Paneer Puffs
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.
Servings: 8 puffs
Calories: 358kcal
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
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.
Nutrition
Calories: 358kcal | Carbohydrates: 23g | Protein: 7g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 139mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 9mg | Calcium: 130mg | Iron: 1mg
