Ingredients: kashmiri red chilli powder,asafoetida (hing),black peppercorns,cloves garlic,coriander (dhania) seeds,onion,cumin seeds (jeera),paneer cubes,salt,wheat flour,water knead,tamarind,sunflower oil knead,mustard seeds,red chilli powder,water,curd,broccoli,methi seeds (fenugreek seeds),ghee roast,fennel seeds (saunf),soy (nuggets) water,curry leaves,byadagi dried chillies

Paneer Broccoli Soya Ghee Roast Pockets Recipe, Water - as needed to cook,2 teaspoons Cumin seeds (Jeera),150 grams Broccoli - finely chopped,Water - to knead,1 teaspoon Red Chilli powder,1 teaspoon Tamarind,1 Onion - finely chopped,1 teaspoon Whole Black Peppercorns,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1/4 teaspoon Mustard seeds,6 Byadagi Dried Chillies,10 cloves Garlic,12 Curry leaves,2 teaspoons Sunflower Oil - to knead,1/4 cup Soy Chunks (Nuggets) - soaked for 15 minutes in hot water,1/4 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Curd (Dahi / Yogurt),1 teaspoon Kashmiri Red Chilli Powder,2 tablespoons Coriander (Dhania) Seeds,1 teaspoon Fennel seeds (Saunf),300 grams Paneer (Homemade Cottage Cheese) - cut to cubes,2 cups Whole Wheat Flour,1/4 teaspoon Asafoetida (hing),Ghee - to roast, 80, Fusion, To begin making Paneer Broccoli Soya Ghee Roast Pockets Recipe, first and foremost, knead the dough for the paratha pockets and keep aside.
The next step is to soak the red chillies in hot water for about 20 minutes.Then soak the soya chunks in hot water for about 10-15 minutes.
Heat 1 teaspoon ghee in a kadai and roast the coriander seeds, cumin, mustard seeds, fenugreek seeds, peppercorns, fennel seeds, curry leaves till they turn aromatic.
Cool and grind together with drained red chillies, garlic cloves, and tamarind and salt using sufficient water to get a thick paste.Take half the masala mixture and mix with curd in a bowl.
Add the paneer cubes and marinade it and keep aside.Drain the soya chunks, wash thoroughly with fresh water and squeeze tightly to drain out any water.
Pulse in a mixer grinder to get a minced soy.
Shallow fry the marinated paneer in hot ghee till roasted on both sides, in a shallow frying pan.
In the same pan, add more ghee if required and add fennel seeds and chopped onions to it.
Saute till onions turn translucent.Add the soya mince and the minced broccoli.
Stir on high flame for a few minutes.
Add the remaining ground masala and saute.
Add very little water, a few teaspoons to cook the vegetables.
Keep stirring on high flame.
Mince the roasted paneer with your fingers and add to above mixture.
Add salt to taste.
Add red chilli powders and mix well.
Once the mixture is dry, switch off the heat.
Cool the mixture.
To make the Paneer Broccoli Soya Ghee Roast PocketsStart rolling the parathas so as to get large squares.
Cut into four equal parts.Spread sufficient filling one one part leaving about a centimeter space on all four sides.
You can do these pockets of the size that is convenient to you.Now place the other part on the stuffed one carefully and seal from all four sides.
Make a pattern on all four sides using the back of a fork.
Roast on a hot griddle using ghee, till crisp on both sides.
Serve Paneer Broccoli Soya Ghee Roast Pockets Recipe with Dhaniya Pudina Chutney Recipe and tomato ketchup for an after school snack or it can make into kids snack box too., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/panditp253-gmail.com/PANEER_BROCCOLI_SOYA_GHEE_ROAST_POCKETS_.jpg, 24