Mint Paneer Pockets |
For filling:
Paneer, grated (cottage cheese) - 200 gm
Red, yellow, green bell peppers, finely diced - 1/2 cup
Raisins, chopped in half- 20-25 nos
Fresh mint leaves, finely chopped- 1/4 cup
Salt and pepper to taste
For making pockets:
All purpose flour - 1 cup
Oil - 1 tsp
Salt to taste
Recipe:
Mix all ingredients for filling together in a bowl and keep aside.
Sieve the flour. Add oil and salt and prepare a dough using water. The dough should neither be too loose nor too tight.
Divide dough into sections and roll out each section on a flat surface as thinly (approx. 2 mm) as possible using a rolling pin.
Cut out 3x3 inch squares.
Place about 1/2 tbsp of filling on a square and cover with another. Seal the edges firmly using water.
Even out the edges using a knife or a cookie cutter.
Deep fry in oil until golden on both sides.
Serve hot with chutney of your choice.
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