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Indian Paneer Puffs Recipe
Patties. I loved them so much as a kid.
Every kid in North India knows the joys of patties at their school cafeteria. I know I did! I couldn’t get enough of them back in my school days! There were egg puff patties, keema patties, potato patties, and last but certainly not least, the paneer patties, which I’ll be showing you how to make in this delicious recipe!
The paneer patties were the most popular at school. I have so many memories where I wanted the paneer patties but they got sold out so quickly I didn’t make it in time! Really, they were like hot cakes!
Perhaps you’ve checked out my Potato Patties recipe. If not, I recommend you do! I love the potato ones so much, and those were definitely the most iconic ones in my eyes. You’ve got a nice savory potato mixture with mashed potatoes, onions, green chilies and spices, and then this filling gets so warm and wholesome when you cook your patties.
Perhaps you’ve noticed the influx of paneer recipes lately. Whenever I think of paneer, I just had to share the paneer patties recipe!
Serve your patties with your favorite chutney, perhaps Cilantro-Mint Chutney or Tamarind Chutney, or enjoy your patties with ketchup as I like to do!
Are you hungry? I know I am writing this, and I wish I could have these all over again right now! You’ll want them too, so read on and get in the kitchen to make these right now!
Tips for Amazing Paneer Puff Patties
- Make sure the paneer filling has completely cooled down before stuffing it in the Puff pastry
- Prick 1-2 holes with a sharp knife in the assembled patties before baking to let excess air escape during baking.
- Don’t unroll the puff pastry if the dough is still frozen. Once the pastry feels soft in the refrigerator, then gently unroll the pastry
- This line is correct
- Let the patties/turnovers rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light.
Tools Needed
Ingredients for Indian Paneer Turnovers
For the Paneer Mix
- Paneer
- Onions & tomatoes
- Green chilies
- Ginger
- Ghee
- Spices: Red chili powder, turmeric, ground coriander, salt to taste, and garam masala (optional)
- Cilantro
For the Patties
- puff pastry
- egg(s)
How to Make Paneer Bhurji Puff Pastry
For the Paneer Mix
- Heat a pan on medium heat and add in the ghee, cumin seeds, green chilies and ginger. Sauté until aromatic.
- Add the onions and cook for 3-4 minutes or until they turn soft and translucent.
- Now add the chopped tomatoes, followed by the turmeric, red chili powder and ground coriander. Cook until the tomatoes become soft while stirring often.
- While the tomatoes are cooking, finely grate the paneer. When the tomato mixture has thickened, add the paneer to the tomatoes and mix well.
- Garnish with cilantro and garam masala (if desired) and adjust seasoning to taste. Set aside to cool down completely to room temperature.
- Set the paneer aside to cool completely to room temperature.
For the Patties
- Preheat oven to 375 F.
- Lightly whisk an egg and set aside.
- Cut the puff pastry into squares and add 1-2 spoonfuls of the paneer mixture at the center of the square.
- Fold the square in half and align the edges. Using the tines of a fork, seal the edges. Repeat for any remaining portions.
- Brush the tops of the patties/turnovers with the egg and place in the middle rack of your preheated oven.
- Bake for 35-40 minutes or until the patties/turnovers are puffy and golden brown all over.
- Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favorite dipping sauce and enjoy!
Want the freshest filling? Make your own homemade paneer — it’s easier than you’d think.
Frequently Asked Questions
What's the filling made of?▼
It's a paneer bhurji — grated paneer cooked with onion, tomato, ginger and green chiles, seasoned with turmeric, ground coriander and garam masala, then finished with cilantro. Savory, spiced and tucked inside flaky pastry.
Why let the filling cool before assembling?▼
Cool the paneer mixture completely to room temperature before filling the pastry. Warm filling would soften the puff pastry and stop it puffing properly, so cooling it first is what gives you crisp, golden turnovers.
What temperature and how long do you bake them?▼
Bake at 375°F for 35 to 40 minutes, until the patties are puffed and golden all over. Let them rest 15 to 20 minutes on a rack before serving so the pastry sets.
Can I use store-bought puff pastry?▼
Absolutely — the recipe uses two sheets of ready-made puff pastry (thawed in the fridge), which keeps these quick and approachable. Just seal the edges well with a fork and brush with egg for that golden finish.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy, flaky Paneer Puff Patties filled with spiced Indian cottage cheese. A perfect vegetarian snack for lunch or dinner that is easy to make and absolutely irresistible.
Oven-baked
Rate this recipe ✦
10 min
Prep
1 hr
Cook
20 min
Rest
1 hr 30 min
Total
8
patties
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
For the paneer mix
- (15 ml) ghee · make your ownShop →
- (1 g) cumin seedsShop →
- green chiles(finely chopped; optional)
- (2.5 cm) piece ginger(finely chopped)
- (300 g) paneer · make your own
- onion(finely diced)
- large tomato(finely diced)Shop →
- (1 g) turmericShop →
- (1 g) Kashmiri mirch(optional)Shop →
- (1 g) ground corianderShop →
- (1 g) garam masala(optional)Shop →
- salt(to taste)Shop →
- cilantro(for garnish)
For the patties
- puff pastry(10" x 10", thawed in the refrigerator)
- egg · make your own
Instructions
For the paneer mix
- 1
Heat a pan on medium heat and add in the ghee, cumin seeds, green chiles and ginger. Saute until aromatic.
Heat a pan on medium heat and add in the ghee, cumin seeds, green chiles and ginger. Saute until aromatic.
- 2
Add the onions and cook 3-4 minutes or until they turn soft and translucent.
Add the onions and cook 3-4 minutes or until they turn soft and translucent.
- 3
Now add the chopped tomatoes, followed by the turmeric, red chili powder and ground coriander. Cook until the tomatoes become soft while stirring often.
Now add the chopped tomatoes, followed by the turmeric, red chili powder and ground coriander. Cook until the tomatoes become soft while stirring often.
- 4
While the tomatoes are cooking, finely grate the paneer. When the tomato mixture has thickened, add the paneer to the tomatoes and mix well.
While the tomatoes are cooking, finely grate the paneer. When the tomato mixture has thickened, add the paneer to the tomatoes and mix well.
- 5
Garnish with cilantro and garam masala (if desired) and adjust seasoning to taste.
Garnish with cilantro and garam masala (if desired) and adjust seasoning to taste.
- 6
Set the paneer aside to cool down completely to room temperature.
Set the paneer aside to cool down completely to room temperature.
For the patties
- 1
Preheat oven to 375 F.
Preheat oven to 375°F (191°C).
- 2
Lightly whisk an egg and set aside.
Lightly whisk an egg and set aside.
- 3
Cut the puff pastry into squares and add 1-2 spoonfuls of the paneer mixture at the center of the square.
Cut the puff pastry into squares and add 1-2 spoonfuls of the paneer mixture at the center of the square.
- 4
Fold the square in half and align the edges. Using the tines of a fork, seal the edges. Repeat for any remaining portions.
Fold the square in half and align the edges. Using the tines of a fork, seal the edges. Repeat for any remaining portions.
- 5
Brush the tops of the patties/turnovers with the egg and place in the middle rack of your preheated oven.
Brush the tops of the patties/turnovers with the egg and place in the middle rack of your preheated oven.
- 6
Bake for 35-40 minutes or until the patties/turnovers are puffy and golden brown all over.
Bake for 35-40 minutes or until the patties/turnovers are puffy and golden brown all over.
- 7
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favorite dipping sauce and enjoy!
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favorite dipping sauce and enjoy!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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