Baked Potato and Paneer Buns ( using canned biscuit)
Indian style potato and paneer filling stuffed inside a canned biscuit ( or a dinner roll) and baked till golden. A perfect side for holidays.
Servings: 12
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.
Notes
You can make this mixture just with potato or paneer .
For the best taste, bake them right before serving.
You can also stuff the rolls and place them in the refrigerator till you are ready to bake.
The leftovers can be microwaved for 30 seconds.