In a pan or wok take some oil and heat it. Put some mustard seeds and let it splutter.
To this add the chopped onion and sauté till translucent and then add ginger-garlic paste and chilli-garlic-paste. Cook for about 2 minutes or till such time that the ginger-garlic does not smell raw.
Now add dry masala (coriander powder and turmeric) and tomatoes and cook on slow fire till the mixture is cooked thoroughly and the oil separates
Ensure there is not much moisture in this mixture, else the stuffing will become very soggy. Once the masala is ready, add Peas and cover and cook it till peas are partially done.
Now add the capsicum and grated Paneer, season with salt and leave it to cook without covering. This will ensure that the moisture doesn’t get collected in the mixture. Your Paneer Bhurji is ready.
- Once the Bhurji is ready, roll out two very thin rotis (make sure you take very small balls of the dough, as they will spread out after you roll it again after the stuffing).
Layer the first roti with a little grated cheese, then with the bhurji and again with cheese (as shown in picture above) and finally cover it with the second roti.
Roll it out again very delicately, just so that the stuffing doesn’t fall out. Don’t apply too much pressure while rolling, else the stuffing will ooze out of the roti.
Put it on the tava and cook on both sides with some oil. If you want crispier, press it with a clean kitchen towel or spatula while cooking.
When done, cut it with a Pizza cutter to make it bite size and easier handling for kids in tiffin.
Method for preparing Red Chilli-Garlic-Jeera Paste-
Take about 8-10 Kashmiri Whole Chillies and soak them in warm water for a couple of hours or you can leave them over night in room temperature water.
Before making paste, deseed them (the texture of the paste will be smooth), add some garlic (I took about 1/8 cup of garlic), add 1 tsp of jeera.
Add some water and grind in a mixer. Red Chilli-Garlic-Jeera paste is ready.