Regal Paneer Pinwheels

These paneer pinwheels are little savory spirals, perfect for a party appetizer or a fun snack. They're golden brown and crispy on the outside, with a soft, spiced paneer filling.

Ingredients

• 2 cups all-purpose flour
• 0.5 teaspoon salt
• 4 tablespoons ghee
• 0.5 cup cold water
• 200 grams paneer
• 1 medium onion
• 1 tablespoon finely chopped ginger
• 1 clove garlic
• 0.25 cup fresh green peas
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon dried mango powder
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon vegetable oil
• 0.5 teaspoon cumin seeds
• 2 tablespoons all-purpose flour for dusting
• 0.25 cup hot water for binding

Instructions

1. To make the dough, in a large mixing bowl, combine 2 cups all-purpose flour and 0.5 teaspoon salt. Add 2 tablespoons ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
2. Gradually add 0.5 cup cold water, a little at a time, and knead until you form a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
3. Prepare the paneer filling: crumble 200 grams paneer into a bowl. Finely chop 1 medium onion. Finely chop 1 clove garlic. Peel and finely chop 1 tablespoon ginger. Lightly crush 0.25 cup fresh green peas.
4. Heat 1 tablespoon vegetable oil in a pan over medium heat. Add 0.5 teaspoon cumin seeds and let them splutter for a few seconds. Add the finely chopped 1 medium onion and cook until translucent, about 3-4 minutes.
5. Add the finely chopped 1 tablespoon ginger and finely chopped 1 clove garlic. Cook for 1 minute until fragrant.
6. Stir in 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon garam masala, and 0.25 teaspoon dried mango powder. Cook for 30 seconds, stirring constantly.
7. Add the crumbled 200 grams paneer and the 0.25 cup crushed green peas to the pan. Mix well and cook for 2-3 minutes, gently mashing some of the paneer with the back of your spoon. Remove from heat and stir in 2 tablespoons fresh cilantro leaves. Let the filling cool completely.
8. Preheat your oven to 180°C (350°F). Lightly grease a baking sheet.
9. Divide the dough into two equal portions. Take one portion and roll it out onto a lightly floured surface (using 1 tablespoon all-purpose flour for dusting) into a thin rectangle, about 30 cm by 20 cm.
10. Spread half of the cooled paneer filling evenly over the rolled-out dough, leaving a small border around the edges.
11. Tightly roll the dough from one long side to the other, forming a log. Gently press the seam to seal.
12. Using a sharp knife, cut the log into 1.5 cm thick slices to form pinwheels. Repeat the process with the remaining dough and filling.
13. Place the paneer pinwheels on the prepared baking sheet. Brush the tops of the pinwheels with the remaining 2 tablespoons ghee.
14. Bake for 20-25 minutes, or until golden brown and crispy. Halfway through baking, flip the pinwheels to ensure even browning.
15. Transfer the baked paneer pinwheels to a serving platter and garnish with 1 tablespoon fresh cilantro leaves and a squeeze of lime juice. Serve hot with green chutney or ketchup.

View the interactive Regal Paneer Pinwheels recipe