Paneer & Pea Puff Pastry Rolls- Authentic Indian Recipe

Last Updated on 2 months by Neha Deshmukh

Paneer & Pea Puff Pastry Rolls: Authentic Indian Recipe

Hello friends! If you’re anything like me, you love a good savory snack. And let me tell you, these Paneer & Pea Puff Pastry Rolls are seriously addictive. I first made these for a Diwali party a few years ago, and they were gone in minutes! They’re the perfect blend of flaky pastry and warmly spiced, flavorful filling. Plus, they’re surprisingly easy to make – especially with a little shortcut using store-bought puff pastry. Let’s get baking!

Why You’ll Love This Recipe

These rolls are a delightful fusion of Indian flavors and Western baking techniques. They’re:

• Flaky & Delicious: The puff pastry gives you that satisfying crunch with every bite.
• Flavor-Packed: The paneer and pea filling is bursting with aromatic spices.
• Perfect for Parties: They’re a fantastic appetizer or snack for any gathering.
• Relatively Easy: Using store-bought puff pastry makes these a breeze to whip up.
• Versatile: Easily adaptable to suit your spice preferences and dietary needs!

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 1 sheet puff pastry (approx. 300-350g)
• 1 medium potato (225 grams), boiled, peeled, and mashed
• 170 grams paneer, crumbled or mashed
• 1/3 cup frozen green peas
• 1 tablespoon oil
• 1 tablespoon chopped golden raisins
• 1 tablespoon chopped cashews
• 1 teaspoon crushed coriander seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon hing (asafoetida)
• 1 inch chopped ginger
• 1 chopped green chili
• 1/2 teaspoon coriander powder
• 1/4 teaspoon amchur (dried mango powder)
• 1/4 teaspoon garam masala
• 1/4 teaspoon red chili powder
• 1 pinch ajwain (carom seeds)
• 1/4 – 1/2 teaspoon salt (to taste)
• 2 tablespoons all-purpose flour
• 4 tablespoons water (for the flour paste)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Puff Pastry: Store-bought is totally fine (and saves a lot of time!). Look for all-butter puff pastry for the best flavor and flakiness. If you’re feeling ambitious, you can absolutely make your own, but it’s a bit of a project.
• Paneer: I prefer using fresh, soft paneer. You can find it at most Indian grocery stores. If you can’t find paneer, you can substitute with ricotta cheese (though the flavor will be slightly different).
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth to the filling. It has a strong smell in its raw form, but it mellows out beautifully when cooked. A little goes a long way! If you absolutely can’t find it, you can omit it, but it really does make a difference.
• Regional Spice Variations: Feel free to adjust the spice levels to your liking. Some families add a pinch of turmeric for color, or a dash of chaat masala for extra tang. My grandmother always added a tiny bit of fennel seed – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thaw your puff pastry sheet according to the package instructions. This is important – you want it pliable but still cold.
2. Heat the oil in a pan over medium heat. Add the cashews and raisins and sauté until golden brown. Set aside.
3. In the same pan, toast the coriander and cumin seeds for about 30 seconds, until fragrant. Add the hing, ginger, and green chili and cook for another minute.
4. Now, add the mashed potatoes, paneer, and peas to the pan. Mash everything together until well combined.
5. Stir in the coriander powder, amchur, garam masala, red chili powder, salt, ajwain, and the reserved cashews and raisins. Mix well and let the filling cool completely. This is key – warm filling will melt the pastry!
6. Lightly flour a clean surface. Roll the puff pastry sheet into a rectangle, about 10×12 inches.
7. Make a flour-water paste by mixing the flour and water. Apply this paste to one of the long edges of the pastry – this will act as your “glue”.
8. Spread the cooled filling evenly over the pastry, leaving a 1-inch border on all sides.
9. Starting from the edge with the flour paste, roll the pastry tightly into a log.
10. Wrap the log in plastic wrap and chill in the refrigerator for at least 20 minutes. This helps it firm up and makes slicing easier.
11. Preheat your oven to 400°F (200°C).
12. Slice the chilled log into ½-inch thick rounds. Discard the uneven ends (or sneak a taste!).
13. Arrange the rolls on a baking sheet lined with parchment paper.
14. Bake for 20-25 minutes, or until golden brown and flaky.

Air Fryer Option: You can also cook these in an air fryer! Preheat your air fryer to 390°F (200°C) and cook for 8-10 minutes, or until golden brown.

Expert Tips

• Don’t Overfill: Resist the urge to pile on the filling! Too much filling will make it difficult to roll and can cause the pastry to burst.
• Chill Time is Crucial: Don’t skip the chilling step. It really helps the rolls hold their shape.
• Brush with Egg Wash (Optional): For an extra golden and glossy finish, brush the rolls with a beaten egg before baking.

Variations

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

• Vegan Adaptation: Use plant-based paneer and vegan puff pastry. It’s surprisingly easy to find both these days! My friend, Priya, swears by the vegan paneer she gets from her local health food store.
• Gluten-Free Adaptation: Use gluten-free puff pastry. Just be sure to check the ingredients list carefully.
• Spice Level: Adjust the amount of green chili and red chili powder to your preference. If you like it mild, use less. If you like it fiery, go for it!
• Festival Adaptations: These are perfect for Diwali, Holi, or any festive occasion. You can even add a sprinkle of chopped cilantro on top before baking for a festive touch.

Serving Suggestions

These rolls are best served warm, with a side of:

• Cilantro Chutney
• Tamarind Sauce
• Mint-Corainder Chutney
• A cup of chai!

Storage Instructions

• Leftovers: Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Reheating: Reheat in the oven or air fryer to restore their crispness.

FAQs

Let’s answer some common questions:

• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• What is the best way to thaw puff pastry? The best way is to thaw it in the refrigerator overnight. If you’re short on time, you can thaw it at room temperature for about 20-30 minutes, but don’t let it get too warm.
• Can I use a different type of potato? Yes, you can! Yukon Gold potatoes work well too.
• What can I substitute for hing/asafoetida? If you can’t find hing, you can omit it, or try a pinch of garlic powder.
• How do I prevent the pastry from becoming soggy? Make sure the filling is completely cooled before spreading it on the pastry. Also, don’t overcrowd the baking sheet.

Enjoy these delicious Paneer & Pea Puff Pastry Rolls! I hope they bring a little bit of Indian flavor and joy to your kitchen. Happy baking!