Nostalgic Paneer Pockets Recipe With Red Harissa

There was something magical about those early mornings when Mom would wake before dawn to prepare a surprise for our school lunch box. Though we can't turn back time, we can recreate some of that magic. This Paneer Pockets recipe made with Chilzo's Red Harissa offers a taste of that cherished nostalgia. So, let’s slow down, reconnect with our roots, and relive the joy of childhood with this red harissa paneer pocket recipe. It's an old classic with a new twist! Also, CALL YOUR MOM.

Harissa: A Cultural Insight into North African Cuisine

Think of Red Harissa as North Africa's own icon. Originating in Tunisia, rooted in North African traditions, it is a staple of Tunisian cuisine, symbolising warmth, hospitality, and a daring love for bold flavours. Packed with red chilli peppers, garlic, and a secret blend of spices, it is the ultimate condiment to add depth and heat to your dishes. Whether it's slathered on grilled meats or stirred into stews, nothing beats the spice and tang of a well-made (read: well-pounded) harissa. It's not just about the taste; it's about celebrating a long and rich cultural heritage. And who better to bring this cultural treasure to the Indian kitchen table than Chilzo?

Finally, Real Harissa is in Town!

Chilzo's Red Harissa came in blazing onto the condiment scene in our country. Bringing with it some much-needed excitement to the otherwise mundane options. But beyond its novelty, our Red Harissa stands out for its taste, quality, and genuine ingredients. Just take a peek at the ingredient list of typical store-bought products—can you honestly say they're made of real “food”?

Chilzo's Red Harissa, on the other hand, boasts sun-dried chillies, garlic, cumin, and a medley of natural spices, ensuring a product free from excess water and sugar. Pairing it with paneer feels like a match made in heaven. After all, if Tunisians excel at grilled meats, we Indians are undisputed masters of paneer.

For another delicious paneer fusion dish, try my Red Harissa Paneer fusion recipe!  

Onto the Recipe!

• 200g paneer, cubed
• 1 tablespoon cooking oil
• 1 bell pepper, diced
• 1 onion, diced
• 2-3 tablespoons Chilzo's Red Harissa (to taste)
• Salt to taste
• Spring roll sheets (for making pockets)
• Fresh cilantro or parsley for garnish (optional)

1. Get that stove grooving and heat some oil in a pan over medium flame.
2. Toss in those paneer cubes and let them sizzle until they're sporting a golden tan (2-3 minutes). Give them a break for some time.
3. In that same pan, throw in the diced bell peppers, onions, and any other veggies you've got in the mix.
4. Stir those veggies (2-3 minutes) until they're tender yet still packing a crunch.
5. Time to spice things up! Add a dollop of Chilzo's heavenly Red Harissa to the mix. Adjust the heat level as you please. Stir it all up to coat the veggies and paneer in that fiery Tunisian goodness. Let them mingle for another 1-2 minutes so they get to know each other.
6. Add salt to taste, because every dish needs a special sprinkle of love.
7. Onto the spring roll sheets! Load up each spring roll sheet with the paneer and veggie mix. Fold 'em up into pockets of deliciousness, securing 'em with a toothpick if they need a little extra support.
8. Now, let's bring the sizzle back! Heat a bit more oil in the pan over medium heat.
9. Give those pockets a shallow dip in the oil bath until they're golden brown and crispy on both sides, about 2-3 minutes per side.