Paneer puffs – simple yet delicious dish made with paneer, puff pastry sheet and basic spices. Golden flaky and crispy outer texture with soft savoury paneer filling makes it incredibly tasty and enticing.
It is a no onion no garlic recipe and perfect for parties, potlucks, as a tea time snack or as an appetiser on special occasions.
Why we love these puffs?
Easy to prepare with a few basic ingredients.
Perfect as a tea time snack or to serve guests.
Ideal for parties, to pack for picnics or in the kids lunchbox.
Ingredients
- Vegetables: Tomato, capsicum (bell pepper) and coriander leaves.
- Dairy: Butter and paneer.
- Spices: Red chilli powder, turmeric powder, salt and garam masala.
- Puff Pastry: I used ready rolled sheets but you could use homemade puff pastry instead.
- Oil: I have used olive oil but feel free to use any cooking oil that you use regularly in your kitchen.
See the recipe card for quantities.
Instructions
Step 1: In a pan, heat the oil over medium heat.
Step 2: Add chopped green bell pepper, tomato and cook until tomato softens.
Step 3: Add turmeric powder, red chili powder, garam masala and salt. Mix well.
Step 4: Add the chopped paneer and mix well. Cook for about 2-3 minutes until the paneer absorbs the spices.
Step 5: Stir in the chopped coriander leaves. Switch the heat off and let the filling cool completely.
Step 6: Preheat your oven to 200°C (392°F).
Step 7: Roll out the puff pastry sheets on a wooden board or clean surface and cut them into 8 equal rectangles.
Step 8: Brush edges with water.
Step 9: Place a spoonful of the paneer filling in the center of each pastry sheet.
Step 10: Fold the pastry over the filling to form a rectangle. Press the edges with a fork to seal them well.
Step 11: Brush the tops of the puffs with melted butter.
Step 12: Place the puffs on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes or until they are golden brown and puffed up.
Serve the paneer puffs hot with ketchup or any dip.
Substitutions and Variations
Spicy Kick: Add chopped green chillies or jalapenos to make it fiery.
Vegetables: Add more vegetables like carrot, cabbage or peas. This is an excellent way to sneak more veggies into a dish for picky kids or picky adults.
Storage
Store leftover paneer puffs in the fridge for up to 4 days in an airtight container tightly wrapped in aluminium foil or parchment paper.
Reheat in an air fryer or oven until the filling is piping hot and the outer layer is crispy before serving.
Tips and Tricks
Thaw Frozen Puff Pastry: If using frozen puff pastry, make sure it’s well-thawed but still cold when you work with it. This makes it easier to handle and shape.
Cool Filling: Ensure the paneer filling is completely cooled before placing it on the pastry sheet.
Filling Consistency: Make sure to deseed tomatoes before using. As the too wet filling can cause the pastry to become soggy.
Don’t Overfill: Avoid overfilling the puffs. Too much filling can cause the puffs to burst open during baking.
Serving Suggestions
Serve paneer puffs with sweet tamarind chutney, green chutney or ketchup as a dip.
A cup of masala chai or rose milk tea goes well with it.
Serve it with masala milk, hot chocolate or turmeric milk for kids.
Related
Looking for other recipes with puff pastry? Try these:
More Paneer Recipes
KEEP IN TOUCH
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Paneer Puffs
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 1 medium Tomato wash, deseed and chop finely
- ½ Green Bell Pepper/Capsicum wash, deseed and chop finely
- ¼ Teaspoon Turmeric Powder
- ½ Teaspoon Red Chilli Powder
- ½ Teaspoon Garam Masala Powder
- Salt as required
- 200 gms Paneer dice into small cubes
- 10-12 sprigs Coriander Leaves wash and chop finely
- 375 gms Puff Pastry Sheet
- 1 Tablespoon Melted Butter
Instructions
- In a pan, heat the oil over medium heat.2 Teaspoons Oil
- Add chopped green bell pepper, tomato and cook until tomato softens.1 medium Tomato, ½ Green Bell Pepper/Capsicum
- Add turmeric powder, red chili powder, garam masala and salt. Mix well.¼ Teaspoon Turmeric Powder, ½ Teaspoon Red Chilli Powder, ½ Teaspoon Garam Masala Powder, Salt
- Add the chopped paneer and mix well. Cook for about 2-3 minutes until the paneer absorbs the spices.200 gms Paneer
- Stir in the chopped coriander leaves. Switch the heat off and let the filling cool completely.10-12 sprigs Coriander Leaves
- Preheat your oven to 200°C (392°F).
- Roll out the puff pastry sheets on a wooden board or clean surface and cut them into 8 equal rectangles.375 gms Puff Pastry Sheet
- Brush edges with water.
- Place a spoonful of the paneer filling in the center of each pastry sheet.
- Fold the pastry over the filling to form a rectangle. Press the edges with a fork to seal them well.
- Brush the tops of the puffs with melted butter.1 Tablespoon Melted Butter
- Place the puffs on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes or until they are golden brown and puffed up.
- Serve the paneer puffs hot with ketchup or any dip.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
