🫑 Paneer Puffs

Learn how to make authentic Mumbai-style paneer puffs at home with this easy recipe. Crispy pastry filled with spiced paneer - ready in 30 mins!

Prep Time 15

Cook Time 20

Cooling time 10

Ingredients

Instructions

Make the Paneer Stuffing

In a large pan set over medium heat, add 1½ tablespoons oil.
Once the oil is hot, add 80 grams red onion (sliced) and ½ teaspoon ginger garlic paste. Sauté the aromatics until the raw, pungent smell of the paste has gone; a minute.
Add 60 grams tomato (finely chopped) and fine sea salt (to taste) to the pan. Next, add the ground spices: ¼ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, and ½ teaspoon red chilli powder. Give the mixture a stir and cook for a minute, before adding 50 ml water.
Let the mixture simmer, stirring now and then, until the water has evaporated and the tomatoes have become beautifully jammy. Add 2 teaspoons masala chilli sauce and stir in.
Next, add 200 grams paneer (cubed) and 25 grams bell pepper (diced). Cook for a minute or so — we want the bell peppers softened, but still with a little crunch.
Season the dish with ¾ teaspoon chaat masala, ¼ teaspoon garam masala, and 2 teaspoon lemon juice. Check for salt and adjust to taste, then turn off the heat. Garnish with 1 handful fresh coriander and leave to cool.

Assemble the Paneer Puffs

Take 500 grams puff pastry and cut it into eight evenly-sized pieces.
Roll out each piece to around 4 by 8 inches. If you're using ready-rolled pastry, you can skip this step.
Place a spoonful of cooled paneer filling onto a piece of the pastry. Fold the pastry over, press it closed, and crimp with a fork. Repeat this process with all the puff pastries.
If the pastry has become warm, place the paneer puffs in the fridge before baking. This is imperative to a good puff!

Bake the Paneer Puffs

If you wish, use a pastry brush to egg-wash the paneer puffs. An egg-free alternative is using aquafaba or high-protein vegan milk (like soy milk) mixed with just a touch of sugar or maple syrup.
Preheat your oven to 200℃ (392℉). Once at temperature, add the paneer puffs to a lined baking tray and slide into the oven. Bake for around 20 minutes, or until golden brown and puffy.

Notes

You must keep the puff pastry cool at all times. I suggest placing your paneer puffs in the fridge or freezer for a few minutes before baking just to be sure.

Paneer puffs can be frozen (uncooked or cooked). Reheat directly from frozen in a preheated oven for around 8 minutes.

Equipment

Non Stick Baking Pan

Non Stick Frying Pan

Silicone Pastry Brush

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