Paneer pockets are made of paneer slices stuffed with a spicy paneer mixture in between comprising onions, capsicum, potatoes, and a few spices. These are then coated in a besan and maida slurry as well as breadcrumbs before frying to perfection. The steps to make paneer pockets at home are quite easy, as you will discover in my easy recipe.
KEY TAKEAWAYS
- Paneer pockets are a favorite veg snack item loved by young and old alike.
- Serve them hot with tomato ketchup, green chutney, yogurt dip, spicy tomato sauce or a plain salad.
- Paneer pockets taste slightly spicy, creamy, and earthy.
- Other similar recipes are paneer samosa, cheese corn pockets, vegetable puff, cheese pockets, and paneer bread rolls.
The Ingredients:
To make the stuffing:
- 200 grams paneer (grated)
- 1 piece potato (medium size, boiled, peeled)
- 1 piece onion (medium size, finely chopped)
- 1 piece capsicum (small, finely chopped)
- 1 tsp salt
- ½ tsp red chili powder
- ½ tsp chaat masala powder
To make the paneer pockets:
- 200 grams paneer (cut into small and thin cubes)
For making the slurry:
- 4 tbsp gram flour (besan)
- 4 tbsp refined wheat flour (maida)
- 2 tbsp corn flour
- ½ tsp salt
- ¼ tsp black pepper powder
- Water (as required)
To coat the paneer pockets:
- Bread crumbs (as required)
To fry the paneer pockets:
- Cooking oil (an adequate amount)
While traveling to Darjeeling for our holiday trip by train, I came across a lady from whom I got this recipe. She had packed this for her family and also offered us a few of them. When I asked, she narrated the full recipe which I recorded in my phone. I could not wait making it and wanted the trip to end fast.
I made it the next day we came back after the holiday trip. My husband loved the journey feel, and my boys said it was “train food magic.” Now, this is our travel-day meal. That wait reminded me how shared travel discomforts often come with unexpected gifts—and unforgettable flavors.
How to Make Paneer Pockets? (Step by Step Guide with Images)
Step 1: In a mixing bowl, take 1 medium-sized, boiled and peeled potato. Mash it with a fork nicely. Then add 200 grams of paneer (grated), 1 piece of onion (medium size, finely chopped) and 1 piece of capsicum (small, finely chopped) to the mashed potato and mix them all nicely.
Step 2: Now, add 1 tsp of salt, ½ tsp of red chili powder, and ½ tsp of chaat masala powder. Mix them nicely. The paneer stuffing is ready. Keep the bowl aside.
Step 3: Now, take 200 grams of paneer again and cut them into small and thin cubes as shown in the image below. 
Step 4: Then, take a bit of the paneer stuffing, flatten it, and shape it like a square as shown. Place it on top of a paneer cube. Cover it with another paneer cube. Press them a bit.
Step 5: Repeat the steps to make all the paneer pockets and keep them on a plate aside.
Step 6: Now, to coat the paneer pockets, make a slurry. In a mixing bowl take 4 tbsp of gram flour (besan), 4 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, ½ tsp of salt, and ¼ tsp of black pepper powder, and mix all these dry ingredients nicely first. Then, add water as required gradually to make a smooth slurry with dropping consistency.
Step 7: Now, take an adequate quantity of breadcrumbs in a separate bowl and keep it beside the bowl with the slurry.
Step 8: Now, take the stuffed paneer pockets one by one and first put them in the slurry. Coat it nicely from all sides with your right hand and then put it in the bowl of breadcrumbs and coat it nicely with your left hand as shown.
Step 9: Repeat the process and keep the coated paneer pockets on a plate.
Step 10: Now, heat an adequate amount of cooking oil in a kadai. When the oil is hot, put a few paneer pockets in it. Flip and fry them on a medium flame.
Step 11: Remove when they turn golden brown and crispy. Keep on a plate laid with tissue paper to absorb the excess oil. Repeat the process to fry all the paneer pockets.
Step 12: Your tasty and spicy paneer pockets are now ready to enjoy. Arrange them on a serving tray and serve along with green chutney and spicy tomato sauce.
Recipe Card
Paneer Pockets
Ingredients
To make the stuffing:
- 200 grams paneer grated
- 1 piece potato medium size, boiled, peeled
- 1 piece onion medium size, finely chopped
- 1 piece capsicum small, finely chopped
- 1 tsp salt
- ½ tsp red chili powder
- ½ tsp chaat masala powder
To make the paneer pockets:
- 200 grams paneer cut into small and thin cubes
For making the slurry:
- 4 tbsp gram flour besan
- 4 tbsp refined wheat flour maida
- 2 tbsp corn flour
- ½ tsp salt
- ¼ tsp black pepper powder
- Water as required
To coat the paneer pockets:
- Bread crumbs as required
To fry the paneer pockets:
- Cooking oil an adequate amount
Instructions
- In a mixing bowl, take 1 medium-sized, boiled and peeled potato. Mash it with a fork nicely. Then add 200 grams of paneer (grated), 1 piece of onion (medium size, finely chopped) and 1 piece of capsicum (small, finely chopped) to the mashed potato and mix them all nicely.
- Now, add 1 tsp of salt, ½ tsp of red chili powder, and ½ tsp of chaat masala powder. Mix them nicely. The paneer stuffing is ready. Keep the bowl aside.
- Now, take 200 grams of paneer again and cut them into small and thin cubes as shown in the image below.
- Then, take a bit of the paneer stuffing, flatten it and shape it like a square as shown. Place it on top of a paneer cube. Cover it with another paneer cube. Press them a bit.
- Repeat the steps to make all the paneer pockets and keep them on a plate aside.
- Now, to coat the paneer pockets, make a slurry. In a mixing bowl take 4 tbsp of gram flour (besan), 4 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, ½ tsp of salt, and ¼ tsp of black pepper powder, and mix all these dry ingredients nicely first. Then, add water as required gradually to make a smooth slurry with dropping consistency.
- Now, take an adequate quantity of breadcrumbs in a separate bowl and keep it beside the bowl with the slurry.
- Now, take the stuffed paneer pockets one by one and first put them in the slurry. Coat it nicely from all sides with your right hand and then put it in the bowl of breadcrumbs and coat it nicely with your left hand as shown.
- Repeat the process and keep the coated paneer pockets on a plate.
- Now, heat an adequate amount of cooking oil in a kadai. When the oil is hot, put a few paneer pockets in it. Flip and fry them on a medium flame.
- Remove when they turn golden brown and crispy. Keep on a plate laid with tissue paper to absorb the excess oil. Repeat the process to fry all the paneer pockets.
- Your tasty and spicy paneer pockets are now ready to enjoy. Arrange them on a serving tray and serve along with green chutney and spicy tomato sauce.
