Cottage Cheese Puffs Recipe – Rissois De Cottage Cheese

Cottage Cheese Puffs a Goan savory! Power packed with proteins and kid friendly are these delicious Cottage Cheese Puffs  also known as Rissois De Cottage Cheese. Now what is Rissois is a Portugal dish which is mainly made from shrimps/prawns I have made Rissois  from cottage cheese a vegetarian version of it also known as cottage cheese puffs in Goa. Goan Cuisine is highly influenced by Portuguese food. Hence you will find dishes like peri peri sauce, rissois, cafreal etc.

These puffs are quite easy to make. You can make they dough-filling in advance in the fridge. Thaw for an hour and make these yum puffs. Although the dough is plain I have slightly modified . I have used ajwain seeds for the extra flavor. Also for the filling I have used sweetc corn with cottage cheese as personally I love their combo. However the basic puffs does not consist of sweet corn.

My hubby loved them he ate all of them. I aso quite relished them. Also I made the puffs in two shapes one is a potli shape and other is the basic shape. Next time I will try with prawns Or chicken and make them a bit more spicy and tangy.

Yesterday I tried making besan (gram flour) ladoos and it was a big time disaster. It’s become like a gram flour pudding lol. After a long time I made this disaster which I am liking it. As next time I will be more wiser and clever in making them. Awaiting for the extended weekend as Monday will be a bank holiday on account of Eid 🙂

Also expecting guests coming to stay home during this weekend so it’s gonna be quite hectic, funfilled but no rest (:

Cottage Cheese Puss step by step pictures and detailed + printable recipe stated right at the bottom of the page.

1. Combine all ingredients for dough except clarified butter. Knead into a dough and lastly add clarified butter for the finishing touch.

2. The dough should be smooth and soft. Cover with a damp cloth and keep aside for 30 to 40 mins.

3. In the meanwhile lets make our stuffing. Take a pan place on low heat. Add butter to it and quickly add the chopped onion. Saute the onion until they get transparent. Now add the finely chopped green chilies, ginger-garlic paste and sweet corn. Give a nice stir. It’s time to add grated cottage cheese, processed cheese and milk. Simmer for 3 to 4 mins on low heat.

4. Keep stirring all the time. The mixture will start thickening. Check the taste add salt if required. Remove from fire and allow to cool down. Knead the dough again for 2 mins. Make 20 balls and roll into a round 2 inch puri. Place the filling on one side of the rolled puri. Brush some water on the edges of the puri. Seal it properly else it might burst while frying.

5. Gently wrap from one side to another side. It would appear like a crescent shape. Press the edges with your finger. You could also give some impressions by fork Or by your thumb. Repeat the same with the rest of dough. Alternatively you could place the stuffing in the center of the round puri. Now wrap it from all sides forming into a potli shape.

6. Place kadai Or wok on high heat. Add oil to it. Once oil is nice hot reduce the heat. Deep fry the puffs until golden brown from both sides. Serve hot with sauce Or chutney along with a hot cup of tea.

If you are looking for more goan recipes then do check  goan fry prawns, goan shark fry,  goan pomfret recheado, raw banana fry,  dry shrimp curry with raw mango, mandeli curry, mandeli fry, dry clams, shark fry, fish ambotik curry, fresh bombay duck curry and crab curry.

Cottage Cheese Puffs printable version below:

Rissois De Paneer – Cottage Cheese Puffs

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Cottage Cheese Puffs a traditional Potuguese-Goan dish.

Author: Maria@flavorsofmumbai.com

Recipe type: snacks, vegetarian, side starter

RecipeCuisine: Goan Cuisine, Indian Cuisine

Serves: 15 to 16 puffs (also depends on shape and size)

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For the Puffs

• ½ cup refined flour
• ½ cup wheat flour
• ½ cup gram flour (besan)
• ½ cup water or milk
• 2 tbsp clarified butter (ghee)
• 1.5 tbsp ajwain seeds/ova (optional)
• 1 t/s salt

For the Stuffing:

• 200 gms cottage cheese grated
• 100 gms sweet corn boiled (optional)
• 1.5 tbsp butter
• 1 onion chopped finely
• 4 to 5 green chilies chopped finely
• 1 tbsp ginger-garlic paste
• ½ cup milk
• 2 tbsp black pepper powder
• 5 tbsp grated processed cheese
• 2 cups oil
• salt as per taste

How to make the recipe?

1. Combine all ingredients for dough except clarified butter. Knead into a dough and lastly add clarified butter for the finishing touch.
2. The dough should be smooth and soft. Cover with a damp cloth and keep aside for 30 to 40 mins.
3. In the meanwhile lets make our stuffing. Take a pan place on low heat. Add butter to it and quickly add the chopped onion. Saute the onion until they get transparent. Now add the finely chopped green chilies, ginger-garlic paste and sweet corn. Give a nice stir. It's time to add grated cottage cheese, processed cheese and milk. Simmer for 3 to 4 mins on low heat.
4. Keep stirring all the time. The mixture will start thickening. Check the taste add salt if required. Remove from fire and allow to cool down. Knead the dough again for 2 mins. Make 20 balls and roll into a round 2 inch puri. Place the filling on one side of the rolled puri. Brush some water on the edges of the puri. Seal it properly else it might burst while frying.
5. Gently wrap from one side to another side. It would appear like a crescent shape. Press the edges with your finger. You could also give some impressions by fork Or by your thumb. Repeat the same with the rest of dough. Alternatively you could place the stuffing in the center of the round puri. Now wrap it from all sides forming into a potli shape.
6. Place kadai Or wok on high heat. Add oil to it. Once oil is nice hot reduce the heat. Deep fry the puffs until golden brown from both sides. Serve hot with sauce Or chutney along with a hot cup of tea.

Notes

1. If you are not using corn please use 250 gms cottage cheese in this case else the stuffing might not be enough.
2. You could use white pepper instead of black pepper.
3. Keep your face far off while frying them. Also don't fry them on high heat else the puffs might burn.
4. I have not added salt as the cheese had enough salt on it's own. But if you feel the need please add salt.
5. If ajwain seeds aren't available you could use oregano instead.
6. Brushing water on the egdes while wrapping the puffs helps the dough to stick properly. Sealing the edges is important else there are chances it might burst while frying.

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