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Paneer Bhurji Puffs

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Megha Patel

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Paneer Bhurji Puffs are GOOD and they are here to stay!! Like everyone else, I love paneer and it’s extremely necessary in puffs. This is one of my favorite snacks to eat when I’m in India, and I was craving it this week 🙂

You can never go wrong with Paneer Bhurji, so if you want to make this and eat it with paratha or naan, you can use this exact recipe and add a little bit of water as you cook the paneer. This will make it nice and fluffy. For this recipe, we will not be using water because we want to make sure the puffs do not get wet and soggy.

I absolutely love this combination because the butteryness and flakeyness of the puffs with the burst of flavor from the paneer bhurji is like magic in your mouth- trust me 🙂 If you are looking for another paneer recipe, you must try out my Tandoori Paneer Shumai Dumplings!

Hope you love this recipe! It’s extremely satisfying and pretty much the best snack to be eating during quarantine 😉 Please share any pictures with me when you make them at home, and feel free to ask me any questions!! Thanks so much and hope you are all healthy and safe!

Paneer Bhurji Puffs
Like everyone else, I love paneer and it's extremely necessary in puffs.
Print Recipie

INGREDIENTS

  • 6 rectangular cut puff pastry sheets
  • 1/2 white onion (diced very small)
  • 1 green onion (sliced very small)
  • 4 cloves garlic (minced)
  • 1/2 tomato (diced very small)
  • 2 serrano peppers (diced very small)
  • 1 tsp ginger paste
  • 1 tbsp oil
  • 1 cup crumbled paneer
  • 1/4 tsp cumin seeds
  • 1/4 tsp carom seeds
  • 1/4 tsp hing
  • 1/2 tsp cayenne pepper
  • 1/4 tsp turmeric powder
  • 1/2 tsp pav bhaji masala

INTRUCTIONS

  1. If your puff pasty is frozen, take it out of the freezer and let it defrost. Cut it into 6 rectangles or squares.
  2. In a pan on medium heat, warm up your oil. Add in the cumin and carom seeds. Once they stop sizzling, add in the hing.
  3. Then, add in the onion, green onion, tomato and serrano peppers. Let them cook for about 1 minute and then add in the garlic and your ginger paste. Add salt per taste.
  4. Mix everything together and add in cayenne, turmeric, and pav bhaji masala. Let it cook for another minute and add in your crumbled paneer. Add more salt per taste.
  5. Once everything is mixed together, let it cook on low for 3-5 minutes, stirring occasionally. This may seem a little dry, but we don’t want to add any liquid to it since it’s going inside of the puff. Once it’s done, take it off of the heat and start your puff assembly.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Add an equal amount of the paneer bhurji on one half of each puff pastry sheet.
  8. Using your fingers, take some water and gently rub it along each edge of the puff pastry sheet. Fold over the other side and press the edges down with a fork. You can close it up completely or leave one side open like I did.
  9. Put all of your puffs on a baking tray and bake in the oven for 25-30 minutes, or until golden brown.
  10. One finished, serve with your favorite chutney or sauce!

NOTES

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hello,
i’m megha

Welcome to my page! Over here you’ll find some of the topics i’m most passionate about  Hope you find my blog as a means of making an easy weeknight dinner, planning a stress-free travel itinerary, or even styling the perfect look for an important event! Thanks for visiting!

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