Achari Paneer Upside Down Pastry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup paneer, sliced in strips
02 -
1 puff pastry sheet, cut in 9 squares
03 -
3 tbsp honey
→ Vegetables
04 -
1/4 cup onions, sliced
05 -
1/4 cup mixed color bell peppers, sliced
→ Spices and Seasonings
06 -
1/2 tsp mango powder (amchur)
07 -
1/2 tsp red chili powder
08 -
1/2 tsp garam masala
09 -
1/2 tsp chaat masala
10 -
1 tsp kasoori methi
11 -
Salt, to taste
12 -
1 tsp onion seeds (kalonji)
13 -
1 tsp fennel seeds (saunf)
→ Oils and Condiments
14 -
1 tsp oil
15 -
1 tbsp mixed pickle, store-bought, mashed
# Instructions:
01 -
In a bowl, combine paneer strips with amchur, red chili powder, kasuri methi, garam masala, chaat masala, salt, mashed mixed pickles, and oil. Mix thoroughly and refrigerate for 30 minutes to allow flavors to develop.
02 -
Preheat oven to 180°C (350°F).
03 -
For each pastry, spread 1 teaspoon of honey in a small square on parchment paper. Sprinkle with onion seeds and fennel seeds.
04 -
Place 2 strips of marinated paneer and some sliced onions and peppers on top of the honey-seed mixture.
05 -
Cover each filling arrangement with a puff pastry square, gently sealing the edges with a fork. Repeat for all 9 pastry squares.
06 -
Bake for 15 minutes or until golden brown. Use a spatula to carefully flip each pastry. Remove any excess honey that may have caramelized around the edges.
07 -
Serve warm with mint garlic dip and pickled onions.
# Notes:
01 -
This fusion dish combines traditional Indian flavors with a French pastry technique for a unique savory-sweet appetizer.
02 -
The upside-down method allows the honey and seeds to caramelize, creating a delicious glaze for the paneer.