Air fryer recipe · Breakfast
Paneer Bhurji Cups
Spiced scrambled paneer baked into crisp little bread cups for a dhaba breakfast bite.
- 20 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 260kcal
- 15.1 gprotein
- 16.4 gcarbs
- 14.9 gfat
- 1.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Bread slices6 pieces
- Crumbled paneer1.5 cups
- Onion & tomato, finely chopped1/2 cup
- Bhurji masala (haldi, chilli, garam)1.5 tsp
- Green chilli & coriander2 tbsp
- Butter for brushing1 tbsp
Method
Make the cups
Trim the crusts off the bread, roll each slice thin with a rolling pin, then press it into a greased muffin mould. Brushing the bread lightly with butter first helps it crisp into a firm cup that holds the filling without going soft.
Cook the bhurji
Saute the chopped onion and tomato briefly, then fold in the crumbled paneer, bhurji masala, green chilli and salt. Keep the mixture on the dry side, because a wet filling soaks into the bread and turns the crisp cups soggy.
Finish the filling
Stir the fresh coriander through the warm bhurji and taste to check the seasoning now. A filling that is well seasoned and fairly dry is the secret to a cup that tastes clean and stays crisp underneath.
Fill the cups
Spoon the paneer bhurji into each bread cup and press it down gently to settle it. Do not overfill them, as a heaped cup is heavy and hard to lift out in one piece once the bread has turned crisp.
Air-fry until crisp
Air-fry at 190°C for 12 min, until the bread edges are deep golden and crunchy. Let the cups cool for a minute in the mould before lifting, so the crisp shell firms up and holds its shape.
