Indian Paneer Puff
Jun 09, 2015, Updated Jan 02, 2018
Crispy, flaky Indian Paneer Puff is great with a cup of masala chai.
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Yes more paneer recipes. Now that I told you how to make paneer at home, this was bound to happen. Paneer and potato puffs are very popular in India. These crispy, flaky savory pastries are usually relished with a cup of hot chai in the evening. Sometimes I have this sudden craving to eat a vegetable or paneer puff in the evening. Now back home it was easy, just get go to your local bakery and get the puffs however it’s not all that convenient here. First of all it’s hard to find puffs here and even if you find them, they are never fresh.
And that obviously means that when I crave for it, I have to make it, there isn’t really a choice! I made these paneer puff a while back for our weekend brunch and gobbled them up in no time. They are super simple to make, all you need is a puff pastry sheet ready to be used. You can either use homemade puff pastry or get one from the market. Either way, the paneer puff will taste great.
You can even make these paneer puff in advance and then just heat them in the oven before serving. But I will admit that they taste best when fresh out of the oven. I hope you give this recipe a try!
Method
In a pan, add oil. Once oil is hot, add cumin seeds and mustard seeds. Wait till seeds crackle, the mustard seeds should start popping out.
Add chopped ginger and green chili. Saute for 1 minutes till ginger starts to turn light golden in color.
Add scrambled paneer and green peas.
Then add all the spices, salt and mix. Cook for 2-3 minutes, stirring often.
Add lemon juice, cilantro and mix. Switch off the flame.
Open the puff pastry sheet and roll it evenly.
Divide puff pastry into 4 squares.
Take 1 square and place 2 tablespoons of the paneer filling on one side.
Fold to form a triangle. Repeat with the remaining 3 puff pastry squares.
Seal the edges using a fork.
Arrange the paneer puff on a baking tray lined with parchment paper or silicone mat. Brush the top with milk. You can also brush with egg wash.
Bake at 400 F degrees for 15 minutes or till nice golden brown in color.
Serve immediately with a cup of chai.
* Do not over-fill the puffs. I only used around 2 tablespoons of filling per puff.
Indian Paneer Puff
Ingredients
1 sheet puff pastry [homemade or store bought]
- 1 cup paneer scrambled
- ¼ cup green peas
- 2 teaspoons vegetable oil
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 green chili chopped
- ½ teaspoon ginger chopped
- ⅛ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- ¼ teaspoon black salt kala namak
- ¼ teaspoon chat masala
- 2 pinch garam masala powder
- ½ teaspoon lemon juice
- 1 tablespoon fresh cilantro chopped
- salt to taste
Instructions
- In a pan, add oil. Once oil is hot, add cumin seeds and mustard seeds. Wait till seeds crackle, the mustard seeds should start popping out.
- Add chopped ginger and green chili. Saute for 1 minutes till ginger starts to turn light golden in color.
- Add scrambled paneer and green peas.
- Then add all the spices, salt and mix. Cook for 2-3 minutes, stirring often.
- Add lemon juice, cilantro and mix. Switch off the flame.
- Open the puff pastry sheet and roll it evenly. Divide puff pastry into 4 squares.
- Take 1 square and place 2 tablespoons of the paneer filling on one side.
- Fold to form a triangle. Repeat with the remaining 3 puff pastry squares.
- Seal the edges of the puff using a fork.
- Arrange the paneer puff on a baking tray lined with parchment paper or silicone mat. Brush the top with milk. You can also brush with egg wash.
- Bake at 400 F degrees for 15 minutes or till nice golden brown in color.
- Serve immediately with a cup of chai.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Paneer Puff
