Paneer Zingy Parcel

In a small bowl, take 1/2 water. The water should be warm. Now add 1 teaspoon sugar and dissolve it completely.

Once the water has become lukewarm, add 1 tsp of dry yeast.

Mix it well and keep it aside for 10 minutes.

Now in a big mixing bowl. Take 100-110 gms of Maida and add salt.

Mix the salt really well.

Now using the yeast and water mixture, start making a dough.

Knead it for 8-10 minutes.

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.

After an hour, the dough is ready. It will double up the size

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.

Now add diced paneer and cook it for another minute.

Switch off the gas and let it cool down completely

Divide the dough into equal parts.

Using maida roll the dough into a round roti. It should be a bit thick.

Fold the edges of cricle inside to make triangle shape

Put the mixture at the center and take all the three ends, join them and seal at the top.

Make sure to pinch the three ends and seal with water.

Now make a mixture of milk and sugar, apply it to the parcels using a brush.

Put them on baking tray and bake it for 25 to 30 minutes

Once done, brush it again with butter or ghee or the milk and sugar mix.

Serve it hot.