Paneer & Pea Puff Pastry Recipe – Easy Indian Snacks

Last Updated on 4 months by Neha Deshmukh

Paneer & Pea Puff Pastry Recipe – Easy Indian Snacks

Hello friends! If you’re anything like me, you always need a quick and delicious snack recipe up your sleeve. Especially one that feels a little bit special. These Paneer & Pea Puff Pastries are exactly that – flaky, savory, and bursting with Indian flavors. I first made these when my niece was visiting, and they were a HUGE hit! They’re perfect for a cozy afternoon with chai, or even a festive gathering. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average puff pastries. We’re taking the classic flaky goodness and filling it with a warmly spiced paneer and pea mixture. It’s a delightful fusion of textures and tastes – soft paneer, sweet peas, and that incredible puff pastry crunch. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re a guaranteed crowd-pleaser, and honestly, who doesn’t love a good savory puff?

Ingredients

Here’s what you’ll need to whip up these delicious snacks:

• 1 sheet puff pastry (about 300g)
• 1 cup scrambled paneer (about 200g)
• ¼ cup green peas (about 50g)
• 2 teaspoons vegetable oil
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 1 green chili, chopped (adjust to your spice preference!)
• ½ teaspoon chopped ginger
• ⅛ teaspoon turmeric powder
• ¼ teaspoon coriander powder
• ¼ teaspoon black salt (kala namak)
• ¼ teaspoon chaat masala
• Pinch of garam masala powder
• ½ teaspoon lemon juice
• 1 tablespoon chopped fresh cilantro
• Salt to taste
• Milk or egg wash for brushing

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Puff Pastry: You can absolutely use store-bought puff pastry to save time. I usually do! But if you’re feeling ambitious, homemade is fantastic too. Just make sure it’s nice and cold before you start rolling.
• Paneer: I prefer using a slightly firm paneer for this recipe, so it holds its shape well in the filling. You can find it at most Indian grocery stores. If it’s a little too soft, gently squeeze out some excess water.
• Kala Namak (Black Salt): This is a game-changer! It has a unique sulfurous flavor that adds a lovely depth to the filling. Don’t skip it if you can help it! If you absolutely can’t find it, regular salt will do, but it won’t be quite the same.
• Garam Masala: Garam masala blends vary from region to region in India. Feel free to use your favorite brand or even make your own! It adds that warm, comforting spice that makes Indian food so special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the cumin and mustard seeds. Listen for them to crackle and pop – that’s when you know they’re ready!
2. Add the chopped ginger and green chili. Sauté for a minute or two until fragrant and lightly golden. The aroma is amazing at this point.
3. Stir in the scrambled paneer and green peas. Add the turmeric, coriander powder, black salt, chaat masala, garam masala, and regular salt. Cook for 2-3 minutes, stirring occasionally, until everything is well combined.
4. Take the pan off the heat and mix in the lemon juice and cilantro. Give it a good stir and set the filling aside to cool slightly.
5. Unroll the puff pastry sheet on a lightly floured surface. Cut it into 4 equal squares.
6. Place about 2 tablespoons of the paneer filling on one half of each square. Don’t overfill, or it will be hard to seal!
7. Fold the pastry over the filling to form triangles. Use a fork to firmly seal the edges. This is important to prevent the filling from leaking out during baking.
8. Place the puffs on a parchment-lined baking tray. Brush the tops with a little milk or egg wash for a beautiful golden finish.
9. Bake in a preheated oven at 400°F (200°C) for 15 minutes, or until golden brown and beautifully flaky. Keep a close eye on them – ovens vary!
10. Serve warm with a steaming cup of masala chai. Pure bliss!

Expert Tips

• Make sure your puff pastry is cold! This helps it puff up beautifully.
• Don’t overcrowd the baking tray. Give the puffs some space so they can bake evenly.
• For extra flavor, you can add a pinch of red chili powder to the filling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use vegan puff pastry and skip the egg wash (brush with plant-based milk instead).
• Gluten-Free: There are some great gluten-free puff pastry options available now. Just be sure to check the label!
• Spice Level: My friend Priya loves to add an extra green chili to the filling for a real kick! Adjust the amount to your liking.
• Festival Adaptations: These puffs are perfect for Diwali or Holi! You can even add a sprinkle of colorful edible glitter for a festive touch. My mom always makes a big batch for Diwali.

Serving Suggestions

These Paneer & Pea Puff Pastries are fantastic on their own, but they’re even better with:

• A cup of hot masala chai
• A side of mint-coriander chutney
• A simple tomato ketchup (my kids love this!)

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore their crispness.

FAQs

1. Can I make the paneer filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. Just give it a good stir before using.

2. What is Kala Namak and can I substitute it?

Kala Namak is a black salt with a unique sulfurous flavor. It adds a lovely depth to the filling. If you can’t find it, you can use regular salt, but it won’t be quite the same.

3. My puff pastry is sticking, what am I doing wrong?

Make sure your work surface is lightly floured and that the puff pastry is cold. If it’s too warm, it will become sticky.

4. Can these puffs be air fried instead of baked?

Yes! Air fry at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy.

5. What is the best type of paneer to use for this recipe?

I recommend using a slightly firm paneer that won’t crumble too easily. You can find it at most Indian grocery stores.