Indian style potato and paneer filling stuffed inside a canned biscuit ( or a dinner roll) and baked till golden. A perfect side for holidays.
This recipe is inspired by the the famous Iyengar Bakery Style Potato stuffed Buns. I also added Paneer which is a favorite ingredient in Indian Cuisine. In addition to enjoying paneer in curries like Palak Paneer or Paneer Butter Masala, Paneer is also used to make tasty appetizers.
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.
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.
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