Savory Puff Pastry Recipe: Stuffed with Tandoori Vegetable Curry

Savory Puff Pastry

Savory Puff Pastry filled with Tandoori Vegetable Curry is buttery flaky puff pastry stuffed with goodness of tandoori flavored mix vegetable curry, then baked to a golden perfection. Simple, but SO GOOD!!!

Savoury Puff Pastry with Tandoori Filling

These savory puff pastries when stuffed with freshly homemade tandoori masala curry adds enough “oohs” and “ahhs” around your dining table. This tandoori masala curry has got all of my family and everyone else’s favorite flavors, who can deny on paneer and vegetables when flavored with tandoori masala.  These little savory hand pies are ridiculously delicious, simple to make and great to share as a snack, on a picnic, or as appetizer at your next gathering!!!

Cross-section of baked tandoori puff pastry

There is so much nostalgia involved when talking about Indian style savory Puff Pastry. The classic Indian puff pastry popular as patties is well known throughout the country. When I bite into these curry puff, it takes me right back to my younger days growing up in India.

Tandoori puff pastry in more traditional shape served with dips

Traditionally, in India these vegetarian curry puff pastries are stuffed with a mixture of boiled potatoes, peas sometimes paneer which is then cooked with Indian spices. Back in those days, I never ever imagined that these curry puffs can be easily made at home. For me these used to be bakery specialty and can’t be created at home.

Baked out from oven, Tandoori puff Pastry

What is Puff Pastry?

After moving to USA and finding the frozen puff pastry sheets was very similar to hitting a jackpot for myself. I exactly don’t remember how I figured out that frozen puff pastry sheets can be used to make our favorite Indian Alu and paneer patties, but however it was, it was definitely rewarding.

Thawed puffpastry sheet and tandoori filling ready to be filled.

Puff pastry is a light and flaky French pastry made from a dough by laminating butter into dough. Making puff pastry from scratch is time consuming and a bit messy process. It involves wrapping a cold block of butter in dough, rolling it out, folding it over, and repeating this rolling and folding process until you’re left with hundreds of layers of pastry dough. Not to mention, the dough needs to be chilled between each turn of rolling and folding, make the process a bit cumbersome and lengthy.  

So, lets keep the detailed process of making home-made puff pastry for another post and move ahead with store bought frozen premade puff pastry. Store-bought puff pastry is a lifesaver in the kitchen. Whether you make it from scratch or you use the store-bought, the result is a light, buttery and flaky puff pastry with a slight crisp to it. You can use your favorite brand or Pepperidge Farm® Puff Pastry for perfect results every time.

Pepperidge Farm Puff Pastry sheets with other ingredients.

Puff Pastry Case with Savory Filling

The most popular and easy Indian savory filling you will find is potatoes and peas, and called as “Alu Patties”. Since, I like to try and experiment with different flavors.  I try to use different savory filling every time I make these for my family. I have tried quite a few different savory stuffing for savory puff pastry versions in past.

Last time, I made these savory puff pastries with corn peas and paneer filling for my elder one’s outdoor birthday party snack boxes. I was totally surprised to receive the appreciation messages and calls either from kids or moms that how good those savory pies were.

As I said, I like to work with different flavors rather making them again with same filling, this time I wanted to incorporate the tandoori flavors in the stuffing. To incorporate tandoori flavors, I made tandoori vegetable curry, which turned out delicious enough to enjoy as a side with parathas, rotis or naan.

Tandoori vegetable curry

How to make Tandoori Vegetable Curry?

When you hear Tandoor the first thing that comes to mind is clay oven almost like a large clay pit, large enough to hold a fire created by slow burning wood or charcoal, similar to charcoal grill but enclosed.  Then marinated meats, vegetables are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot “pit” until they are grilled to perfection.

Don’t worry, you don’t need any tandoor to make this flavorful tandoori vegetable curry. To create tandoori flavors, we would need this aromatic spice blend known as “Tandoori Masala”. I am also sharing the recipe of making homemade tandoori masala, but feel free to use store bought Tandoori Masala which is easily available at all Indian grocery stores. No doubt, there is no comparison of flavors when using homemade tandoori Masala.

Freshly homemade tandoori masala.

To make this Tandoori vegetable curry I have used onions, cauliflower, green beans, carrots, bell pepper and paneer. You can always play around with your choice of vegetable to make tandoori vegetable curry.

Tips to remember to make Tandoori Vegetable Curry:

  1. To marinate vegetables, we would need really thick yogurt without any or very minimal whey. You can use Greek yogurt or strained yogurt to prepare marinade. If you don’t have Greek yogurt you can strain regular yogurt using a sieve. Keep yogurt overnight in the sieve to get rid of most of the whey.
  2. Since we are going to cook the vegetable along with yogurt marinade, that’s why we need to make sure that there should be no to minimal whey. Otherwise while cooking, yogurt will release lot of water and vegetables take too long to cook.
  3. You can make this tandoori curry in advance to divide the prep work. Well-cooked Tandoori Vegetable curry can stay well in refrigerator for up to a week without any change in texture or flavor.
  4. At the same leftover curry can be freeze for later use.
  5. For best tandoori flavor, I would recommend to use homemade tandoori masala, which can also be made in advance in large quantity for convenience purpose.
  6. Mustard oil enhances the flavors of tandoori vegetable curry, but absence of it should not stop you to make tandoori curry. Use what’s available in your pantry.

How to Make Aromatic Tandoori Masala at Home?

I prefer to make spice blends at home as much as possible. When making at home I know what exactly is going in the blend and I can always modify it to my taste.  Making flavorful aromatic tandoori masala is super easy, very similar to homemade Garam Masala. You don’t need any special spice to make Tandoori masala, most of the spices required for this blend are usually available in household kitchens.

All spices before roasting in a pan
  1. Most of the recipes in which this tandoori masala is used are usually cooked or grilled in Tandoor or clay oven in a smoky environment because of that they absorb the smokey flavor. To bring out the similar smokey flavor, I have used smoked paprika powder instead of Kashmiri chili powder.
  2. Whole spices used in the recipe needs to be roasted. Make sure to roast the spices on low to low-medium heat. So that the spices get roasted from inside as well and not just from the surface without getting burn.
  3. You can add salt or leave it out as per your preference. I like to leave it out so that I don’t get confuse when adding spice into the recipe.
  4. This recipe is a keeper! So double or triple the recipe and save leftover masala for later use. Stays well for months in an airtight spice jar at room temperature.
Puff pastry stuffed with tandoori curry

Tips to remember while making Tandoori Masala:

  • Use smoked paprika powder for smokey flavor .
  • Don’t burn the spices while roasting.
  • Leave out the salt and add later in the recipe.
  • Make in advance.
  • Make extra and use later.

How to Make Tandoori Curry Puff Pastry?

To make Tandoori curry Puff pastries below are the steps to follow in chronological order:

  1. Transfer frozen puff pastry sheet to refrigerator section a day before to thaw.
  2. If using strained yogurt for tandoori curry, place yogurt in sieve the night before.
  3. Prepare Tandoor masala blend in advance and store in airtight spice jar.
  4. Chop all vegetable and keep them aside.
  5. Prepare the yogurt marinade and add all the chopped vegetable to marinate.
  6. Cover and refrigerate marinated vegetables for 30 minutes.
  7. After 30 minutes of marination process, cook vegetables along with all the marinade.
  8. Let the filling cool down to room temperature.
  9. Lined the cookie sheet with parchment paper and keep it aside.
  10. Take first sheet out from refrigerator and roll it out to expand 15-20%
  11. Cut the sheet out into desired shape and size.
  12. Place filling on half of the pieces and place other half on top to cover.
  13. Crimp the edges of all the filled pastries with a fork.
  14. Transfer all filled pastries to prepared cookie sheet.
  15. Brush the top of filled pastries with milk and butter mixture.
  16. Sprinkle some sesame seeds on top.
  17. Place the cookie sheet to freezer to let them cool down.
  18. Start preheating the oven.
  19. When preheating is over transfer the cookie sheet from freezer to preheated oven.
  20. Bake for 25-30 minutes or until golden brown.
  21. Let the baked puff pastries cool down until warm enough to handle.
  22. Enjoy with some green mint chutney and strawberry chutney.

Can Puff Pastry be Air-Fried?

Yes, these puff pastries can be air-fried as well.  Air fryer is nothing else but a small countertop convection oven, which uses a fan to circulate hot air. Any recipe which is baked can be air fried easily. Only point to remember when using air fryer the total volume of air fryer in which the hot air is circulating is very less compared to oven, if similar temperature used for air fryer as convection oven then food will not cooked properly.

So, what I follow with regards to temperature in different equipment’s, is to reduce the temperature by 30-40oF to what is needed for regular baking for convection oven and further reduce 30-40-degree F temperature for air fryer. So, if this recipe calls for 380oF for normal baking then, for air frying reduce the air frying temperature to 300-degree F. Air-fry puff pastries for approximately 18-20 minutes @ 300oF.

How to Store Leftover Savory Puff Pastries?

Wrap individual puff pastry with cling wrap and store in refrigerator for up to 5 days.  To warm leftover puff pastry warm them up in air fryer at 250oF for 5-6 minutes.

Also, you can freeze ready to bake in freezer for a day or two in advance.  To bake just place frozen pastries in preheated oven no need to thaw before.

Are you ready to indulge!!!


Ingredients for Puff Pastry Recipe:

Ingredients for Savory Puff Pastry with tandoori veg filling

Spices Required to Make Tandoori Masala:

Spices for puff pastry recipe

Ingredients to make Tandoori Vegetable Curry Filling:

Dairy:

  • Greek Yogurt or strained yogurt – 11/2 Cup
  • Paneer (Indian Cottage Cheese)

Produce:

  • Onions (Pyaz) – 1 cup / 1 medium size, Sliced
  • Cauliflower (Phool Gobi) – 100 grams / 1 cup / 2 big florets
  • Carrots (Gajar) – 80 grams / ½ cup / 1 medium size carrot, diced
  • Green Beans – 80 grams / ½ cup / 15-16 beans in number, chopped
  • Bell pepper (Shimla Mirch) – 85 grams / ½ cup / one small or ½ of large bell pepper, diced
  • Ginger – 2-inch knob / 25 grams, minced
  • Green chilies (serrano or Thai) – 1 serrano or 2-3 Thai chilies, minced

Oil and Spices:

  • Oil (If possible Mustard Oil) – 1 Tablespoon I
  • Tandoori Masala: 3 tablespoons (homemade or store bought)
  • Salt (Namak): As per taste

Ingredients Required to Make Puff Pastry:

  • Frozen Puff Pastry Sheets – 1 pack of 2 premade sheets
  • Water – 2 tablespoons
  • Milk – 1 tablespoons
  • Butter – 1 tablespoon
  • Sesame seeds (black and white) – 1 tsp each

Instruction to prepare Curry Puff Filled with Tandoori Curry

First Part: Instructions to prepare Tandoori Masala

  1. Take all whole spices in a small frypan, listed under spices required to make tandoori masala until dry fenugreek leaves.
    Adding cumin seeds coriander seeds ajwain
    Fenugreek seeds mustard seeds black cardamom
    cloves being added to pan for roasting Black pepercorns being added to pan for roasting dry fenugreek leaves being added to pan
  2. Roast them on low heat stirring and tossing frequently until they begin to smell toasty and fragrant. The goal is to roast them through, not just on the surface, without burning them.
    All spices before roasting in a pan Roasted spices tandoori masala
  3. Switch off the heat and let them cool down to room temperature.
  4. Transfer to a spice grinder and grind all the spices into powder.
  5. Add smoked paprika powder, dry mango powder and asafoetida and run one more time for uniform blending.
    Smoked Paprika Hing Dry mango powder
  6. Tandoori Masala is ready to use, keep it aside.Tandoori Masala

Second Part: Instructions to prepare Tandoori Filling

Marinade ingredients

  1. Transfer Greek yogurt or strained yogurt (Check notes) to a large enough mixing bowl. greek yogurt
  2. Add minced green chilies, minced ginger, salt and freshly prepared tandoori masala to Greek yogurt.
    minced chillies minced ginger
    salt Tandoori Masala
  3. Give yogurt a good mix to incorporate all the spices together. 
  4. Now add all diced and chopped vegetable to yogurt mixture to marinate.
    sliced red onions cauliflower florets Green beans
    Carrots chopped bell pepper paneer
  5. Coat all the vegetables fully and cover the bowl well with cling wrap.
    vegetables mix to be marinated vegetables coated with marinade covering with cling wrap
  6. Refrigerate the marinated vegetables for 30 minutes, so that all the flavor seeps into the vegetables. (No need to marinate the vegetables for longer time as we are going to cook the vegetable with all the goodness of tandoori flavor). 
  7. After 30 minutes of marination time, heat one tablespoon of mustard oil in a wide pan. I have used Mealthy nonstick pan as this is very good pan for everyday cooking. Adding mustard oil to pan
  8. When oil starts smoking lower the heat and transfer the marinated vegetable with all the yogurt mixture to pan. tandoori yogurt mix in the pan
  9. Cook marinated vegetables on medium heat until all the liquid dries out and vegetables or tandoori curry is fairly dry to use as filling. Around 18-20 minutes.
    Cooked tandoori filling all water dried out after cooking
  10. Switch of the heat and sprinkle handful of chopped cilantros on top.
    chopped cilantro chopped colantro sprinkled over cooked tandoori filling
  11. Tandoori curry is ready to use as filling for puff pastry. Keep it aside to cool down. Tandoori vegetable filling

Third Part: Instructions to prepare tandoori vegetable Curry Puffs

  1. Also prepare two baking sheets with either parchment paper or Silicon baking liners and keep them aside. 
  2. In order to make puff pastry, thaw frozen puff pastry sheets overnight in refrigerator or leave one pastry at a time of puffed pastry for about 20 minutes on kitchen counter top.
  3. Once Puff Pastry is thawed, work quickly while it’s still cold. Flour your countertop or working surface and roll out the pastry sheet to make it 15-20% larger. pastry sheet being enlarged
  4. With a pizza cutter or knife, cut the puffed pastry into 16 cut rectangles. 8 will be the bottoms of the puff pastry and 8 will be the top. cut pastry sheet
  5. Take two cut pieces at a time roll them out further to make them even in size. 
  6. On one piece place a spoonful of tandoori vegetable curry filling.spoon full filling on puff pastry
  7. Water the edges with the help of finger. watering the edges of pastry sheet
  8. Then place another piece of cut pastry on top of the first and crimp the edges with the help of a fork to seal all goodness inside.
    filled puff pastry ready for crimping crimping with fork
  9. While shaping and filling, the remaining cut pieces may start to soften, to keep them cold, it would be better to keep them in refrigerator, to keep them cold while working on others.
  10. Repeat the process until all pieces are filled.
  11. Place all the filled pieces on a parchment lined cookie sheet. puff pastries on tray lined with parchment sheet
  12. Now brush the milk + butter wash on them followed by sprinkling of some sesame seeds.
    brushing with milk and butter
  13. Now Chill the filled puff pastries in the freezer for at least 20 minutes or up to 1 day.
  14. When ready to bake Preheat oven at 380 degrees F for normal baking and at 340 degrees F for convection baking.
  15. Bake the chilled tandoori vegetable curry puff pastries for 25-30 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. 
  16. Remove puff pastries from the oven and allow to cool on the pan until ready to handle and serve. baked tandoori puff pastry
  17. Wrap each leftover puff pastry up tightly in plastic cling wrap and store in the refrigerator for up to a week.
  18. Left over puff pastries can be warmed in toaster oven, or in air fryer at 200-degree F or in regular oven at 300-degree F for 5 minutes.

Air Frying Instructions:

Follow until step 10 to fill the puff pastries. Then, for air frying follow the below steps:

  1. Place all the filled pieces on Cuisinart air fryer basket.
  2. Now brush the milk + butter wash on them followed by sprinkling of some sesame seeds. puf pastry ready for air-frying
  3. Now Chill the filled puff pastries in the freezer for at least 20 minutes or up to 1 day.
  4. No need to preheat the air fryer.
  5. Air fry the chilled tandoori vegetable curry puff pastries at 300- degree for 20 minutes, or until the tops are golden brown. Make sure to rotate the fryer basket or rearrange the puff pastries in between the air frying process.
  6. Remove puff pastries from Air fryer and allow to cool them on cooling rack until ready to handle and serve. Air-fried puff pastries
  7. Wrap each leftover puff pastry up tightly in plastic cling wrap and store in the refrigerator for up to a week.
  8. Left over puff pastries can be warmed in toaster oven, or in air fryer at 200-degree F or in regular oven at 300-degree F warming for 5 minutes.
baked tandoori puff pastry

“For pleasure has no relish unless we share it.” 

― Virginia Woolf, The Common Reader

If you like the post, please show your support by sharing it with others via your social media accounts or other venues. If more people visit our blog, we can bring more content to you faster.

Recipes for condiments to go along with veg puff pastry:

Other Vegetarian Appetizer recipes that may interest you:

Equipment / Tools used in making this recipe:

5 from 2 votes
Puff Pastry Recipe
Savory Puff Pastry Recipe: Stuffed with Tandoori Vegetable Curry
Prep Time
50 mins
Cook Time
1 hr
Refrigeration Time + Thaw + Freezing
1 d
Total Time
1 hr 50 mins
 

Savory Puff Pastry filled with Tandoori Vegetable Curry is butteryflaky puff pastry stuffed with goodness of tandoori flavored mix vegetablecurry, then baked to a golden perfection. Simple, but SO GOOD!!!

Course: Appetizer, Breakfast
Cuisine: Indian
Diet: HinduDiet, VegetarianDiet
Keyword: Puff Pastry, Puff Pastry Recipe, Savory Puff Pastry, Veg Puffs
Servings: 16
Calories: 241 kcal
Author: Rupali Agarwal
Ingredients
Spices Required to Make Tandoori Masala:
Ingredients to make Tandoori Vegetable Curry Filling:
Dairy:
  • 1.5 cup Greek Yogurt or strained yogurt
  • 150 gram Paneer Indian Cottage Cheese
Produce:
  • 100 gram Onions Pyaz – 1 cup / 1 medium size, Sliced
  • 100 grams Cauliflower Phool Gobi – 1 cup / 2 big florets
  • 80 grams Carrots Gajar – ½ cup / 1 medium size carrot, diced
  • 80 grams Green Beans chopped – – ½ cup / 15-16 beans in number
  • 85 grams Bell pepper Shimla Mirch – ½ cup / one small or ½ of large bell pepper, diced
  • 25 grams Ginger minced – 2-inch knob
  • 5 grams Green chilies serrano or Thai – 1 serrano or 2-3 Thai chilies, minced
Oil and Spices:
  • 1 tbsp Oil If possible Mustard Oil
  • 3 tbsp Tandoori Masala homemade or store bought
  • 1/4 tsp Salt Namak: As per taste
Ingredients Required to Make Puff Pastry:
  • 2 sheets Frozen Puff Pastry Sheets – 1 pack of 2 premade sheets
  • 2 tbsp Water
  • 1 tbsp Milk
  • 1 tbsp Butter
  • 1 tsp Sesame seeds black and white – 1 tsp each
Instructions
Instruction to prepare Curry Puff Filled with Tandoori Curry –
First Part: Instructions to prepare Tandoori Masala-
  1. Take all whole spices in a small frypan, listed under spices required to make tandoori masala until dry fenugreek leaves.
    All spices before roasting in a pan
  2. Roast them on low heat stirring and tossing frequently until they begin to smell toasty and fragrant. The goal is to roast them through, not just on the surface, without burning them.

    Roasted spices tandoori masala
  3. Switch off the heat and let them cool down to room temperature.
    Roasted spices tandoori masala
  4. Transfer to a spice grinder and grind all the spices into powder.

  5. Add smoked paprika powder, dry mango powder and asafoetida and run one more time for uniform blending.

    Smoked Paprika
  6. Tandoori Masala is ready to use, keep it aside.

Second Part: Instructions to prepare Tandoori Filling-
  1. Transfer Greek yogurt or strained yogurt (Check notes) to a large enough mixing bowl.

    greek yogurt
  2. Add minced green chilies, minced ginger, salt and freshly prepared tandoori masala to Greek yogurt.
    Tandoori Masala
  3. Give yogurt a good mix to incorporate all the spices together.

    sliced red onions
  4. Now add all diced and chopped vegetable to yogurt mixture to marinate.

    vegetables mix to be marinated
  5. Coat all the vegetables fully and cover the bowl well with cling wrap.
    covering with cling wrap
  6. Refrigerate the marinated vegetables for 30 minutes, so that all the flavor seeps into the vegetables. (No need to marinate the vegetables for longer time as we are going to cook the vegetable with all the goodness of tandoori flavor).
    vegetables coated with marinade
  7. After 30 minutes of marination time, heat one tablespoon of mustard oil in a wide pan. I have used Mealthy nonstick pan as this is very good pan for everyday cooking.
    Adding mustard oil to pan
  8. When oil starts smoking lower the heat and transfer the marinated vegetable with all the yogurt mixture to pan.
    tandoori yogurt mix in the pan
  9. Cook marinated vegetables on medium heat until all the liquid dries out and vegetables or tandoori curry is fairly dry to use as filling. Around 18-20 minutes.
    all water dried out after cooking
  10. Switch of the heat and sprinkle handful of chopped cilantro on top.

    chopped cilantro
  11. Tandoori curry is ready to use as filling for puff pastry. Keep it aside to cool down.

    chopped colantro sprinkled over cooked tandoori filling
Third Part: Instructions to prepare tandoori vegetable Curry Puffs-
  1. Also prepare two baking sheets with either parchment paper or Silicon baking liners and keep them aside.
  2. In order to make puff pastry, thaw frozen puff pastry sheets overnight in refrigerator or leave one pastry at a time for about 20 minutes on kitchen counter top.

  3. Once Puff Pastry is thawed, work quickly while it’s still cold. Flour your countertop or working surface and roll out the pastry sheet to make it 15-20% larger.
  4. With a pizza cutter or knife, cut the puffed pastry into 16 cut rectangles. 8 will be the bottoms of the puff pastry and 8 will be the top.

    cut pastry sheet
  5. Take two cut pieces at a time roll them out further to make them even in size.

    spoon full filling on puff pastry
  6. On one piece place a spoonful of tandoori vegetable curry filling, water the edges with the help of finger. Then place another piece of cut pastry on top of the first and Crimp the edges with the help of a fork to seal all goodness inside.
    crimping with fork
  7. While shaping and filling, the remaining cut pieces may start to soften, to keep them cold, it would be better to keep them in refrigerator, to keep them cold while working on others.
  8. Repeat the process until all pieces are filled.
    filled puff pastry ready for crimping
  9. Place all the filled pieces on a parchment lined cookie sheet.
    puff pastries on tray lined with parchment sheet
  10. Now brush the milk + butter wash on them followed by sprinkling of some sesame seeds.
    brushing with milk and butter
  11. Now Chill the filled puff pastries in the freezer for at least 20 minutes or up to 1 day.

  12. When ready to bake Preheat oven at 380 degrees F for normal baking and at 340 degrees F for convection baking.
    puff pastry with sprinkled seasme seeds
  13. Bake the chilled tandoori vegetable curry puff pastries for 25-30 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time.
    baked tandoori puff pastry
  14. Remove puff pastries from the oven and allow to cool on the pan until ready to handle and serve.
  15. Wrap each leftover puff pastry up tightly in plastic cling wrap and store in the refrigerator for up to a week.
  16. Left over puff pastries can be warmed in toaster oven, or in air fryer at 200-degree F or in regular oven at 300-degree F for 5 minutes.
Air Fryng Instructions:
  1. Follow steps until 8 point to fill the puff pastries. For air frying follow the below steps:
  2. Place all the filled pieces on Cuisinart air fryer basket
    puf pastry ready for air-frying
  3. Now brush the milk + butter wash on them followed by sprinkling of some sesame seeds.
  4. Now Chill the filled puff pastries in the freezer for at least 20 minutes or up to 1 day.

  5. No need to preheat the air fryer.

  6. Air fry the chilled tandoori vegetable curry puff pastries at 300- degree for 20 minutes, or until the tops are golden brown. Make sure to rotate the fryer basket or rearrange the puff pastries in between the air frying process.

    Air-fried puff pastries
  7. Remove puff pastries from Air fryer and allow to cool them on cooling rack until ready to handle and serve.
  8. Wrap each leftover puff pastry up tightly in plastic cling wrap and store in the refrigerator for up to a week.
  9. Left over puff pastries can be warmed in toaster oven, or in air fryer at 200-degree F or in regular oven at 300-degree F warming for 5 minutes.

Recipe Video

Nutrition Facts
Savory Puff Pastry Recipe: Stuffed with Tandoori Vegetable Curry
Amount Per Serving
Calories 241 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 9mg3%
Sodium 210mg9%
Potassium 145mg4%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 1246IU25%
Vitamin C 11mg13%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Savory Puff Pastry Recipe: Stuffed with Tandoori Vegetable Curry

    1. Hi Ruchita,
      Yes, I am using NutriBullet. If you scroll down the post I have listed all the items used in this recipe. There you will find the recommended NutriBullet model as well.

      Thank you- Rupali

  1. 5 stars
    Cant thank you enough for sharing this recipe. Amazing recipe, well explained and really easy to make. Me and my husband always used to crave for this dish but here in Canada we had hard time finding it in restraunts. This dish used to be on our checklist ‘to must have’ when visiting back home, but now we no longer have to, coz I can make it at home. After following your recipe and trying it out my husband asks me to make this every other day 😀

  2. We all love this and often make with my own variations. Love this post. Can you please recommend a good asafoetida brand ? I mostly buy organic spices from Amazon, but wondering whats your go to brand. Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.