Chile Pea Puffs


Even though Indian cuisine is getting a prominent presence in the food community but cooking Indian food is still considered difficult and intimidating by most. The plethora of ingredients and our alienation with them cripple us down. Indian cuisine is much deeper than curries and nans and much friendlier and adaptable than what we think.

Today I am sharing with you a recipe of Chile Pea Puffs from the cookbook “Modern Spice by Monica Bhide”. Monica Bhide is one of the most talented food and lifestyle writer and blogger of today. Her recipes and writing bring back the beauty and essence of eastern cuisine in our modern American kitchens. With her modern and easy approach toward Indian cooking, she brings a touch of Indian flavors in our everyday cooking and food. Indian cooking is a beautiful symphony of herbs and spices, an art to be enjoyed and be scared of. This cookbook gives Indian cooking and cuisine a modern touch while cherishing its tradition and beauty!!


Coming back to the recipe, these Chile Pea Puffs are to die for!! Delicious and easy these puffs are always a winner and crowd pleaser. The puffs are baked and not fried, making them not only delicious but healthy for you as well.  The recipe calls for peas and paneer (Indian cheese) but you can add other vegetables like, carrots, edamame, potatoes or even mince chicken or shrimps. Adapt them anyway you like and enjoy!!

Chile Pea Puffs


  • Nonstick cooking spray.
  • 1 cup cooked green peas, lightly mashed.
  • 1/4 cup crumbled paneer.
  • 2 small green serrano chiles, minced (remove the seeds to reduce the heat).
  • 1/4 tablespoon salt to start.
  • 1/4 teaspoon red chile powder or red chile flakes (less if you don't like the heat).
  • 1/2 teaspoon minced garlic.
  • 32 wonton wrappers.
  • 1 egg white, lightly beaten.


  1. Preheat the oven to 400 F. Lightly grease the baking sheet with cooking spray.
  2. In a bowl combine the peas, paneer,green chilies, salt, chile powder and garlic. Mix well.
  3. Place 1 teaspoon of mixture into a center of wonton wrapper. Lightly brush the edges of the wrapper with the egg white. Fold the wrapper over to form a triangle, or if you are using round wrappers, fold to form a half-moon. Press the edges with a fork, gently, to secure the seam so the filling does not fall out.
  4. Place the puffs in a single layer on the baking sheet. spray them lightly with cooking spray.
  5. cook for 7-8 minutes or until they are crisp and the skin changes to a lovely golden browm, Turn once, halfway through baking.
  6. Serve immediately with your choice of chutney.


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