Achari paneer braided puff pastry
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4.75 from 4 votes

Achari paneer braided puff pastry

Paneer bursting achari flavors tucked in flaky buttery pastry makes a great appetizer for entertaining your guests.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Indian fusion
Servings: 2 cups filling
Author: Khushboo

Ingredients

  • 3 tablespoon mustard oil*
  • Spices for achari masala
  • 2 cloves / laung
  • 1 bay leaf / tej patta
  • 1 teaspoon cumin / jeera
  • 1 teaspoon nigella seeds / kalonji
  • 1 teaspoon mustard seeds / rai
  • 2 teaspoon fennel seeds / sauf
  • ½ teaspoon crushed fenugreek seeds / methi kuria
  • 1/8 teaspoon cinnamon powder* / dal chini
  • 2 teaspoon red chili powder / lal mirch
  • 1 teaspoon coriander powder / dhania powder
  • ½ teaspoon turmeric powder / haldi
  • 1 tablespoon grated garlic
  • ½ tablespoon grated ginger
  • To be chopped -
  • 1 cup finely chopped onions
  • 1 cup bell pepper finely chopped
  • 200 grams paneer cubed in small pieces
  • 3 tablespoon fresh tomato puree
  • 1 teaspoon ketchup *
  • 2 teaspoon vinegar*

Instructions

  • Heat oil in a non – stick skillet on low heat.
  • Once warm add in the cloves, bay leaf, cumin, mustard seeds, fennel seeds, nigella seeds and saute for 20 seconds .
  • Now add in the onions and sprinkle some salt.
  • Cook the onions well until wilted and translucent for about 2 minutes.
  • Add in the ginger garlic paste and cook for 1 minute.
  • Add in the bell peppers and cook it for 1 minute.
  • Now discard the bay leaf and the cloves .
  • Add in the tomatoe puree , red chili powder, turmeric , coriander powder and cook the mixture on medium heat for 2 minutes.
  • Add in the vinegar and ketchup.
  • Now add in the paneer, crushed fenugreek and some salt to taste.
  • Cook it for a minute.
  • Give a taste test and adjust the spices if needed.
  • Switch off the flame .
  • Cool the filling completely before filling the pastry sheets.

Notes

Mustard oil is crucial for achari taste, if unavailable sub with veg oil and use 1 tablespoon mustard sauce after cooking tomato puree.
Sub vinegar with 2 teaspoon of lemon juice towards the end .
Always use crushed Fenugreek seeds towards the end as mentioned or else the mixture can turn bitter.
Optional spices- cloves , bay leaves, nigella seeds , fenugreek , cinnamon if unavailable .
Sub ketchup with ½ teaspoon sugar.
This filling is enough to make 3 braided puffs serving 4 -6 pieces each .
Double or half the recipe as needed.

Nutrition

Serving: 4g