Indian style potato and paneer filling stuffed inside a canned biscuit ( or a dinner roll) and baked till golden. A perfect side for holidays.
Love Fusion recipes, then do try my Chaat Dip, Indian Style Nachos, Sabudana Waffles, and Curry Roasted Cauliflower.
This recipe is inspired by the the famous Iyengar Bakery Style Potato stuffed Buns. I made a spicy stuffing with potato and paneer and stuffed them with ready to bake biscuit dough. Semi homemade and a great Indian Fusion Recipe.
Boiled potato and crumbled paneer are mixed with a masala mixture made by sautéing onions, garlic, green chili, chaat masala and spices. This flavorful mixture is stuffed inside a ready made canned Pillsbury’s roll ( biscuit or dinner roll can be used) and baked till golden.
Soft melt in the mouth buns which can be served as a side for your Thanksgiving and Christmas dinner or serve as an appetizer for your next party.
These Baked Potato and Paneer Buns
- can be prepped in advance and baked right before serving
- can be served as appetizers for festivals and party’s
- makes for a great after school snack for kids
Step by Step pictures:
1- Boil one large potato, peel the skin and mash them.
2- Grate paneer and measure ½ cup.
3- In a skillet heat one tablespoon of oil and add ½ teaspoon each of cumin seeds and fennel seeds. Saute for 15 seconds and then add 2 finely chopped green chili and 4 minced garlic. Saute for 30 sceonds. Add 1 small finely chopped onion and a pinch of salt. Saute for 5 minutes.
4- Add ½ cup finely chopped bell pepper and ½ teaspoon turmeric. Saute for 3-4 minutes.
5- Reduce the heat to low and add ½ to 1 teaspoon red chili powder, ½ teaspoon garam masala, 1 teaspoon each cumin and coriander powder, 1 teaspoon chaat masala and salt to taste. Saute for 30 seconds.
6- Add the potato and paneer and mix it well. Turn off the heat. Add coriander leaves and 1 to 2 teaspoons lemon juice. Mix, taste and adjust the seasoning.
7- Open the canned Pillsbury biscuit and flatten each one slightly. Place a small amount of the potato paneer mixture in the center and gather the sides and cover it ensuring the stuffing is intact.
8- Repeat with the rest of the dough and place them on a non greased baking sheet. Cook according the package instructions. ( note – if using biscuit dough, it takes less time than the dinner rolls). Apply some oil just 3 minutes before the cook time is done ( for that golden crust).
9- Let cool for 5-10 minutes before serving. Serve it with a combination of mint coriander chutney and maggi sweet and spicy chili sauce.
Serving Suggestions:
While you can enjoy these buns plain, we enjoyed them mint coriander chutney and sweet and spicy chili sauce.
Frequently Asked Questions:
Yes, you make these buns just with potato or just with paneer.
I used Pillsbury.
These tastes best when eaten freshly baked. You can prep them in advance and bake right before your guests come.
Microwave for 30 seconds.
Baked Potato and Paneer Buns ( using canned biscuit)
Equipment
- Oven
Ingredients
- 1 ½ can biscuit (or 2 cans dinner rolls) ( I used pillsbury brand)
- 1 large potato
- ½ cup grated paneer
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 gree chili
- 4 small garlic cloves
- 1 small onion, finely chopped
- ½ cup colored bell pepper, finely chopped
- ½ teaspoon turmeric powder
- ½-1 teaspoon red chili powder
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- salt to taste
- 1 tablespoon coriander leaves
- 1-2 teaspoons lemon juice
Instructions
- Boil one large potato, peel the skin and mash them.
- Grate paneer and measure ½ cup.
- In a skillet heat one tablespoon of oil and add ½ teaspoon each of cumin seeds and fennel seeds. Saute for 15 seconds and then add 2 finely chopped green chili and 4 minced garlic. Saute for 30 sceonds. Add 1 small finely chopped onion and a pinch of salt. Saute for 5 minutes.
- Add ½ cup finely chopped bell pepper and ½ teaspoon turmeric. Saute for 3-4 minutes.
- Reduce the heat to low and add ½ to 1 teaspoon red chili powder, ½ teaspoon garam masala, 1 teaspoon each cumin and coriander powder, 1 teaspoon chaat masala and salt to taste. Saute for 30 seconds.
- Add the potato and paneer and mix it well. Turn off the heat. Add coriander leaves and 1 to 2 teaspoons lemon juice. Mix, taste and adjust the seasoning.
- Open the canned Pillsbury biscuit ( or dinner rolls) and flatten each one slightly. Place a small amount of the potato paneer mixture in the center and gather the sides and cover it ensuring the stuffing is intact.
- Repeat with the rest of the dough and place them on a non greased baking sheet. Cook according to package instructions. ( note – if using biscuit dough, it takes less time than the dinner rolls). Apply some oil just 3 minutes before the cook time is done ( for that golden crust).
- Let cool for 5-10 minutes before serving. Serve it with a combination of mint coriander chutney and maggi sweet and spicy chili sauce.
Subbarao
Very delicious