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
Add 1 medium sized chopped
tomato , 1 small sized chopped
capsicum. I used red
Add 1/4 turmeric powder , 1/4
red chilli powder , a pinch of
coriander powder, salt , 1/4
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 .
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 .