Appetizer for Valentine’s Day calls for Puff. Buttery puff pastry, baked golden with spicy
filling. Paneer! is my go to filling for puffs. Paneer puffs pairs well with Chicken Curry &
Coconut Milk Rice. Paneer Puffs is a quick appetizer recipe. It literally takes no time to put it
together. My version of paneer puff is south Indian style. Ingredients are very simple.
The ratio of ingredients listed below makes two puffs. You can double the ingredients for
2 puff pastry sheet (5″ X 5″)
½ cup of onion, finely chopped
½ cup of tomato, finely chopped
1 cup of paneer grated (big)
½ tsp of cumin seed
½ tsp of ginger-garlic paste (optional)
¼ tsp of cumin powder, chili powder
½ tsp of pepper
¼ tsp garam masala (optional)
1 tsp of cilantro and mint each
1 tbsp butter, melted
Salt to taste
Thaw the puff pastry in room temperature.
To a pan at medium flame add a tbsp of vegetable oil. Add in the cumin seeds when the oil is just hot. Let it splutter.
Add the ginger-garlic paste and saute it for 2 mins. Once it is done, add the onion and saute until onions turn translucent.
Add cumin powder, garam masala, chili powder and ground pepper to onion mixture. Follow it by tomatoes. Saute onion-tomato mixture for 3-4 minutes or until the tomatoes get mushy. Do not add water. Taste and add salt as needed.
Preheat oven at 350 degrees Fahrenheit.
Switch flame to low. Add in the grated paneer. Mix well.
Finish it off with cilantro and mint.
Saute the mixture to dry consistency.
Line a baking tray with parchment paper.
To a puff pastry sheet, spoon 2 tbsp of paneer filling. I like to overfill my puffs.
Fold and seal the sheet with water.
Brush the puff with melted butter.
Bake for 25 mins or puff pastry turns golden brown.
You can make the filing in 15 mins. So paneer puff can be done in last minute.
Paneer puff will be hot. Let it cool down and taste. Share Paneer Puff with special someone…