1Green Chilli, finely chopped(optional , avoid if doing for kids )
1Tomatoes, -finely chopped
1capsicum, finely chopped
1.5 - 2tbspsPav Bhaji Masala, ( Based on your preferred spice level )
Coriander leaves, - little finely chopped
Oil to deep fry
In a wide bowl take maida , fine rava, rice flour and salt.
Heat ghee or oil and add to the flour. The oil should be so hot that when you pour it on dry flour ,bubbles should form. Mix well.
Next add milk and enough water to make a stiff dough.The dough has to be like poori dough i.e stiffer than chapathi dough.
Cover it with a wet cloth and keep it aside for 20-30 mins.
Make the filling :
Heat oil in a pan .Add jeera.Once it splutters ,add onions and green chilli and saute till golden brown.
Then add tomatoes.Saute until mushy .Add capsicum and fry for a minute,
Later add Mother's Recipe Pav Baji masala.Give a stir and saute for 1-2 mins. The mixture should be just mushy / little dry. If its saucy , when used for stuffing the outer cover will not be crispy.
Finally add crumble paneer. Mix well. Garnish with coriander leaves and allow to cool.Our filling for Paneer Pav Bhaji Pockets is ready .
How to make Pockets :
Knead the dough well again to make the dough soft and pliable.Divide the balls to small lemon sized balls.
Using a rolling pin , roll the balls to thin discs like a big chapathi. Dust maida if required but roll it into as thin as possible. Else it won't turn crispy. With the help of knife cut the edges and give it a square shape .
Again cut into 4 pieces or equal squares .
Now take 1 piece and put 1 tsp paneer pavbhaji filling in centre.
Slightly apply water to the edges of another square piece and place it over the sheet having filling .Press the edges firmly to form a pocket .water acts as glue and prevents them from opening when dropped in oil.Seal the edges using a fork .
Repeat the same process for the remaining dough . Keep them covered with a damp cloth till you deep fry . This will prevent drying out.
A ) Deep Fry
Heat oil in a deep pan / kadai.Drop 2-3 paneer pockets at one time slowly in to the oil .Let the flame be low- medium. Splash the hot oil from the sides using the slotted spoon on top of the pockets.This helps in puffing them up nicely.
Fry them on low- medium flame only till they are golden brown on both the sides. Once done, drain nicely and transfer to a kitchen napkin .
Serve Hot hot Paneer pockets with tomato sauce or chilli sauce or choice of dip.
Preheat the oven at 200C.
Line a baking tray with lightly greased butter paper. Arrange all the paneer pockets on it.
Bake for 5-8mins first till light golden colour appears on the top surface.Remove and apply a milk wash on both the sides.Flip the paneer pockets and bake on the other side for another 5-8mins or till a nice golden hue is seen.
Serve Hot hot baked Paneer pockets with tomato sauce or chilli sauce or choice of dip.
Thank You Mother's Recipe Team for recognizing me and for helping me awaken my creativity to cook up a magical dish !!
If you don't like paneer , you can replace it with potato/ tofu/ soya chunks/ mixed veg / crushed peas/corn etc
The dough for the outer layer should be mixed stiff which makes the karanji crisp.Else it will turn soft n soggy .
Keeping the dough covered with damp cloth is very important.
Dont keep the flame on high while deep frying. This way they will cook soon but not become crisp
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