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5
from 1 vote
Indian Paneer Puff
Crispy, flaky Indian Paneer Puff is great with a cup of masala chai.
Servings:
4
Author:
Manali Singh
Ingredients
1 sheet puff pastry [homemade or store bought]
1
cup
paneer
scrambled
¼
cup
green peas
2
teaspoons
vegetable oil
½
teaspoon
cumin seeds
¼
teaspoon
mustard seeds
1
green chili
chopped
½
teaspoon
ginger
chopped
⅛
teaspoon
turmeric powder
¼
teaspoon
coriander powder
¼
teaspoon
black salt
kala namak
¼
teaspoon
chat masala
2
pinch
garam masala powder
½
teaspoon
lemon juice
1
tablespoon
fresh cilantro
chopped
salt
to taste
Instructions
In a pan, add oil. Once oil is hot, add cumin seeds and mustard seeds. Wait till seeds crackle, the mustard seeds should start popping out.
Add chopped ginger and green chili. Saute for 1 minutes till ginger starts to turn light golden in color.
Add scrambled paneer and green peas.
Then add all the spices, salt and mix. Cook for 2-3 minutes, stirring often.
Add lemon juice, cilantro and mix. Switch off the flame.
Open the puff pastry sheet and roll it evenly. Divide puff pastry into 4 squares.
Take 1 square and place 2 tablespoons of the paneer filling on one side.
Fold to form a triangle. Repeat with the remaining 3 puff pastry squares.
Seal the edges of the puff using a fork.
Arrange the paneer puff on a baking tray lined with parchment paper or silicone mat. Brush the top with milk. You can also brush with egg wash.
Bake at 400 F degrees for 15 minutes or till nice golden brown in color.
Serve immediately with a cup of chai.
Nutrition
Calories:
194
kcal
|
Carbohydrates:
3
g
|
Protein:
8
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
37
mg
|
Sodium:
197
mg
|
Potassium:
22
mg
|
Fiber:
1
g
|
Vitamin A:
70
IU
|
Vitamin C:
5.2
mg
|
Calcium:
270
mg
|
Iron:
0.3
mg