Paneer Pockets Recipe

A Brief History of Paneer

Paneer, a type of Indian cheese, has a rich history that dates back several centuries. This protein-rich ingredient is a staple in South Asian cuisine, especially within Indian households. Paneer is an unaged, non-melting cheese made by curdling milk with a fruit or vegetable acid such as lemon juice or vinegar. Its origins hark back to the Vedic era, illustrating its longstanding culinary significance.

Often used in a variety of dishes from curries to grilled snacks, paneer is revered for its versatility. Today, we will explore how to make an exciting and delightful dish called Paneer Pockets, which marries the scrumptiousness of paneer with crispy pastry dough, resulting in a stunning appetizer or party snack.

Ingredients for Paneer Pockets

• Paneer - 200 grams, crumbled
• All-purpose flour - 1 cup
• Butter - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Green chillies - 1-2, finely chopped
• Coriander leaves - 2 tablespoons, finely chopped
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Oil - for frying
• Water - as needed

For the Dough

• All-purpose flour - 1 cup
• Salt - a pinch
• Water - as needed to form a dough

Preparation

Step 1: Prepare the Filling

Start by heating oil in a pan over medium flame. Once the oil is hot, add onions and sauté until translucent. Introduce garlic and green chillies, sautéing until the raw aroma dissipates. Add crumbled paneer, cumin powder, coriander powder, and garam masala. Stir the mixture well, ensuring the paneer is evenly coated with spices. Season with salt and pepper as per taste. Add coriander leaves and mix before setting aside to cool.

Step 2: Make the Dough

In a mixing bowl, combine all-purpose flour and a pinch of salt. Gradually add water, kneading until a smooth and pliable dough forms. Cover the dough with a damp cloth and let it rest for about 20 minutes.

Cooking Process

Step 1: Roll the Dough

Divide the dough into small balls. On a lightly floured surface, roll each ball into a thin circle. The diameter should be approximately 4-5 inches.

Step 2: Stuff the Pockets

Place a generous spoonful of the paneer filling in the center of each rolled dough circle. Fold the dough over to create a semi-circle and press the edges to seal, ensuring the filling is securely enclosed.

Step 3: Fry the Paneer Pockets

Heat sufficient oil in a deep pan for frying. Once the oil is adequately hot, carefully slide in the stuffed dough and fry on medium heat. Turn occasionally to ensure even browning. Each batch should take 5-7 minutes or until they turn golden and crisp. Use a slotted spoon to remove the pockets and drain them on paper towels to remove excess oil.

Enjoying Paneer Pockets

Serve the Paneer Pockets hot with a side of tangy mint chutney or sweet tamarind sauce. These make for a delightful appetizer at any gathering or a comforting snack on a cozy evening.

For an accurate cooking timer, be sure to monitor the frying time to achieve that perfectly crispy exterior. Enjoy the satisfying crunch coupled with the savory, spiced paneer filling!