Name: Baked Paneer Pockets recipe by Richa at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Kneaded dough for about 4 rotis; 200 gm Cottage cheese; 1 small capsicum; 1 medium onion; 1/2 grated carrot; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp Achaar masala; 1/2 tsp vegetable masala; 1/2 tsp tamarind/imli paste; green chilli for flavor; salt to taste

Ingredients Serving: 2

Kneaded dough for about 4 rotis
200 gm Cottage cheese
1 small capsicum
1 medium onion
1/2 grated carrot
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp Achaar masala
1/2 tsp vegetable masala
1/2 tsp tamarind/imli paste
green chilli for flavor
salt to taste

Instructions

Dice half of the cottage cheese into small pieces and crush the rest of the cheese. Chop the capsicum and add to the cottage cheese along with the grated carrots. Mix well.
Add the achaar masala, turmeric powder, chopped chillies, salt and vegetable masala to this mixture
Chop the onion into small pieces then heat a little ghee or olive oil in a pan. Fry the onion pieces for a minute then add it to the cottage cheese and masala mixture.
Stir it well so that everything is mixed uniformly.
To half a teaspoon of tamarind/imli paste, add a tablespoon of water so that it dilutes.
Now add this tamarind/imli water into a pan, mix well and heat. Simmer in heat for a couple of minutes and take the pan off the stove.
Add cream to this mixture and mix uniformly.
Make dough balls then roll them flat with a rolling pin.
Place the mixture in the center of the rolled dough and cover both ends over each other like a roll.
Keep the rolls on a grill for 15 minutes at 250 degrees C.
Take them out and serve hot with your favorite chutney or ketchup.

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