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Paneer Puff
Flaky, golden Paneer Puffs made with store-bought puff pastry and a spicy paneer filling. Bake them in the oven or air fryer and serve warm with chai, ketchup, or green chutney for a delicious tea-time snack or party appetizer.
Ingredients
Puff Pastry
- 2 sheets Puff pastry
- 2 tablespoons milk or egg wash, for brushing and sealing the pastry
- 1 teaspoon nigella seeds kalonji, for garnish, optional
Paneer Filling
- 300 grams paneer crumbled or finely cubed
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 cup onion, chopped
- ½ cup red and green bell pepper, finely chopped
- ½ cup green peas
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 2-3 green chilies, finely chopped, adjust to taste
- 1 tablespoon tomato paste or use ½ cup finely chopped tomatoes
- 1 tablespoon tomato ketchup using Maggi Hot and sweet sauce
- 1 tablespoon lemon juice or ½ to 1 teaspoon amchur powder
- ¼ cup cilantro finely chopped
Spices
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon chaat masala
- 1 tablespoon kasuri methi crushed
- 1 teaspoon salt adjust to taste
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Instructions
Prepare Paneer Filling
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onions and sauté for 3–4 minutes, or until they turn translucent.
- Stir in the minced ginger, garlic, and green chilies. Sauté for 30–60 seconds, until fragrant.
- Add the chopped red and green bell peppers and green peas. Mix well, cover, and cook for 3–4 minutes, or until the vegetables soften slightly.
- Add the tomato paste, tomato ketchup, turmeric, Kashmiri chili powder, coriander powder, cumin powder, garam masala, chaat masala, and salt. Mix well and cook for 1–2 minutes, stirring occasionally. Add 1–2 tablespoons of water if needed to deglaze the pan. Cook off any excess moisture to keep the filling dry.
- Add the crumbled or finely cubed paneer and gently mix until evenly coated with the spices. Cook for another 1–2 minutes.
- Crush the kasuri methi between your palms and add it along with the lemon juice and chopped cilantro. Mix well and turn off the heat.
- Let the paneer filling cool completely before assembling the puffs. Warm filling can soften the puff pastry and make it soggy.
Prepare Puff Pastry
- For baking in oven, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Thaw the frozen puff pastry sheets according to the package instructions until pliable but still cold. Keep refrigerated until ready to use.
- Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll them out if needed to even out the thickness. Cut each sheet into 9 equal squares (3 rows × 3 columns), making 18 squares in total.
- Fold each square diagonally to check that the corners and edges align neatly, then unfold before adding the filling.
- Place a spoonful of cooled paneer filling in the center of each square, leaving enough space around the edges.
- Lightly brush the edges with water or milk, then fold diagonally to form a triangle. Press the edges together and crimp with a fork to seal.
- Arrange the assembled paneer puffs on the prepared baking sheet, leaving some space between them. Brush the tops lightly with milk or egg wash and sprinkle with kalonji (nigella seeds), if using.
- If using an oven, Bake in the preheated oven at 400°F for about 15–22 minutes, or until the puffs are golden brown, puffed, and crisp. Baking times may vary depending on your oven.
- If using an air fryer, place 2 stuffed puff pastries into the air fryer basket. Bake at 400°F for 10-12 minutes. Flip the puffs at about 7 min.
- Let the paneer puffs cool for a few minutes before serving. Enjoy warm with hot chai, tomato ketchup, or green chutney.
Video
Notes
- Keep the puff pastry cold: Thaw the pastry until pliable but still cold. If it gets too soft while assembling, refrigerate it for 10–15 minutes before baking for the flakiest layers.
- Cool the filling: Make sure the paneer filling is completely cool and relatively dry before assembling to prevent soggy pastry.
- Avoid overfilling: Use just enough filling to fold and seal the pastry easily. Overfilling can cause the puffs to open while baking.
- Seal the edges well: Lightly brush the edges with water or milk, then press firmly with a fork to keep the filling from spilling out.
- Brush before baking: A light milk or egg wash gives the puffs a beautiful golden finish. Sprinkle with kalonji for extra flavor.
- Bake in a hot oven: Preheat the oven thoroughly and avoid opening the oven door too early. Bake until the puffs are golden brown and crisp.
- Make ahead: Prepare the paneer filling 1–2 days in advance and refrigerate. You can also assemble the unbaked puffs, cover, and freeze. Bake just before serving.
- Freeze: Arrange the assembled, unbaked puffs on a parchment-lined tray and freeze until firm. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes as needed.
- Store and reheat: Refrigerate leftover baked puffs in an airtight container for up to 3 days. Reheat in a preheated oven or air fryer until hot and crispy. Avoid microwaving, as it can make the pastry soggy.
- Variations: Add mashed potatoes, chopped spinach, shredded cheese, or a spoonful of Schezwan sauce to customize the filling. Leftover paneer bhurji also works well, as long as it isn't too moist.
Nutrition
Calories: 227kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 236mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 1mg
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