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Do you love puff pastry? They make for some amazing snacks, and an iconic Indian snack are patties, also known as puffs!
My favorite puffs were the potato puffs, where I’d enjoy them very frequently either at school or just on any casual day, where I’d take my bike to the same bakery and pick up some freshly made potato patties. I think a lot of the time my family wasn’t even aware that I went out to go pick up those patties! I would just eat them on my bike ride home. Perhaps don’t eat and bike, but honestly it’s India, and there you have more free passes on the roads, let’s just be honest!
Other awesome filling ideas for patties include paneer patties or keema patties. However, while not an actual menu item, I wanted to branch out from the classics and try a new filling - here we are with mushrooms!
I don’t know about you but I totally love mushrooms! I find they’re a great way to add body for vegetarians. As strange as it sounds, I do describe mushrooms as “meaty” because of the chewiness and texture they provide.
This mushroom filling for our puff pastry mushroom patties will definitely bring on the flavor! We’ll add some classic spices and tomatoes to add some richness to our filling. There’s no need for me - or perhaps yourself - to complain about not having great Indian bakeries here because this mushroom puff patty recipe is quite easy to follow and incredibly delicious! I am quite proud that I’ve achieved the best patties at home ever with this recipe! The puff pastry is so flaky and the patties themselves rose so well! These Mushroom Puff Patties certainly were my way of putting my heart on a plate with one of my favorite snacks, so if you want to do the same, then be sure to try these out as part of your Live to Cook one-month challenge! You can get started on your cooking journey for free by signing up to my email newsletter, plus all of my latest recipes will be sent straight to your inbox!
To get a demonstration on how we prepare our mushroom filling and how to assemble and bake the mushroom patties, be sure to watch the video! If you’re not already, please remember to subscribe to my YouTube channel, and don’t forget to press the bell button so you’re notified when all of my latest recipe videos are live! Let’s get baking!
Tips for This Mushroom Patties Recipe Indian-Style
- Don’t unroll the puff pastry if the dough is still frozen. Allow the puff pastry to naturally defrost in the refrigerator, then gently unroll the pastry
- Work quickly to prevent the puff pastry from thawing too much. Preferably, once you have assembled the mushroom patties/puffs, refrigerate for 10 minutes or so to chill the pastry before baking.
- Make sure the mushroom filling has completely cooled down before stuffing it in the puff pastry
- Let the patties/puffs rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light as the air built up inside them gently escapes.
- Don’t open the oven door at all while baking and you will be guaranteed perfect patties/puffs every time.
Tools Needed to Make Mushroom Patties
- Salt crock
- Olive oil spray bottle
- Non-stick pan
- Wooden spoon
- Parchment paper
- Basting brush
- Flexible spatula
- Mixing bowl
- Measuring spoons
- Cutting board
- Chef’s knife
- Pizza cutter
- Baking tray
- Wire rack
- Ramekins
Ingredients to Make Indian-Style Mushroom Puffs
All ingredients and their quantities are listed in the FULL PRINTABLE RECIPE CARD, which you can find by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. You can also save the recipe for later and scale the ingredient quantities based on how many mushroom patties you’re willing to make - the amount of ingredients for the filling and the puff pastry you’ll need will automatically adjust for you!
For the Mushroom Filling
- Olive oil: To sauté all of our ingredients together. If you want, you could also use ghee, but I like the flavor of olive oil here.
- Cremini mushrooms: The star of our filling, of course! Pretty much any kind of mushroom you’d like, such as baby bellas or even white button mushrooms. I just like the earthiness of cremini mushrooms.
- Tomato: My favorite kind of tomatoes are tomatoes on the vine. I get the organic ones because they have more flavor than conventional tomatoes.
- Shallots: If you don’t have shallots, you could technically substitute with red onions. I mention in my free guide to explore your potential in the kitchen, Make Cooking Fun!!, that if you have a suitable substitute, then you should indeed use it! However, I do recommend the shallots because they do give off a good sweet flavor that red onions can’t replicate, so the results won’t be identical. I do love to switch between onions and shallots depending on the sweetness I’m going for.
- Spices: Cumin seeds, deggi mirch, turmeric, ground coriander, garam masala, and of course salt.
- Green chilies: A key in Indian cooking! They add some nice heat without being too strong. You can use more or less depending on the spice preference of yourself or of those you’re making these Mushroom Puff Patties for!
- Ginger-garlic paste: I like to make a big batch and freeze it, so I’m using one of my pre-made frozen cubes of ginger-garlic paste.
- Cilantro: To add some aroma and bring the mushroom filling together.
For the Mushroom Patties
- Puff pastry sheets: Puff pastry is one of those things where you really can just get it from the store and it’s fine. It is just way too difficult to make it yourself, but if you really want to, then go for it!
- Egg: Optional but recommended to use for an egg wash over the puff pastry to get a golden brown color. If you don’t eat eggs, then you can skip the egg wash.
- Water: To add to your egg to make the egg wash for topping the puff pastry.
How to Make Mushroom Puff Patties
For the Mushroom Filling
Place the chopped mushrooms on a pan, cover the pan with a lid and set the heat to low to medium-low. Cook gently until mushrooms has released most of their water and have reduced by half.
Remove the lid and cook until most of the water has evaporated. Set the mushrooms aside and wipe the pan clean.
Return the pan to the stove, set heat on medium and once hot, add olive oil, ginger-garlic paste, cumin seeds and green chilies. Sauté until fragrant for 3-4 minutes and then add the shallots.
Cook until the shallots soften slightly and have become translucent. Add the dried spices and cook for 2-3 minutes.
Then add tomatoes, and sauté until the tomatoes soften slightly.
Add the prepared mushrooms, generous pinch of salt, garam masala and mix well. Once the mixture is warmed through, add cilantro and taste and adjust for seasoning.
Allow the mixture to cool down to room temperature before stuffing in the puff pastry.
For the Patties
Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.
Lightly whisk an egg and set aside.
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel.
Add 2-3 spoonfuls of the mushroom mixture at near the center of the square.
Fold the square diagonally into a rectangle and align the edges. Press very lightly to bring the seams together to seal.
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
Set aside on a cooling rack and let it rest for 15-20 minutes.
Serve with your favorite dipping sauce and enjoy!
Serving Suggestions for Mushroom Patties
Puff patties of all kinds are typically served as a snack. To be honest with you, I would also have them for lunch at my school’s cafeteria! Furthermore, when I’ve purchased them or made them, I’ve loved to have them for breakfast. So, there’s not really a right or wrong time to enjoy some flaky mushroom patties! If enjoying your Mushroom Patties as a snack, perhaps sip on a nice cold drink. What comes to mind that would pair well with your Indian puffs could be a Mango Lassi, Iced Gingerbread Chai Latte, or Kesar Pista Lassi to contrast the heat from the filling. If you want a really cozy experience, then I recommend you pair your mushroom patties with some hot Indian milk tea (chai), such as a Turmeric Chai Latte or Rose Chai.
Now, patties are incredible with some sort of dipping sauce! There are lots of ideas to choose from:
- Cilantro-Mint Chutney
- Tamarind Chutney
- Tangy Amla Chutney: Indian gooseberry
- Naryal Chutney: 3 ideas for coconut chutney!
To be honest with you, I just love to enjoy them with ketchup - you can’t go wrong with that!
Can I Make Indian Puff Pastry with Mushrooms in Advance?▼
Yes, you definitely can make your Mushroom Patties in advance! Actually, I like to make mine the night before and enjoy them at room temperature. I can understand why you would think that they are best hot and fresh out of the oven, and I admit that to enjoy your baked dish fresh is almost always what I recommend here! However, I find that when you leave the patties rest at room temperature, especially homemade ones, they will become even puffier the next day, and they are even flakier! If you choose to prepare your mushroom patties in advance, simply store them in an airtight container, and leave it at room temperature overnight, then in the fridge for about 4 days.
Measurements and Method Notes
A few numbers worth having in front of you, because Indian recipes and North American ones label things differently. The filling starts with 400 grams mushrooms — cremini, baby bella or white button mushrooms all work — and with 2 tbsp of olive oil going into the pan, that works out at about one tablespoon oil per 200 g of mushrooms. The spices are measured in tsp: 1 tsp cumin seeds, 1 tsp deggi mirch, 1/2 tsp turmeric, 2 tsp coriander powder and 1 tsp garam masala. Deggi mirch is a mild red chilly powder, much closer to Kashmiri chilli than to cayenne — it is there for colour as much as for heat, so do not swap in a hot chilli powder measure for measure. Slice or dice the mushrooms to around 1 inch so they keep some texture after they have given up their water, and stir the filling often on a medium flame once the shallots are in, because the dried spices catch quickly in a nearly dry pan.
Cutting, Sealing and Serving
One pack of puff pastry gives you two 10 x 10 inch sheets, and each sheet cuts into four squares — roughly 12 cm a side — for eight patties in total. Fold each square corner to corner into a triangle and press very lightly along the edges to seal. It is tempting to crimp the seam with a fork the way you would a pie, and you can, but a heavy crimp compresses the layers exactly where you want them to rise, so the light press is the better trade here. Bake at 400 F for 22 minutes without opening the door once, then rest the patties on a wire rack for 15 to 20 minutes so the trapped steam escapes and the flakes set properly. Serve with a dipping sauce of your choice — cilantro-mint chutney, tamarind chutney, or plain ketchup, which is what most of us actually reach for.
Other Tempting Puff Pastry Recipes
- Mini Air Fryer Sausage Rolls
- Aloo Puff Patties
- Paneer Patties
- Puff Pastry Tarts with Potatoes and Ricotta
- Mini Apple Pies with Puff Pastry
Other Amazing Mushroom Recipes!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy, flaky Indian Mushroom Puff Pastry Patties packed with a savory spiced filling. A perfect vegetarian lunch or dinner that is easy to make and impossible to resist.
Oven-baked
Rate this recipe ✦
25 min
Prep
40 min
Cook
15 min
Rest
1 hr 20 min
Total
8
patties
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the mushroom mix
- (30 ml) olive oilShop →
- (400 g) mushrooms(cut into 1 inch dice)
- green chiles(finely chopped)
- (15 g) ginger-garlic paste · make your own
- tomatoesShop →
- shallots
- (3 g) cumin seedsShop →
- (3 g) deggi mirchShop →
- (1 g) turmericShop →
- (5 g) coriander powderShop →
- (3 g) garam masalaShop →
- salt(to taste)Shop →
- cilantro(finely chopped, for garnish)
For the patties
- puff pastry(10" x 10", thawed in the refrigerator)
- egg (whisked well with 1 tsp water) · make your own
Instructions
For the filling
- 1
Place the chopped mushrooms on a pan, cover the pan with a lid and set the heat to low to medium-low. Cook gently until mushrooms have released most of their water and have reduced by half.
Place the chopped mushrooms on a pan, cover the pan with a lid and set the heat to low to medium-low. Cook gently until mushrooms have released most of their water and have reduced by half.
- 2
Remove the lid and cook until most of the water has evaporated. Set the mushrooms aside and wipe the pan clean.
Remove the lid and cook until most of the water has evaporated. Set the mushrooms aside and wipe the pan clean.
- 3
Return the pan to the stove, set heat on medium and once hot, add olive oil, ginger-garlic paste, cumin seeds and green chilies. Sauté until fragrant for 3-4 minutes and then add the shallots. Cook until the shallots soften slightly and have become translucent.
Return the pan to the stove, set heat on medium and once hot, add olive oil, ginger-garlic paste, cumin seeds and green chilies. Sauté until fragrant for 3-4 minutes and then add the shallots. Cook until the shallots soften slightly and have become translucent.
- 4
Add the dried spices and cook for 2-3 minutes. Then add tomatoes, and sauté until the tomatoes soften slightly. Add the prepared mushrooms, generous pinch of salt, garam masala and mix well. Once the mixture is warmed through, add cilantro and taste and adjust for seasoning.
Add the dried spices and cook for 2-3 minutes. Then add tomatoes, and sauté until the tomatoes soften slightly. Add the prepared mushrooms, generous pinch of salt, garam masala and mix well. Once the mixture is warmed through, add cilantro and taste and adjust for seasoning.
- 5
Allow the mixture to cool down to room temperature before stuffing in the puff pastry.
Allow the mixture to cool down to room temperature before stuffing in the puff pastry.
For the mushroom patties
- 1
Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.
Preheat your oven to 400°F (204°C), preferably in convection mode if your oven has this setting.
- 2
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
- 3
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the mushroom mixture near the center of the square.
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the mushroom mixture near the center of the square.
- 4
Fold the square diagonally into a triangle and align the edges. Press very lightly to bring the seams together to seal.
Fold the square diagonally into a triangle and align the edges. Press very lightly to bring the seams together to seal.
- 5
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
- 6
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
- 7
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favorite dipping sauce and enjoy!
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favorite dipping sauce and enjoy!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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