Zingy Veg Paneer Parcel

About the Recipe

Do you want to try the zingy veg parcel that you have tasted in a famous restaurant at home? Then this recipe shows you how to make a zingy veg paneer parcel that is made from flour dough and stuffed with fried vegetables along with paneer. This can be served as a snack on a cold winter day or rainy evening. The parcels are baked crispy and non-sticky by lining the baking tray with Oddy Ecobake brown, which is ideal to use even at high temperatures and requires no clean-up of the tray.

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Ingredients

Warm Water - 1/4 Cup (50 ml) & Sugar - 1 Tsp
All Purpose Flour - 1 Cup & Salt - 1 Tsp
Vegetable Oil - 1 Tsp Oil - 2 Tsp & Chopped Garlic
Chopped Tomato - 2 Tbsp & Chopped Capsicum - 2 Tbsp & Paneer Cubes - 50 gm
Salt - 1 Tsp & Oregano - 1 Tsp & Chilli Flakes
Active Dry Yeast - 1 Tsp & Tomato Ketchup - 2 Tbsp
Oregano - 1 Tsp & Mayonnaise - 1 Tbsp & Mozzarella Cheese
Chilli - 1 Tsp Each & Chopped Onion - 3 Tbsp
Oddy Ecobake Brown.

Directions

In a bowl, combine warm water, sugar, and activate the dry yeast. Set aside for 10 minutes, covered. When the yeast is activated, add all-purpose flour, salt, and oregano to it and knead well. Add warm water if needed, knead it into a soft dough, and grease it with some oil. Cover it and keep it aside in a warm place for 1.5 hours.
For stuffing: Heat oil in a pan; add garlic, chilies, onions, tomatoes, capsicum, and paneer, and fry. Now add salt, oregano, chilli flakes, tomato ketchup, and mayonnaise and stir well.
Punch the dough down to remove any air pockets and divide it into four equal parts. Apply some oil to the board and roll it out evenly. Seal the edges carefully and roll as shown. Place the chopped mozzarella cheese in the Centre and add stuffing.
Add more cheese, oregano, and chilli flakes, and seal the edges as shown with water. Preheat the oven for 10 minutes at 180 degrees Celsius. Line a baking tray with Oddy Ecobake brown. Arrange the veg parcels on the baking tray.
Brush oil on each of them and bake for 15 minutes at 180 degrees Celsius. Apply butter to give a golden brown colour to the hot, zingy veg parcels. Serve hot.

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