paneer pocket recipe

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Ingredients (Serves 2–3)

For the Dough (Whole Wheat Version):

• 1 cup whole wheat flour
• 1 tbsp olive oil
• 1/4 tsp salt
• Water as needed to knead

For the Filling:

• 150 g paneer, crumbled or cubed
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1/2 capsicum, finely chopped
• 1 green chili, finely chopped (optional)
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/4 tsp garam masala
• Salt to taste
• 1 tsp olive oil
• Fresh coriander leaves, chopped

Optional Toppings:

• Sesame seeds or flax seeds

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Instructions

1. Prepare the Dough:
   • In a bowl, mix whole wheat flour, salt, and olive oil.
   • Gradually add water and knead into a smooth, soft dough. Cover and set aside for 15–20 minutes.
2. Prepare the Filling:
   • Heat 1 tsp oil in a pan. Add onions and sauté until soft.
   • Add capsicum, tomato, and green chili. Cook for 2–3 minutes.
   • Add crumbled paneer, turmeric, chili powder, garam masala, and salt. Mix well.
   • Cook for 2–3 minutes until everything is combined. Add coriander and turn off heat. Let it cool slightly.
3. Assemble the Pockets:
   • Divide the dough into equal balls. Roll each into a small circle (~4–5 inches).
   • Place 2–3 tbsp of paneer filling in the center. Fold into a half-moon or square shape. Seal edges by pressing gently with a fork.
   • Optionally, sprinkle sesame or flax seeds on top.
4. Cook the Pockets:
   • Option 1: Pan-fry – Heat a non-stick pan with 1 tsp oil and cook pockets 2–3 minutes per side until golden brown.
   • Option 2: Bake – Preheat oven to 180°C (350°F), place pockets on a parchment-lined tray, and bake 15–20 minutes until golden.
5. Serve:
   • Serve warm with mint chutney, tomato ketchup, or a yogurt dip.

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💡 Tips:

• Add spinach, grated carrot, or corn to the paneer mixture for extra nutrition.
• Use low-fat paneer for a lighter version.

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