You can increase or decrease this recipe as desired.
Important tips to consider.
Make sure that the filling is on the drier side and not very gravy-like.
As every brand is different, thaw the pastry sheets according to the package.
Always use a cold puff pastry sheet from the fridge. Do not let it thaw over the counter.
It should be pliable but cold. If it seems soft or sticky, place it in the freezer for 15 minutes before proceeding.
Brushing the puff with milk just before baking gives you a lovely golden top on the pastries.
Do not overfill the pastry sheets.
Use parchment paper, a silicone mat, or a non-stick baking pan to avoid the pastry sticking to the bottom after baking.
Always fill in the pastry dough with completely cool filling.
Make ahead-of-time tips
You can make Paneer filling up to 2 days ahead of time. Refrigerate after cooling it.
You can fill puffs and place them in the fridge for up to 2 days until baking. Make sure to place it in a closed container to prevent drying out.
After baking, you can store the puff at room temperature for 12 hours or refrigerate it for 3 days.
Best way to warm up stuffed puff pastry.
To warm it, pop it in a 350 deg F oven for 10-15 minutes.
Please do not microwave or the puff will turn soggy.
Possible substitutes
For this recipe, I have used Pepperidge Farm Puff Pastry Sheets. Use puff pastry sheets of your choice. Use as directed on the package.
You can add finely chopped carrots, green beans, peas, or cabbage to the filling.
Squeeze in some fresh lemon juice instead of amchoor powder.
This masala can be highly customized by using veggies of your choice. You may play with the spices too. If eating it with Rotis you may add crushed tomatoes/ puree for gravy or enjoy his dry version. There is absolutely nothing right or wrong while making this masala. The result is delicious.