most famous पनीर पेटीज 🏻 only ₹25/

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Vegetable Oil (for dough)
• 0.75 cup Water (lukewarm)
• 200 g Paneer (crumbled)
• 1 piece Onion (large, finely chopped)
• 2 pieces Potato (medium, boiled and mashed)
• 1 cup Green Peas (thawed if frozen)
• 0.25 cup Roasted Unsalted Peanuts (coarsely chopped)
• 2 pieces Green Chilies (finely chopped)
• 1 tsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1 tsp Cumin Powder (roasted)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to heat preference)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 0.5 cup Green Chutney (store‑bought or homemade cilantro‑mint chutney)
• 0.5 cup Sweet Ketchup (special sweet ketchup; can substitute regular ketchup mixed with 2 tbsp sugar)

Instructions

1. Make the dough

   In a mixing bowl combine sifted all‑purpose flour, salt, and oil. Gradually add lukewarm water while mixing until a smooth, non‑sticky dough forms.

   Time: PT10M

2. Rest the dough

   Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.

   Time: PT20M

3. Prepare paneer filling

   Heat 1 tbsp oil in a pan, add half the chopped green chilies, ginger, and garlic; sauté 30 seconds. Add crumbled paneer, cumin, coriander, turmeric, red chili powder, salt, and half the lemon juice. Cook 3‑4 minutes, stirring gently. Finish with chopped coriander leaves.

   Time: PT7M

4. Prepare onion‑potato‑pea filling

   In another pan, heat 1 tbsp oil, add the remaining green chilies, ginger, garlic, and sauté until fragrant. Add chopped onion and sauté until translucent. Stir in mashed potatoes, peas, cumin, coriander, garam masala, red chili powder, salt, and the remaining lemon juice. Cook 5 minutes, then fold in roasted peanuts and fresh coriander.

   Time: PT10M

5. Roll and cut dough

   Divide the rested dough into 12 equal balls. On a lightly floured surface, roll each ball into a 4‑inch circle about 2 mm thick.

   Time: PT8M

6. Assemble patties

   Place 1‑2 tbsp of your chosen filling (paneer or potato‑pea) in the centre of each circle. Fold the dough over to form a semi‑circle and press edges with fingertips or a fork to seal tightly.

   Time: PT8M

7. Fry the patties

   Heat oil in a skillet to 350°F (175°C). Gently slide patties into the oil, a few at a time, and fry 2‑3 minutes each side until golden brown and crisp.

   Time: PT12M

   Temperature: 350°F

8. Drain and serve

   Remove patties with a slotted spoon onto paper towels to absorb excess oil. Serve hot with green chutney and sweet ketchup on the side.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Salt: Kosher Salt
• Instead of Vegetable Oil: Canola Oil
• Instead of Paneer: Firm tofu (for vegan)
• Instead of Potato: Sweet potato
• Instead of Green Peas: Fresh peas
• Instead of Roasted Unsalted Peanuts: Cashews
• Instead of Green Chilies: Jalapeno
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Red Chili Powder: Paprika
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Sweet Ketchup: Regular ketchup + sugar

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Skillet/Frying Pan
• Spatula
• Knife
• Cutting Board
• Grater (optional)
• Plate
• Tongs (optional)

Critical Steps — Do Not Skip

• Achieving a smooth, non‑sticky dough and allowing it to rest.
• Cooking each filling just enough to stay moist but not watery.
• Sealing the patty edges tightly to prevent oil leakage.
• Maintaining oil temperature at 350°F for a crisp exterior.

Chef Tips from the Video

• Use cold water for the dough to keep the butter/ oil solid, which yields flakier layers.
• Resting the dough for at least 20 minutes relaxes gluten and prevents shrinkage while frying.
• For extra aroma, add a pinch of asafoetida (hing) to the paneer filling.

Troubleshooting

Storage

Refrigerator: Store cooked patties in an airtight container for up to 2 days; reheat before serving.

Freezer: Freeze uncooked, sealed patties on a tray, then transfer to a zip‑lock bag for up to 1 month. Fry from frozen, adding 2‑3 minutes to cooking time.

Room temperature: Not recommended beyond 2 hours due to risk of spoilage.

Make-Ahead Tips

• Dough can be prepared up to 2 hours ahead and kept refrigerated.
• All fillings keep well refrigerated for 24 hours; reheat gently before assembling.
• Uncooked sealed patties freeze well; fry directly from frozen for best texture.

Frequently Asked Questions