Paneer Puffs

Bring Mumbai’s iconic bakery culture straight to your kitchen (no queue required!) with these paneer puffs. Golden, flaky pastry hides a delicious secret: paneer in a spicy, sweet, and tangy masala sauce.

When you hear the word “bakery,” your mind might instantly jump to Paris, London, New York, or even Tokyo. However, Mumbai is a secret haven for people who love to spend the afternoon sipping coffee and nibbling on sweet treats.

It seems like new bakeries are popping up in Bandra — the city’s hip area that many Bollywood celebs call home — on the daily, but Mumbai’s love affair with baked goods is anything but new.

The city is scattered with paint-chipped establishments dating back further than the 50s; Irani bakeries serving the best bun maska, German shops with cheesecakes to die for — and that’s not to mention the Portuguese, British, and Chinese influence on dishes like chilli paneer croissants, spring rolls, Shrewsbury biscuits, and fresh pav (sitting on the menu alongside Indian classics like mawa cakes, of course).

But, one treat rules them all: puffs (A prize to anyone who can guess which movies I’ve been marathoning for the hundredth time!) From chicken, mutton, classic veg puffs, and gorgeous paneer puffs, they’re a best-seller … no doubt about it.

They aren’t hard to love: impossibly crispy, gorgeously buttery pastry that shatters on first bite. Then there’s the stuffing: creamy cubed paneer spiced with a tongue-tingling medley of seasonings, pops of bell pepper, and a thick, tomato-y sauce.

The genius is in the contrast — that flaky, buttery, golden pastry that gives way to the excitement of a soft, flavour-packed filling. Crisp and soft. Plain and spicy. You get the gist!

I’m certain paneer puffs will be a hit in your household — you’ll have to claim dibs fast (look away for a second, and all the puffs will be gone!) Living alone? Lucky you!

❓What is a Paneer Puff?

Think of paneer puffs as India’s answer to the sausage roll — but infinitely more interesting (no offence to sausage rolls, but they can’t compete with chaat masala).

My U.K. readers may best compare these to Gregg’s cheese and onion pastry bakes, but making that comparison seems like an insult to the paneer puffs!

Instead of cheddar or other typical cheese you might see paired with pastry in the West, paneer is a mild, non-melting Indian cheese. It takes on the flavours of spices beautifully.

Born from the marriage of European puff pastry techniques and classic Indian flavours, paneer puffs are just one of many fusion dishes to showcase Mumbai’s multicultural food scene.

🍅 What Ingredients You’ll Need For Paneer Puffs

No hard-to-find ingredients here.

The filling relies on everyday spices, while shop-bought puff pastry keeps things achievable (I’m all for homemade, but sometimes life is just too short to be making your own pastry on a Tuesday afternoon, you know?). Paneer is easy to make at home, but if you don’t fancy the extra work, pop to an Indian store to pick some up.

Apart from those, you’ll only need a few extras:

• Puff pastry: Those flaky layers from puff pastry make this paneer puff. I always use shop-bought (ready rolled or in a block is fine).
• Oil: For cooking the filling and carrying the flavour of our spices.
• Red onion: Add a gentle caramelised sweetness to our sauce.
• Ginger garlic paste: The aromatic backbone of the filling, providing that essential savoury warmth.
• Tomato: Breaks down to create a lovely, sweet and tart base that coats the paneer beautifully. I always use fresh tomatoes; canned/tinned are too overpowering.
• Masala chilli sauce: Add heat and complexity. It’s a secret weapon for building fantastic layers. I use Indian brands, but you can use any hot sauce you like, e.g., Sriracha, Frank’s RedHot, go with what you like!
• Turmeric powder: For a gorgeous colour and earthy undertone.
• Cumin powder: Brings warmth and a slightly nutty flavour that pairs beautifully with paneer.
• Coriander powder: Adds citrusy, floral notes that brighten the whole filling.
• Red chilli powder: Provides gentle heat that builds rather than overwhelms. Sub for Kashmiri chilli powder if you like things mild.
• Paneer: The star of the show! Use homemade or store-bought, but ensure it’s fresh and soft so the cheese best melds with our other flavours.
• Bell pepper: Adds sweetness, colour, and a pleasant crunch that contrasts beautifully with the soft paneer. The more bitter green bell peppers are favoured in India, but sweeter red and yellow also work!
• Chaat masala: This is where the magic happens. Tangy, salty, and slightly sour, it’s what makes these taste authentically Mumbai.
• Garam masala: Adds warming, complex spice notes that round out the filling perfectly.
• Lemon juice: Brightens everything and adds that essential acidic note that cuts through the richness.
• Fresh coriander: 1 handful — provides zesty herbaceousness and a pop of colour that makes the filling sing! I also use the stalks (they’re packed with flavour, and it’s a crime to not put them to work).

Adapting This Recipe For Allergies and Dietary Requirements

Paneer puffs are 100% vegetarian, nut free, soy free, and alcohol free by default. It’s also halal, but paneer is not inherently kosher.

• For vegan paneer puffs: Swap the paneer for firm tofu. You’ll want to press the tofu well to remove excess moisture (or use vacuum-packed extra firm tofu), then cube and add it exactly as you would paneer. The spicing remains the same, and the recipe doesn’t suffer at all from the swap; tofu works just like paneer, soaking up those stunning seasonings like a sponge.
  
  Shockingly, puff pastry is usually vegan by default — most brands don’t use real butter to cut costs. It’s worth checking to be sure, though.
  
• To make gluten-free paneer puffs, just swap out the puff pastry for a gluten-free alternative. Gluten-free pastry can be trickier to work with and won’t puff quite as dramatically, but otherwise tastes very similar; the filling is naturally gluten-free, so that’s sorted (always check your spice blends though, just to be safe).

Common Ingredient Substitutions

No chaat masala? Mix a pinch of amchur (dried mango powder), black salt, and a tiny amount of asafoetida. Alternatively, try anadama powder (dried pomegranate), or, as a last resort, a squeeze of extra lemon juice and a pinch of black pepper will add some zing.

Fresh paneer unavailable? Halloumi works surprisingly well here, though it’s saltier, so reduce any added salt accordingly. You could also try tangy crumbled twaróg (Polish farmer’s cheese) or even Greek feta (Spanakopita? Who’s that!).

Masala chilli sauce can be replaced with a mixture of tomato ketchup and hot sauce, or even a good sriracha if you’re feeling adventurous (though it’ll taste less authentically Indian).

Bell peppers can be swapped for finely diced courgette, mushrooms, or even frozen peas for different textures and flavours.

3 Fun Ways to Make This Recipe Your Own

1. Turn UP the heat, baby! Do you love the chilli burn? Try adding finely diced green chillies or a pinch of crushed red pepper flakes to amp things up just a tad, or a spoonful of Mr Naga pickle … only if you’re brave.
2. Why stop at just one cheese? Mumbai bakery-style paneer puffs focus entirely on the paneer … but who says you have to? Mix in crumbled feta for saltiness, grated cheddar for sharpness, mozzarella for its melty, gooey factor, or firm ricotta for creaminess.
3. Hop on the train … and infuse this dish with other regional Indian flavours! Go Punjabi with a pinch of kasoori methi, try a South Indian twist by adding curry leaves and black mustard seeds, or add a Bengali influence with panch phoran.

🧑‍🍳 How to Make Paneer Puffs

You’re making a mouth-watering spiced paneer filling, wrapping it in buttery pastry, and letting the oven work its magic! Easy, right?

The process of cooking these paneer puffs is wonderfully simple (even if your pastry-folding skills are more rustic than professional), and the results are always winning hearts (and stomachs)!

Let’s see the stepwise photos:

⭐ My Top Secrets for Success

An easy recipe? Yes. But puff pastry is a finicky thing to work with, even when you’re using store-bought.

These small — but crucial — pointers will help you make exceptional paneer puffs.

• Cool that filling — completely. It adds more prep time, so you might be tempted to skip this. Don’t. Hot fillings create soggy pastry, and half the joy of this paneer puff recipe is the crispiness.
• Seal the edges properly, or things will get messy. I use a fork to crimp the edges shut. It’s an easy method that doesn’t require any fancy specialist equipment, and looks great too.
• Cold pastry puffs best. You don’t want to overwork the pastry. You don’t want the pastry sitting out for a long time. If, at any point, you think your pastry is too warm, pop it back in the fridge for 10 minutes. We need that fat within the pastry to be solid, so the heat from the oven creates our divine layers.

❄️ Storing Paneer Puffs

Fresh paneer puffs keep well in the fridge for 2-3 days in an airtight container.

Reheat in a 180°C oven for 5-6 minutes to restore that lovely crisp pastry (microwaving makes them soggy, so resist the temptation for shortcuts).

Freezing works beautifully for these tea-time treats — before or after baking. Unbaked puffs can be transferred directly from freezer to oven; add an extra 3-4 minutes to the cooking time. Baked paneer puffs can be frozen for up to 3 months.

Reheated directly from frozen in a 160°C oven for about 8-10 minutes.

The filling can be made up to 2 days ahead and stored in the fridge, which makes assembly much quicker when you’re ready to bake (excellent for dinner party prep or weekend batch cooking).

🍲Serving Suggestions For Paneer Puffs

Paneer puffs were basically made to be tea-time treats. Serve alongside proper masala chai (the loose-leaf stuff, not bags!) or coffee.

The pastries also make fabulous picnic treats and lunchbox goodies (for children and adults alike!). They taste just as good cold and are perfect for eating without cutlery. Wrap them individually, so they’ll travel well!

If you’re a little extra (like me!), serve paneer puffs as a dinner party starter alongside cooling raita, sweet and fruity mango chutney, or fresh green coriander and mint chutney, then follow it up with a sumptuous curry, jeera rice, and fluffy naan.