Veg Puff/Baked Samosa Recipe

It tastes so crispy and delicious, it looks mouth watering, it is very tempting and I bet, once you eat it you are surely going to eat it again & again. You can have it as it is or with tomato ketchup and it tastes better, if served with combination of tomato Ketchup, finely chopped onions and Indore's spicy Sev.
Puff Samosa Indian Style
Puff Samosa American Style

Makes: 8 Puffs

For Pastry Sheets:
  • 5 Tbsp + 1 Cup Maida/All purpose flour
  • 1/2 Tsp Salt
  • 3 Tbsp + 1/2 LB chilled butter 
  • 1/2 Cup of cold water

For filling of puff:
  • 3 boiled potatoes cut into pieces
  • 1/2 onion chopped into small cubes
  • 1/2 Tsp of cumin seeds/Jeera
  • 1/2 Tsp of Aamchur/Dry Mango Powder
  • 1/4th Tsp of turmeric/haldi powder
  • 1/4th Tsp of coriander powder
  • 1/2 Tsp of Green Chillies finely chopped
  • 1/4 Tsp of red chilly powder
  • Salt to taste
  • 1 Tbsp of Coriander/Hari dhaniya leaves (Optional)
  • 1 & 1/2 Tbsp of oil

Procedure for making Pastry sheets:

  1. Mix 1 Cup of all purpose flour, salt and 3 Tbsp of chilled butter very well. Then, add water slowly and make a soft dough. Wrap the dough in a polythin and refrigerate it for 2 hrs. 
  2. With the help of a rolling pin/belan, beat the chilled 1/2 lb of butter and form a 1/4 inch thick square of it. Wrap it in another polythin and refrigerate it for 2 Hrs.
  3. After 2 Hrs, take dough out from refrigerator, spread dry maida on both sides of dough and roll it with the help of rolling pin of about 5" * 6" rectangle shape. Keep on spreading dry flour as and when required while rolling.
  4. Take butter out from refrigerator, put the butter in center of dough and pack the butter from  all sides. Look at the image for help.                                                       
  5. Roll it again in one inch thick rectangle shape. Remove extra dry flour from it with the help of a brush. Three fold it. Look at the image for help. Refrigerate it for 30 Minutes. Repeat this procedure of rolling, folding, removing extra dry flour and refrigerating it for 30 mins, for 5 times.  
  6. After you are done with 6 times procedure, pastry sheet is ready. Cut them into equal eight parts and refrigerate it. Whenever you want to use it, take them out of refrigerator and use them.
Procedure for making filling of puff:
  1. Heat the oil, add cumin seeds. Saute it for a second. Add, green chillies and onions. Saute for a minute or two.
  2. Add, turmeric powder, red chilly powder, coriander powder, mango powder and salt. Saute it for 2 seconds and add potatoes. Mix them well and add coriander leaves.
  3. Let it cool at room temperature.
Procedure for making Veg Puffs:
  1. Pre-heat the oven at 200 C or 400 F. Oven should be very hot.
  2. Take out the 8 pastry sheets from refrigerator. Pour the potato stuffing in center and fold and pack it, so that stuffing will not come out. You can give it a shape of a triangle or a square or a rectangle or a circle. Its your choice.
  3. Bake it for about 30-40 minutes. Keep a watch on it while backing. Once, it changes color to golden or light brown it is done.
  4. Serve hot with tomato ketchup.
  1. I know making pastry sheets is time consuming. But, believe me its really easy to make. If you don't want to make pastry sheets, you can buy ready pastry sheets from market.
  2. You can put any stuffing inside pastry sheets. Potato stuffing is the standard one. But, you can use, paneer/Indian Cheese or some combination of fruits like pineapple/apple/pears etc or you can use sprouts. Believe me every combination inside the puff pastry tastes really good.
  3. Just remember one thing, you have to maintain the cold temperature of butter and dough. 
** Any comments/queries/suggestions are really appreciated.


  1. ultimate.......yummy

  2. wow really great Sapna....Chirag loves it..I remember..I will try to try it soon :)

  3. it looks very prepare hone ke baad, u could cut the puff in 2 piece and click a photo showing the filling alongwith the will look even more yummy...

    one last BUT IMPORTANT suggestion...yahaan parcel kar de 2 plate :P

  4. the food is great... can't wait to try all of that food... just continue whit this blog... :-)

  5. u welcome... tomorow i would made puff samosa indian style to my friends... i would text u here for they comments... Marijana

    1. That's really cool...I hope everyone likes it....Can you please share the images of samosa also...I really want to see it....

  6. Today I tasted awesome veg puff. Thanks to Chirag bhai and Sapna for the delicious and crispy veg puff. Awesome taste.

    I tried myself preparing this, though I failed in my first attempt... sure, I would make it a nice one next time :) Thanks to both of you for the tips and tricks.

    Ashok J

    1. Thanks a lot Ashok Sir...Try again.....You will get success this time...

  7. This comment has been removed by the author.

    1. Please share the pics again...I am not able to view them...Thanks..

  8. *Sudha Sequeira - Looks good
    *Sonel Dave - Delicious
    *Shikha Sharma - U use oven ??
    Reply · Yes
    *Akanksha Goel - Puff sheet is also u made?
    Reply - Yes always
    · Reply · Akanksha Goel great
    *Monica Chheda Dedhia - Awesome..
    *Jalpa Adatia - Wow..the puffs looks awesome ..
    *Swathi Damodaran - Awesome
    *Noorjahan Hossain - Looks really yummy
    *Hansa Gosrani - Looks yummy 😋
    *Aruna Kapadia - Looks great, lots of work.
    · Reply · Aruna Thanks. Yes it's a lot of work. But in between I keep doing my other chores and even play with my son
    *Mukta Agarwal - Wow
    *Madiha Siddique - Everything looks so good
    *Niharika Agrawal - Hats off to you dear
    · Reply - Niharika Thank you so much
    *Sonel Dave - Omg that's a lot of work, Hats off to u girl!🤗
    *Shalini Bansal - I use 350 gms of ap and 250 gms of butter
    · Reply · Shalini Bansal dear I used 1.5 cups of Maida and 1/2 lb of butter which is almost 227 gms of butter +3 tbsp of butter. 3 tbsp of butter is needed to knead into the dough. Rest we will put in center later.
    · Reply · Sapna Mehta, ok thanks very much saviour u r
    · Reply ·Shalini Bansal You are welcome


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