Hariyali Paneer Puffs
Hariyali Paneer Puffs, stuffed with minty spicy marinated paneer, onions and peppers.
Puff pastries are so versatile when it comes to making stuffed puffs. It makes perfect tea time snacks. I like to make this puff pastries either sweet or savory. This is savory, spicy, minty version! The stuffing for this dish includes marinated paneer, onions and peppers. Paneer marinates so well. I used spicy mint and coriander marinade for paneer. Add some onions and peppers to the the stuffing mix along with paneer to add some fiber and crunch! Marinate all these ingredients over night, bake them and your stuffing is ready!
You can prep ahead of time for this delicious snack. The stuffing can be done ahead of time and then bake the puffs within few minutes. Your delicious and hot snack will be ready within minutes. Serve them hot with spicy green chutney, sweet red chutney and hot masala chai!
If you end up with extra stuffing, you can use it to make some hariyali paneer curry or hariyali paneer biryani! Honestly this is a muti-purpose stuffing that you can not go wrong with! If you end up making it and liking it, tag me on Instagram @myvegetarianroots.
Happy and Healthy Eating!
Hariyali Paneer Puffs
Ingredients
Hariyali Paneer Marinade
- 1 cup Lightly Packed Mint
- 1 cup Cilantro
- ½ cup Spinach
- 2 Serrano Peppers or 4 thai green chilis
- 1½ tsp Ginger
- 1½ tsp Garlic
- 1 tsp Cumin Powder
- 1 tbsp Chaat Masala
- 2 tbsp Kasuri Methi
- 2 tbsp Mustard Oil any other oil would work, however mustard oil adds great flavors
- ⅓ cup Full Fat Indian Style Yogurt
- 1 tbsp Lemon Juice
- 1 tsp Black Salt
- 1 tsp Sugar
- ¼ tsp Ground Black Pepper
- ¼ tsp Mango Powder
- 28 oz Paneer
- 1 Medium Sweet Onion cubed
- 1 Large Green Pepper cubed, or 2 medium
Other Ingredients
- 2 tbsp Butter
- 2 tbsp Spicy Green Chutney
- 4 sheets Ready to Bake Puff Pastry Sheets Preferred Kawan Puff Pastry Squares (two pack/20 squares)
Instructions
Marinate and bake paneer
- Blend everything except paneer, onions and peppers in a blender to make grainy paste. Taste it, you should not need to add any water.
- Cut paneer, onions and peppers in small cubes.
- Pour the marinade paste over cubed paneer, onions and peppers. Use your hand to gently coat all pieces evenly without breaking paneer.
- Refrigerate marinated paneer in an airtight container for at-least 6-12 hours. The longer you keep marinating, the better it tastes. I like to marinate it over night.
- Once done marinating, either bake it, preheat oven on 400°F. Place marinated paneer, onions and peppers in a greased baking tray in a single layer. Bake it for 20-30 minutes turning them once half way through. Save leftover marinade for later use.
- Or place them on skewers and grill them till charred. Save leftover marinade for later use. You can enjoy this paneer as is, without making puffs with some minty yogurt sauce!!
Make the pastries
- Thaw ready to bake puff pastry sheets as mentioned on the box. Unfold each sheet and role it out to stretch them a little. If using Kawan puff pastry squares, skip the cutting part. Otherwise, cut each sheet in 9 equal pieces. You should end up with 36 pieces if using 4 sheets. If using 4 sheets, make this recipe in two batches. Work with 2 sheets at a time.
- Spread some butter on all pieces. Then spread some green chutney on all those pieces.
- Mix cooked paneer onions pepper with some leftover marinade to make it moist/juicy, but not runny.
- Place prepared paneer, onion and peppers mix on half the number of pieces. Just enough to cover the middle of each piece. Coat side of each piece with water using you finger.
- Place the other half pieces on the once with stuffing on and use fork to press down on edges of each stuffed puff pastry.
- Spread some butter on top of each stuffed puff pastry and bake it for 25-30 minutes on 400°F or until they get golden brown.
- Serve them hot with side or sweet and spicy chutney along with some masala chai!
