Happy Paneer Pockets
These Happy Paneer Pockets are little turnovers stuffed with a savory paneer filling. They're great for a party or just a fun weeknight snack.
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon carom seeds
- 4 tablespoons unsalted butter, softened
- 0.5 cup cold water, or as needed
- 200 grams paneer, crumbled
- 0.5 medium onion, finely chopped
- 0.5 medium bell pepper (any color), finely chopped
- 1 small green chili, finely chopped
- 0.25 cup fresh cilantro leaves, finely chopped
- 0.5 teaspoon ginger paste
- 0.5 teaspoon garlic paste
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon garam masala
- 0.25 teaspoon red chili powder
- 0.5 teaspoon salt, or to taste
- 0.5 teaspoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon milk, for brushing
- 0.5 teaspoon black sesame seeds, for sprinkling
Instructions
- To prepare the dough, combine 2 cups all-purpose flour, 0.5 teaspoon salt, and 0.25 teaspoon carom seeds in a large bowl. Add 4 tablespoons softened unsalted butter and rub it into the flour mixture until it resembles coarse crumbs.
- Gradually add 0.5 cup cold water, little by little, and knead until a firm, smooth dough forms. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- While the dough rests, prepare the paneer filling. Heat 1 tablespoon olive oil in a pan over medium heat. Add 0.5 medium finely chopped onion and cook until it softens, about 3-4 minutes.
- Add 0.5 medium finely chopped bell pepper, 1 small finely chopped green chili, 0.5 teaspoon ginger paste, and 0.5 teaspoon garlic paste. Cook for another 2-3 minutes until the raw smell disappears.
- Stir in 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon turmeric powder, 0.25 teaspoon garam masala, 0.25 teaspoon red chili powder, and 0.5 teaspoon salt. Cook for 1 minute, stirring constantly.
- Add 200 grams crumbled paneer to the pan and mix gently with the spices. Cook for 2-3 minutes, ensuring the filling is well combined and heated through. Remove from heat and stir in 0.25 cup finely chopped fresh cilantro leaves and 0.5 teaspoon lemon juice. Let the filling cool completely.
- Preheat your oven to 375°F (190°C). Divide the rested dough into 8 equal portions. Roll each portion into a thin circle, about 4-5 inches in diameter.
- Place 2-3 tablespoons of the cooled paneer filling on one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal, then crimp with a fork for a decorative finish.
- Carefully transfer the paneer pockets to a baking sheet lined with parchment paper. Brush the tops of the pockets with 1 tablespoon milk and sprinkle with 0.5 teaspoon black sesame seeds.
- Bake for 20-25 minutes, or until the pockets are golden brown and crispy. Let them cool slightly before serving.
- Serve the Happy Paneer Pockets warm with a side of green chutney or ketchup. Garnish with a few extra fresh cilantro leaves for a touch of color and freshness.