Paneer puff are the popular bakery style snack which has buttery flaky puff pastry filled with spicy paneer filling. Each puff is wrapped in flaky layers of golden puff pastry that shatter with every bite. Enjoy paneer puffs hot with a cup of hot chai on a rainy evening.
Paneer Puff
Puff brings back so many childhood memories. Those warm, golden pastries we used to enjoy from local bakeries, with their irresistible flaky layers and savoury fillings.
For the longest time, I relied on making my own puff pastry at home because readymade sheets were impossible to find. It was a labor of love, with all the folding, chilling, and rolling, but the result always felt so rewarding. Now that frozen puff pastry is easily available, I find myself making homemade puffs more often, and the convenience means I get to recreate those nostalgic flavours whenever I want.
About Indian Paneer Puff
Paneer puff is the ultimate bakery style snack which is specially popular in South part of India. The filling is spicy made with onions, tomatoes, ginger garlic and spices. Paneer is added for taste and added protein. It is a great vegetarian option. The pastry turns out super flaky and crispy.
Over the years, I've baked so many different puff flavours. vegetable, egg, chicken. But this paneer puff remains my absolute favourite that guarantee perfectly flaky, crispy pastry every single time.
I have found out few tips and tricks to get the perfect texture. First one is, make sure to keep the puff pastry cold all time. Don't mess up with the layers when handling the pastry. Don't use egg wash, instead use oil for brushing on top which makes the layer rise well and gets puffy. Bake at higher temperature which makes the puff pastry puff up instantly as it goes into the oven.
The filling for this version is made with paneer, a basic ingredient I always have on hand, which makes this recipe even more convenient. The paneer is cooked with onions, tomatoes, spices, creating a spicy flavour packed mixture that pairs beautifully with the light, buttery pastry.
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For Perfect Puff Pastry
- make sure to keep the puff pastry cold all time.
- Don't mess up with the layers when handling the pastry. Don't press the ends of the pastry too much, as it will not puff.
- Don't use egg wash, instead use oil for brushing on top which makes the layer rise well and gets puffy.
- Bake at higher temperature which makes the puff pastry puff up instantly as it goes into the oven.
Ingredients
Puff pastry - you can use homemade puff pastry which is more time consuming. But I used frozen puff pastry for convenience.
Paneer - homemade paneer is best if you have the time. But you can easily use store bought paneer. Make sure to cut into cubes.
Spices - I used a combination of turmeric, chilli powder, cumin powder, garam masala powder and salt.
Ginger Garlic Paste - always add some ginger and garlic paste which adds incredible aroma.
Oil - oil is used to cook the filling and also brush on top of the puff pastry which gives incredibly flaky and golden texture.
Expert Tips
- Prepare the filling in advance and allow it to cool completely before filling into the pastry.
- Make sure you remove the puff pastry at least 15 minutes before assembling.
- Be generous with the filling which makes the paneer puff tasty.
- Brush puff pastry with oil for crispy texture.
- Bake puff at higher temperature which ensure the paneer puff pastry expand faster and gets flakier.
Serving & Storage
Paneer puff taste best when served hot or warm. Leftovers can be stored in an air tight container in fridge. Reheat in a 160 degree C oven or an air fryer for 5 minutes till it gets crispy and flaky again and enjoy.
Step by Step Pictures
1)Preheat oven to 230 degree c for 15 minutes. Heat oil in a pan. Add in onions and sauté for couple of minutes until light golden.
2)Now add in ginger garlic paste and mix well.
3)Add in tomatoes and cook until it is soft.
4)The tomatoes should get soft and mushy like this.
5)Add in spice powders, salt and give a good mix.
6)Pour in ¼ cup of water and cook this for 2 to 3 minutes until the mixture thickens and spices is cooked.
7)Now add in cubed paneer and toss well.
8)Stir for 1 minute until paneer is coated with the masala and the masala is thick and slightly dry. Allow this mixture to cool completely.
9)Remove puff pastry from fridge at least 15 minutes before assembling. Take a square of puff pastry. Add the filling in the centre of pastry.
10)Fold it in half. Don't mess up with the layers when handling the pastry.
11)Now place it on the baking sheet. Repeat this for remaining pastry. Brush the pastry with oil on top.
12)Place it in oven and bake for 15 to 18 minutes until golden brown. Remove the pastry from oven and allow it to cool for 5 minutes. Serve warm.
📖 Get Recipe
Paneer Puff (Indian Paneer Puffs Recipe)
Ingredients
- 6 squares Puff Pastry Sheets
- 200 grams Paneer cubed
- 1 tablespoon Oil
For Filling
- 1 tbsp Oil
- 1 large Onion peeled & sliced thinly
- 1 tablespoon Ginger Garlic Paste
- 2 medium Tomatoes chopped finely
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala powder
- ½ teaspoon Turmeric powder
- ¼ cup Water
- Salt to taste
Instructions
- Preheat oven to 230 degree C for atleast 15 to 20 minutes. Line a baking sheet with parchment paper and set aside.
- Heat oil in a pan. Add in onions and sauté for couple of minutes until light golden. Now add in ginger garlic paste and mix well. Add in tomatoes and cook until it is soft. Add in spice powders, salt and give a good mix. Pour in ¼ cup of water and cook this for 2 to 3 minutes until the mixture thickens and spices is cooked. Now add in cubed paneer and toss well. Stir for 1 minute until paneer is coated with the masala and the masala is thick and slightly dry. Allow this mixture to cool completely.
- Remove puff pastry from fridge at least 15 minutes before assembling.
- Take a square of puff pastry. Add the filling in the centre of pastry. Fold it in half. Now place it on the baking sheet. Repeat this for remaining pastry. Brush the pastry with oil on top.
- Place it in oven and bake for 15 to 18 minutes until golden brown. Remove the pastry from oven and allow it to cool for 5 minutes. Serve warm.
Notes
- Prepare the filling in advance and allow it to cool completely before filling into the pastry.
- Make sure you remove the puff pastry at least 15 minutes before assembling.
- Be generous with the filling which makes the paneer puff tasty.
- Brush puff pastry with oil for crispy texture.
- Bake puff at higher temperature which ensure the paneer puff pastry expand faster and gets flakier.
Serving & Storage
Paneer puff taste best when served hot or warm. Leftovers can be stored in an air tight container in fridge. Reheat in a 160 degree C oven or an air fryer for 5 minutes till it gets crispy and flaky again and enjoy.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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