Paneer Peri Peri Pita Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Paneer Peri Peri Pita Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavorful snacks that hit the spot. And let me tell you, these Paneer Peri Peri Pitas are it! I first made these when I was craving something a little spicy and a little different from the usual samosas and pakoras. They’ve been a hit ever since – seriously, they disappear in minutes! This recipe brings together the deliciousness of Indian paneer with the convenience of pita bread, all kicked up with a fiery peri-peri twist. It’s Indian street food made easy, right in your kitchen.

Why You’ll Love This Recipe

These Paneer Peri Peri Pitas are a total winner for so many reasons. They’re incredibly easy to make – perfect for a weeknight dinner or a quick snack. The combination of soft paneer, spicy peri-peri masala, and gooey mozzarella is just chef’s kiss. Plus, they’re super customizable. You can adjust the spice level to your liking, and even make them vegan or gluten-free (more on that later!). Honestly, who doesn’t love a recipe that’s both delicious and adaptable?

Ingredients

Here’s what you’ll need to whip up these amazing pitas:

• 6 Pita Bread
• 400 gm Paneer, cubed
• 1 tsp Olive Oil
• 1 tsp Garlic, chopped
• As needed Hung Curd Dip
• As needed Peri Peri Masala
• As needed Mozzarella Cheese, shredded
• As needed Tomato Slices

Ingredient Notes

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

Peri-Peri Masala: This is where the magic happens! Peri-peri originated in Portugal, influenced by African flavors, and is known for its vibrant heat. It’s a blend of African bird’s eye chili, garlic, paprika, and other spices. You can find it at most Indian grocery stores, or even online. If you can’t find it, a mix of cayenne pepper, paprika, garlic powder, and a pinch of chili flakes will work in a pinch.

Paneer: Paneer is a fresh, non-melting Indian cheese. You can use store-bought paneer, which is perfectly fine, or make your own if you’re feeling ambitious! Fresh paneer has a slightly softer texture, which I personally love.

Pita Bread: Pita bread is readily available in most supermarkets these days. If you’re feeling extra crafty, you can even try making your own! There are tons of recipes online. Just make sure it’s the pocket-style pita, so you can stuff it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in a grill pan over medium heat. Add the chopped garlic and sauté until it becomes fragrant – about 30 seconds. Don’t let it burn!
2. Now, add the paneer cubes to the pan and cook until they’re golden brown on all sides. This usually takes about 5-7 minutes.
3. Sprinkle the peri-peri masala over the paneer, making sure everything is nicely coated. Give it a good mix!
4. Carefully cut each pita bread horizontally to create a pocket.
5. Spread a generous layer of hung curd dip inside each pita pocket. This adds a lovely coolness that balances the spice.
6. Layer the peri-peri paneer mixture, mozzarella cheese, and tomato slices inside each pocket. Don’t be shy with the cheese!
7. Lightly grease a pan and toast the stuffed pitas until they’re crisp and the mozzarella is melted and bubbly. About 2-3 minutes per side should do the trick.
8. Serve immediately with mint chutney or a fresh salad. Enjoy!

Expert Tips

• Don’t overcrowd the grill pan when cooking the paneer. Work in batches if necessary to ensure even browning.
• For extra flavor, marinate the paneer in a little peri-peri masala for 30 minutes before cooking.
• If you don’t have a grill pan, a regular frying pan works just fine!

Variations

• My Family’s Favorite: My kids love it when I add a sprinkle of chaat masala to the paneer filling. It adds a tangy kick!
• Spicy Upgrade: For serious spice lovers, add a finely chopped green chili to the garlic while sautéing.
• Veggie Boost: Throw in some finely chopped onions, bell peppers, or spinach to the paneer mixture for an extra dose of veggies.

Vegan Adaptation

Want to make these pitas vegan? No problem! Simply substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. Use a vegan mozzarella alternative, and ensure your hung curd dip is plant-based (cashew-based dips work wonderfully!).

Gluten-Free Adaptation

For a gluten-free version, just use gluten-free pita bread! You can find these at most health food stores or online.

Spice Level Adjustment

Don’t like things too spicy? No worries! Start with a smaller amount of peri-peri masala and taste as you go. You can always add more, but you can’t take it away! If you want to kick up the heat, add a pinch of cayenne pepper or a dash of hot sauce.

Festival Adaptation

These pitas are fantastic as a quick and easy snack for parties or festivals. They’re easy to hold and eat, and everyone loves them! You can even assemble them ahead of time and just toast them when your guests arrive.

Serving Suggestions

These Paneer Peri Peri Pitas are delicious on their own, but they’re even better with:

• A side of mint chutney
• A fresh cucumber and tomato salad
• A cooling raita (yogurt dip)

Storage Instructions

These pitas are best enjoyed fresh. However, you can store the paneer filling in an airtight container in the refrigerator for up to 2 days. Reheat before stuffing into the pitas.

FAQs

Q: What type of paneer works best for this recipe?
A: I prefer using a firm paneer that holds its shape well during cooking. But honestly, any type of paneer will work!

Q: Can I make the paneer filling ahead of time?
A: Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

Q: Is it possible to bake these pitas instead of toasting them?
A: Yes, you can! Bake them in a preheated oven at 180°C (350°F) for about 5-7 minutes, or until the cheese is melted and bubbly.

Q: What is a good substitute for hung curd?
A: Greek yogurt is a great substitute for hung curd. You can also use a thick cashew cream for a vegan option.

Q: How can I adjust the spice level to be milder or spicier?
A: Control the amount of peri-peri masala you use! Start small and add more to taste.

Q: Can I use a different cheese instead of mozzarella?
A: Yes, you can! Cheddar, Monterey Jack, or even a sprinkle of Parmesan would all be delicious.