Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup cold water
- 2 tablespoons vegetable oil
- 1/2 cup diced paneer
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced carrots
- 1/4 cup diced potatoes
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup chopped cilantro
- 1/4 cup plain yogurt
- Salt to taste
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, and salt.
2. Add the melted butter and cold water and mix until a dough forms.
3. Knead the dough for 5 minutes until it is smooth and pliable.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Heat the oil in a frying pan over medium heat.
6. Add the paneer, onion, bell peppers, carrots, and potatoes and sauté for 5 minutes.
7. Add the cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder and mix well.
8. Add the cilantro, yogurt, and salt and mix until combined.
9. Remove from heat and let cool.
10. Preheat the oven to 350°F.
11. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
12. Cut the dough into 3-inch circles.
13. Place a spoonful of the paneer curry filling in the center of each circle.
14. Fold the dough over the filling and press the edges together to seal.
15. Place the puffs on a baking sheet and bake for 20 minutes or until golden brown.
Time:
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Temperature: 350°F
Serving Size: Makes 12 puffs
Nutritional Information:
Calories: 150
Fat: 9g
Carbohydrates: 13g
Protein: 5g
Substitutions for Ingredients
- Paneer: Tofu or tempeh
- Onion: Shallots or leeks
- Bell peppers: Any color bell pepper
- Carrots: Sweet potatoes or squash
- Potatoes: Sweet potatoes or squash
- Yogurt: Coconut yogurt
Variations:
- Add other vegetables such as mushrooms, broccoli, or cauliflower.
- Add spices such as cumin seeds, mustard seeds, or fenugreek.
- Add herbs such as mint, basil, or oregano.
Tips and Tricks:
- Make sure to seal the edges of the puffs well so that the filling does not leak out.
- For a crispier puff, brush the tops with a beaten egg before baking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes or until heated through.
Presentation Ideas:
- Serve the puffs with a side of chutney or raita.
- Arrange the puffs on a platter and garnish with fresh herbs.
Garnishes:
- Chopped cilantro
- Chopped mint
- Chopped parsley
- Chopped scallions
Pairings:
- Rice
- Naan
- Roti
Suggested Side Dishes:
- Cucumber salad
- Lentil dal
- Potato curry
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until the desired consistency is reached.
- If the dough is too wet, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- Make sure to cook the puffs until they are golden brown and the filling is cooked through.
- Make sure to store the puffs in an airtight container in the refrigerator.
Food History:
Paneer curry puffs are a popular snack in India and have been enjoyed for centuries. They are typically served as an appetizer or snack and are often served with chutney or raita.
Flavor Profiles:
This dish has a savory and slightly spicy flavor from the spices and vegetables. The paneer adds a creamy texture and the cilantro adds a fresh and herbal flavor.
Serving Suggestions:
Paneer curry puffs are best served as an appetizer or snack. They can also be served as a side dish with a main course.
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Region: Indian