Name: Quick Spinach Chili Paneer Puffs recipe by Sujata Hande-Parab at BetterButter
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: Maida / Flour – 1 cup + 1 tbsp for rolling + 2 tbsp for sealing edges; Corn flour – 2 1/2 tbsp; Ghee - 3 tbsp divided; Spinach puree – 1/2 cup; Water as required for kneading + for slurry.; For Stuffing – Paneer – 1/2 cup; Maida – 11/2 tbsp; Corn flour – 3/4 tbsp; Soy sauce – 1/2 tbsp.; Salt to taste; Water – 2 tbsp; 1 tbsp oil for shallow frying; For Chili paneer – 1 medium Onion cut cubes; Capsicum cut into cubes – 1 medium; Minced garlic – 1.5 tsp; Minced ginger – 2 tsp; Green chili finely chopped– 1; Vinegar – 1.5 tsp; Soy sauce – 1.5 tbsp.; Tomato ketchup – 1.5 tbsp.; Red chili sauce – 2 tsp; Honey – 1 tbsp.; Black pepper powder- 1 1/2 tsp; Salt to taste; Oil – 1 1/2 tbsp + Oil for Frying

Ingredients Serving: 4

Maida / Flour – 1 cup + 1 tbsp for rolling + 2 tbsp for sealing edges
Corn flour – 2 1/2 tbsp
Ghee - 3 tbsp divided
Spinach puree – 1/2 cup
Water as required for kneading + for slurry.
For Stuffing – Paneer – 1/2 cup
Maida – 11/2 tbsp
Corn flour – 3/4 tbsp
Soy sauce – 1/2 tbsp.
Salt to taste
Water – 2 tbsp
1 tbsp oil for shallow frying
For Chili paneer – 1 medium Onion cut cubes
Capsicum cut into cubes – 1 medium
Minced garlic – 1.5 tsp
Minced ginger – 2 tsp
Green chili finely chopped– 1
Vinegar – 1.5 tsp
Soy sauce – 1.5 tbsp.
Tomato ketchup – 1.5 tbsp.
Red chili sauce – 2 tsp
Honey – 1 tbsp.
Black pepper powder- 1 1/2 tsp
Salt to taste
Oil – 1 1/2 tbsp + Oil for Frying

Instructions

Blanch and puree spinach leaves. Keep it aside
In a bowl , mix Maida ,salt , hot ghee and mix well with the help of spatula until crumbly in texture
Add spinach puree. Mix well.
If required, add water and knead it into a little stiff dough. Cover and keep aside for 15 minutes.
Add chilled ghee to a plate, beat it well using palm. It will lose its coarse texture and become smooth and soft.
Add Corn flour. Mix till it incorporates well with each other and form smooth paste. Keep aside.
ake Maida in a bowl. Add water slowly at a time and make thick slurry.
Paneer chili stuffing – In a bowl mix together Maida, corn flour, soya sauce, salt. Add water slowly. Make thick batter.
Heat oil in a non-stick pan. Coat paneer cubes well with prepared batter.
Fry on medium low flame from both the sides till golden and crisp. Remove on plate.
In the same pan, heat oil. Add minced garlic, ginger, green chili. Saute them for a minute.
Add onion cubes, salt. Cook for 1-2 minutes on high flame. Keep stirring continuously to avoid burning.
Add capsicum cubes. Cook for 1 minute.
In a bowl, mix all wet ingredients, soy sauce, red chili sauce, vinegar, tomato ketchup, honey, crushed black paper.
Add above mixture into capsicum mixture. Mix well on medium flame
Add coated and fried paneer. Mix well. Allow to cool completely
Assembling – Divide spinach dough into 4 equal parts. Roll it into 4 same size circles/rotis
Take one roti , spread corn flour ghee paste evenly on this chapati.
Place second roti over it. Spread corn flour ghee paste evenly. Repeat this process with remaining two rotis too
Roll these rotis tightly into single roll.
Cut the dough in half lengthwise. Now there are two equal size rolls.
Cut again into 11/2 inch slices. Keep the cut side downward. Freeze slices for 5 minutes.
Dust some flour on surface, gently press and roll slices into small circles or discs. (Keep layered or cut side downward while rolling). Repeat process with all remaining slices.
Take one disc. Keep layered side down. Fill it with paneer chilli stuffing.
Apply Maida slurry or milk on edges. Cover it with another disc
Seal edges thoroughly and Cut them into squares using pizza cutter.
Heat oil in a wok. Add in a puff in the hot oil and immediately start flickering hot oil over the top of puff with a spatula while frying to get nice layers on puffs. Flip the puff and repeat the process until it become puffy, crisp and form layers.
Allow excess oil to be absorbed by kitchen towel
Serve hot with tomato ketchup.

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