Paneer Puff with Tomato Ketchup

Instructions

1. 1

   Prepare the Paneer Filling

   • Heat oil in a non-stick pan over medium heat. Add cumin seeds and allow them to splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Stir in the ginger-garlic paste and green chili. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it becomes soft and pulpy.
   • Reduce the heat and add the spice powders: turmeric, red chili powder, garam masala, chaat masala, and salt. Mix well and cook for 1 minute.
   • Turn off the heat. Add the crumbled paneer and chopped coriander leaves. Gently mix until everything is well combined. Ensure the mixture is relatively dry.
   • Transfer the filling to a bowl and let it cool completely to room temperature. This is a crucial step to prevent soggy pastry.
2. 2

   Prepare the Pastry

   • Thaw the puff pastry sheet according to package directions. It should be cold but pliable.
   • On a lightly floured surface, gently unroll the sheet. If needed, roll it slightly to even it out.
   • Using a sharp knife or a pizza cutter, cut the sheet into 8 equal rectangles.
3. 3

   Assemble the Puffs

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Place about 2 tablespoons of the cooled paneer filling in the center of one half of each pastry rectangle, leaving a border around the edges.
   • Lightly brush the edges of the pastry with a little water. Fold the empty half of the pastry over the filling to meet the other edge.
   • Gently press the edges to seal, then use the tines of a fork to crimp them securely. This prevents the filling from leaking.
   • Using a sharp knife, make one or two small slits on top of each puff to allow steam to escape during baking.
4. 4

   Bake and Serve

   • Carefully arrange the assembled puffs on the prepared baking sheet, ensuring they are not touching.
   • Brush the tops of the puffs evenly with milk for a golden-brown finish. For a deeper glaze, you can use an egg wash (1 egg beaten with 1 tbsp water).
   • Bake on the middle rack for 18-20 minutes, or until the puffs are golden brown, crisp, and well-puffed.
   • Remove from the oven and let them cool on a wire rack for at least 5-10 minutes before serving, as the filling will be extremely hot.
   • Serve warm with tomato ketchup or mint-coriander chutney.