tea-time snack, or a light lunch.
These delicious vegetable puffs are a snitch to make using store-bought puff pastry and are ready in a little over 30 minutes.
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What is Curry Puff?
Curry Puff is a popular Indian-spiced pastry dish made from puff pastry sheets filled with a mixture of vegetables and paneer, or meat, and seasoned with aromatic spices and herbs.
In this simple recipe, I saute the filling ingredients with spices and cook them until the vegetables are tender. Then I place this mixture inside the puff pastry pockets and bake until the pastry is golden and flaky. The result is a delicious and satisfying savory snack or appetizer.
And here's the best part - I use store-bought puff pastry sheets (or squares) and get these puffs on the table in a little over 30 minutes. Let's get started!
Ingredients - Notes & Substitutions
Here's what you need to make these veggie puffs:
- Puff Pastry: Puff pastry is made from layers of dough and butter that are baked to create a light and flaky texture. You can find rectangular pastry sheets or individual squares in the freezer section of most supermarkets.
- Oil: Use any clear oil like olive or avocado to sauté the filling.
- Cumin seeds: Commonly used in Indian cooking, cumin seeds provide a warm, earthy flavor to the filling.
- Filling: Vegetables such as potatoes, frozen peas, and corn add texture and flavor, while paneer adds a creamy taste and protein to these puffs.
- Spices: A simple blend of salt, turmeric, cayenne, and coriander powder adds a mild flavor and aroma to the filling. Adjust or skip the cayenne to suit your taste.
- Ketchup: This is my secret ingredient which adds the perfect amount of sweetness and acidity to the filling.
- Egg wash: Beat an egg with a tablespoon of water to brush onto the surface of the puff pastry before baking. It helps to create a golden, glossy finish on the pastry. For an eggless recipe, brush the pastry with milk instead.
- Cilantro: Cilantro adds a bright and citrusy flavor. It is sprinkled on top of the curry puff for a fresh and fragrant touch.
- Nigella seeds: Nigella seeds are tiny, black seeds that add a subtle onion-garlic flavor. These are sprinkled on top of the pastry. Feel free to skip them, or replace them with cumin seeds.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Curry Puffs
Here are the step-by-step instructions for making vegetable and paneer puffs.
Step 1: Thaw Pastry
Transfer the puff pastry sheet from the freezer to the refrigerator for 4-5 hours, or overnight, before baking. If you forget, remove it from the freezer and place it on the counter to thaw while you prepare the filling.
Step 2: Prepare the Filling
Heat oil in a skillet on medium-high heat. When hot, add cumin seeds and potato cubes and stir well. Cover and cook for 2-3 minutes. (pic 1)
Now add grated ginger, cubed paneer, peas, corn, ketchup, and spices along with a few tablespoons of water. Stir well. (pic 2)
Cover and cook for 5-7 minutes or until all the vegetables cook through. (pic 3)
Turn off the heat and stir in chaat masala and chopped cilantro. Keep aside and cool for 20 minutes. (pic 4)
Step 3: Assemble the Puffs
Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
Remove the puff pastry from the refrigerator and unfold it on a flat surface. Let it rest for 2-3 minutes. Meanwhile, prepare the egg wash by whisking together one egg with a tablespoon of water.
Using a rolling pin, flatten the puff pastry sheet gently. Cut that in the middle horizontally and then vertically to yield 4 equal squares. (pic 5)
Place two tablespoons of the vegetable mixture into the center of each square. Brush the edges with the egg wash. (pic 6)
Picking up one corner of the pastry fold over the filling to make a triangle. Press the edges to seal them. Use a fork to crimp the edges. (pic 7 & 8)
Step 4: Brush and Garnish
Transfer it to the baking sheet and continue assembling the remaining puffs. Brush the puffs with the egg wash. (pic 9)
Sprinkle chopped cilantro and nigella seeds (kalonji). (pic 10)
Step 5: Bake the Puffs
Bake the puffs for 15-18 minutes or until evenly golden brown. When baked transfer to a serving tray and cool for 5 minutes before serving.
Serving Suggestions
Curry puffs can be served as-is, or with a condiment of choice. Some popular sauces include tomato ketchup, sriracha, cilantro chutney, and mint chutney.
How to Store & Reheat
Curry puffs can be stored and reheated for later consumption. Here are some steps on how to store and reheat curry puffs:
How to Store: Curry puffs can be stored in an airtight container at room temperature for 1 day and in the refrigerator for up to 3 days.
How to Freeze: You can freeze them for up to 2 months. To freeze, assemble the puffs and place them on a lined baking sheet and pop them in the freezer. After about 30-45 minutes, transfer each puff into a freezer-safe container or bag and pop them back in the freezer.
To bake, thaw them on the counter for about 10 minutes before baking.
How to Reheat: To reheat curry puffs, place them on a baking sheet in a preheated oven at 350°F for 10-15 minutes, or reheat them in the microwave on high for 30-60 seconds.
Note: Reheating curry puffs in the oven or microwave can result in a crispy exterior and soft interior.
Customize the Puffs
There are endless possibilities for the filling. Some of the popular ones in my home are:
- Curry Puff Shells: You can use store-bought puff pastry shells instead of pastry sheets.
- Pizza puffs: Saute chicken sausage, onions, and peppers with Italian seasoning. Stir in a couple of tablespoons of marinara sauce along with mozzarella cheese and basil. Stuff and bake as per directions.
- Parmesan Mushroom & Peas Puffs: Saute crimini mushrooms in olive oil, salt, pepper, and a splash of balsamic vinegar. Cook until golden brown. Add thawed peas to this mix. Turn off the heat and stir in grated parmesan cheese. Stuff and bake as per directions.
- Keema Puffs: I make keema (ground meat) using this recipe: Keema Mutter. Stuff and bake the pastry, then garnish with chopped cilantro.
Recipe Tips & Notes
- Keep the pastry dough cold: Remove the pastry from the refrigerator just before assembling it. This ensures a flaky pastry and prevents it from becoming dense and chewy.
- For an eggless recipe, skip the egg wash and brush the pastry with milk instead.
- Nigella seeds: These add a wonderful aroma and flavor but are optional. You can also substitute them with cumin seeds.
- Vegetables: You can substitute vegetables based on your liking. I've also made these puffs using ¼ cup each of bell peppers, carrots, and green beans.
- Paneer: Paneer adds protein to this otherwise carb-heavy recipe. Feel free to double the quantity by reducing or eliminating corn, potatoes, or peas.
- Baking time: Since oven temperatures vary, check on the puffs at the 15-minute mark.
- Make Ahead: Simply assemble them and refrigerate or freeze them, depending on how much in advance you're making them. If frozen, thaw them on the counter for 10-15 minutes then bake as per instructions.
Frequently Asked Questions
Yes, curry puffs can be baked ahead of time if you're hosting a party or just want to have a quick and easy snack on hand. Simply assemble them and refrigerate or freeze them, depending on how much in advance you're making them. Follow the baking instructions and enjoy!
To add meat to the curry puffs, skip the paneer and saute ground chicken or meat in a tablespoon of oil. When cooked, add the remaining ingredients and cook as per instructions.
Yes, you can freeze uncooled curry puffs for up to 2 months. To freeze, assemble the puffs and place them on a lined baking sheet and pop them in the freezer. After 30-45 minutes, transfer them to a freezer-safe bag and pop them back into the freezer.
More Indian Snacks Recipes
These recipes are part of the Indian Snacks Series:
📖 Recipe
Curry Puff Recipe
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Video
Equipment
- Baking Sheet
Ingredients
For Filling
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds
- 1 medium gold potato cut in ½-inch pieces (about 1 cup)
- ½ inch ginger grated fine, or ½ teaspoon dry ginger powder
- 3 ounces paneer cut in ½-inch pieces (about ½ cup)
- ¼ cup frozen corn thawed for few minutes
- ¼ cup frozen peas thawed for few minutes
- ¼ cup water
For Seasoning
- 2 teaspoons tomato ketchup
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon turmeric powder
- ⅛-¼ teaspoon cayenne adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon chaat masala
- 2-3 tablespoons chopped cilantro
For Pastry
- 1 sheet frozen puff pastry thawed as per package instructions
- 1 large egg +1 tablespoon water (for egg wash)
- 2 teaspoons chopped cilantro
- ½ teaspoon nigella seeds (kalonji- optional)
Instructions
- Transfer the puff pastry sheet from the freezer to the refrigerator for 4-5 hours, or overnight, before baking. If you forget, remove it from the freezer and place it on the counter to thaw while you prepare the filling.
- Heat oil in a skillet on medium-high heat. When hot, add cumin seeds and potato cubes, and stir well. Cover and cook for 2-3 minutes.
- Now add grated ginger, cubed paneer, peas, corn, ketchup, and spices along with a few tablespoons of water. Stir well. Cover and cook for 5-7 minutes or until all the vegetables cook through.
- Turn off the heat and stir in chaat masala and chopped cilantro. Keep aside and cool for 20 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper or aluminum foil. Remove the puff pastry from the refrigerator and unfold it on a flat surface. Let it rest for 2-3 minutes. Meanwhile, prepare the egg wash by whisking together one egg with a tablespoon of water.
- Using a rolling pin, flatten the puff pastry sheet gently. Cut that in the middle horizontally and then vertically to yield 4 equal squares.
- Place two tablespoons of the vegetable mixture into the center of each square. Brush the edges with the egg wash.
- Picking up one corner of the pastry fold over the filling to make a triangle. Press the edges to seal them. Use a fork to crimp the edges.
- Transfer it to the baking sheet and continue assembling the remaining puffs. Brush the puffs with the egg wash. Sprinkle chopped cilantro and nigella seeds (kalonji).
- Bake the puffs for 15-18 minutes or until evenly golden brown. When baked, transfer to a serving tray and cool for 5 minutes before serving.
Notes
- Keep the pastry dough cold: Remove the pastry from the refrigerator just before assembling it. This ensures a flaky pastry and prevents it from becoming dense and chewy.
- For an eggless recipe, skip the egg wash and brush the pastry with milk instead.
- Nigella seeds: These add a wonderful aroma and flavor but are optional. You can also substitute them with cumin seeds.
- Vegetables: You can substitute vegetables based on your liking. I've also made these puffs using ¼ cup each of bell peppers, carrots, and green beans.
- Paneer: Paneer adds protein to this otherwise carb-heavy recipe. Feel free to double the quantity by reducing or eliminating corn, potatoes, or peas.
- Baking time: Since oven temperatures vary, check on the puffs at the 15-minute mark.
- Make Ahead: Simply assemble them and refrigerate or freeze them, depending on how much in advance you're making them. If frozen, thaw them on the counter for 10-15 minutes then bake as per instructions.
Patrick says
Please note the conversion algorithm within this recipe, from US to Metric, is wildly inaccurate. Be cautious.
Aneesha Gupta says
Hi Patrick, thanks for pointing that out. I use a plugin for automatic conversions, I'll look into that.
Savitri says
Very delicious ????????????????????!!!
We just ate this and loved it!
We replaced the paneer with tofu.
We kept all quantities of the filling/spices/seasonings/garnish from the recipe.
We first prepared the filling according to the recipe in a frying pan (only we added the cumin seeds at the same time as the vegetables to the potato / ginger mixture).
We divided the filling into 6 slices (instead of 12 shells) of vegan puff pastry, which we folded like pasties.
Then we baked the 6 patties in the oven at 200 degrees for 20 minutes.
We each ate 2 patties.
For me served with tomato ketchup mixed 1: 1 with chili sauce, my 6 year old twin daughters chose the tomato ketchup ????
All 3 of us give this recipe 5 stars ????
Thank you again Aneesha ????.
Love from us ???????????? from The Netherlands ????
Aneesha says
I'm so glad you enjoyed it! Curry puffs and chili sauce go hand-in-hand 🙂 Thanks for the ratings!