Paneer Puff Patties - Indian Cottage Cheese Puff Pastry

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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

• Nonstick pan
• Cutting board
• Chef's knife
• Grater
• Wooden spoon
• Whisk
• Basting brush
• Baking sheet
• Wire rack

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

1. Heat a pan on medium heat and add in the ghee, cumin seeds, green chilies and ginger. Sauté until aromatic.
2. Add the onions and cook for 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.
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.
5. Garnish with cilantro and garam masala (if desired) and adjust seasoning to taste. Set aside to cool down completely to room temperature.
6. Set the paneer aside to cool completely to room temperature.

For the Patties

1. Preheat oven to 375 F.
2. 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.
4. 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.
6. 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!

Want the freshest filling? Make your own homemade paneer — it’s easier than you’d think.

Frequently Asked Questions