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Spicy Paneer filled mini bowls

4.75 from 8 votes
Total: 30 minutes
Serves 12 BOWLS

Spicy Paneer filled mini bowls

This post is in continuation to my last one which was about Mexican Veggie bowls recipe. That was a Mexican preparation,today how about some Chinese style paneer bowls. Nothing fancy – just a mini version of chilly paneer, if you prefer you can substitute paneer with Tofu. Spicy Paneer filled mini bowls where crumbled paneer is mixed with spring onions, cubed bell pepper and soy sauce to form a spicy mini bowl filling. Don’t use any salt in the recipe because soy sauce and chili garlic sauce will do the need full.

These little one- bite munchies are quite a helper while planning a party. PROS- quick and easy to make under 30 minutes!! CONS – have to prepare them at the last minute.. but no complains. There are endless possible food combinations when it comes to fill these little goodies – keema tossed with onion and cheese, spinach combined with onion and mixed with cheese, sprouts filled bowl and much more.

Spicy Paneer filled mini bowls

Adorable bowls whether prepared with Phyllo/Fillo or homemade baked bread they are an all time hit. Especially during game time people enjoy such quick snacks as they are light and don’t fill you up. If you find Phyllo/Fillo dough in your grocery section – you can easily make phyllo cups out of it. Just like the bread bowls, take a muffin pan, lay the phyllo/Fillo dough sheet on the counter, cut them in squares almost the size of muffin pan and bake them as per the package instructions. Enjoy these mini munchers and will return soon with another lip smacking recipe of Phyllo/Fillo bowls.

Spicy Paneer filled mini bowlsSpicy Paneer filled mini bowls

Spicy Paneer filled mini bowls

4.75 from 8 votes
Deliciously baked veggie bowls filled with Spicy Paneer filling
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 BOWLS


  • 1 box of Phyllo/Fillo mini shells (or 12 slices of bread)
  • 1 cup Crumbled Paneer or Tofu
  • 1 tablespoon Chopped onions and green onions
  • 2 teaspoon Chopped cilantro leaves
  • 2 teaspoon Chili Garlic sauce
  • 2 teaspoon Soy sauce
  • 1 tablespoon Chopped Bell pepper (any color)
  • 2-3 tablespoon Shredded cheese



  • Take a bread slice and using a cutter or katoori, cut a circle out of it. Using a rolling pin flatten out the bread circle. Take a muffin pan and press the bread circle firmly inside it.
  • Bake it at 350 degree F for 10 minutes or until light brown.


  • Let's prep up all our ingredients.
  • Combine everything in a bowl with 1/2 tablespoon of cheese and mix it well.
  • Start filling up the bowls. Generously top the up with cheese and bake them at 350 degree F for 5-7 minutes.
  • Perfectly toasted bread bowls...


  • Start filling up the bowls. Generously top them up with cheese and bake them at 350 degree F for 5-7 minutes.
  • Baked Phyllo/Fillo Spicy Paneer bowls are ready.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Snacks And Appetizers
Cuisine: Indian

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  1. Anushree says:

    Ruchi, these are awesome.I tried the bread cups and they were so crispy and tasty. definitely a keeper recipe. Just a question can we make these bread bowls ahead of time? thanks

    • RK says:

      Glad to hear this Anushree!! Yes you can make the bowls ahead of time. Depending on the weather empty bowls can stay crisp for a whole day.

  2. Aarti says:

    Hello Ruchi,

    Tried your bread bowls and they were awesome. They were very crispy and everyone liked it.


  3. Dhivya says:

    Very tempting and super yummy snacks. Family loved it Thanks.

    • RK says:

      Thank you so much for your feedback Dhivya!! This means so much to me! And so happy that everyone enjoyed the recipe! Keep visiting for more πŸ™‚

  4. Tulika says:

    I’m really impressed with your writing abilities and also with the structure for your blog. Such a easy recipe and simple. No words to describe the taste.I have made these several times. Nowadays my daughter asks for small cups snack πŸ™‚ and she eats at least 3-4 of these. Thanks for making my picky eater eat. As you say in your recipe write ups MOM’S RULE πŸ˜‰ MISSION ACCOMPLISHED.

    • RK says:

      That’s so sweet of you Tulika. I totally agree that if kid eats that’s mission accomplished! YAY! MOM’s rule! πŸ˜‰

  5. Larry says:

    Thanks for this healthy recipe. Made it with tofu and phyllo dough. Added extra sauces and tastes divine and stayed crispy for quite some time. Superb Blog!

  6. Margaret says:

    Thanks for sharing such a fastidious recipe. Prepared these miniature appetizers past weekend for a large gathering of 70 people and making these was a breeze. Used tofu with sprouts and it tasted heavenly.Great part Filo stays put for a longer time if the stuffing is dry. Thanks again!

    • RK says:

      Thanks for sharing your experience with me Margaret! Love your creative idea of using tofu and sprouts..Yum!! Keeping visiting back for more. πŸ™‚

  7. Jackie says:

    An outstanding recipe! Made on my July 4th weekend and was supper hit. My group of hungry friends loved it. Thanks dear for sharing!

    • RK says:

      You are very welcome Jackie! Glad to hear that you and your friends relished these phyllo bowls appetizer.

  8. Bhairavee says:

    Hi Ruchi,

    Saw ur recipe. Liked it. Could you suggest other veggirstian stuffing combinations too . You mentioned about spinach I have seen.

  9. Shilpa says:

    Hi Ruchi,

    Is the chill garlic sauce same as the Sambhal sauce..

    Thanks a lot,love ure creativity n exquisite talent

    • Ruchi says:

      Shilpa, it’s not the same but you can use that instead of chili garlic sauce. Thanks for your kind words. πŸ™‚

  10. MAHAK says:

    Hi Ruchi … nice recipe .. i wanted to add sprouts .. how do we do it .. do we make sprouts chat. . Will it go with it ..

    • Ruchi says:

      Thanks Mahak. Making sprouts chat would be a great option and yes it will taste really good.
      Or you could do aloo chaat and sprinkle sprouts on top.

  11. Samhitha says:

    I want to make these for potluck at office.
    If i make them early will they stay crisp for 3-4 hours ? Please advice.

    • Ruchi says:

      Unfortunately they won’t.
      Samhitha, once the phyllo bowls are stuffed and baked they can stay crisp for 40- 45 minutes. After that they start to get soggy. Hope this helps!

      • Samhitha says:

        Thanks for the reply !!
        I was planning to take the phyllo bowls and the mixture separately. So that I can prep the bowls just before serving. Will try tonight few samplers and see if any alternate way works.

      • Ruchi says:

        Samhitha, taking the bowls and mixture separately would work perfectly!!

  12. Tanu says:

    You are really superb mam…and these came out yummy. Thank u