Masala Puffs

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Masala Puffs, a very popular snack in India. I remember going to the carts or small stalls across from my School in India with my friends and getting these, dunking them in Maggi sauce and devouring it. After every exam or just randomly shopping with my mom, she would always get me these. The puff reminds me so much of my childhood and my life in India. Every time I have this, I instantly get teleported back there and relive those moments through each bite.

My mom & mil have been making a version for years as a snack. This is my mil’s recipe and I added cheese to it, because well why not! You can freeze these puffs and heat as needed. It makes for a perfect lunch or afternoon snack for the kids. Have the kids help you make them, they will have fun with it and it will keep them busy for a few. 

I hope you like this recipe and reminds you of your childhood! Tag me @zheelicious and let me know how you liked the recipe 🙂

Stay happy, stay hungry!


Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesMakes: 18 puffs

Ingredients:

  • 1 box of puff pastry sheets, thawed 
  • 3 potatoes, boiled & cubed 
  • 2 onions, diced 
  • 1 tomato, diced 
  • 1 cup peas
  • 1 carrot, diced 
  • 4 cloves garlic, shredded
  • 1 inch ginger, shredded
  • 2-5 curry leaves (optional)
  • ½ tomato 
  • Oil 
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ⅛ tsp asafoetida 
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • ½ tsp garam masala 
  • 1 tsp cumin coriander powder (dhana jeeru)
  • 1 tsp amchur powder or lemon juice. 
  • ½ tsp dried mint, crushed (optional)
  • Salt to taste
  • Cheese (optional)
  • Cilantro (optional)

Directions:

  1. Preheat the oven to 400 degrees. 
  2. In a pan heat some oil, once the oil is hot add mustard seeds & cumin seeds. Once it starts to splatter add asafoetida, curry leaves, ginger, garlic, and onions. Saute until the onion is translucent. 
  3. Add in tomatoes,carrots, peas,turmeric powder, red chili powder, garam masala, cumin coriander powder, amchur powder, dried mind, salt, and mix well. 
  4. Add in the potatoes and mix well. Top it with cilantro and set the mixture aside until ready to use. 
  5. On a flat surface sprinkle some all purpose flour, lay the puff pastry sheet and cut in  columns (along the folded lines). Roll each column, then cut each into 3 cubes (3 inch cubes, it should make 9 puffs out of one sheet). Use flour as and if needed to prevent sticking. 
  6. On each square put about 1-2 tbsp of the filling, top it with cheese if using, using water to seal all the edges. Take a fork and press down all four sides with it. Carve a small X with a knife to ensure ventilation for the puffs. 
  7. Line your baking tray with parchment paper, place the puffs on it and bake for 15-20 minutes or until golden brown. Keep an eye on it so it doesn’t burn. 
  8. Serve hot with maggi sauce or green chutney! 

Notes:

  • I use pepperidge farm puff pastry sheets. 
  • You can add more veggies like cauliflower, green beans, bell pepper, etc.
  • Use shredded or cubed paneer in here to make it a bit heavier. 
  • You can use butter or ghee to brush on top of the puffs, I usually don’t add anything but if you want the brownish color you can. 
  • You can freeze these puffs and heat as needed. 

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2 thoughts on “Masala Puffs

    1. Hi I added Mexican blend but you can add any that you have on hand! I have even added sliced pepper jack before and it was delicious!!

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