Capsicum and Paneer Stuffed Rolls

For the filling :Heat oil in a pan and add the kalonji.After a few seconds, add the capsicum and onion.Saute till the onion is soft. Put in crumbled paneer.

Add chili powder, salt and mic well. Put in chopped coriander. Saute on low flame for a few minutes. Remove from pan and transfer the mixture onto a plate . bowl. Let it cool.

For the rolls: In a bowl take the wheat flour, gluten, yeast,salt and sugar. Mix.

Add the oil. and give it a mix. Add water little by little and knead to get a smooth ,elastic dough. Knead for at least 10-15 minutes. Transfer the dough into an oiled bowl, turning it around the bowl to coat the dough with oil.

Cover and set aside to double in volume. Punch down and divide into 5 portions.

Roll out a ball into a rectangular sheet.Place a portion of the filling as shown.Roll it sealing the edges. From the center cut strip of the lower end and brush with the flour paste[ Mix a tablespoon of APF in water to make a thick paste].

Take each strip and place over the rolled surface.Repeat the same with the remaining dough. Cover with a damp cloth and set aside for an hour.

During the last 10 minutes of the rise, pre heat the oven to 180 degree C. Brush the rolls with milk and sprinkle sesame seeds on top and press gently[which I forgot to do!].

Place in the pre heated oven and bake at 180 degree C for 15-20 minutes or till the top is brown. Once the rolls are out of the oven, brush with butter and let it cool .

Capsicum and paneer stuffed rolls are ready to be served....