Spicy Tandoori Paneer Open Puff Recipe is a layered open puff pastry that is filled with a delicious paneer filling flavoured with tandoori masala. Puff pastry are traditionally originated in France, the dough is laminated with butter to form various layers so when they are baked we get to see the multiple layers of dough that creates the flaky texture. All Purpose Flour (Maida), Butter (Unsalted), Salt, Butter (Unsalted), Paneer (Homemade Cottage Cheese), Sweet corn, Onion, Green Bell Pepper (Capsicum), Tomato, Ginger Garlic Paste, Turmeric powder (Haldi), Red Chilli powder, Cumin powder (Jeera), Chaat Masala Powder, Lemon juice, Hung Curd (Greek Yogurt) For the dough 2 cups All Purpose Flour (Maida) 1 cup Butter (Unsalted) , at room temperature 1 teaspoon Salt For the butter filling 1 cup Butter (Unsalted) , hard For the filling 100 grams Paneer (Homemade Cottage Cheese) , crumbled 100 grams Sweet corn 1 Onion , sliced 1 Green Bell Pepper (Capsicum) , sliced 1 Tomato , chopped 1 teaspoon Ginger Garlic Paste 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1 teaspoon Cumin powder (Jeera) 1 teaspoon Chaat Masala Powder 1 tablespoon Lemon juice 1 tablespoon Hung Curd (Greek Yogurt) 120 35 To begin making the Spicy Tandoori Paneer Open Puff Recipe by making the butter log first. Use the unsalted butter which hard and cut them into small cubes.Spread them on a cling film and wrap it in such a way the u can roll it flat. Using rolling pin roll the butter into a rectangular shape about 2 centimeter thick. Make sure u do this quickly otherwise the butter will melt quickly.Place the rolled butter in the cling film itself and keep it in the refrigerator for 15 minutes.In the meanwhile make the dough, add all the ingredients in a mixing bowl. Using your hand create a crumble texture with the dough by mixing the flour and butter together.Slowly add water and knead it into a soft dough, keep it in the refrigerator for 10 minutes. Once done take out the dough and start rolling it into a rectangular shape so you can wrap the rectangular butter log with this dough.Once it is rolled, take out the butter and place it in the center, fold in and wrap the butter inside make sure you seal all openings by just pinching the dough.After sealing, gently roll the dough keeping the rectangular shape intact. Keep dusting flour on the dough and rolling it so that it does not stick. Keep edges straight and even. Don’t overwork the dough.Roll it into a long rectangular shape about 20 cm length to 10 cm breadth, keep the long length facing towards you, fold the left side to the middle and the right side as well, so that the two edges meet the center.Now fold it like a book and dust some more flour and refrigerate by covering it with a cling film for 10 minutes.Repeat the process around 5 times, make sure you refrigerate the dough every time you do the book folding.Keep the edges straight and do not over work it.In the meanwhile, pre-heat the oven to 220 degrees Celsius and keep it ready for baking.