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Paneer Tikka Chakras (Puff Pastry Pinwheels)


  • Author: Vasanti
  • Yield: Makes 15-16 Pinwheels 1x

Description

Baked puff pastry pinwheels with a paneer tikka filling.


Ingredients

Scale
  • 1 sheet frozen puff pastry (I used Pepperidge Farm brand), thawed
  • All-purpose flour, for dusting
  • water, for sealing

The Filling

  • 7 oz/ 200 g paneer, cut into cubes
  • 1/4 cup Greek yogurt
  • 1/2 tsp turmeric
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp garam masala
  • 1 tsp ginger-garlic paste
  • 1 tbsp mustard or any other oil of choice
  • 1/4 medium onion, finely chopped
  • 1/4 medium green pepper, finely chopped
  • 810 sprigs of cilantro/coriander leaves, finely chopped, divided
  • salt, to taste

Instructions

Preparing the Filling

  • Place the paneer in a food processor and pulse a few times till it’s crumbled.
  • In a bowl, whisk together the yogurt, turmeric, Kashmiri red chili powder, garam masala, ginger-garlic paste and mustard oil till everything is combined well. Add the crumbled paneer, chopped onion, green pepper and half of the chopped cilantro/coriander leaves, reserving half for garnishing.
  • Using a spoon or a spatula, combine till everything is mixed well. Set aside.

Preparing the Pastries

  • Lightly flour a board and carefully unfold the sheet of thawed puff pastry. Using a rolling pin, thin out the sheet of puff pastry along its length, by about an inch on each side.
  • Spread the sheet of puff pastry evenly with the filling, leaving about 1 inch strip along its length on one side.
  • Carefully lift the opposite edge of the sheet from the empty strip and roll it to form a long roll by sealing the edge with a little water.
  • Wrap in the plastic wrap or foil. Freeze for about 15-20 minutes (see Notes).
  • Meanwhile, preheat the oven to 400 degrees F.
  • Cut the prepared rolls in ½-inch thick slices and place them about an inch apart on baking sheets lined with parchment paper, as they will expand during baking.
  • Bake for 15-20 mins, until golden brown.
  • Sprinkle with the reserved half of the chopped cilantro/coriander leaves and serve warm or at room temperature.