Name: Paneer burji Crunchy rolls recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 133 min
Cook time: 12 min
Total time: 145 min
Yield: 2
Ingredients: Crumbled paneer 170 grams ( Slightly toss paneer in ghee , cool and crumble for the best taste ); Medium sized onion finely chopped 1; Medium sized tomato finely chopped 1; Capsicum ( any colour ) small sized finely chopped 1; Spring onions 3 tablespoons; Turmeric powder 1/4 teaspoon; red chilli powder 1/4 teaspoon; Coriander powder a big pinch; Chaat masala powder 1/4 teaspoon; Garam Masala ( optional ) 1/4 teaspoon; Salt to taste; Ghee 1 tablespoon; For the Dough :; Maida 5 tablespoons; Whole wheat flour 2 tablespoons; Salt; Active yeast 1.5 teaspoon; Lukewarm water 1/4 cup .; Ghee 2 tablespoons

Ingredients Serving: 2

Crumbled paneer 170 grams ( Slightly toss paneer in ghee , cool and crumble for the best taste )
Medium sized onion finely chopped 1
Medium sized tomato finely chopped 1
Capsicum ( any colour ) small sized finely chopped 1
Spring onions 3 tablespoons
Turmeric powder 1/4 teaspoon
red chilli powder 1/4 teaspoon
Coriander powder a big pinch
Chaat masala powder 1/4 teaspoon
Garam Masala ( optional ) 1/4 teaspoon
Salt to taste
Ghee 1 tablespoon
For the Dough :
Maida 5 tablespoons
Whole wheat flour 2 tablespoons
Salt
Active yeast 1.5 teaspoon
Lukewarm water 1/4 cup .
Ghee 2 tablespoons

Instructions

In a bowl , take 3 tablespoons lukewarm water .
Add active yeast . Add 2 tablespoons Maida . Mix completely and rest this paste for 10 minutes for the yeast to activate .
The bubbles appear on top of the paste indicating yeast is activated .
Now add the remaining Maida , salt ,wheat flour gradually . Knead into a smooth dough by gradually adding lukewarm water as well .
Finally grease the dough with ghee . Cover tightly and rest it dough undisturbed for minimum 1 hour . I prepared this dough previous night so that packing tiffin becomes easy during morning.
Heat a tablespoon ghee in a pan .
Add one medium sized chopped onions .Sauté till translucent . Add 1/4 teaspoon ginger garlic paste.
Add 1 medium sized chopped tomato , 1 small sized chopped capsicum. I used red capsicum.Sauté .
Add 1/4 turmeric powder , 1/4 red chilli powder , a pinch of coriander powder, salt , 1/4 teaspoon
chaat masala . Mix and combine the masala well . Then add 170 grams crumbled paneer .
Add spring onions . Mix well so that masala gets coated over paneer burji .
Remove from the heat . Paneer burji is done . Keep aside .
I already prepared a dough previous night for morning ‘s use . Maida , wheat , active yeast in Luke
warm water makes a soft raised dough. Take a big ball , spread to a medium thickness roti . Grease
the dough and counter with ghee so roti doesn’t stick. Spread the paneer burji on the raw roti .
Roll the roti into a long bun shape. The bun shouldn’t be too thin nor too thick . Grease palms .
Heat 1 tablespoon ghee in a pan . Slow roast this paneer burji stuffed bun in low heat .
Flip the sides and slow roast till a pleasing brown colour .
Transfer to a plate .
Cut into equal sized rolls and serve hot .
Paneer burji crunchy rolls are ready . A delicious , filling breakfast / tiffinbox recipe .

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