Paneer Puff | Easy Indian Snack | Easy Homemade Puff Recipe (2024)

• 1 Tbsp Oil
• 1 tsp Fennel seeds
• 2 large Onion (Finely sliced)
• 1 Tbsp Ginger Garlic paste
• 1 medium Tomato (Finely chopped)
• 1 tsp Salt (Adjust per taste)
• 1 tsp Red chilli powder (Adjust per taste)
• 1 tsp Coriander powder
• 1 ½ tsp Garam masala powder
• ½ tsp Jeera Powder
• 200 gms Paneer (Small cubes) *Vegans can replace with firm tofu
• a generous pinch Kasuri methi
• 6 Puff pastry sheets (*The pack I used was with No eggs and butter.)
• Olive oil - For brushing

• First, thaw your puff pastry until it comes to room temperature and becomes soft, for about 30-45 minutes. Cut the paneer into ¼ inch small cubes and keep it immersed in warm water for about 10 minutes.

  

• Mean while heat a pan with oil, add the fennel seeds. Once it starts changing color, add the onion and saute for 2 minutes. Then add the ginger-garlic paste and saute until the onion changes to dark brown in color. Onion should be nicely caramelized, but take care not to burn it.

  

  

• Now add the tomato, salt and saute until the tomatoes turn mushy. Follow it with the listed powders (Red chilli, Garam masala, Coriander, Jeera) and give a quick stir. Add about ½ cup of water, stir and turn the flame to low-medium. Cook until the water completely evaporates.

  

  

  

• By now the raw smell of all the powders would have gone. Drain the paneer from water, add it to the pan and saute for 2 minutes. Take a pinch of kasuri methi, crush it in between your palms and add to the paneer masala. Give a quick stir and turn off the flame.

  

• Leave the prepared paneer masala to come to room temperature. We will move on with puff folding.

• Pre heat the oven at 375 F. Take the baking sheet, line it with butter paper or grease it with butter/oil. Place the puff pastry over them as shown in pic. Wet the edges with water so that it would stick while folding.

  

• Now take a spoon full of prepared paneer masala and place it at its center. Fold the pastry to form a triangle shape by joining two opposite edges. Seal the edges by pressing with your thumb. .

  

  See Also

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• Repeat the same process for other pastry. Finally, brush the top with melted butter/ olive oil, which will give the puff a bright golden brown after baking.

  

• Bake them in the pre-heated oven for about 20-25 minutes or until the puff changes to golden brown. Check at regular intervals to avoid burnt puffs. Once done remove them from oven and let them get cooled for 5 minutes.

  

• Serve hot as a tea time snack with ketchup.

- In case of using fresh home made paneer. You can skip the process of soaking them in warm water.

- Caramelizing of onion is mandatory to achieve the best taste.

- Adding kasuri methi is optional. Adding will get you a good flavor.

- You can even add some broken cashews in the masala. Add them in the final stage, just before adding kasturi methi.

- Brushing them with butter/olive oil is a must to achieve nice golden brown color.

- Follow the instructions on your puff pastry packet for baking. Chances are that it could be different from mine.