Indian styled plant based chicken masala puff is a popular bakery style snack inspired by the classic chicken masala puff found across many regions of India, especially Gujarat, Maharashtra, and South India. Traditionally, this snack is made using spiced chicken filling wrapped in buttery puff pastry and sold in local bakeries as a breakfast or evening teatime favorite.
In this version, I have recreated the same authentic taste and texture using plant based chicken, without using actual chicken at all. The filling is cooked with onions, tomatoes, Indian spices, and a touch of cream, allowing the flavors to remain true to the original recipe while keeping it completely plant based. The result is a flaky puff with a juicy, pull apart masala filling that closely resembles the traditional bakery style version.
These plant based chicken masala puffs are perfect for breakfast, brunch, parties, or evening snacks. They deliver the same comfort, richness, and familiar flavors of the classic recipe, making them ideal for anyone who wants to enjoy authentic Indian bakery style snacks with a modern, plant based twist.
Ingredients
For Cooking Plant Based Chicken
• 1 pack Frozen Plant Based Chicken (Used Plant Based Just Chicken)
• 1 to 2 tbsp Oil
For Masala Stuffing
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 1 Pinch Hing
• 1 Medium Onion Finely Chopped
• 1 cup Tri Colored Bell Pepper Finely Chopped
• 2 Green Chilies Finely Chopped
• 1 tbsp Ginger Garlic Paste
• 1 Medium Tomato Finely Chopped
• 2 tbsp Tomato Ketchup
• 1 to 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• ½ tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• ½ tsp Black Salt
• 1 tsp Amchoor Powder
• Salt to taste
• 2 to 3 tbsp Fresh Cream
• 2 tbsp Fresh Coriander Leaves Chopped
For Puff Pastry
• 1 Puff Pastry Sheet Pack thawed
• 1 cup Shredded Mozzarella Cheese
• 2 tbsp Butter Melted
• 1 tsp Black Sesame Seeds
• 1 tsp White Sesame Seeds
Method
- Prepare The Stuffing
• Heat 1 tbsp oil in a pan on medium flame.
• Add frozen plant based chicken pieces and cook according to package instructions.
• Stir and cook until golden brown on both sides.
• Transfer the cooked chicken to a chopping board, finely mince it, and keep aside.
• In the same pan, heat 2 tbsp oil on medium flame.
• Add cumin seeds and let them crackle, then add hing.
• Add chopped onion, bell pepper, green chilies, and ginger garlic paste.
• Stir fry for 3 to 4 minutes until the onion turns soft and translucent.
• Add chopped tomato and cook until soft and slightly mushy.
• Add tomato ketchup, coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, black salt, amchoor powder, and salt.
• Mix well and cook for 1 to 2 minutes until the masala becomes aromatic.
• Add the minced plant based chicken and mix until evenly coated with the masala.
• Add fresh cream and mix well to form a creamy filling.
• Switch off the flame, add chopped coriander leaves, mix well, and allow the stuffing to cool completely.
- Assemble The Puffs
• Preheat the oven on 400F/200C or according to puff pastry package instructions.
• Cut the thawed puff pastry sheet into equal squares similar to bread slices.
• Arrange the pastry squares on a lined baking tray, leaving space between each piece.
• Place 1 to 2 tbsp of cooled stuffing in the center of each square.
• Add mozzarella cheese on top of the stuffing.
• Lightly apply water on the edges of the pastry.
• Cover with another pastry square and seal the edges firmly using a fork.
- Baking And Serving
• Make light cut marks on the top surface without slitting the pastry.
• Brush melted butter evenly on top.
• Sprinkle black and white sesame seeds.
• Bake until the puffs turn golden brown and crisp on top.
• Remove from the oven, let them cool slightly, and serve warm.
Tips
• Always cool the stuffing completely before filling the puff pastry to avoid soggy puffs.
• Do not overfill the pastry, as it may open while baking.
• Adjust spice levels according to your taste preference.
• Serve fresh with green chutney, spicy tandoori mayo, or a hot cup of tea.
Indian styled plant based chicken masala puff
Ingredients
Method
- Heat 1 tbsp oil in a pan on medium flame.
- Add frozen plant based chicken pieces and cook according to package instructions.
- Stir and cook until golden brown on both sides.
- Transfer the cooked chicken to a chopping board, finely mince it, and keep aside.
- In the same pan, heat 2 tbsp oil on medium flame.
- Add cumin seeds and let them crackle, then add hing.
- Add chopped onion, bell pepper, green chilies, and ginger garlic paste.
- Stir fry for 3 to 4 minutes until the onion turns soft and translucent.
- Add chopped tomato and cook until soft and slightly mushy.
- Add tomato ketchup, coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, black salt, amchoor powder, and salt.
- Mix well and cook for 1 to 2 minutes until the masala becomes aromatic.
- Add the minced plant based chicken and mix until evenly coated with the masala.
- Add fresh cream and mix well to form a creamy filling.
- Switch off the flame, add chopped coriander leaves, mix well, and allow the stuffing to cool completely.
- Preheat the oven on 400F/200C or according to puff pastry package instructions.
- Cut the thawed puff pastry sheet into equal squares similar to bread slices.
- Arrange the pastry squares on a lined baking tray, leaving space between each piece.
- Place 1 to 2 tbsp of cooled stuffing in the center of each square.
- Add mozzarella cheese on top of the stuffing.
- Lightly apply water on the edges of the pastry.
- Cover with another pastry square and seal the edges firmly using a fork.
- Make light cut marks on the top surface without slitting the pastry.
- Brush melted butter evenly on top.
- Sprinkle black and white sesame seeds.
- Bake until the puffs turn golden brown and crisp on top.
- Remove from the oven, let them cool slightly, and serve warm.
Notes
- Always cool the stuffing completely before filling the puff pastry to avoid soggy puffs.
- Do not overfill the pastry, as it may open while baking.
- Adjust spice levels according to your taste preference.
- Serve fresh with green chutney, spicy tandoori mayo, or a hot cup of tea.
