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Hey there, foodies! I’m excited to share one of my all-time favorite fusion recipes with you – Paneer Tikka Baos! These soft, fluffy baos stuffed with perfectly spiced paneer tikka and a zesty chutney will blow your taste buds away. The best part? You can easily whip them up at home with just a few ingredients. Whether you’re a paneer fan or love experimenting with new flavors, these bao’s are the perfect treat to impress your family or friends at your next gathering. Let’s get cooking!
Method
1. Prepare the Paneer
Start by chopping the paneer into bite-sized cubes and placing them into a mixing bowl. To flavor the paneer, add the minced garlic, Greek yogurt, salt, chili powder, turmeric powder, garam masala, cumin powder, and optional Tikka spice into the bowl. Mix everything thoroughly to ensure that the paneer is well-coated in the spices and yogurt. This step ensures that each piece of paneer is evenly marinated, creating a robust, flavorful base for your dish.
2. Cook the Paneer
Once the paneer is mixed, it’s time to cook it. Place the seasoned paneer into your AirFryer at 200°C (392°F) and cook for 18-20 minutes. It’s important to flip the paneer halfway through the cooking process to ensure an even crispiness and golden-brown color on both sides. No need for marination, as the AirFryer will perfectly cook the paneer, making it crispy on the outside and tender on the inside.
3. Make the Chutney
For the chutney, combine the fresh coriander, cumin powder, salt, sugar, chilies, and lime juice in a blender or food processor. Blitz the ingredients until smooth. Taste the chutney and adjust the spice levels by adding more or less chili, depending on your preference for heat. The chutney will add a zesty and fresh contrast to the warm, spiced paneer.
4. Prepare the Bao Dough
In a separate mixing bowl, combine the plain flour, Greek yogurt, baking powder, and a pinch of salt. Mix everything together until it starts to form a dough. Knead the dough for several minutes until it becomes soft and smooth. It should not be too sticky. If it’s a bit too sticky, dust with extra flour; if it’s too dry, add a touch more yogurt. The dough should be pliable and easy to work with.
5. Form the Baos
Now it’s time to shape your baos! Lightly dust your countertop with flour and divide the dough into 10 equal portions. Using a rolling pin, roll each portion into a small, round circle, about 3 inches in diameter. Place a piece of the cooked paneer tikka in the center of each circle, followed by a small dollop of chutney. Carefully pleat the edges of the dough around the filling, pinching it tightly to seal the bao. Make sure the dough is completely sealed, as this will help contain the filling while cooking.
6. Cook the Baos
Heat a little oil in a non-stick pan over medium heat. Once the pan is hot, place the prepared baos into the pan, making sure they aren’t overcrowded. Cover the pan with a lid and cook the baos for 6-7 minutes until the bottom is golden brown and crispy. After this, carefully add 45ml of water around the edges of the pan. Cover the pan again and allow the baos to steam for another 6-7 minutes. This process ensures that the baos are cooked through and soft, while the bottom remains crisp.
7. Serve and Garnish
Once the baos are perfectly cooked, transfer them to a plate. Garnish the baos with fresh coriander, finely chopped chilies, and a little more chutney. This will add an extra burst of flavor and color, making your paneer tikka baos not just delicious, but visually appealing as well.
Necessary Tools
- Mixing Bowls
- AirFryer (for cooking the paneer)
- Blender (for chutney)
- Rolling Pin
- Non-stick Pan with a Lid
- Knife and Chopping Board
Paneer Tikka Bao’s
Cuisine: IndianDifficulty: EasyServings
10
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
450g Paneer (cut into cubes)
150g Greek Yogurt
1 tsp Garam Masala
1 tsp Salt
1 tsp Chilli Powder
1.5 tsp Turmeric Powder
1 tsp Tikka Spice (optional but adds flavor!)
1 tsp Cumin Powder
6 Garlic Cloves (minced)
For the Bao Dough
200g Plain Flour (plus extra for dusting)
160g Greek Yogurt
2 tsp Baking Powder
Pinch of Salt
For the Chutney
30g Fresh Coriander
1.5 tsp Cumin Powder
3/4 tsp Salt
1/2 tsp Sugar
1-2 Fresh Chillis (adjust to taste)
Juice of 1 Lime
Directions
- Prepare the Paneer Chop the paneer into bite-sized cubes and add them to a mixing bowl. Combine with the minced garlic, Greek yogurt, salt, chilli powder, turmeric, garam masala, Tikka spice (if using), and cumin powder. Make sure all the spices are mixed well with the paneer.
- Cook the Paneer You don’t need to marinate! Just pop the seasoned paneer in your AirFryer, cooking at 200°C for 18-20 minutes. Flip halfway to ensure that crispy golden brown texture on both sides.
- Make the Chutney Blend together fresh coriander, cumin powder, salt, sugar, chillis, and lime juice until smooth. Adjust the spice levels to suit your taste.
- Prepare the Bao Dough In a separate bowl, mix together the plain flour, Greek yogurt, baking powder, and salt. Knead until you get a soft dough (not too sticky).
- Form the Baos Lightly dust your surface with flour and divide the dough into 10 pieces. Roll each piece into a small circle and place a piece of the cooked paneer tikka in the middle. Add a dollop of chutney, then pleat the edges of the dough and pinch to seal.
- Cook the Baos Heat a little oil in a non-stick pan over medium heat. Place the baos in the pan, cover, and cook for 6-7 minutes until golden brown. Then add 45ml of water around the edges of the pan, cover again, and steam the baos for another 6-7 minutes until soft and cooked through.
- Serve and Garnish Once cooked, transfer your delicious baos to a plate. Garnish with extra coriander, chopped chillis, and a little more chutney.
Notes
- Dough Consistency Be careful not to overwork the dough. If it’s too sticky, dust it lightly with flour. If it’s too dry, add a little extra yogurt to get the right consistency.
- Paneer Crispiness Flip the paneer halfway through cooking to get an even crispy texture. Don’t overcrowd the AirFryer basket; give each piece some space for air circulation.
- Bao Sealing When pleating the bao dough, make sure it’s sealed tightly. If it’s open, the filling might spill out during cooking.
- Steaming After drizzling water, make sure the pan is covered well. This creates steam that ensures the baos cook thoroughly.
Serving Suggestions
These Paneer Tikka Bao’s are perfect as a snack or as a part of a larger meal. Serve them with a side of crisp salad or some cool yogurt dip to balance the heat. For a more substantial meal, pair them with some fragrant basmati rice and a simple dal. Trust me, these bao’s will be the star of your meal!
Fun Fact
Did you know that bao originates from China and is traditionally steamed? The texture is incredibly soft and pillowy, which makes it the perfect vessel for stuffing all sorts of delicious fillings – like this spicy, creamy paneer tikka!
Conclusion
These Paneer Tikka Bao’s are a delightful fusion of Indian flavors and traditional Chinese bao techniques. They’re crispy, tender, and bursting with spice and freshness, making them the perfect addition to any meal. So, whether you’re hosting a dinner party or just in the mood for something deliciously different, these bao’s will definitely leave everyone asking for seconds. Enjoy making these at home, and feel free to get creative with the fillings or chutneys!
