Directions

1. Chop paneer into small cubes and keep aside. First prepare the filling. Heat oil in a pan and add cumin seeds. Let it sputter. Add in sliced onion and saute till it turns golden brown.
2. Add in the ginger garlic paste and stir fry for a couple of minutes. Then add in the tomato paste and a couple of tsp. of water. Cook out till the mixture looks mushy.
3. Add in turmeric, red chilli powder, garam masala and salt along with paneer cubes. Mix well and cook for a couple of minutes more. That's it. Take it off the heat and cool down well.
4. Your filling should taste spicier as it will mellow out with the puff pastry taste.
5. Puff pastry sheets are kept frozen. I leave them in the fridge overnight or at room temperature for 45 minutes to thaw them out. You can only handle them once thawed. But always keep them chilled.
6. If using a sheet, cut into squares. I had used precut squares. After your filling has completely cooled down, start assembling your paneer puffs.
7. Place one heaped teaspoon of the filling in the center of the square and then fold diagonally to form a triangle. Press down on the edges and using a fork, press down the edges further. Repeat for each puff.
8. Preheat air fryer at 360F or 180C for 5 minutes. Place paneer puffs carefully in the basket. Then brush them with oil, milk or melted butter. This helps in browning.
9. I could fit 4 at one go. Leave enough space between them as they expand quite a bit.
10. Air fry at 360F or 180C for 10-12 minutes till browned and puffed well. Your paneer puffs are ready to serve. Serve hot with chutney or ketchup.
11. Preheat oven to 350F or 175C. Place prepared paneer puffs on a baking sheet lining the baking tray.
12. Leave enough space between them. Brush with oil, butter or milk and sprinkle sesame seeds on top. Bake for 20-25 minutes till golden and puffed. You can flip the puffs midway during baking.
13. Your paneer puffs are ready to serve.