How to Make Paneer Puffs (Bakery Style)

paneer

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu is lower in calories and suitable for vegans.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and versatile.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: phyllo dough

Whole wheat adds fiber; phyllo is often less expensive.

Roughly chop 2 onions.

Heat 2 tablespoons of oil in a pan and add 1 teaspoon of cumin seeds; let them sizzle.

Add the chopped onions and a handful of cashew nuts to the pan and cook for about 6 minutes until lightly golden.

Add 2 tablespoons of tomato puri and cook for 2 minutes.

Transfer the mixture to a blender, add 2 tablespoons of water, and blend to a paste.

Return the mixture to the pan, add a spoonful of butter, and cook on low heat for 5 minutes.

Add 1 teaspoon of chili powder, 0.5 teaspoon turmeric, 1 teaspoon garam masala, 0.5 teaspoon salt, and 1 tablespoon of dried fenugreek leaves; mix well.

Chop 450 g of paneer into small cubes and add to the pan.

Add 0.5 teaspoon of sugar and 1-2 tablespoons of double cream; mix and turn off the heat.

Let the filling cool down before using.

Roll out the ready roll puff pastry and divide it into four pieces.

Place a generous amount of filling on each piece of pastry, fold over, and seal with a fork.

Make a cut on top for steam to escape and brush with egg wash.

Bake in a preheated oven at 200°C (180°C fan) for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens