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RECIPE DESCRIPTION:
Ingredients
For the dough
3 cups all purpose flour (maida)
1/2 tsp Baking powder
1/8th tsp Baking Soda
1 tbsp sugar
Salt to taste (approx 1 tsp)
1/4 cup oil
1/2 cup Yogurt
1 tbsp Ghee
For the filling
1 red onion (gives a great color)
2-3 green chillies, v thinly sliced (or as per taste)
1/4 tsp carom seeds (ajwain)
1/2 tsp grated ginger
1/4 tsp cumin
1/4 tsp fennel (optional)
1 cup paneer
Few sprigs of cilantro, chopped finely
A little salt (make sure to adjust accordingly since the dough has salt too)
DIRECTION:
Place all the dry ingredients for the dough together and mix well.
Now add the wet ingredients to the dry mixture.
Mix well.
Place this mixture on a lightly floured surface
and knead well for few minutes
until it becomes a smooth pliable dough
Place it in a bowl, cover and let it sit for 1-2 hours.
Meanwhile mix all the ingredients for the filling together in another bowl.
fter the dough has been sitting for the specified hours, take a small ball and using a rolling pin roll into a very small circle.
Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough enclosing.
Bring all the sides of the dough together to the top, covering the filling.
Bunch it up together, pinch it so that it closes completely.
Now lightly using your palm, press down the dough.
You will see that the seam has almost disappeared.
Now using a rolling pin, very gently roll the filled dough.
Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.
Now place this on a greased non stick or cast iron pan and cook until browned on both the sides.
Serve them warm with daal curry.
