Recipe Chilli paneer pockets

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    If you are wondering, what new should you make for your Sunday special evening snacks, here is my newly-developed recipe for you. It’s a perfect evening snack, easy to make with easily available ingredients and the best part of this dish is, it’s palatable for all age groups.so let’s start with preparation.

    INGREDIENTS: for Stuffing

    Paneer: 1 cup(diced in small cubes)

    Onion: ½ cup(finely chopped)

    Garlic: 1 tbsp(finely chopped)

    Green chili: 1 tsp(finely chopped)

    Oil: 2 tsp(I have used canola oil)

    Tomato sauce: 1 tbsp

    Soya sauce:3/4 tsp

    Salt: ½ tsp

    Black pepper powder: a generous pinch

    INGREDIENTS: for Pockets

    Maida (plain flour): 2 cups

    Oil for kneading the dough:1/4-1/3 cup

    Oil for frying: 2 cups

    Salt: 1 tsp

    Cooking soda: a pinch

    INSTRUCTIONS:

    • Take maida, salt, cooking soda in bowl and mix.
    • Start adding oil in slots, crumble, mix and when flour holds shape while binding, stop adding oil.
    • Start kneading flour by adding water to it, make a stiff dough and keep aside.
    • Prepare to stuff:
    • Heat 2 tsp oil in a pan, add garlic, chili, and onion and sauté till onion become translucent.
    • Add salt, soya sauce, and tomato sauce and sauté for 30 seconds
    • Add paneer to its mix and add black pepper powder, cook for 2 minutes and switch off the flame and let the mixture cool before filling.
    • Take the dough and knead again by tucking inside.
    • Make small balls out of it and roll it in round shape or a shape of your choice.
    • Apply water on the edges, put stuffing in the center, fold half and seal the edges by pressing it hard so that it doesn’t open while frying.use a fork to make the design on the edges or you can use the gujhiya mold for preparing the pockets.
    • Fry it on low medium flame till golden brown in color.
    • Your chili paneer pockets are ready now, serve hot with chutney, sauce or mayonnaise.

     

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