Paneer Puff Recipe
Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.
Servings5
Ingredients
- 5 ready-made puff pastry sheet
- 150 grams paneer cut into small cubes
- 1 medium sized onion (finely chopped)
- 1 small sized tomato (finely chopped)
- 1 teaspoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- ½ teaspoon turmeric powder
- salt to taste
- water as needed
To temper
- 1 ½ tablespoon oil
- 1 /2 teaspoon cumin seeds
Instructions
- Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.
- Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.
- Add 1 small sized tomato finely chopped. Saute for 2 minutes.
- Cook covered for few minutes until tomatoes turn mushy.
- Open give a quick saute.
- Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.
- Give a quick saute and add ½ cup water and let it boil.
- Once it becomes thick, add 150 grams paneer cut into small cubes.
- Give a quick mix and switch off. Let it cool down.
- Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.
- Add around 2 tablespoon paneer stuffing.
- Close and seal gently. Press slightly around the edges to seal.
- Brush the top with milk, you can use egg wash too.
- Repeat to finish.
- Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.
- Serve it hot with coffee or tea!
Video
Notes
- Paneer – Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
- Masala consistency – I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
- Cooling – I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
- Sealing – I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
- Baking time – I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.
Nutrition Facts
Paneer Puff Recipe
Amount Per Serving
Calories 56
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 25mg1%
Potassium 113mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 329IU7%
Vitamin C 5mg6%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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