Paneer Puffs

For the Filling

In a pan, add oil once hot add in green chilies, ginger, garlic paste and saute for a minute.

Now add all the veggies, turmeric powder, jeera powder, coriander powder, red chilli powder and saute for a while. Add a tbsp of waterzvCover and cook.

Then add small paneer cubes, amchoor powder, kasturi methi and salt

Mix well until everything is well combined with the masala.

Let it cool completely before proceeding.

For Making Paneer Puffs

Preheat your oven to 220°C. Line the pan with parchment paper to avoid the puff sticking at the bottom.

If you are using frozen puff pastry sheets then thaw overnight in the fridge as directed.

Carefully take out one sheet of puff pastry and divide it into equal parts.

Scoop in the filling to one edge of the pastry sheet, don't overfill it or it will be difficult to seal.

Lightly brush the edges with milk. This will help to seal the puffs well.

Fold the pastry to seal by pressing it on the edges.

Now brush the top of each puff with milk or egg wash. This will ensure golden brown top puffs.

Bake it in a pre-heated oven for 20-25 minutes or until the pastry top is golden brown.

Once done, cool them on the wire rack. Serve it with tomato ketchup or green chutney.