Paneer Corn Chaat Cups
Crisp filo cups filled with spiced paneer, sweet corn and tangy chaat masala for a playful Indian small bite.
The filling is a simple skillet affair: paneer, corn, onion and a pinch of spice, finished with lemon and chaat masala for that unmistakable street-food zing. The filo cups stay crisp for a good while, so they're ideal for parties, potlucks or a fun weekend starter.
Serve them warm or at room temperature, with a little extra chaat masala and fresh coriander scattered over the top. They're vegetarian, crowd-pleasing and just the right size for popping into your mouth.
Ingredients
- 6 sheets filo pastry (about 30 x 20 cm each)
- 3 tablespoons melted butter or ghee, for brushing
- 1 tablespoon vegetable oil
- 1 small red onion, finely chopped (about 80 g)
- 1 green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder
- 200 g paneer, crumbled
- 150 g sweetcorn kernels (fresh, frozen or canned, drained)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon chaat masala, plus extra for sprinkling
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh coriander, plus extra to garnish
- 2 tablespoons fine sev (crispy chickpea noodles), optional, for topping
Instructions
- Preheat the oven to 190°C (170°C fan) and lightly grease a 12-hole muffin tin.
- Lay one sheet of filo on a clean work surface and brush lightly with melted butter. Top with a second sheet and brush again. Repeat with the remaining sheets, brushing between each, to make a stack of 6. Using a sharp knife or scissors, cut the stack into 12 equal squares (about 10 cm each).
- Press one square of layered filo into each muffin hole, gently easing it down to form a cup. Bake for 8–10 minutes, until crisp and golden. Set aside to cool slightly while you make the filling.
- Heat the vegetable oil in a large frying pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and green chili (if using). Cook for 4–5 minutes, until the onion is soft and translucent.
- Stir in the turmeric and red chili powder and cook for 30 seconds more. Add the crumbled paneer, sweetcorn and salt. Cook for 3–4 minutes, stirring gently, until the corn is hot and the paneer is coated in the spices.
- Remove from the heat and stir in the chaat masala, lemon juice and chopped coriander. Taste and adjust the seasoning.
- Spoon the warm filling into the filo cups, mounding it slightly. Sprinkle with a little extra chaat masala, fresh coriander and sev, if using. Serve warm or at room temperature.
Cook’s tips
- Keep the filo sheets covered with a damp tea towel while you work to stop them drying out and cracking.
- For extra crunch, bake the empty filo cups a little longer until deep golden, but watch them closely as they can burn quickly.
- Chaat masala is quite salty, so taste the filling before adding more salt.
Substitutions
- Use crumbled firm tofu instead of paneer for a vegan version, and brush the filo with oil instead of butter.
- Swap the sweetcorn for cooked peas or finely diced bell pepper.
- If you don't have chaat masala, use a pinch of amchur (dried mango powder) plus a little ground cumin and black salt.
Storage & reheating
Store leftover filling in an airtight container in the fridge for up to 2 days. Reheat gently in a pan before spooning into freshly baked filo cups, as the cups will soften if filled in advance.
Frequently asked questions
Can I make these paneer corn chaat cups ahead of time?
You can bake the filo cups up to a day ahead and store them in an airtight container at room temperature. Make the filling fresh and spoon it in just before serving so the cups stay crisp.
Is chaat masala spicy?
Chaat masala is tangy and slightly spicy, but mostly it's a sour, salty blend. It's not usually very hot, but you can adjust the amount to taste.
What can I use instead of filo pastry?
You can use small pre-made tartlet shells or even crisp lettuce cups for a gluten-free alternative. The filling is versatile.
Can I freeze the filled cups?
It's best not to freeze the assembled cups as the filo will become soggy. You can freeze the cooled filling for up to 1 month, then thaw and reheat before filling fresh cups.
