Paneer Puff Patties - Indian Cottage Cheese Puff Pastry
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Indian Paneer Puffs Recipe
Patties. I loved them so much as a kid.
Every kid in North India knows the joys of patties at their school cafeteria. I know I did! I couldn’t get enough of them back in my school days! There were egg puff patties, keema patties, potato patties, and last but certainly not least, the paneer patties, which I’ll be showing you how to make in this delicious recipe!
The paneer patties were the most popular at school. I have so many memories where I wanted the paneer patties but they got sold out so quickly I didn’t make it in time! Really, they were like hot cakes!
Perhaps you’ve checked out my Potato Patties recipe. If not, I recommend you do! I love the potato ones so much, and those were definitely the most iconic ones in my eyes. You’ve got a nice savoury potato mixture with mashed potatoes, onions, green chilies and spices, and then this filling gets so warm and wholesome when you cook your patties.
Perhaps you’ve noticed the influx of paneer recipes lately. Whenever I think of paneer, I just had to share the paneer patties recipe!
Serve your patties with your favourite chutney, perhaps Cilantro-Mint Chutney or Tamarind Chutney, or enjoy your patties with ketchup as I like to do!
Are you hungry? I know I am writing this, and I wish I could have these all over again right now! You’ll want them too, so read on and get in the kitchen to make these right now!
Tips for Amazing Paneer Patties
Make sure the paneer filling has completely cooled down before stuffing it in the puff pastry
Prick 1-2 holes with a sharp knife in the assembled patties before baking to let an excess air escape during baking.
Don’t unroll the puff pastry if the dough is still frozen. Once the pastry feels soft in the refrigerator, then gently unroll the pastry
Dust the work surface with flour if desired to prevent the puff pastry from sticking if it thaws too quickly during assembly.
Let the patties/turnovers rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light.
Ingredients for Indian Paneer Turnovers
For the PAneer Mix
Paneer
Onions & tomatoes
Green chilies
Ginger
Spices: Red chili powder, turmeric, ground coriander, salt to taste, and garam masala (optional)
Cilantro
For the Patties
puff pastry
egg(s)
How to Make Paneer Bhurji Turnovers
For the Paneer Mix
Heat a pan on medium heat and add in the ghee, cumin seeds, green chiles and ginger. Saute until aromatic.
Add the onions and cook 3-4 minutes or until they turn soft and translucent.
Now add the chopped tomatoes, followed by the turmeric, red chili powder and ground coriander. Cook until the tomatoes become soft while stirring often.
While the tomatoes are cooking, finely grate the paneer. When the tomato mixture has thickened, add the paneer to the tomatoes and mix well.
Garnish with cilantro and garam masala (if desired) and adjust seasoning to taste. Enjoy with your favourite bread!
Set the paneer aside to cool down completely to room temperature.
For the Patties
Preheat oven at 375 F.
Lightly whisk an egg and set aside.
Cut the puff pastry into squares and add 1-2 spoonfuls of the paneer mixture at the center of the square.
Fold the square in half and align the edges. Using the tines of a fork, seal the edges. Repeat for any remaining portions.
Brush the tops of the patties/turnovers with the egg and place in the middle rack of your preheated oven.
Bake for 35-40 minutes or until the patties/turnovers are puffy and golden brown all over.
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!
Watch How to Make Indian Paneer Puff patties Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!