Spicy Tandoori Paneer Open Puff Recipe
A vegetarian French recipe with all purpose flour (maida), butter (unsalted) - at room temperature, salt. Ready in 2h 35m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
32 steps- 1
To begin making the Spicy Tandoori Paneer Open Puff Recipe by making the butter log first
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup)paneer (homemade cottage cheese) - crumbled(100 grams) - 2
Use the unsalted butter which hard and cut them into small cubes
butter (unsalted) - at room temperature(1 cup)salt(1 teaspoon)butter (unsalted) - hard(1 cup) - 3
Spread them on a cling film and wrap it in such a way the u can roll it flat
- 4
Using rolling pin roll the butter into a rectangular shape about 2 centimeter thick
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 5
Make sure u do this quickly otherwise the butter will melt quickly
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 6
Place the rolled butter in the cling film itself and keep it in the refrigerator for 15 minutes
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 7
In the meanwhile make the dough, add all the ingredients in a mixing bowl
- 8
Using your hand create a crumble texture with the dough by mixing the flour and butter together
all purpose flour (maida)(2 cups)butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 9
Slowly add water and knead it into a soft dough, keep it in the refrigerator for 10 minutes
- 10
Once done take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with this dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 11
Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 12
After sealing, gently roll the dough keeping the rectangular shape intact
- 13
Keep dusting flour on the dough and rolling it so that it does not stick
all purpose flour (maida)(2 cups) - 14
Keep edges straight and even
- 15
Don’t overwork the dough
- 16
Roll it into a long rectangular shape about 20 cm length to 10 cm breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center
- 17
Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes
all purpose flour (maida)(2 cups) - 18
Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding
- 19
Keep the edges straight and do not over work it
- 20
In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking
- 21
To make the fillingHeat a sauce pan with oil, add onions, ginger and garlic paste and saute until the onions soften
onion - sliced(1)ginger garlic paste(1 teaspoon) - 22
Add tomatoes and the spice powders and saute well till the tomatoes are cooked
tomato - chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)chaat masala powder(1 teaspoon) - 23
Mash them well as you cook
- 24
Add bell peppers, crumbled paneer, sweet corn and mix well, at the end add curd and give it a nice mix
paneer (homemade cottage cheese) - crumbled(100 grams)sweet corn(100 grams)green bell pepper (capsicum) - sliced(1)hung curd (greek yogurt)(1 tablespoon) - 25
Saute until the masala has combined well
chaat masala powder(1 teaspoon) - 26
To assembleTake the dough out, roll it into a rectangle with 2 centimeter thickness
- 27
Cut the big rectangle into small squares about 10 centimeter
- 28
Take a heap tablespoon of the filling and place them in the center of each square
- 29
Place these puffs over a greased tray
- 30
Brush them with olive oil and sprinkle some toasted sesame seeds and bake in the oven for about 20 minutes
- 31
Serve warm
- 32
Serve the Tandoori Paneer Open Puff as a tea time evening snack and pair it along with a good cup of Wa Oolong Tea Green Tea
paneer (homemade cottage cheese) - crumbled(100 grams)green bell pepper (capsicum) - sliced(1)
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Spicy Tandoori Paneer Open Puff Recipe
A vegetarian French recipe with all purpose flour (maida), butter (unsalted) - at room temperature, salt. Ready in 2h 35m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
32 steps- 1
To begin making the Spicy Tandoori Paneer Open Puff Recipe by making the butter log first
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup)paneer (homemade cottage cheese) - crumbled(100 grams) - 2
Use the unsalted butter which hard and cut them into small cubes
butter (unsalted) - at room temperature(1 cup)salt(1 teaspoon)butter (unsalted) - hard(1 cup) - 3
Spread them on a cling film and wrap it in such a way the u can roll it flat
- 4
Using rolling pin roll the butter into a rectangular shape about 2 centimeter thick
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 5
Make sure u do this quickly otherwise the butter will melt quickly
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 6
Place the rolled butter in the cling film itself and keep it in the refrigerator for 15 minutes
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 7
In the meanwhile make the dough, add all the ingredients in a mixing bowl
- 8
Using your hand create a crumble texture with the dough by mixing the flour and butter together
all purpose flour (maida)(2 cups)butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 9
Slowly add water and knead it into a soft dough, keep it in the refrigerator for 10 minutes
- 10
Once done take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with this dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 11
Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough
butter (unsalted) - at room temperature(1 cup)butter (unsalted) - hard(1 cup) - 12
After sealing, gently roll the dough keeping the rectangular shape intact
- 13
Keep dusting flour on the dough and rolling it so that it does not stick
all purpose flour (maida)(2 cups) - 14
Keep edges straight and even
- 15
Don’t overwork the dough
- 16
Roll it into a long rectangular shape about 20 cm length to 10 cm breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center
- 17
Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes
all purpose flour (maida)(2 cups) - 18
Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding
- 19
Keep the edges straight and do not over work it
- 20
In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking
- 21
To make the fillingHeat a sauce pan with oil, add onions, ginger and garlic paste and saute until the onions soften
onion - sliced(1)ginger garlic paste(1 teaspoon) - 22
Add tomatoes and the spice powders and saute well till the tomatoes are cooked
tomato - chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)chaat masala powder(1 teaspoon) - 23
Mash them well as you cook
- 24
Add bell peppers, crumbled paneer, sweet corn and mix well, at the end add curd and give it a nice mix
paneer (homemade cottage cheese) - crumbled(100 grams)sweet corn(100 grams)green bell pepper (capsicum) - sliced(1)hung curd (greek yogurt)(1 tablespoon) - 25
Saute until the masala has combined well
chaat masala powder(1 teaspoon) - 26
To assembleTake the dough out, roll it into a rectangle with 2 centimeter thickness
- 27
Cut the big rectangle into small squares about 10 centimeter
- 28
Take a heap tablespoon of the filling and place them in the center of each square
- 29
Place these puffs over a greased tray
- 30
Brush them with olive oil and sprinkle some toasted sesame seeds and bake in the oven for about 20 minutes
- 31
Serve warm
- 32
Serve the Tandoori Paneer Open Puff as a tea time evening snack and pair it along with a good cup of Wa Oolong Tea Green Tea
paneer (homemade cottage cheese) - crumbled(100 grams)green bell pepper (capsicum) - sliced(1)
Rate this recipe
