Ingredients:
  • Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets) or preferably a light short pastry.
  • For the filling:
  • Paneer – 200gm (~7 oz), crumbled
  • Oil – 1 tbsp
  • Turmeric  Powder – 1/4 tsp
  • Red Chillii Powder – 1/4 tsp
  • Cumin  Powder – 1/4 tsp
  • Chat Masala – 1/2 tsp
  • Amchoor (Mango Powder) – 1/4 tsp
  • Salt – to taste
  • Cilantro – to taste, chopped
Method:
  1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
  2. Meanwhile, work on the filling. Preheat oven to 205oC (400F).
  3. Crumble the Paneer in a bowl by hand or using a food-processor (pulse button).
  4. Add in the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt.
  5. Mix well and add the chopped Cilantro and mix again.
  6. Heat Oil in a skillet.
  7. Heat the Paneer in the skillet for about a minute or so.
  8. Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
  9. Meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it.
  10. Dust a little more Flour on top of the Sheet and roll out the sheet a little.
  11. Divide the filling and spread them on the 2 sheets.
  12. Roll the sheet gently into a roll as tightly as possible while being gentle.
  13. Once you reach the edge, dab a little water and gentle but firmly press the edge in.
  14. Roll the roll over and gently pinch the edges together.
  15. With a sharp knife, cut rounds and place them on a greased tray.
  16. Place them in the oven for about 15 minutes and pull them out once you see them turning brown.
  17. Once out of the oven, allow them to cool for about 5 minutes before transferring them.
Enjoy warm.

This dish can be varied by the addition of some sardine meat added to the masala. The amount is really un-

proscribed and a matter of personal choice.