Spicy Tandoori Paneer Open Puff Recipe
A unique fusion of French technique and Indian spices, the Spicy Tandoori Paneer Open Puff brings the rich, flaky texture of classic puff pastry together with a savory, spicy paneer filling. Perfect for a snack or appetizer, these puffs are stuffed with homemade cottage cheese flavored with tandoori masala and mixed vegetables, creating a mouthwatering bite that’s both crispy and flavorful. This dish features layers of delicate puff pastry enveloping a zesty paneer mixture, offering a burst of traditional Indian flavors wrapped in a French culinary tradition.
Cuisine: French
Course: Snack
Diet: Vegetarian
Ingredients
For the Puff Pastry Dough:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 2 cups |
| Unsalted Butter | 1 cup, at room temperature |
| Salt | 1 teaspoon |
For the Butter Log (used to create the flaky layers):
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup, hard |
For the Paneer Filling:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 100 grams (crumbled) |
| Sweet Corn | 100 grams |
| Onion | 1, sliced |
| Green Bell Pepper (Capsicum) | 1, sliced |
| Tomato | 1, chopped |
| 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
Yield: 6-8 servings
Instructions
1. Prepare the Butter Log
To begin, start by preparing the butter log for the puff pastry. Take the unsalted butter (hard, not softened) and cut it into small cubes. Spread these cubes over a sheet of cling film, then roll it out into a rectangular shape about 2 centimeters thick using a rolling pin. Be sure to work quickly, as the butter can soften easily. Once rolled, wrap the butter in the cling film and refrigerate it for 15 minutes to firm up.
2. Prepare the Puff Pastry Dough
In a large mixing bowl, combine the all-purpose flour, unsalted butter, and salt. Use your hands to mix the ingredients until they form a crumbly texture. Gradually add cold water, a little at a time, and knead until the dough becomes smooth and soft. Once your dough is ready, cover it and refrigerate for 10 minutes.
3. Enclose the Butter Log in Dough
After refrigerating the dough, remove it from the fridge and roll it out into a rectangular shape large enough to wrap around the butter log. Unwrap the chilled butter from the cling film and place it at the center of the dough rectangle. Carefully fold the dough over the butter, ensuring the butter is fully enclosed, and pinch the edges together to seal. Once sealed, gently roll the dough and butter into a long rectangle, keeping the shape straight and even. Dust with flour to prevent sticking. Be careful not to overwork the dough.
4. Laminate the Dough
Next, fold the dough like a book: fold one side towards the center, then the other, so the edges meet in the middle. Repeat this folding process approximately 5 times, dusting with flour each time and refrigerating the dough for 10 minutes between each fold. The goal is to create several layers of dough and butter to achieve a flaky texture when baked.
5. Prepare the Paneer Filling
While the dough is resting in the fridge, prepare the filling. Heat a pan over medium heat and sauté the sliced onion, green bell pepper, and chopped tomato until softened. Add the ginger-garlic paste, turmeric powder, red chilli powder, cumin powder, and chaat masala powder. Stir well to combine the spices, then add the sweet corn and crumbled paneer. Mix in the lemon juice and hung curd, and cook for another 2–3 minutes until everything is well incorporated. Remove from heat and let the filling cool down.
6. Preheat the Oven
While the dough is resting and the filling is cooling, preheat your oven to 220°C (425°F). Make sure the oven is fully heated before you bake the puffs.
7. Assemble the Puffs
Once your dough has been laminated and rested, roll it out into a long rectangular shape again. Cut the dough into individual puff pastry squares, about 10×10 cm each. Place a generous amount of the prepared paneer filling in the center of each square, leaving a small border around the edges.
8. Bake the Puffs
Transfer the assembled puffs to a baking sheet lined with parchment paper. Place them in the preheated oven and bake for 25-30 minutes, or until the pastry is golden and flaky, and the filling is bubbling. Keep an eye on the puffs to ensure they don’t over-brown. Once baked, remove them from the oven and allow them to cool slightly before serving.
Serving Suggestions
Serve the Spicy Tandoori Paneer Open Puffs hot, as a snack or appetizer, with a side of tangy chutney or a cooling cucumber raita to complement the spiciness. The crispy, flaky layers paired with the flavorful, spicy paneer filling create a delightful contrast that is sure to please your guests.
Tips and Variations
- Butter Temperature: Be mindful of the temperature of the butter when making the puff pastry. If the butter gets too soft while working, it will not create the necessary layers.
- Vegetarian Variations: You can also add other vegetables to the filling, such as peas, carrots, or spinach, to vary the texture and flavor.
- Flavor Adjustments: If you prefer a less spicy version, reduce the amount of red chilli powder or chaat masala.
Enjoy the perfect blend of French pastry and Indian flavors with this Spicy Tandoori Paneer Open Puff, a delightful dish that brings together the best of both worlds!
