Spicy Tandoori Paneer Open Puff Recipe
Indulge in the crispy, flavorful goodness of Spicy Tandoori Paneer Open Puffs, a delightful snack perfect for tea time. These puffs combine the rich taste of homemade paneer with a deliciously spiced filling, all encased in flaky, buttery pastry. The unique twist lies in the homemade puff pastry, crafted with layers of butter, which adds a rich texture and a melt-in-your-mouth experience. This recipe will surely become a favorite for any gathering, offering a fusion of traditional Indian flavors with a French-style pastry technique.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Unsalted Butter (room temperature) | 1 cup |
| Salt | 1 teaspoon |
| Unsalted Butter (hard) | 1 cup |
| Paneer (Homemade Cottage Cheese, crumbled) | 100 grams |
| Sweet Corn | 100 grams |
| Onion (sliced) | 1 |
| Green Bell Pepper (Capsicum, sliced) | 1 |
| Tomato (chopped) | 1 |
| Ginger-Garlic Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Lemon Juice | 1 tablespoon |
| Hung Curd (Greek Yogurt) | 1 tablespoon |
Preparation Time: 120 minutes
Cooking Time: 35 minutes
Total Time: 155 minutes
Servings: 4
Cuisine: Fusion (Indian-French)
Course: Snack
Diet: Vegetarian
Instructions
Step 1: Preparing the Butter Log
- Begin by preparing the butter log, an essential part of the puff pastry. Take the unsalted butter (the hard variety) and cut it into small cubes.
- Lay out a piece of cling film and place the butter cubes on it. Wrap the butter tightly, ensuring it’s sealed within the cling film.
- Use a rolling pin to roll the butter into a rectangular shape, about 2 cm thick. Be quick during this step to prevent the butter from melting. If needed, place it in the fridge for a few minutes to firm up.
- Once rolled, refrigerate the butter log wrapped in cling film for at least 15 minutes to ensure it hardens.
Step 2: Making the Dough
- While the butter chills, start making the dough. In a large mixing bowl, combine the all-purpose flour, unsalted butter (room temperature), and salt.
- Rub the ingredients together using your fingers to create a crumbly texture.
- Slowly add water, a little at a time, and knead the mixture into a soft dough. Once formed, wrap the dough in cling film and refrigerate for 10 minutes.
Step 3: Preparing the Pastry Layers
- Take the dough out of the refrigerator and roll it into a rectangular shape large enough to encase the butter log.
- Unwrap the chilled butter log and place it in the center of the rolled dough. Fold the dough around the butter, sealing the edges by pinching them together.
- Carefully roll the dough again, maintaining its rectangular shape. Dust the dough lightly with flour to prevent sticking as you roll it.
- Roll the dough into a long rectangle, approximately 20 cm long and 10 cm wide.
- Fold both the left and right sides of the dough towards the center, then fold the dough like a book. Repeat this process of folding the dough and refrigerating it for 10 minutes after each fold. Do this about 5 times to create the signature flaky layers.
- Ensure the dough remains straight and even, without overworking it.
Step 4: Preparing the Filling
- While the dough rests, heat some oil in a saucepan over medium heat. Add the sliced onions and ginger-garlic paste. Sauté until the onions soften and turn golden.
- Add the chopped tomatoes along with turmeric powder, red chili powder, cumin powder, and chaat masala. Cook, stirring frequently, until the tomatoes become soft and mash into a paste.
- Add the sliced bell peppers, crumbled paneer, and sweet corn to the mixture. Stir well, ensuring all ingredients are combined.
- Finally, add the hung curd (Greek yogurt) and lemon juice to the filling. Stir again and cook for a couple more minutes until the filling is well mixed and the spices are fully absorbed. Set aside to cool.
Step 5: Assembling the Puffs
- Preheat your oven to 220°C (425°F) and prepare a baking tray by greasing it with a little oil.
- Take the chilled dough out of the refrigerator and roll it into a rectangle, approximately 2 cm thick.
- Cut the rolled dough into small squares (about 10 cm on each side).
- Place a generous tablespoon of the prepared filling in the center of each square.
- Fold the dough over the filling, pinching the edges to seal the puffs into open parcels, leaving the filling exposed on top.
- Brush the tops of the puffs with olive oil and sprinkle toasted sesame seeds for extra crunch.
Step 6: Baking the Puffs
- Arrange the prepared puffs on the greased tray and bake in the preheated oven for 20 minutes, or until the puffs are golden brown and crisp.
- Once done, remove from the oven and allow them to cool slightly before serving.
Serving Suggestions
Serve these delicious Spicy Tandoori Paneer Open Puffs warm as an appetizer or snack with a steaming cup of Wa Oolong Tea or Green Tea. The flaky pastry combined with the spicy, savory filling will make these puffs a hit at any gathering, especially during tea time or as a party snack.
Tips and Variations
- Make Ahead: You can prepare the dough and filling ahead of time and store them separately in the refrigerator. Assemble and bake the puffs when you’re ready to serve.
- Vegetable Variations: Feel free to swap out the bell peppers and sweet corn for other vegetables like peas, carrots, or spinach to suit your taste.
- Spice Level: Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder and chaat masala.
Enjoy the Spicy Tandoori Paneer Open Puffs as a fusion snack that brings together the best of Indian and French culinary traditions!
