• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

When it comes to filling the puri with something different, paneer is a good choice, especially with all the masala and spice.


  • Cottage cheese (paneer), cut into ½-inch pieces – 500 grams
  • Crisp puffed puris – (as for paani puri)
  • Oil – 1 ½ tablespoons
  • Onions, chopped – 2 large
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Green chillies, seeded and chopped – 3-4 no
  • Tomato purée – ¾ cup
  • Pav bhaji masala – 3-4 tablespoons
  • Salt – to taste
  • Chaat masala – ½ tablespoon
  • Chopped fresh coriander leaves – 2-3 tablespoons



  1. Heat the oil on a non stick tawa; add the onions and sauté till brown. Add the ginger paste and garlic paste and continue to sauté for a few minutes.
  2. Add a little water and continue to sauté for one minute. Add the green chillies and sauté for another minute.
  3. Add the tomato purée, pav bhaji masala, salt and chaat masala and continue to cook over a low heat till the oil separates from the masala.
  4. Add the cubed paneer and half the coriander leaves and stir gently to mix. Check seasoning and cook over a low heat for two minutes.
  5. Make small holes in each puri and stuff with the paneer mixture. Serve, garnished with the remaining coriander leaves.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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