Paneer Puff (Oven & Air Fryer)
Easy paneer puff with a crisp, flaky, and golden crust stuffed with a delicious paneer filling. These paneer puffs come together quickly using store-bought puff pastry!
Servings 12 puffs
Calories 265kcal
Ingredients
- 12 (5 inch) puff pastry squares or 2 sheets of puff pastry, 660 grams
For the paneer filling
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 cup sliced onions, 200 grams
- 1 tablespoon coarsely crushed ginger garlic, 15 grams
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon of coriander powder
- ½ teaspoon black pepper
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 large tomato finely chopped, about 85 grams
- ¾ teaspoon salt or to taste
- 1 tablespoon ketchup optional
- ⅓ cup water
- 200 grams diced paneer cubes approx 1¾ cups
- 2 teaspoons of lemon juice
- ¼ cup finely chopped coriander leaves
Other ingredients
- 1 tablespoon cream
- 1 teaspoon sesame seeds, I used a mix of white and black sesame seeds
Instructions
Paneer filling
- Heat oil in a skillet on medium heat.
- Thaw the puff pastry squares or sheets in the refrigerator.
- Heat oil in a heavy-bottomed skillet over medium heat. Add cumin seeds and allow them to crackle.
- Next, add sliced onions, and saute on medium to medium-low heat until golden brown.
- Add coarsely crushed ginger-garlic, and stir-fry until fragrant.
- Add diced tomatoes along with salt, mix, cover, and cook on medium-low heat for 1 to 2 minutes.
- Remove the lid, and saute until tomatoes turn mushy.
- Next, add Kashmiri chili, coriander, black pepper, turmeric, and garam masala powders, mix well and saute for another 30 seconds.
- Add tomato ketchup and mix well.
- Add water and mix well.
- When the mixture starts to bubble, add cubed paneer, mix gently, and cook for another 2 minutes on medium-low heat.
- Switch off the heat and add lemon juice, and finely chopped coriander leaves. Mix gently and set aside to cool down completely. This makes about 2¼ cups of paneer filling.
Assemble the puffs
- Position a rack in the middle of the oven and preheat the oven to 220° C (430° F) for about 10 minutes. Line a baking tray with parchment paper.
- Place about 2 tablespoons of the filling in the center of the puff pastry square. Do not overfill.
- Fold the pastry to form a triangle and press down the edges using your fingers. Seal the edges with a fork.
- Place it on the prepared baking tray. Repeat the same procedure with the rest of the filling and puff pastry squares. Make sure to space the pastries at least 1-inch apart since they will expand as they bake.
- Note: If the pastry gets too warm,soft, and sticky, refrigerate it for 20-30 minutes to firm up.
Bake
- Brush the tops with cream or milk using a pastry brush and sprinkle some sesame seeds.
In the oven
- Bake at 220° C (430° F) for 20 minutes or until golden brown.
In the air fryer
- Place 3 assembled puff pastries in the air fryer basket and air fry at 180° C (350° F) for 9 to 10 minutes.
- Transfer the puffs to a serving platter, and serve warm!
Video
Notes
If using the sheets, cut them into 6 equal sizes. You should have about 12 rectangles using 2 puff pastry sheets. Instead of shaping the puff as a triangle, you could shape them as a rectangle instead.
If baking in batches, keep the assembled puffs refrigerated until ready to bake.
Kindly refer to the serving suggestions, storage instructions, recipe tips, and variations for more info related to this post!
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. It may differ according to the brand of puff pastry you use. If you rely on them for your diet, please use your preferred nutrition calculator.
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
Serving: 1paneer puff (approx 80 grams) | Calories: 265kcal | Carbohydrates: 25.5g | Protein: 9g | Fat: 14.3g | Saturated Fat: 0.4g | Sodium: 368mg | Potassium: 60mg | Fiber: 0.7g | Sugar: 1.2g | Calcium: 11mg