Chili Paneer Puff: An Irresistible Indo-Chinese Vegetarian Puff Pastry Recipe
I’m so excited to share one of my absolute favorite recipes with you today—Chili Paneer Puffs! These Indo-Chinese vegetarian puff pastries are a game-changer. Imagine the spicy, tangy flavors of chili paneer wrapped in flaky, buttery puff pastry. It’s the perfect snack for any occasion, whether you’re hosting friends, enjoying a family dinner, or just treating yourself to something delicious.
Chili paneer is a beloved Indo-Chinese dish that combines soft paneer cubes with a spicy, savory sauce. When you encase that in a light, crispy puff pastry, it’s pure magic. I’ve made these for countless gatherings, and they’re always a hit. Trust me, once you try these, you’ll be hooked. Follow my easy, step-by-step guide to create these mouthwatering vegetarian puffs, and get ready to wow your taste buds!
Happy Cooking!
Servings: 6-8 puffs
Prep Time: 10-15 minutes
Cooking time: 40-50 minutes
Total Time: 1 hour
Ingredients:
1.5 cups of Paneer chopped into small cubes
1 sheet (8.5 oz) puff pastry thawed at room temperature
1 tbsp sesame oil
1/2 tbsp peanut/avocado/vegetable oil
1/2 cup of red Onions finely chopped
1/3 cup of any color bell Pepper finely chopped
4-6 cloves Garlic finely chopped
2-4 Green chillies finely chopped; as per spice levels
3-4 scallions chopped, whites & greens separated
1 tsp salt as per taste
1/2 tsp white pepper
1/2 tsp salt
1/4 tsp Ajinomoto
1/2-1 tsp chili flakes; as per taste
2 tbsp Soy sauce
1 tbsp red Chilli sauce
1/2-1 tbsp sriracha as per taste
1/2-1 tbsp sweet chili sauce
1/2 tbsp lime juice
about 1/4 cup Milk to brush
1-2 tbsp sesame seeds
Directions:
Heat sesame oil and 1/2 tbsp of veg/avocado/peanut oil in a pan on low-medium heat.
Add the onions, bell peppers, and garlic and cook for 2-3 minutes until the onions become translucent.
Add the whites of the scallions, green chilis, salt, pepper, sugar, and Ajinomoto and cook for 4-6 minutes.
Mix all the sauces along with lime juice in a separate bowl.
Once the onions start to brown add the sauce mixture and mix. Cook well for 3-5 minutes till it starts to thicken.
Add in the cubed paneer. Mix it well and cook for 1 minute
Add the scallion greens and cook the mixture well for 2-3 minutes.
Keep it aside to cool.
Preheat the oven to 400F.
Assembly: On a parchment-lined baking tray, place the thawed puff pastry sheet and gently roll it out a little bit. Cut it into 6-8 equal pieces. Using a fork poke holes in the centre of each piece.
On each piece diagonally spread about 3-4 tbsp of the cooled mixture.
Brush milk on the two opposite ends of the puff pastry (the ones that have no filling over them)
Fold those two edges of the puff pastry over the middle and press them together to form a puff.
Brush milk over the folded center and sprinkle sesame seeds over it.
Brush olive oil over them.
Bake at 400F for 16-20 mins, rotating the tray midway. The puff pastry should be golden brown and crispy.
Once out of the oven let it cool for 2-3 mins.
Serve warm and enjoy!
Notes/Tips:
Make sure the filling is not too liquid so that it does not leak out.
You can make the filling and keep it in the fridge for 2 days before you need to use it.
Make sure the puff pasty is thawed so it’s easy to use.
Creating the diagonal bundles gives a beautiful finish but you can shape it as you like.
The baking time may change as per puff pastry you are using so check your package instructions.
