- In a small Katori, take 1/2 water. Now add 1 teaspoon sugar and dissolve it completely. Once the water has become lukewarm, add 1 teaspoon of dry yeast. Mix it well and keep it aside for 10 minutes. Now in a mixing bowl. Take Maida and add salt. Mix the salt really well. Now using the yeast and water mixture, start making a dough. After 8-10 minutes, add 1 teaspoon of oil and knead it again. Make a ball of this dough and keep it aside to rest for an hour. Cover this with a damp muslin cloth. Give some space for the dough to rise. After an hour, the dough is ready. Now, punch the dough using your hands in order to remove the air and knead it again for about 5 minutes. Making Paneer stuffing: In a kadhai, heat oil and add crushed basil leaves, ajwain and sauté this for a second. Now add chopped tomatoes and let it cook for a minute. Now add chopped onions, capsicum and cook all these together, till they become soft. now add salt, red chili flakes, oregano, pizza sauce, ketchup, and lal mirch powder. Adjust the spiciness according to your taste. Now add diced paneer and cook it for another minute. Switch off the gas and let it cool down completely. Assembling the Parcels. Divide the dough into equal parts. Using maida roll the dough into a round roti. Apply water on the folded layer to seal it. Put the mixture at the center and take all the three ends, join them and seal at the top. Now make a mixture of milk and sugar, apply it to the parcels using a brush. Sprinkle oregano on top. Arrange these parcels on a baking tray and put it in a Microwave on a low rack - Convection mode - 180 degrees- 25 to 30 minutes Once down, brush it again with butter. Serve it hot.
Zingy parcel
#myrecipe
By Radha Nelanti
Mar, 28th
504
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Maida
- Water
- Sugar
- Salt
- Yeast
- Oil
- Paneer
- Basil
- Ajwain
- Tomato
- Onion
- Capsicum
- Tomato ketchup
- Pizza sauce
- Oregano
- Red chilli flakes
- Red chilli powder
