Recipe for Paneer Pockets

Paneer Pockets

Recipe for Paneer Pockets

In India, Paneer Puffs (Puff pastry stuffed with paneer) and Paneer sandwiches (Paneer stuffed between slices of bread) are quite popular. This recipe is a cross between a Paneer Puff and a Paneer sandwich. Here, I have made a mix of paneer and a few spices and stuffed it into bread dough. Unlike a pastry puff, this is not crumbly. Unlike a regular sandwich, this one is much easier to eat as everything is tightly packed inside. Because of this, this one is an ideal children’s tiffin recipe and can find its place in a kid’s party menu as it is easy to eat and creates the least mess.

I am breaking this recipe into three parts:

PART 1: Preparing the stuffing

PART 2: Preparing the dough

PART 3: Stuffing the dough, proofing and baking

PART 1: Preparing the paneer Stuffing

Ingredients needed to make the paneer stuffing:

  1. Paneer: 500 gms
  2. Oil: 2 tablespoons
  3. Cumin Seeds: 1 tablespoon
  4. Onions: 2 medium-sized, finely chopped
  5. Ginger: 1 tablespoon, finely chopped
  6. Garlic: 1 tablespoon, finely chopped
  7. Green Chilies: 1 tablespoon, finely chopped
  8. Red Chilli Powder: 1 teaspoon
  9. Salt: 2 teaspoons, or to taste
  10. Coriander Powder: 1 tablespoon
  11. Garam Masala: 1 teaspoon
  12. Turmeric Powder: 1 teaspoon
  13. Dry Mando Powder: 1 teaspoon
  14. Fresh Coriander leaves: 2 tablespoons, finely chopped
  15. Kasuri Methi ( dry fenugreek leaves): 2 tablespoons, finely chopped

Method to make paneer stuffing:

  1. Heat oil in a pan. Fry Cumin seeds.


  2. Then add onions, garlic, ginger, and green chillies and fry them till the onions turn slightly brown.


  3. Then add all the spices – turmeric powder, red chilli powder, dry mango powder, coriander powder and garam masala and fry on low heat.


  4. Now add coriander leaves and dry fenugreek leaves. Fry for about 30 seconds on low heat.


  5. Add crumbled Paneer and salt. Mix everything well.


  6. Then turn off the heat and let this mixture cool completely. When completely cooled, divide into ten equal portions.

    Paneer Stuffing

PART 2: Preparing the dough

Ingredients needed for the dough ( for ten paneer Pockets):

1. All-purpose Flour: 500gm
2. Sugar: 10 gms
3. Yeast: 7 gms
4. Salt: 5 gms
6. Yogurt: 30 ml
7. Oil: 20 ml
8. Water for kneading.

Method for making the dough:

  1. Mix yeast, sugar, and about 20 ml water in a small bowl and wait for about 3 minutes or till the yeast blooms.
  2. In a bigger mixing bowl, mix flour and salt.
  3. Now add the yeast and sugar mixture, yoghurt, and oil.
  4. Add water as needed and knead a smooth dough.


  5. Now rest the dough in a warm place till it doubles.
  6. Then divide the dough into ten equal portions and rest for about 15 minutes.


  7. Now round the dough portions.

PART 3: Stuffing the dough, proofing and baking

  1. Roll the dough balls into circles about 6 inches in diameter and put the stuffing. See the following techniques.

    Method 1:



    Method 2:



    Method 3:



    Method 4:



    Method 5:


  2. Then transfer them to a greased baking tray and let them rest for at least 45 minutes in a warm place.


  3. Then sprinkle some water on their surface so that it becomes sticky. Now sprinkle parsley/oregano or sesame/poppy seeds. It’s your choice.


  4. Preheat the oven to 200 deg C and bake for about 30 minutes.

    Paneer Bread

Paneer Pockets are ready!

Some additional notes:

  1. I have used paneer in the stuffing. You can follow the same recipe to stuff other vegetables or any meat of your choice.
  2. Ensure that the stuffing is at room temperature before it is stuffed into the dough.
  3. If you want, brush the dough with egg or milk before baking to get a shiny surface after baking.
  4. Cool the bread on a wire rack after baking.

Check out other recipes from my kitchen here.

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