Paneer Puffs Recipe

Heat 2 tablespoons of oil in a pan over medium heat.

Add 1 teaspoon of cumin seeds to the hot oil and let them splutter.

Add 1 large sliced onion and 2 chopped green chilies to the pan. Sauté until the onions turn translucent, about 5-7 minutes.

Stir in 0.5 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of salt, 1 teaspoon of garam masala, and 0.5 teaspoon of black salt. Mix well to coat the onions with spices.

Pour in 0.25 cup of water and mix, allowing the spices to cook for 1-2 minutes.

Add 250 grams of crumbled paneer to the pan and mix thoroughly with the onion-spice mixture until well combined and heated through, about 3-5 minutes. Set aside to cool.

Unroll 1 sheet of puff pastry and cut it into 6 equal rectangular or square pieces.

Place approximately 2-3 tablespoons of the cooled paneer filling onto one half of each puff pastry piece.

Fold the other half of the pastry over the filling to create a sealed pocket.

Use a fork to press and seal the edges of each puff, creating a decorative pattern.

Make 2-3 small slits on the top of each puff using a knife to allow steam to escape during baking.

Transfer the prepared paneer puffs to a baking tray lined with parchment paper.

Brush the tops of the puffs with 1 tablespoon of milk (or 1 egg white for a richer golden color).

Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until golden brown and puffed.